HomeRoast Digest


Topic: "Cuban" coffee (4 msgs / 78 lines)
1) From: Bernard
I am surprised that no one from around the Washington, DC area has 
mentioned "Cuban" coffee distributed by a local roaster, Mayorga Coffee 
company.  I see it offered at Costco.  In my BHR (Before Home Roasting) 
days I gave it a try.  The composition of the blend is their secret but 
the bottom line is a DARK roast and I will refrain from making a 
critique which should say something in itself.  Since it is difficult 
for us ordinary citizens to visit Cuba, it is impossible to compare this 
or anything else called "Cuban" coffee with what one might typically get 
there.  Has anyone comments on this from either haven been to the island 
or tasting what is served in typical restaurants in ethnic Cuban 
districts here at home?  Bernard
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2) From: Doug Hoople
Hi Bernard,
According to Derek Bradford, who says he lived in Cuba for a while, most of
the coffee he drank was bad, and he minced no words about it.
Here in Wellington, NZ, there's a roaster called Havana Coffee Works that
features a Cuban coffee as its best seller. No specificas as to origin
subregion or growing conditions, but they obviously have access to some of
the better beans. They treat it well, roasting it to what appears to its top
potential, and this makes for a very nice, if a bit bland, coffee.
Just like everywhere else, I guess, there's good and bad. Interesting that
the run of "everyday" coffee on the streets of Cuba is not of particularly
high quality. Somehow not a surprise, with the growers and the
powers-that-be saving the good stuff for markets in which they can make a
bit more money.
Doug
On Wed, Dec 9, 2009 at 2:14 PM, Bernard  wrote:
<Snip>
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3) From: Jim Gundlach
I have a friend in Canada who got me a pound of the best Cuban coffee  
as green beans they could find and managed to get them to me here in  
Alabama.  I roasted and drank it, it was fairly good, my guess was  
that if Tom had been able to test it and it was legal, there was a  
good chance he would have carried it.  I am afraid I can't remember  
the name with this messed up brain of mine.
        pecan jim
On Dec 9, 2009, at 4:14 PM, Bernard wrote:
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4) From: Sandy Andina
The "Cuban" coffee I've had in Cuban restaurants in Boca Raton and Coconut Grove (haven't been to Calle Ocho), and at the home of my Cuban second cousins in Brooklyn, was similar to Greek coffee, only hotter, blacker (not as much crema/"schiuma"), no sweet spice overtones and just a tad less sweet.  It was nearly thick enough to make a spoon stand up.  I think they used Bustelo or Regil and brewed it in a moka pot.
On Dec 9, 2009, at 4:14 PM, Bernard wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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