Kuyo yonke iLatin America,amazwe avelisa ikofubabe neendlela zokwenza ikofu zemveli eziye zagqithiswa ukusuka kwisizukulwana ukuya kwisizukulwana.Ikofu yaseCuba ephuma eCuba ngumzekelo woku.
NangonaIkofu yaseCuba (eyaziwa ngokuba yiCuban espresso) yaqanjwa eCuba, namhlanje inokufumaneka kwiindawo zehlabathi ezinabantu abaninzi baseCuba.Ekuboneni kokuqala, kubonakala kufana ne-espresso eqhelekileyo, kodwa ikhofi yaseCuban yenziwe ngendlela eyahlukileyo ngokupheleleyo kwaye ine-flavour ekhethekileyo.
Nangona yavela eCuba, ukukhula kunye nokuthandwa kwayo kwiminyaka embalwa edlulileyo ngenxa yokwanda kwesi siselo ngaphandle kwesiqithi.Emva kweNguquko yaseCuba ngo-1959, inani elikhulu labemi baseCuba bafudukela eUnited States, ngakumbi abantu abaninzi bahlala eFlorida.Namhlanje, iMiami inomnye weyona ndawo inkulu yaseCuba emhlabeni;kubantu abaqikelelwa kwi-6.2 yezigidi esixekweni nakwiindawo ezisingqongileyo, kuqikelelwa ukuba bangaphezu kwe-1.2 yezigidi zabantu baseCuba.UMartin Mayorga yiCEO kunye nomseki weMayorga Organics.Ngokutsho kwakhe,Ikofu yaseCubaidibanisa i-espresso kunye neswekile eninzi ukwenza isiselo esinamandla njengesiraphu.Iswekile emdaka idla ngokubethwa ngekofu ukuze ibonakale ngakumbi.Ngokwesiqhelo, yenziwa ngembiza yemoka.Inkqubo yokuvelisa ngokubanzi ibandakanya ukongeza iswekile eninzi kwindebe encinci.Emva koko, phisa iespresso ngembiza yemoka.Emva koko, ikofu yokuthontsiza yongezwa kwikomityi kwaye igalelwe iswekile ukwenza uhlobo lwe "margarine" ebizwa ngokuba yi-espumita.Emva kokwenza ibhiya, yongeza kwikomityi eyahlukileyo uze ugalele i-espumita ngaphezulu.
Ikofu yaseCuba yenziwe ngeikofu emnyama egcadiweyoukukhupha ubumnandi kunye nobutyebi bekofu.Ngokwembali, ukhetho yayiyikofu yaseBrazil Robusta okanye ezinye iinkqubo zekofu ezitshiphu.Ngophuculo oluqhubekayo, ngoku iyaqala ukusebenzisa iboutique kunye nekofu ethunyelweyo ukwenza ikofu yaseCuba.Nangona i-roasting enzulu ingcono ukwenza ikofu yaseCuban, kwaye iswekile eyongeziweyo ilungelelanisa ubukrakra, enyanisweni, iimbotyi zekofu akufanele zosiwe ngokunzulu, ngaphandle koko zinokuphulukana neempawu zazo ezizodwa kunye neencasa.Uninzi lwabaphambukeli baseCuba bayayiqwalaselaIkofu yaseCubanjengenxalenye yenkcubeko yabo.KwiCuban nakwabanye abantu baseLatin America, ikofu ihlala idityaniswa nosapho kunye nobuhlobo.Ke ngoko, oku kuthetha ukuba iziselo zesintu ezifana nekofu yaseCuba aziyi kutshintsha kakhulu kuba iiresiphi zazo zigqithiselwa ukusuka kwisizukulwana ukuya kwesinye.
Ikofu yaseCuba ayifuni ukufuna indawo kwishishini lekofu ekhethekileyo.Njengesiselo esinesiseko esikhulu nesizinikeleyo sabathengi, imboni yekofu ekhethekileyo kufuneka ihlangabezane nayo.
Phezulu, ikofu yaseCuba ibonakala ingahambelani nenkcubeko yesithathu yekofu.Idla ngokwenziwa ngokurojwa nzulu, kusetyenziswa iswekile eninzi, kunye ne-espresso eyenziwe ngembiza yemoka, kodwa ayiyoespresso.Oku akuthethi ukuba ikofu ekhethekileyo kufuneka ingahoywa okanye ingahoywa;abaphulaphuli abathembekileyo kwesi siselo sithetha ukuba sinendawo kwintsimi yekhofi, ekufuneka iqatshelwe.Endaweni yokulungelelanisa iziselo kubaphulaphuli abahlukeneyo, i-baristas inokuzuza ngokuzama ikofu yendabuko yaseCuba kunye nokucinga malunga nokuthandwa kwayo.Emva koko, oku kuya kubanceda baqonde abaphulaphuli babo kwaye baqonde ukuba iziselo zekofu zendabuko ezifana nale zinendawo kwimarike.
Ixesha lokuposa: Jul-02-2021