I love cuban style coffee, there is a roaster around here, Mayorga that makes a great Cuban Roast coffee, i'm guesssing that the point is to get something as close to what cubans drink as possible. Does anyone like this kind of coffee, i imagine a blend of Central/upper SA coffees roasted to i guess an italian roast would be similar, anyone have a blend they use for that or have heard of? Woody -- "Good night, and Good Coffee" |
Never heard of Cuban roast before... Mostly what I've experienced is Café Bustelo pulled into a disposable plastic shot cup, heavy on the sweet... possibly pulled into hot milk. |
We usually use the bricks of preground Bustelo that Bob's patient gives him, and brew it up in an electric moka pot. My guess is that to replicate it, you'd probably need a fair degree of a decent robusta, and probably a Sumatra plus some Mexican roasted to at least Vienna+ if not French. (Brazils get ashy that dark). Or try SM's Puro Scuro--sounds like it's tailor-made for very dark roasting (though it's all-Arabica, right)? On Feb 24, 2006, at 3:09 PM, Woody DeCasere wrote: <Snip> Sandy www.sandyandina.com |
I thought Cuban coffee was brewed with sugar.. what's the story on that? Jeff |
I was just wondering something similar; my understanding is that Cuban coffee is brewed with sugar, and I was wondering, gee, that sounds like Turkish coffee. Anybody know how Cuban coffee and Turkish coffee differ? Thanks, Brian On 2/24/06, Turbosimba wrote: <Snip> |
-- Pleaase stop sending e-mail to me. Thank you: Oluf ---- Turbosimba wrote: <Snip> |
-- Please stop any e-mail to me. Thank you: Oluf ---- Woody DeCasere wrote: <Snip> |
You betcha! On 2/24/06, olufcalif wrote: <Snip> t <Snip> r SA <Snip> ve a <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
This is a multi-part message in MIME format. I am a resident of South Fla - and have MANY memories of Cuban coffee (one where it actually leaked through a Styrofoam cup.learned later it was a property of the cup, not the coffee) The folks who used to make it would boil down already strong coffee and add a TON of sugar to it. The coffee was served in small shot glass sized cups.and was potent. I have had a ton of different types, but the best were from the shops down at Calle Ocho in Miami where I would walk the cigar shops.man I miss Fla. All of the beans that I have purchased over the years for Cuban coffee we roasted really dark. After I left active duty in '94 I was a purchasing agent for ITW in Boca Raton and the local vendors would try to ply me with Cuban pastries and coffee every Friday.man I miss Florida. Mango pastry.mmmmmmm. Sean M. Cary Major USMC Tempus Fugit - Memento Mori From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Friday, February 24, 2006 4:09 PM To: homeroast Subject: +Cuban style coffee I love cuban style coffee, there is a roaster around here, Mayorga that makes a great Cuban Roast coffee, i'm guesssing that the point is to get something as close to what cubans drink as possible. Does anyone like this kind of coffee, i imagine a blend of Central/upper SA coffees roasted to i guess an italian roast would be similar, anyone have a blend they use for that or have heard of? Woody -- "Good night, and Good Coffee" |
This is a multi-part message in MIME format. Are you in Maryland? Last year (04) when I was deployed to Qatar - Martin Mayorga sent me like 50lbs of coffee after I requested it from him. I always enjoyed his/their coffee and those of us deployed enjoyed his kindness. I also really enjoy some of the cigars that Mayorga sell.some good smokes. Sean M. Cary Major USMC Tempus Fugit - Memento Mori From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Friday, February 24, 2006 4:09 PM To: homeroast Subject: +Cuban style coffee I love cuban style coffee, there is a roaster around here, Mayorga that makes a great Cuban Roast coffee, i'm guesssing that the point is to get something as close to what cubans drink as possible. Does anyone like this kind of coffee, i imagine a blend of Central/upper SA coffees roasted to i guess an italian roast would be similar, anyone have a blend they use for that or have heard of? Woody -- "Good night, and Good Coffee" |
I don't recall reading references to Cuban ROAST, I think Cuban has more to do with BREWING and sugar. Brian On 2/24/06, tom ulmer wrote: <Snip> e <Snip> SA <Snip> a <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
I need to ask my husband's recently retired senior partner how his family back in Havana brewed coffee when he was a kid. I know that Greek and Turkish coffee are open pot (ibrik) methods in which the sugar and ground coffee are combined prior to brewing; in some regions of Mexico the beans are actually dark roasted and coated with = sugar before even being ground. I seem to recall when I was younger (20) going to a Cuban cousin-in-law's house and being served a demitasse of thick sweet coffee poured from a moka pot, but I don't know if the coffee was sweetened before brewing, or simple syrup was placed in the brewing "receptacle" section of the pot to mingle with the coffee as it oozed up the stem. On Feb 25, 2006, at 9:13 AM, Brian Kamnetz wrote: <Snip> disposable <Snip> <Snip> <Snip> Sandy www.sandyandina.com |
I remember cuban coffee if you can call it that from about almost 30 years ago. I was in miami with my uncle and a guy would come around in a cancer wagon every day (as in, you eat that nasty stuff it's going to give you cancer) and sell food and coffee and soda's. I remember the cuban coffee, or cubano style as he called it... he basically did a cappucino, I dont remember the type of cap machine he had, it was big and silver and had levers and a steam wand. but this thing had a LOT of sugar in it. and a bit of milk. If I remember correctly he'd put like 2 or 3 tablespoons of sugar into hot water to liquify it, add a bit of milk or maybe it was cream. froth it and pour it in the coffee which was almost like tar, give it a swirl with a spoon and give it to us. You could taste the sharp bitter of the coffee but it was offset by the sugar... a ritalin childs dream that drink was, you'd be wired and bouncing off the walls for a week after one of those. Thing was, he spoke spanish, with broken english, I spoke english, with some spanish so we'd teach each other how to speak the other language... or try to, and that's how id spend my lunch hour, talking with him....he made some killer hoagies too that he'd throw on the grill. wow that just brought back a flood of old memories.. i was oh geez, 15 at the time I think. now look at me... where did time go... Aaron |
I have purchased or seen a ton of "Cuban" roasted coffee when I lived in South Fla...and all of it was really dark and oily. I have some Cuban friends we still stay in touch with, I will see what they say about it. Sean M. Cary Major USMC Tempus Fugit - Memento Mori |
Sandy Andina wrote: <Snip> When I lived in south FL, most of the Cuban folks used a Moka pot at home for their cubanos. At the restaurants and cafes, what I usually saw was sugar being placed into a small frothing (or cream) pitcher and shots being pulled into the pitcher and mixed with a spoon, then poured into a demitasse for serving. When I went to the Cuban barber near my home, the 10 minute haircut was normally followed by sharing a cubano and discussing events of local importance: jai alai, fishing, horse racing, the Marlins ... for about 45 minutes. The barber shop was a great hangout as the small tienda next door had an open, walk-up window. A double cubano in a styrofoam cup with a few tiny plastic "shot glasses" was the way we shared the coffee. In general the brand of coffee used was easy to spot as most places had either a neon light or poster in the window advertising which of the two major brands they offered: Bustelo or Pilon are the most popular brands. is a decent pictoral and descriptive guide. cheers, Scott --> wonders if a batch of Liquid Amber cuban style might not be a good thing for this rainy afternoon; I need to order some! |
thanks for all the reply's everyone, good stuff, i will experiment with som= e roasts and let you know how they come out. On 2/25/06, Scott Miller wrote: <Snip> -- "Good night, and Good Coffee" |
Thanks for the link, Scott. I'm brewing a pot of cubano right now to give it a try. Gerald |