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Terroir's N.Italian

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Discussions > Espresso > blends > Terroir's...

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behemoth
Senior Member

Joined: 7 Feb 2005
Posts: 209
Location: Ypsilanti Michigan
Expertise: Pro Barista

Espresso: La Marzocco Linea 3-group
Grinder: Rio Super...
Roaster: Diedrich C-7

Posted Thu Aug 18, 2005, 1:56pm Subject: Terroir's N.Italian

we just got our sample of terroir's n.italian espresso and godd*mn, it's good. haven't had to much time to spend with it yet, but we pulled some great shots with the linea. well balanced chocolate and ripe fruit, and by well balanced i mean a punch in the face of chocolate, lots of other complex notes, followed by a kick in the neck of fruit. but not in a overpowering way. all the flavor elements are very clean and apparent. in milk, it tasted like there had to of been a little hunk of chocolate in there. we haven't finished putting it through the trials yet, but this is one of the better espressos i've had in a while (and we've sampled about 20 espressos in the last month in search of some good guest tap blends.) i'm guessing, (peter, please correct me if i'm wrong), that it pulls best with a 18g dose in a triple, though i haven't played with it much in a double basket. we have our machine set at 203.5f for the streamline, this temp seems to work really well for this coffee too. i could see it having more fruit if we pulled it around 200f, but i really like the way it's been coming out. we've been pulling it just like the streamline and it seems to work. peter, back to you...

behemoth
Senior Member

Joined: 7 Feb 2005
Posts: 209
Location: Ypsilanti Michigan
Expertise: Pro Barista

Espresso: La Marzocco Linea 3-group
Grinder: Rio Super...
Roaster: Diedrich C-7

Posted Thu Aug 18, 2005, 4:04pm Subject: Re: Terroir's N.Italian

ok, i love this coffee, just made an americano w/ it. it's so complex and smooth and chocolatey and nutty and fruity. thick pulls, tiger stipes galore, just a tiny hint of that brazilian smokey/cigar taste, total coffee goodness.

kdkrone
Senior Member

Joined: 27 Nov 2004
Posts: 147
Location: California
Expertise: I like coffee

Espresso: Expobar Brewtus; Olympia...
Grinder: Rancilio Rocky

Posted Thu Aug 18, 2005, 4:22pm Subject: Re: Terroir's N.Italian

Excellent coffee, indeed. Before you fall totally in love, though, there are others of similar ilk that you might want to try just to confuse yourself: Daterra Reserve Espresso from Cafe Fresco (doubleff.com) and Code Brown (coffeeemergency.com), and Espresso Classico from Paradise Roasters (paradiseroasters.com) All excellent, all with similar characteristics to those of the Terroir, but with definite nuances that separate them. Cheers, Ken K

SL28ave
Senior Member

Joined: 19 Mar 2004
Posts: 730
Location: Rockville, MD
Expertise: I live coffee

Grinder: Baratza Virtuoso
Drip: Technivorm

Posted Thu Aug 18, 2005, 4:24pm Subject: Re: Terroir's N.Italian

Wow! I'm so glad you're enjoying Terroir's North Italian Style, Daterra Farm. Your description is fairly spot on, though you may be making it a little stronger than how we extract it in our own facility. Which is great, as long as you feel that the astringency or acidity isn't too strong for your customers. Here we use a LM double basket, 197-200F, ~8.9 bar pressure, 13 grams coffee, 25-30 sec extraction, 1.8 oz total espresso volume... I've tried the triple basket before, but less than 18 grams of denser coffee leaves so much head space that the puck may break a little. I plan on revisiting triple basket extractions this Fall or Winter, but for now Daterra and Terroir are mutually tweaking the actual beans until the new crop arrives this Winter (notes on last winter's tweaking found here: http://info.terroircoffee.com/content/view/17/2/). Maybe I should try to fit triple baskets into my schedule now though; I'll get back to you on that. Try lowering the temp, and see if it becomes more balanced; I imagine it would. When the espresso starts tasting noticeably flatter, you know the temp is going too low. Though, I have had a few customers who preferred a higher temp. All in personal taste. This is cool, I'm so glad you're enjoying it such.

behemoth
Senior Member

Joined: 7 Feb 2005
Posts: 209
Location: Ypsilanti Michigan
Expertise: Pro Barista

Espresso: La Marzocco Linea 3-group
Grinder: Rio Super...
Roaster: Diedrich C-7

Posted Fri Aug 19, 2005, 4:17pm Subject: Re: Terroir's N.Italian

we've tried the classico from paradise, which we also liked. and i had code brown once, and i remember liking it, but i don't recall much about the taste. the daterra reserve i'll have to check out. the terroir actually reminded a bit of Streamline, in the way the fruit and chocolate balance in the finish. i french pressed some today and it was straight up chocolate and nutty goodness. i've also been very pleased with the way it holds up in milk. i don't find it to be too astringent, and the light acidity compliments the dark chocolates in it. i tried it out on some of my double ristretto customers, and they loved it too. i still haven't tried dosing the 13g into a double, i did a few shots where i overdosed a double basket with about 17-18g, grinded a bit coarser to try and bring out some more sugars, but i didn't really like the outcome, burnt, smokey, woody taste, probably from the top of the puck. the shots we've been pulling have been about 1.5-1.8oz. any more and we lose a lot of the sweetness.

minhi
Senior Member

Joined: 31 Jul 2005
Posts: 87
Location: Falls Church
Expertise: Just starting

Posted Fri Aug 19, 2005, 9:02pm Subject: Re: Terroir's N.Italian

i'd like to keep this going because i just opened up my bag of daterra. i just finished a daterra blend from caffe fresco, their's is roasted a little darker (but still not a 'dark' roast) and the two are really different. the CF blend i can more clearly taste the chocolate--especially the bitter-sweetness of it. tony describes it as having a little lemon and jasmine which my untrained palate cannot pick up. the terroir blend is much more 'mellow' if that makes sense, i can taste some fruitiness. it's complex, but almost doesn't take like 'espresso' to me. i only tried 4-5 different blends so my palate is very limited but i find it very different. i've still got 3/4 of a bag to go thru so the taste will develop. one crazy thing is that as a cappa it's totally different for me, the fruitiness is gone and the chocolate is definately more up-front. i'll make sure to have this blend around for my friends that prefer milk drinks! sorry just ranting, i'm just finding the blend hard to describe since it tastes so different!

behemoth
Senior Member

Joined: 7 Feb 2005
Posts: 209
Location: Ypsilanti Michigan
Expertise: Pro Barista

Espresso: La Marzocco Linea 3-group
Grinder: Rio Super...
Roaster: Diedrich C-7

Posted Sat Aug 20, 2005, 9:21am Subject: Re: Terroir's N.Italian

it doesn't taste like espresso??

minhi
Senior Member

Joined: 31 Jul 2005
Posts: 87
Location: Falls Church
Expertise: Just starting

Posted Sat Aug 20, 2005, 5:28pm Subject: Re: Terroir's N.Italian

yeah sorry, i know it sounds stupid, i guess it doesn't taste like what i expect espresso to taste like? I haven't tried that many SO blends or specialty blends but it's very different from what i've always considered espresso--and maybe that's that what espresso really tastes like, just what i've always thought. sorry just rambling....

JImSaborio
Senior Member

Joined: 6 Mar 2005
Posts: 264
Location: Milan, Michigan
Expertise: Pro Barista

Espresso: Silvia
Grinder: Mazzer Mini
Vac Pot: Yama w/ cloth fltr
Drip: Disused Scandanavian
Roaster: iRoast 1.5

Posted Sat Aug 20, 2005, 7:52pm Subject: Re: Terroir's N.Italian

behemoth Said: we just got our sample of terroir's n.italian espresso Posted August 18, 2005 link hey... you got that on tap? -JIm

Michigeekery: http://www.flickr.com/photos/jim1992/

chelya
Senior Member

Joined: 6 Feb 2004
Posts: 53
Location: NJ
Expertise: I love coffee

Espresso: Expobar Brewtus
Grinder: Mazzer Kony

Posted Sat Aug 20, 2005, 8:14pm Subject: Re: Terroir's N.Italian

Intereting discussion. I did a comparison myself very recently. Somehow I always had too much brightness for my taste in N. Italian. It may come from my inexpirience, but I was not able to make a satisfying espresso from N. Italian. Tony's Daterra is a whole different story. It is amazing. The aftertaste is pure bittersweet chocolate, espresso is a real teat, very well balanced. I do 17g 1.5-1.75oz ristretto at 198F (I think - no way for me to confirm). uglymax, you should definately check it out. Please let us know when you do. http://www.doubleff.com/ While you are there - check out Ambrosia as well. Coupled with Tony's service and dedication - his coffee is unbeatable. :)

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