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Old Havana Espresso at Porto's

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I went to Porto's this morning to get some muffins and of course some potato balls, but wanted some coffee too. I'm usually a non flavored, black coffee drinker, (i.e. double espresso, or coffee black) but I decided to try an OLD HAVANA ESPRESSO that they have there. It had a sweet and sour-ness to it, but still strong enough to be an espresso. What's in that? It was quite delicious. Anybody know?

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  1. I always order that as well. It is the same as the other espresso but they render it with sugar like the traditional Cuban coffee stalls do. I believe that they use Cafe Gavina at Porto's as they do at Cafe Tropical in Silverlake. Gavina is interesting as it's roasted in Vernon, with a 'grown in Costa Rica' label on the brick, but word has it that it's Cuban grown and brought through Central America. Not sure if that's true, but it's excellent coffee.

    1. It's just coffee, water, and sugar. They make a paste from a bit of coffee and sugar, and then add the paste to the rest of the coffee. There's actually an art to this, but it's not easy to describe. You can make it at home with a stove-top cafetera, and finely ground espresso.