If you want to try a really syrupy ristretto, dose 18g in, pull the shot so there is 18 to 20g out, and make that extraction take 40 to 45 seconds or so.
Pull at a lower temp, raise the temp a bit if it tastes a bit sour at first.

It should be a chocolate bomb with a hint of sweetness. There won't be much complexity to it, but it is a fun shot.

A more traditional pull will be 14g in to 30g out in about 30 seconds at a relatively low temperature. This should render the more "traditional" flavor profile of bitterness up front with a pleasant lasting aftertaste of chocolates, a bit of tobacco, and some nice complexity.

Hi..Howdy!
When I stayed for 3 weeks in Florence, my friend had her cappu every morning (together with a fresh juice & a fresh, yummy pastry) while I had my tiny caffè with the same (and a small glass of cold water!); after only the first morning the barman knew us and our wishes and we parted as great friends.
Coffee drinking is a very important part of the Italian life and I've never experienced a better coffee culture anywhere else (several places, big cities, tiny villages).
I had countless espressos (which, as you wrote, are just 'caffès' in Italy), preferrably taken standing up at the bar - a cheap, hot, delightful interlude several times per day.
But my favorite is Cappuccino, and it's the most beloved coffee among visitors to Italy. It comes in a bigger cup with foamed milk and if you're in search of dessert, ask for affogato al caffé, which is ice cream drowning in a shot of hot espresso.

I miss those time when i use to be there with my coffee in my hand.But I hve an similar kinda alternative which makes my mood awesome when I'm low
You can also taste it http://www.kaffeesolo.de/

Checked one place, said the "use by" date is 2 years out from roasting, so their stock was already a year old. Seems some Italian coffees do not have a roast date but a "best by" dating system. Anyone know how to get freshly roasted coffees mentioned in this thread?

Go to Italy. I doubt that there is any noticeable difference between last month and last year though.

dominico wrote:If you want to try a really syrupy ristretto, dose 18g in, pull the shot so there is 18 to 20g out, and make that extraction take 40 to 45 seconds or so.
Pull at a lower temp, raise the temp a bit if it tastes a bit sour at first.

It should be a chocolate bomb with a hint of sweetness. There won't be much complexity to it, but it is a fun shot.

A more traditional pull will be 14g in to 30g out in about 30 seconds at a relatively low temperature. This should render the more "traditional" flavor profile of bitterness up front with a pleasant lasting aftertaste of chocolates, a bit of tobacco, and some nice complexity.

Thanks Dominick! You were right on with these recipes - tried both. It's Italian-style espresso, and these are the flavors I wanted from it.

naif1980s wrote: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

I really like the cafe motta in ristretto range. the price is so low Ill always have some cafe motta in my fridge.

I have tried two Kimbo, the napoletano was very dissapointing. the Kimbo Superior blend is so far my favorite blend most likely with caffe motta and red bird close second.

Ive been driking cafe motta and Red bird espresso recently. The red bird is excellent in ristretto range!

Currently I'm using Illy beans, nor bad but they lack the flavors of a fresh roast...pulled in a very rsitrettoish way they are best but am already looking forward to roast some peru tunki tomorrow!

I just bought some kimbo superior blend again. it had been 3 months since I has tasted it.

the kimbo superior is still me favorite so far. it has a forgivness that makes it delicicious in ristretto and also in latte range. very good taste, loving it.

I dont know where to go from there, I think ill try other kimbo. the napelatano kimbo was really dissapointing.

murphythecat87 wrote:The napelatano kimbo was really dissapointing.

I'm glad it wasn't just me. I may have to give Kimbo another chance some day.

I have tried a few Kimbo blends and I like Superior best. I used to like their Top Flavour but the last bag I got was roasted too dark. I also tried other brands but I'll stick with Superior with an occasional splurge for some Hairbender or Holler Mountain from Stumptown for a change of pace. I remember reading some good reviews for this blend from Bodka so will probably try it next:

http://www.bodkacoffee.com/store/p148/A ... resso.html