drgary wrote:Caffe Trieste Italian Roast Espresso. Scroll down this page to find it. It's all Arabica, I believe, dark and oily beans but very smooth when pulled at 175F. I don't think they mark roast date, but it'll be fresh. I picked up some June 9 in SF, froze it June 11. Still enjoying it.
jenjava wrote:Yea... I know it's frowned upon like putting ketchup on filet mignon... but that said... for those who like dark roast beans for espresso... what do you like and or recommend?
I've tried many of the well-known medium roasts... and they don't taste right to me (too fruity). I really prefer a very dark, somewhat oily roast for espresso. I can't be alone... right?