CMCM Senior Member Joined: 27 Jul 2005 Posts: 218 Location: California Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Baratza Vario (retired the...
Posted Wed Nov 4, 2009, 10:25pm Subject: Suggestion for something new....
I really love Vivace's two roasts....I keep switching between Dolce and Vita, love them both. So if you are familiar with either of these roasts and have something new to suggest along these lines...let me know! I think I should branch out a bit. Also, if it makes any difference, I most drink capos or occasionally Americanos.
I have had both Vivace Vita and Dolce. You are right, they are excellent when prepared as a milk based drink, but unless you have a very precise PID on your espresso setup, it's very difficult to brew those beans.
It is very odd these beans are very sensitive to needing the precise temp of 203.5 f. At least that is what David Shomer recommends. I'm sure some have been able to dial-in that temp, but my setup is not that precise and can only get to +/- 1 F degrees.
Basically, it's a hit or miss experience with Vivace beans in general, and better off with Stumptown's Hairbender or Holler Mountain blend which is more forgiving to work with based on my experience. Give that a try, as I have found it perfect for straight Espresso, Americano's or Milk based coffee drinks. If made right, you should expect to taste chocolate notes and plenty of body. Just a suggestion, but I found preparing a double Ristretto with 8 oz of steamed milk is a perfect combination. The Ristretto is fairly potent enough to generate plenty of flavor and the volume of 8 oz is not enough to overpower the coffee. If 8 oz is not enough, you can also make a Triple Ristretto, but may require more challenge.
Zin1953 Senior Member Joined: 9 Dec 2005 Posts: 2,583 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: no, Press Pot Drip: Chemex Roaster: No, no, not another...
Posted Thu Nov 5, 2009, 6:19am Subject: Re: Suggestion for something new....
espressoaddict Said:
I have had both Vivace Vita and Dolce. You are right, they are excellent when prepared as a milk based drink, but unless you have a very precise PID on your espresso setup, it's very difficult to brew those beans.
Yes, that's the "knock" on Vivace's coffee, and yet I don't have that problem at all -- never have. A number of people I know have not had those problems either . . .
Dolce is also great as a straight shot, FWIW.
Dolce is my "go to" blend. I frequently try other blends, or SO coffees, but i keep coming back to Vivace's Dolce.
CMCM Senior Member Joined: 27 Jul 2005 Posts: 218 Location: California Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Baratza Vario (retired the...
Posted Thu Nov 5, 2009, 10:05am Subject: Re: Suggestion for something new....
espressoaddict Said:
I have had both Vivace Vita and Dolce. You are right, they are excellent when prepared as a milk based drink, but unless you have a very precise PID on your espresso setup, it's very difficult to brew those beans.
It is very odd these beans are very sensitive to needing the precise temp of 203.5 f. At least that is what David Shomer recommends. I'm sure some have been able to dial-in that temp, but my setup is not that precise and can only get to +/- 1 F degrees.
Basically, it's a hit or miss experience with Vivace beans in general, and better off with Stumptown's Hairbender or Holler Mountain blend which is more forgiving to work with based on my experience. Give that a try, as I have found it perfect for straight Espresso, Americano's or Milk based coffee drinks. If made right, you should expect to taste chocolate notes and plenty of body. Just a suggestion, but I found preparing a double Ristretto with 8 oz of steamed milk is a perfect combination. The Ristretto is fairly potent enough to generate plenty of flavor and the volume of 8 oz is not enough to overpower the coffee. If 8 oz is not enough, you can also make a Triple Ristretto, but may require more challenge.
Interesting about the Vivace coffees and temperatures. Since I have a Silvia and no PID, I have to temp surf and hope for the best. I have zero idea what temp I'm extracting at each time. I will say that sometimes it tastes better than others, and that has puzzled me. Still, I always like these blends better than anything else I've tried so far. HOWEVER, as I mentioned in a new thread today, I just got a sample pound of Chris' Coffee Black Pearl, and I really like it a lot.....it has the same characteristics as the Vivace coffees, but perhaps it's more forgiving in terms of temps. The 3 cups I've made so far have been perfect. The BP is definitely a keeper for me!
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