Hi

I'm French Roaster and I have Coffee Shop.

Today, I work with Daterra Bruzzi for my espresso and for cappuccino and latte.

I 'll be order new coffee but my stock is very down.

What do you recommend for coffee?
I've choice of
Brésil - Daterra "Bourbon Yellow" certifié RA
Brésil - Daterra "Sweet Collection" certifié RA

but is very expensive

thanks a lot

Daterra makes about a dozen state blends. I do not believe the Bruzzi and Sweet are sold in the US. The Yellow Bourbon is used 100% for lighter roasted espresso, and as a blender. It is quite acidic for a Brazil and has orange/mandarin and cola nut flavors. I do not believe it is suitable for darker roasting.

My impression is that their different estate blends are designed specifically for different roast levels and blending purposes. Daterra has a website; but it's one of those made in Italy, no information, flash nuisances; so I've linked you to their contact page.

Your best approach is to get whatever they have formulated for 100% use (if that is how you sell it) at the roast level you normally use.

I'm a newbeez for roaster.
but for my roast, I stop just 2min after 1st Crack at 195-200°C max.


I've lot of Work for my roasting Job...

That sounds too light for espresso. The lightest espresso roast is around 210C, just ahead of the 2nd crack, however, the bean temperature measurement for the same degree of roast can be different in different roasters, so go to whatever temperature is just below the first pops of the 2nd crack.

Also, it is best to turn down the heat just before the 1st crack, so the roast takes longer to finish, around 3 to 4 minutes from the start of the 1st crack to the end of the roast.

thanks for information, I will Try ... but I don't want any 'bitterness' in my espresso. I like coffee smooth..


But today I've
- Republic Domincaine : Cibao Verde
- Nouvelle guinnée : Sigri A
- Moka Gidaamii ethiopie
- Guatemala : Antigua Ponchoy
- Nicaragua : carocoli
- Inde Malabar Moussoné A
- Bresil Bruzzi DATERRA
- Costa Rica : Tarrazu