reply to post by Destinyone
you may already know this, but Cuban coffee for Cuban Americans is a stove top espresso maker with any Bodega brand coffee.
I know there are specific beans, but honestly, get Jamaican coffee beans. Best in the world, and make it in this...
You will not disappoint.
Cafe Bustello is good, I grew up drinking that (Cuban grandmothers). But try a 100% Arabica coffee beans. Maybe an 80% Arabica, 20% Robusta mix if you
like it to be strong and not as smooth while preserving the cream and texture of good coffee....
You can also just roast some yourself,
Start with 100% Arabica please and just re-roast them some. If you can, to make them roast all the way through, do it slowly. That is huge. Slow
roast. Use a small toast oven. Just dont bunch them up, 1 layer thick. And make sure the heat hits them evenly (very low heat). If you use a small
toaster oven, place the pan in the middle position. we tend to keep the most room on the top for bread. Most of these little ovens have a middle
position where the tray can sit.
It will change the flavor though. Some experimentation for your taste is required. If you do plan on roasting them, get them green and roast them
yourself from scratch. Re-roasting can be a bad thing. BUT it has worked for me, so your call.
I only suggest re-roasting since what you want is a Spanish roast which is darker than a dark French roast.
Also, a method which is still used in Spain that was developed during the civil war which gives the coffee a real kick is adding sugar to the roasting
process. Starting from green beans you add a light layer of sugar, brown sugar if possible after you hear the first cracking sounds. Then you roast
almost to burning past the French roast stage. The more you add the darker and stronger it gets.
This is called torrefacto coffee.
it is a real sacrilege, I don't like it, but if you want REALLY strong coffee with a certain stronger taste that will do it.
edit on 29-12-2012 by zedVSzardoz because: (no reason given)