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  2. Café Bustelo - Wikipedia

    en.wikipedia.org/wiki/Café_Bustelo

    Gregorio Menéndez Bustelo (1892–1965) traveled from his native Asturias, Spain [a] to Cuba as a young man, and moved to the United States in 1917. [5] He founded the Café Bustelo coffee company in East Harlem, New York in 1928. [6]

  3. I'm a former barista. I tried instant coffee from Starbucks ...

    www.aol.com/news/im-former-barista-tried-instant...

    To find the best instant coffee at the grocery store, I reviewed instant brews from Starbucks, Folgers, Maxwell House, Café Bustelo, and Nescafé.

  4. Coffee extraction - Wikipedia

    en.wikipedia.org/wiki/Coffee_extraction

    Espresso yield is generally 15–25%: [2] 25% is quoted as the Italian extraction. [9] Espresso yield has received significantly less attention in the literature than brewed coffee extraction. [9] [2] Espresso yield features a number of surprising properties: [2] yield depends primarily on depth of the "puck" (cylinder of coffee grounds);

  5. Coffee preparation - Wikipedia

    en.wikipedia.org/wiki/Coffee_preparation

    Filter coffee being brewed. Coffee preparation is the process of turning coffee beans into liquid coffee.While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water (depending on the method ...

  6. Coffee - Wikipedia

    en.wikipedia.org/wiki/Coffee

    Espresso-based coffee has a variety of possible presentations. In its most basic form, an espresso is served alone as a shot or short black, or with hot water added, when it is known as Caffè Americano. A long black is made by pouring a double espresso into an equal portion of water, retaining the crema, unlike Caffè Americano. [124]

  7. Cuban espresso - Wikipedia

    en.wikipedia.org/wiki/Cuban_espresso

    Cuban espresso, also known as Café Cubano (or Colada, Cuban coffee, cafecito, Cuban pull, and Cuban shot), is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar whipped with the first and strongest drops of espresso). [ 1 ]

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