high expectations for this coffee. elusive and difficult to obtain at any price. we look forward to having a play with it this weekend if time permits. we expect to test for at least a week before we agree on the roast profile as we like to let the roast settle for at least a couple of days before testing it.

i expect i am being daft when i dream of it bearing any resemblence to cuba’s most famous export… anyone out there who has tasted cuban coffee & able to describe the experience in vivid detail????

btw… don’t make the mistake of confusing ‘cuban coffee’ (a style of coffee), with coffee beans from cuba. we are very much talking about the later.

as i understand it because cuban coffee beans are so difficult to obtain the ‘cuban coffee’ that is ubiquitous in the south eastern coastal areas of the US is coffee of various origins (not cuban), roasted in a manner suitable for espresso. the portafilter is then loaded with the ground coffee as normal & a teaspoon of sugar is added to the top of the coffee puck. it is very popular in the region.

i imagine the sugar does wonders wonders for the espresso machine… what a mess to clean up, surely? again, very interested to hear of anyone’s experiences of this style of coffee… variety is the spice of life.

reiss.