Each blend of coffee I try is like opening up gift and they continue to get better. I have been hooked on Redline and Black Cat and just yesterday I received my first order of Vivace's Dolce Espresso blend. The first pull was ok but not what I expected. Perhaps "medicinal" was the taste that I got. I knew it wasn't right so I dropped David Schomer a note and asked for his direction on settings.

He promptly replied and suggested the dosage at 17g, 30-40 pounds tamp and the temperature at 203 measured on the coffee bed. This morning I followed his instructions and the result was an incredible surprise of the most pleasant flavors that I have ever experienced. I could only describe it as chocolate and caramel with a smoothness and fullness of flavors that was more like a fine dessert than coffee. There was nothing sour or medicinal on the palate. The flavor was smooth but intense and it lasted a long time after each swallow. I have made several since and my wife's reaction was disbelief that it could be better than Black Cat. I probably wouldn't know a God Shot if had one but if it was any better than this my heart couldn't take it!

I also like the one-half pound packaging that Dolce is available. It makes it easier to store and keep fresher. The price works out to $13. a pound. I am definitely going to continue ordering.

Thats it. im trying Vivaces Coffees.

I always stayed away when I had Anita, because everyone says "finicky", and if you dont nail it, its gross. But with Jason constantly singing the praises, and now this post... Im ordering some.

Though, Ive read Dolce is made up of Monsooned Malabar. . .Can anyone comment? Im open to trying new coffees(espescially ones which sound delish), but I know for a fact I DO NOT like MM.

Any thoughts on Vita?

Nailing it is the key and it was a remarkable discovery for me. I think I was lucky in nailing it so quickly but thanks to David's help.

I didn't get any Vita but plan to include a test package of it with my next order.

Let us know when you get it and try it out.

Bob

JmanEspresso wrote:Though, Ive read Dolce is made up of Monsooned Malabar. . .Can anyone comment? Im open to trying new coffees(espescially ones which sound delish), but I know for a fact I DO NOT like MM.

As far as I know, both of the Vivace coffees still contain Monsooned Malabar (though the robusta component has recently, from what I hear, been removed).

And if you get it just slightly hotter, at least with the older, Robusta containing blend, you can evoke a sweetness that is out of this world, but a little too hot and you'll bitter it - I usually go 203.3. Dolce (old version) also does better with several days of rest post-roast - if you try making it right after it arrives, the shots can be so gassy they literally burst from the PF if you're using spouts. Surprised to hear they have stopped adding a little crema enhancing Robusta after all this time.

Glad to see someone else like Dolce. Although my home-barista experience is still pretty limited (only about 6 months worth), Dolce is my #1 favorite coffee (second is Terroir Adame Bedane Ethiopian, obviously a totally different experience, third is probably Redline or Epic.) I realize Dolce is a "comfort food" blend, but who doesn't like a nice plate of pot roast and mashed potatoes?

I agree that the 1/2 lb packaging is very convenient. I can tape over the one-way valve and just throw the bag in the freezer. With other coffees I have to break the bag down into Mason jars.

As for brewing parameters, I googled and found the 17g dose. But I believe the reference I found was for 200 or 201 degrees. I usually brew at 16g and either 200 or 201, which produces the most beautiful espresso porn extractions and wonderful taste in the cup. Probably the lower temp goes well with the lower dose. The lower dose might be a function of optimal dose for my machine, or it could be that I prefer a slightly less concentrated drink.

I tried the Vita but didn't like it. I was guessing on the brew parameters, so maybe I didn't have it dialed in right.

The lovely Vivace cafes in Seattle sport a chalkboard menu with landmarks around the perimeter. One is 203.5 deg F +/- .5 deg. I assume this means that they pull their shots at 203.5. I quite enjoy dolce but it is to me straight-forward type of good as one person stated above,

meat and potatoes.

JmanEspresso wrote:Though, Ive read Dolce is made up of Monsooned Malabar. . .Can anyone comment?

From an article 2 days ago, FWIW...

"Here are the coffees that go into Vivace's blends ("Vita" for coffee drinks with milk and "Dulce" for those without milk including their small Americano drink called "Mitch"):

Brazil: A mix of citrus, pine, fresh alfalfa and salt. "I want to call it grassy, but if you've ever tried green grass, it's bitter and dank," Schomer said.

Sumatra: Typically "deep, dark, brooding," he said, it was sour this morning, possibly because of how cold the beans were before they were roasted this week.

Ethiopian Sidamo: Dark chocolate with a blueberry aftertaste. An enjoyable aftertaste is important for coffee because it lingers so long, Schomer said.

Indian Malabar: I've never tried or even heard of coffee from India, but there it was, sweet as Schomer promised. It also lacks complexity, he said, "like a Christmas tree with one-color lights."

http://seattletimes.nwsource.com/html/c...ace_o.html

Cheers, Chris

Chert wrote:The lovely Vivace cafes in Seattle sport a chalkboard menu with landmarks around the perimeter. One is 203.5 deg F +/- .5 deg. I assume this means that they pull their shots at 203.5. I quite enjoy dolce but it is to me straight-forward type of good as one person stated above,

Yep, I've actually had some of my best shots up at 203.6, but when I push it up there, I find that I occasionally start to run into the bitter side, and while some folks like the bittersweet chocolate anyway, I'm less of a fan so I will live with a little less sweetness in exchange for dodging it.

Bumping this old thread because I was having my first Dolce experience today. I dosed 15g and was pulling shots at 203.5 since that is where Caffe Luxxe (CL) has their machines set. My brew temp is an estimate using Eric S group thermometer and his flush and wait surfing technique on a Vetrano. It does seem that you have to flirt with too hot to get the best flavor. BTW CL pulls both blends at that temp, it just seems that the precise temperature is not quite so critical for the Vita.

Once I dialed in the grind I got a very nice shot, but not the syrupy pour of the higher dosed ristrettos at CL. Reading here, I need to wait a day or two since it was roasted on Monday. BTW, eRoast was quick and convenient for order from Vivace. Vivace coffee arrives too soon , unless of course you are freezing some. I also like the half lb. one-way valve bags.

Alan