Italian Coffees. Lets talk about Kimbo, Danesi, Lavazza, Caffe motta, Illy - Page 3

#21: Post by **hrvojuliusmeinl** » May 4th, 2016, 6:22 pm

Taste Cremcaffe Espresso Bar by JM...my favorite coffee

#22: Post by **vit** » May 5th, 2016, 2:05 am

It was Slovenian brand, roasted in Trieste, owner (Vanja Lokar) sold it to JM a while ago when retired.
Tastes similar to JM, not up to my taste

May 9th, 2016, 12:22 pm

Kimbo Napoletano: I find it rough and not close to the Kimbo Superior Blend.
I rebought Caffé Motta: I prefer it to Danessi, Vergnano and Kimbo napoletano.

compared in blind test the caffé motta vs Red bird espresso. The two taste very good and they are very close to each other surprisingly. They are both quite forgiving, creamy and delicious.

Ranking
1- Kimbo superior blend
2- lavazza super crema
3- Caffé Motta
4- Vergnano
5- Kimbo Napoletano
6- Danessi

My father in law is going to italia this week. what coffee should I ask him to pick up for me???????????

#24: Post by **HBfencing** » May 10th, 2016, 6:13 pm

Has anyone tried Bristot Tiziano?

#25: Post by **OldNuc** » May 10th, 2016, 6:48 pm

Copied from a review of the Bristot Tiziano: "The perfect balance of Arabica with enough robusto style beans to give the espresso character and sophistication. " This is not one I would probably buy but I tend to avoid the Robusta blends as a regular fare. These are not bad overall though.
Essse Caffe Bar Miscela Masini
Segafredo Zanetti Extra Strong

#26: Post by **naif1980s** » May 12th, 2016, 10:21 am

OldNuc wrote:There are several significantly different KIMBO Bar blends so which one you are using will make a significant difference.

which kimbo blend do you recommend? i tried twice the kimbo coffee in two different bars and it wasn't nice experience.

those the coffee brands i usually use:
1. best one (caffee motta)i use the espresso bar blend, its taste is incredibly good
2. illy (100% arabica blend )
3. lavazza ( rossa blend)
4. segafredo zanetti

#27: Post by **dmw010** » May 13th, 2016, 5:54 pm

Just got some Kimbo Superior, roast date Dec 2015. I vacuum packed and froze most of it. So far, I'm trying to pull doubles using a 14g dose at 198F. The recommended brew parameters are 7g, 90-95C, 25-30sec, 25-35ml.

For a double, that means 50-70ml output. That seems like way too much liquid from 14g of coffee. Anyone care to comment on how they brew this blend? I'm grinding way finer than my usual local roasts to get anywhere near a reasonable flow rate, so might just be stale coffee. Taste is not bad, but certainly not blowing me away. Sort of one-dimensional and roasty.

#28: Post by **dominico** » May 13th, 2016, 10:20 pm

I prefer to drink Kimbo as a ristretto, but usually espresso in Italian bars is pulled to a roughly normale, flirting with lungo in some places. Remember with the robusta content causing lots of crema in some blends a 60ml shot may only be 25g or so of weight.

#29: Post by **Lacoffee** » May 14th, 2016, 8:42 pm

Check the crema on this essse miscela Masini. This coffee has some serious oomph to cut through milk.

#30: Post by **dmw010** » May 16th, 2016, 3:13 pm

dominico wrote:I prefer to drink Kimbo as a ristretto, but usually espresso in Italian bars is pulled to a roughly normale, flirting with lungo in some places. Remember with the robusta content causing lots of crema in dome blends a 60ml shot may only be 25g or so of weight.

So any advice on dose, temp, time, or output weight?