Tasty Coffee


22/02/2010

It’s been for centuries one of the most consumed products by all human beings everywhere under the sun and also one of the most faithful allies habano has ever had.

In the face of so much unchecked evidence about the origin of coffee, quite a number of historians recreate the legend of a shepherd from Abyssinia who was the first ever to bear out the reenergizing effects of those small red berries that hanged from shrubs and that his goats liked eating when they were grazing out in the woods. Shortly after that, he started eating those fruits for they used to give him the pleasant feeling of getting his moxie back.

Qahwa, a term that means invigorating substance, was first called the infusion and it little by little elbowed its way into Persia, Egypt, northern Africa, Turkey and Europe, from where it sallied forth into its final planetary journey and expanded as a crop. The end result was the internationalization of its consumption as the infusion.

There are certain coffee recipes and different ways of brewing it. Some of the best known as the espresso, sieved coffee and the so-called Turkish coffee, consisting of boiling powder-thin ground coffee in the water.

The tradition of a cup of small, strong and mildly sugared coffee has always been a faithful companion to Cuba’s cigar smokers. And one of the best places for this particular kind of service is the Habano House, genuine shrines for the matching and tasting of cigars, coffee and rum from around the globe.

One of the most recommended recipes to blend these three elements all at once is the so-called carajillo coffee that might take in such ingredients as brandy, rum or cognac.

When it comes to strong, espresso-like coffee, the best ingredient for the carajillo is a sherry-like brandy or a long-aged kind of rum. A Maduro 5 from Cohiba or a Short Churchill from Romeo y Julieta will be no doubt a luxurious complement.