Posted Thu Jun 5, 2003, 6:00am Subject: Good Comparison of Commercial Roasts for Espresso Newbie?
I always figured there was more to coffee than what I found on the street simply based on the way coffee smelled versus what I found in my cup. So, I did some research, took the plunge and bought a Salvatore espresso machine and a Mazzer Mini and have now found salvation in a shot glass... Still being relatively new to this (been playing for about a month), I'm experimenting with grind coarseness v. tamp weight, different coffees, and thoroughly enjoying myself. Mainly drinking double shots and (don't know if this is impolitic) Americanos--mainly because I occasionally like a "mug" and then and I'd probably have a coronary after a mug of espresso.
Sorry about the long lead-in, here's the question...
Is there anywhere on the net a good side by side review on commercial roasts and a standardized lexicon for describing the differences between them? Like a FAQ or something? I see discrete reviews of specific roasts, but nothing that puts them all in a grand spectrum (or even in one place).
So far I've tried some Java Joe's dark espresso roast, some varieties of Peet's, and some locally (DC) roasted stuff from a place called Sutton Place Gourmet. I note differences in bitterness/burntness/nuttiness, but I'm still educating my palate and want to see what the golden tongued types have said I should be looking for and some leads to other roasts that may be more up my alley based on what I've tasted... Any "must try" commercial roasts out there?
As you can probably tell, I'm not yet at the point of roasting at home. Although, based on some of the discussions here, that may be the next foray...
ljguitar Senior Member Joined: 28 Jan 2003 Posts: 2,450 Location: Cheyenne Expertise: I live coffee
Espresso: Expobar Pulsar Grinder: Mazzer Super Jolly, Solis Drip: Bunn Roaster: iRoast2
Posted Thu Jun 5, 2003, 6:36am Subject: Re: Good Comparison of Commercial Roasts for Espresso Newbie?
edesilva Said:
--- So far I've tried some Java Joe's dark espresso roast, some varieties of Peet's, and some locally (DC) roasted stuff from a place called Sutton Place Gourmet. --- I note differences...Any "must try" commercial roasts out there?
Hi, I think you may be building data base of your own, and if you consolidate your 'findings' into a post when your experiment is further down the line, others will benefit from it as well. I am sure some here will point you in the direction of their favorites.
Raising the bar Many here are roasting our own espresso beans (and drip). Have you considered that option to provide freshness? It probably doesn't take much longer than going shopping for beans.
Unless you order online
Unless there is a roaster on your route to and from your daily routine
Homeroasting is easy to learn, even if you don't conquer it totally. There is such a difference with the freshly roasted and properly rested beans, both in quality and price. I think I figured out the other day that even including electricity we pay about $6.00 pound average to roast our own.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Thu Jun 5, 2003, 12:02pm Subject: Re: Good Comparison of Commercial Roasts for Espresso Newbie?
edesilva Said:
Is there anywhere on the net a good side by side review on commercial roasts and a standardized lexicon for describing the differences between them? Like a FAQ or something? I see discrete reviews of specific roasts, but nothing that puts them all in a grand spectrum (or even in one place).
As to classifying espressos. They should all kick up copious crema. They should be sweet enough to balance the bitter or sour tastes; you should need no more sugar in an espresso than you would take in a regular black coffee. Espressos vary in a few aspects:
Body: They should all be heavy bodied, but can go from creamy/foamy on the light end to syrupy/oily on the heavy end.
Roast Flavor: Lighter roasts have gentler milk chocolate or light caramel tastes; darker roasts are more bitter/sweet chocolate, mollasses, and smoke. If it tastes ashy or burnt, it's overroasted.
Origin Flavor: Most espressos have only a hint of front pallate spice or zest; some blends can be quite fruity. But an espresso should never taste sour.
Blends designed for milk tend to be heavybodied, darker roasted, and without origin flavors. Blends designed for straight shots tend to be more the other way round.
BillyJack Senior Member Joined: 2 Jun 2003 Posts: 52 Location: Chicago Expertise: Just starting
Espresso: Saeco Gran Crema/NP... Grinder: Gaggia MM
Posted Tue Jun 10, 2003, 12:46pm Subject: Re: Good Comparison of Commercial Roasts for Espresso Newbie?
I'm a beginner and I've had my espresso machine for eight days, now.
I've gone through a pound of Intelligentsia's Black Cat Blend, eight ounces of Illy Dark Roast, and I just completed drinking two 1.5oz doubles using Lavazza Caffe Espresso. I froth three ounces of whole milk and add that to the espresso (with a bit of sugar).
My inexperienced palette thinks they all taste great.
Black Cat and Illy Dark Roast tasted strong and rich. Black Cat blend seemed to have a bit more body and slightly stronger flavor.
The Lavazza Caffe Espresso that I just tried had the most interesting and most complex flavor of the bunch. This blend actually talked to me.
As a straight espresso shot, the initial taste was fruity, full bodied, and slightly acidic. As I finished the shot, a chocolate flavor came to the forefront.
In milk, the flavor of Lavazza Cafe starts out as fruity and slightly acidic (good combo) and finishes with a slightly acidic strong chocolate after taste that says,"Hey, don't underestimate me when combined with milk. I can still knock your socks off with flavor."
Based on these new taste experiences, it seems that my taste buds are leaning towards a slightly acidic full bodied espresso as my drink of choice.
Based on "another jim's" advice, I ordered a half-pound of Decatur Street Blend. I can't wait to try it.
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