spyderx Senior Member Joined: 20 Dec 2005 Posts: 63 Location: SoCal Expertise: I love coffee
Espresso: Salvatore Grinder: Mazzer Mini E Vac Pot: nope Drip: nope Roaster: Intelligentsia (LA Roaster)
Posted Sat Jan 19, 2013, 10:39am Subject: Help with Starbucks Espresso Roast
Did that get some attention? :-) I'm normally brewing intelligentsia, kean, or portola at home. One of my aunts got me 2 lbs of starbucks espresso roast as a gift.
I reluctantly tried to make espresso with it the last week. After opening the bag, looking at the black beans and wondering how bad this is going to oil and gum up my grinder and machine.... I pulled a few shots. Roast profile comes through way too strong and pretty much all you taste in the cup is the roast. Really not drinkable as espresso to me. with milk in a latte or cappuccino it is much better with strong carmel overtones. 5 days later and the roast is totally off, beans smell like ass and spoiled. A gallon of milk couldn't hid the funk. Dumped the rest.
So now, I have another bag of this left. Has anyone here mastered this? I hate to just throw it away. Dose? Temp?
CMIN Senior Member Joined: 14 Jun 2012 Posts: 500 Location: South FL Expertise: I like coffee
Espresso: Crossland CC1 Grinder: Baratza Preciso
Posted Sat Jan 19, 2013, 10:53am Subject: Re: Help with Starbucks Espresso Roast
Tried and gave up, you either get gushers since the beans are stale anyway, or nasty shots and the beans are oily as hell. When they do their specials though I don't mind too much like the the holidays ones, the xmas espresso is better than their normal crap if you need it in a pinch. Luckily found some local places that if I'm low in beans can buy theirs vs having to put up with Charbucks. Fiance grabbed that Blonde roast once, absolutely gross, pry worst tasting coffee I ever had.
Posted Sun Jan 20, 2013, 9:04am Subject: Re: Help with Starbucks Espresso Roast
spyderx Said:
Did that get some attention? :-) I'm normally brewing intelligentsia, kean, or portola at home. One of my aunts got me 2 lbs of starbucks espresso roast as a gift.
I reluctantly tried to make espresso with it the last week. After opening the bag, looking at the black beans and wondering how bad this is going to oil and gum up my grinder and machine.... I pulled a few shots. Roast profile comes through way too strong and pretty much all you taste in the cup is the roast. Really not drinkable as espresso to me. with milk in a latte or cappuccino it is much better with strong carmel overtones. 5 days later and the roast is totally off, beans smell like ass and spoiled. A gallon of milk couldn't hid the funk. Dumped the rest.
So now, I have another bag of this left. Has anyone here mastered this? I hate to just throw it away. Dose? Temp?
Actually it is pretty good as a drip coffee or pour over. May I suggest you give that a try.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
spyderx Senior Member Joined: 20 Dec 2005 Posts: 63 Location: SoCal Expertise: I love coffee
Espresso: Salvatore Grinder: Mazzer Mini E Vac Pot: nope Drip: nope Roaster: Intelligentsia (LA Roaster)
Posted Mon Jan 21, 2013, 8:37am Subject: Re: Help with Starbucks Espresso Roast
I gave up. Tried Moka pot and french press. I don't have a drip machine or pour over setup (need to get one). Dumped the rest, went by portola and picked up a bag of their south american espresso. Night and day.
I guess it's true what they say "You can't make a silk purse out of a sows ear"
Posted Wed Jan 30, 2013, 9:15pm Subject: Re: Help with Starbucks Espresso Roast
When I find myself with coffee grounds I can't tolerate and no other brew method makes it drinkable (but it's something I paid for), I make cold brew concentrate.
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