I picked up a pound of green Cuban coffee beans.  They appear to be very nicely
prepared, dry-processed beans.  I have only a pound, so I want to make the most
of it.  Do any list members have experience with Cuban beans?  To what other
coffees is it similar?  How darkly should I roast it?
Thanks,
Steve Schurman
Whirly-Pop
Rocky
Europiccola, Santos, Chambord

As i understand it, there aren't many people on this list allowed to have
them!
 but, yes, I have some.  The specific ones i have are dusky dry - like a
monsoon malabar without the flavour and body?  Or a "gin" dryness?  (This
description is bought to you from the "flap the hands around" school - not
the SCAA recommended descriptions :-)
I took em up to start of second crack.
Ken
England
-Do any list members have experience with Cuban beans?  To what other
<Snip>

I got em, I and smoked them
bean'wild!
<Snip>

 So, let's say someone I know is going to London and wants to get some,
oh, let's say Cuban green beans and take them into, oh, the USA. Does 
the customs fellow *know* green coffee well enough to spot the Cuban 
beans vs  Monsooned Malabar? Is it worth it, is what my friend is 
wondering... ;op
Ken Wilson wrote:
<Snip>
-- 
Dave Clark                                             Austin, Texashttp://www.jump.net/~davec                            N 30d 27.526m
mailto:davec                                  W 97d 48.826m
Time flies like the wind, and fruit flies like bananas.

Like, Dude-
The narcs have specially trained Cuban-bean sniffing civet cats, dude! One
chick told me if you wrap up your beans in a baggie and bury it in a box
with some hashish those cats'll be thrown right off the scent.
But, man, those hashish sniffing dogs are a bummer, man...
Oh, and Dave's not here, man. He's down at the corner having an espresso,
dude.
What was the question...?

Folks, having just read Neal Stephenson's CRYTONOMICON, I am sensitive to
the kind of net  traffic that really oought to be encrypted.  There is an
appendix at the end of this splendid thriller that could make everyman a
cryptogrrapher.  Politically sensitive  contraband of the sort you propose
on this thread really oughtn't be discussed right out in the open like
this.

You know, Bryce, it's fun-loving coffee drinkers like this group that will
bring those serious government types to the threshold of a sense of humor
and then drag them over to hilarity kicking and screaming...
We can do it...
Back OT: In the case of Cuban coffee our government has acted to keep us
from purchasing that product (we US of A members), but in most cases WE
control our buying decisions. Are there any coffees from any regions which
you avoid purchasing out of concern for inadvertently supporting a leader or
political system you wouldn't want to assist with your dollars?
If you want to answer that in code, what say we use a substitution code
where 'a' = 1 and 'b' = 2 and so on. Those feelthy feds will never catch on
then, you bet!
20-5-4

<Snip>
encryption? :-)
I am sensitive to
<Snip>

Message text written by INTERNET:homeroast
<Snip>
encryption? :-)
I am sensitive to
<Snip>
propose
<Snip>
Let me see,  It is Coffea arabica or Cofea arabica?  This kind of finger
trouble on the keyboard and  a general lack of personal paaranoia would
make me a lousy cypher clerk.  It is Indeed.CRYPTONOMICON.  >-Bryce
<

<Snip>
Is this the Big Swakonski  living with Simpson?
bean'wild! madly roasting to tide me over the pond to HK

<Snip>
Well I have to comment here.
1. Just because someone here has aquired Cuban coffee doesnt mean they are
in the U.S. at the time. Or roasted and drank it in the U.S. (Or for that
matter maybe that email was written on a laptop in Mexico and send via cell
phone).
2. I have too have just read the big book CRYTONOMICON.  The best damn book
I have read in YEAAAAARRSSSS !!!
Stephenson is in a league by himself now. A cross between Catch 22 and John
Fowles. MUST reading for all of us who communicate via email.
Gareth Conway
*Airpopper/Alpenrost/Diedrich
*Beginning of second crack, anything from Indonesian stock or Kenya
cultivars.

Indeed, in fact I am a Canadian Citizen.  I bought, roasted, ground, brewed, and
drank it while I was on vacation in British Columbia, Canada.
Now this e-mail should get the government's attention.  "Cuban" in the subject
line and "Columbia" in the body!
Steve Schurman
Whirley-Pop
Rocky
Europiccola, Santos, ChambordReply Separator
Subject:    RE: + Cuban Coffee 
Author: 
Date:       08/02/2000 6:57 PM
Well I have to comment here.
1. Just because someone here has aquired Cuban coffee doesnt mean they are
in the U.S. at the time. Or roasted and drank it in the U.S. (Or for that
matter maybe that email was written on a laptop in Mexico and send via cell
phone).
Gareth Conway
*Airpopper/Alpenrost/Diedrich
*Beginning of second crack, anything from Indonesian stock or Kenya
cultivars.

I couldnt figure out from this thread if people were discussing Cuban
coffee brewing or Cuban coffee?
In terms of coffee grown in Cuba, it just might be the best example of an
aphorism: "just because its banned, doesnt mean its good". I am no cigar
person, but give me a cup of Dominican any day! -Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                     http://www.sweetmarias.com

In one of only a few Cuban cookbooks in print in English and
circulated in the U.S., I saw that a classic Cuban coffee is made by
boiling fine grind in a pan for a couple of minutes and then strain
through cotton flannel filter. The book (or possibly another Cuban
cookbook) proceeded to say that because Cuban coffee is similar to
Jamaican coffee, Jamaican coffee is recommended as a substitution.
(Of course the readers outside the US could get the real Cuban
beans...)
Does anyone know how authentic Cuban coffee preparation is like? Is
what I read correct? (modernized or perhaps sophisticated books called
for espresso machine or stove top pot)
I know top quality Cuban coffee is excellent, and the market value is
not too far from JBM or Puerto Rican. However, I see no reason why
they recommend Jamaican coffee for the recipe...
Another thing. The book mentioned that cotton filter is commonly
available at Hispanic stores. Did anyone try to look around for one?
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

In Miami the common coffee brand used was a black, red and yellow canned
brand, Cafe Bustelo.  The home preparation method is with a mocha pot.
Cafe Cubano is espresso with a generous dose of sugar.  Here is a URL that
shows the can of coffee, I know it's is even common in the grocery here in
California.http://www.thecoffee.com/moreinfo.cfm?Product_ID7/monty 
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Ryuji, try this:http://www.ineedcoffee.com/99/08/cubano/Free e-mail!  you
A service of www.WallaWallaGuide.com
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

On Wed, 22 Aug 2001 14:30:05 -0700 (PDT) Andrew Thomas 
writes:
<Snip>
Espresso loaded with sugar?  What's so great about that?  Or do I just
not get it? :)
-Tim
GET INTERNET ACCESS FROM JUNO!
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Exactly, I work with a lot of latinos from the Miami area and they all make
cuban coffee just like that.  They have asked me to roast coffee for them
that tastes just like Bustelo, which to their taste is wonderful!
Scott

From: 
Subject: Re: +Cuban coffee
Date: Wed, 22 Aug 2001 17:34:28 -0500
<Snip>
I think Pilon (medium ground and vacuum packed in alminum lined
package) is also popular among people from Miami. When I tasted it, it
was like light roasted low grade Columbian and Robusta. But did anyone
try to come up with a blend and roast that has similar character but
superior quality? (If they are going to boil it for a couple of
minutes then all the effort will be wasted :-)
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Its not as bad as it sounds - I wouldn't make a steady diet of it, but I've
made a brew close to that when I had to work all night. I then worked at
high speed :O)

On Wed, 22 Aug 2001 18:21:43 -0500 "John  - wandering Texas"
 writes:
<Snip>
I've
<Snip>
at
<Snip>
I'll file it under "to do during finals week" :)
-Tim
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Juno offers FREE or PREMIUM Internet access for less!
Join Juno today!  For your FREE software, visit:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dl.www.juno.com/get/tagj.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

On Fri, 24 Aug 2001 10:50:41 +0200, Erik Kleijn wrote:
<Snip>
It is?  I though *good* espresso needed no sugar, as its own natural
sweetness was more than sufficient.  That is how I drink it, but then
I've always had my coffee black with no sugar.  There's nothin' like
the sweet taste of a double espresso of Tom's Classic Italian Blend to
start your day!
Now that I've gotten used to freshly roasted quality coffee, though, I
don't know that I could drink restaurant coffee anymore without cream.
In fact, I usually just avoid it altogether!
-- 
Michael DeZelar        Elk River, Minnesota, USA
O-
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

OK - my 2 cents (my own appraisal) worth.   When I first got hooked on
Espresso, it was served with raw sugar and a twist of lemon peel.  I loved
it and figured that was the only way to serve it. Over time I found my way
into a Starbucks here in the states - and got my first plain espresso. I
didn't miss the sugar or lemon twist.  A vast majority of the time I have
straight shots because I prefer them.  But a Macchiato now and then is still
a nice change of pace.  So I guess if you're Italian or Italian trained,
sugar seems natural - and if you're Starbucks trained it seems odd.
John - enjoying my first Kona Cona - and heaven can't be much better.

On 8/22/01 5:48 PM, "Timothy A Reed"  wrote:
<Snip>
The method for a "Cubano" which our son obtained during a stint as a
barista/roaster (admittedly Minneapolis may not be the best source for
things Cuban...)
Layer the dose in the portafilter -- coffee/sugar/coffee. Pull shot
normally.
mds
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

 
John
Congratulations on the Kona Cona...
I took some Italian clients to a local restaurant for dinner one time
when they were visiting that previously served a fair espresso.  In the
meantime they had changed chefs and what they served us was a poorly
made lungo with a lemon peel on the side.
My client looked amused and asked the purpose of the lemon peel.
Neither the waitress or I could explain.  So in the next couple days
I did a little research and the following is the email that I sent him.
 >Mr Rostagno
 >The last time that I took you to dinner in the states, we were
 >served espresso with a lemon peel and neither myself or the
 >waitress could answer.
 >From the Illy web page:
 >Should an espresso be served with a lemon peel?
 >Lemon oils contain terpenes, substances which decrease the sensitivity
 >of our bitter taste buds. So, if the coffee is very bitter due to the
 >poor quality or to the overroasting, you can buffer the bitterness
 >with a lemon peel. However, an even better solution is to use high
 >quality perfectly roasted coffee.
 >Unfortunately many believe that an espresso is simply a dark, roasted
 >coffee; the darker the coffee is roasted, the more "espresso" it
 >becomes. Instead...
 >Espresso is a coffee preparation technique using water under high
 >hydraulic pressure (9 atm) and a temperature below boiling (92-94 C).
 >The above-mentioned misunderstanding explains why consumers add large
 >quantities of milk. Adding the milk buffers the bitterness, thus
 >making it palatable.
 >So I guess the answer is:  To disguise bad coffee!
The next time that Dominic Rostagno came to town I had him over to
my house for an American Barbecue and served some descent espresso
without a lemon peel!
ciao
jeff
John - wandering Texas wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Jeff,
	Thanks for the input.  As I look back on it, I think that the folks in
Italy were used to us UA's (Ugly Americans) recoiling from the taste of real
coffee - considering that most of us were living on Army coffee - and just
added the lemon as a matter of course for UA's.  And the sad thing is that I
loved it that way and just assumed that it was the "real" way to serve it.
Grazie
John - turning a little more Hawaiian with every sip :O)

Hi guys --  I think you're all looking at this thread from the wrong
perspective.
The members of any economy tend to use most whatever is most accessible; the
poorer the economy the more this is true. Even when an economy gains some
affluence its members tend to keep their favorite tastes and flavors.
There's an awful lot of sugar cane in Cuba. Street vendors throughout the
Latin and Caribbean cultures are known to mash/squeeze raw cane to produce a
beverage that they sell. Cuban Coffee is not highly sweetened coffee but
rather a simple syrup flavored with a strong coffee extract. The dominant
taste is certainly the sweetness. More often than not in Cuban Neighborhoods
in Miami you cannot get an unsweetened shot, cortadito (sort of a machiato),
or café con leche. If you try you get a beverage that is less sweet than
normal but still far sweeter than I prefer in an espresso or cappa.
It is also not a hot beverage - it is served warmer than room temperature
but then everything in the tropics is warmer than room temperature.
During the three years that I lived in Miami. I got used to Café Cubano but
I never got to like it.
Mike Surdyk
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Any one have information on the availability of Cuban coffees? I know it's
available in Canada but wonder if there is a way to get it here.
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homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

David,  Here's another version - more like what we get in Mexicohttp://icuban.com/3guys/cuban_coffee.html   

This is a multi-part message in MIME format.
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Hi all,
Anybody catch "The Chris Isaak Show" the other night? Gloria Estefan arrives
to perform with him, but gets him hooked on Cuban coffee, so she can steal
his drummer. Very funny.http://www.sho.com/site/chris/episodes.doGo to the show titled "A Little Help From My Friends" at the bottom of the
page and click "Intervention" to see a clip of him eating coffee beans and
they show his machine.
Joe
RK Drum #9, Solis Maestro Plus, *$ Proteo Barista

I am going to have a vac pot of  Cuban Coffee here in a few minutes. 
My inlaws went to Costa Rica and brought me back some coffee from Cuba
as a present.  Go figure!  It was vac sealed and pre-ground.  It had a
very nice smell to it as I opened the bag.  Not homeroast, but worth
the experience I suppose.  Anyone out there able to get greens from
Cuba?  Maybe through Canada, not the USA!
Les

I was able to get some several years ago when I was in Canada.  It made 
good espresso. Too bad idiotic policies keep us from being able to buy it 
easily.
-Greg
At 10:35 AM 12/27/2004 -0800, you wrote:
<Snip>

Well, it tasted like swill!  I think the coffee could have been good
if it hadn't been pre-roasted and pre-ground.  I have been again
reminded why we homeroast!!
Les
On Mon, 27 Dec 2004 14:41:39 -0500, Greg Scace  wrote:
<Snip>

Hi, I'm interested in finding out 1.) The availability of Cuban coffee, 
and 2.) more importantly, the standard of the beans presently available. 
Any help would be appreciated. I am assuming (being politically ignorant 
of the trade embargo situation with the US - I live in England. ) that 
Cuban products are still 'unwelcome' in the States.

Michael,
     I've been on the lookout for a decent Cuban coffee for several  
years now.  I've had no luck so far but then again I live in the US.
      jim gundlach
On Aug 15, 2005, at 4:44 AM, Michael Bamber wrote:
<Snip>
"The espresso machine is an accessory to the grinder, not the other  
way around."

Michael, There are more non-U.S. particpants at
alt.coffee, to which you may gain access through
Google Groups. Correct, there are few Cuban products
in the U.S. I'd love to try some Cuban coffee, but it
is illegal to bring it in to the country, as I
understand it.
Andy
--- Michael Bamber  wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> ">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> 
Yahoo! Mail 
Stay connected, organized, and protected. Take the tour: http://tour.mail.yahoo.com/mailtour.html

Here's an interesting article on Cuban coffee:
  http://www.teaandcoffee.net/0901/special.htmLarry
On 8/15/05, Andy Thomas  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

I know nothing of the political ramifications, but you can find Cuba 
Turquino available if you enter a Google search for Cuban green coffee.
Remembering the street smells of cities like Bangkok, Manila, Saigon and 
Taegu, I thought they might have been doing more than the Asian classic, 
tea. 
Don't laugh- South Koreans love coffee but because of the latitude it's not=
 
grown there. The chains like *$ etc, cost like Honolulu. Coffee in a Korean=
 
Cafe can be "tear up the mortgage" expensive!
Vietnamese were the second-largest international coffee exporter, behind 
Brazil a couple of years ago! It sounded better than Robusta, so I got 5 
pounds from the highlands on a Google search. 
I played around with roasts and grinds. One real tantalizing combo 
materialized when I roasted 30g of beans quickly to the very first snap of=
 
2nd @4:25 then quenched them on a just- out- of- the- freezer cookie sheet.=
 
Wait for What? The aroma put me in a street scene in Bangkok! No waiting, n=
o 
thinking- I just threw them in my brand-new SMP and "pulled the lever." 
Three coffee cherries- Ka-Ching! 
I threw the "Drip grind" (looked more like a good espresso grind) into the=
 
12 cup press pot and filled it with water at a full boil (=204 degrees F =
in 
Denver town and environs) for 90 seconds.
I liked the "body" fines in the first cup I decanted lots more than the 
rest, which I filtered through my Bunn basket.
There is probably good reason our gracious hosts don't promote these 
coffees- like erratic cupping or availability- but I sure had a tantalizing=
 
experience. Probably mostly mental... Leave it alone, Ray!
Cheers -RayO, aka Opa!
 On 8/15/05, Andy Thomas  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the 
Wichita WurliTzer

Michael,
I'm in Australia and am part of a green bean buying co-op. We got a
bag of Cuba Tourquino Lavado last year. Nice bean. Heaps of crema in
each shot. A good 'middle' bean in an espresso blend, but fine as a
single-origin and also in a plunger.
I can't comment on the standard of the 2005 crop, but the bean we got
last year (presumably 2004 crop) was well regarded by many who bought
into the bag. It was in limited supply last year, and I recall reading
that the bad weather experienced earlier this year was expected to
have a significant impact on the current crop.
Regards, Gary
On 8/15/05, Michael Bamber  wrote:
<Snip>