Ian Moderator Joined: 21 Jan 2003 Posts: 1,225 Location: England
Espresso: Euro2000,Rancilio Grinder: Mazzer,La Cimbali Vac Pot: Cona-->CraigA Drip: Belgique for emergencies Roaster: Primas with variac
Posted Fri Aug 20, 2004, 12:39am Subject: Re: Why Blend? The Case for Single Origin Espresso
malachi Said:
it seems like single origin espresso is becoming a hot topic in the barista world. i've been thinking a lot about it for a while, and recently (spurred on by folks like Dismas Smith and Mark Inman) i took a stab at a generalized statement or manifesto.
Hi malachi, this is an interesting subject to me - I spent a period of about 15 months on nothing but single origins so look forward to reading your article.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,121 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Sat Aug 21, 2004, 9:22pm Subject: Re: Why Blend? The Case for Single Origin Espresso
In my understanding, for most single origin coffee, the best way of enjoying is to make drip coffee to keep its distinctive taste. But, for some of the coffee, like monsoon, mocha and so on, it can be a very good expresso.
The question to me is that which of the single origin coffee can be a good espresso.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
Catania05 Senior Member Joined: 22 Aug 2004 Posts: 20 Location: Illinois Expertise: Professional
Espresso: La Spaziale S-1 Vivaldi,... Grinder: Rancilio Rocky SS, Solis... Vac Pot: Not quite a Vac, but the...
Posted Sun Aug 22, 2004, 11:44am Subject: Re: Why Blend? The Case for Single Origin Espresso
Can anyone recommend a single origin espresso? I am an importer of Italian espresso. In keeping with the roasting traditions in Italy, my roaster uses beans of varying origins, roasted separately, to create what I deem the best espresso that I have had. I would like to sample a single origin to discover the merits behind it, and discuss the differences in American and Italian roasting techniques.
Posted Sun Aug 22, 2004, 1:33pm Subject: Re: Why Blend? The Case for Single Origin Espresso
In my opinion, there isn't a bad blend or a bad single origin coffee in absolute; our italian preferences vary from region to regon even in the beans roasting. The use of a single origin coffee is often a guarantee of originality and quality for the consumer, because some blends are made with low-price and quality coffees. In the totality of the coffees which are in a blend, the lower ring of the chain is the element which gives the final quality of the blend. I can also say that the bad taste of bad blends is taken by the consumer for the poor standard of the coffee quality, with a progressive disappointment for the espresso... Educating people with this challenge of the single origin coffee will make a return to the "coffee culture". In my town, Ferrra, I haven't still tasted a good coffee blend. This is due essentially to the economic blends that barmen try to elevate like their maximum expense for the clients....
I roast single origin arabica coffees and I'm very enthusiast of the results in the cup. When I make a blend, I choose only excellent qualities, so the blend is always at its top, and people love my blends...
Finally, I think that the coffee quality and a good evaluation of coffee characteristics for a blend are the winning keys for tasting an excellent coffee.....
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Sun Aug 22, 2004, 1:36pm Subject: Re: Why Blend? The Case for Single Origin Espresso
I'll name 5 coffees, in no particular order, I'm personally interested in trying 1st as SOS, gee gee ga ga:
CLEAN Late Harvest Full Natural Cerrado (such as Fazenda Cachoeira's special lot earlier this year, which is Mogiana and not Cerrado, but close enough)
La Minita (sweet, low-toned, seamless)
Fresh clean Sumatra (NOT the earthy, agey, or fruity problem Sumatras)
Yemen/Harrar in 10 years at this rate (they need craftsmanship behind their fermentation/spoilage!! most of these farmented beans I've seen are masking the fact they aren't even fully ripe, which will be a requirement for espresso to "open" and meet its potential.. raisins are MUCH more difficult to control, and probably will not have the same potential.. common sense)
CLEAN pulped-naturals in regions OUTSIDE of Brazil
The basics of "regular" coffee still apply though, much of the same characteristics you find in cupping a coffee will also appear in its espresso manifestation. Espresso is simply a unique way of brewing, the brewing method is not going to completely change your beans flavors or hide any problems.
Someone could blend in 10% of a bean with a flavor I don't care for, and I will not care for the espresso at all. This is why I don't like blends, they make single origin espressos imperfect through adulteration.
malachi Senior Member Joined: 5 May 2002 Posts: 1,758 Location: SFCA Expertise: I love coffee
Espresso: Monster Mia (for now)_ Grinder: Monster Cimballi Junior Vac Pot: Not any more Drip: never Roaster: Ecco, Stumptown, Intelli,...
Posted Sun Aug 22, 2004, 5:52pm Subject: Re: Why Blend? The Case for Single Origin Espresso
Ian Said:
Hi malachi, this is an interesting subject to me - I spent a period of about 15 months on nothing but single origins so look forward to reading your article.
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