Message #44694

[mccoy]

Eric, I never heard about Italian roasting before, after a quick search it appears to refer to high-temperature roasting, sometimes used to conceal the drawbacks of bad coffee.

I read a scientific article dealing with coffee properties and degrees of roasting, and that can be good evidence of the eventual loss of beneficial compounds. But I didn't delve into the details.

Jamaica Blue Mountains: the price you cite sounds like an average one, in a local shop I saw whole grains of Jamaica blue sold at 200 US$ per pound, but on the internet you can find it cheaper. I think that even in that variety there may be some more renowned plantations.

Before doing the madness of spending 100 US$ for half a pound, I'm going to try some less expensive brands of this coffee on the internet.

In the meanwhile, I tasted San Pedro from Puertorico, pretty expensive and excellent (63 US$ per pound) and Veracruz from Mexico, less expensive but not so good.

What I can say, San Pedro was very good as it was, without eliciting the need of sweeeteners.