Haitian coffee is back in the US.
This coffee seems to have potential but I haven’t figured out how to make it yet. I had it ground really fine like I always do to compensate for my crummy Mr Coffee. I do that with all my coffees; they usually come out ok after some trial and error. I’ve gone to 3 heaping tablespoons per cup. Obviously I need more. Still, even with other coffees I can usually taste them when they’re weak. (Your Corsica comes out great using this approach.) Maybe this one is so mellow–it reminds me of Jamaican blue mountain–it really needs a higher than usual ratio of coffee to water?
Try grinding it at a more coarse setting for basket filter. You should notice a big difference. Grinding the beans too fine (this seems to be the apparent issue) will not allow proper extraction of flavor. Good luck!
I LOVE the Haitian coffee. Even though it is lighter than Corsica, which I usually drink, the taste is rich and variegated. I brew it in my automatic drip and my Chemex. Either way, it’s great.
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