Should be back in stock this week.
http://www.espressodistributors.com/pro ... esso-beans

Well...I was getting a bunch of other stuff from Amazon so I included a bag of Kimbo Superior for $30...with free shipping. Espresso Zone had it for $26., but added another $8. for shipping. Sooo...Amazon wins this one.

Ah, I nearly get enough at a time to qualify for free shipping so I didn't even think about it.

Question regarding those freezing these Italian beans. Since these are not fresh like local roasters are, would any method help than none at all? I don't have a vacuum sealer, would a ziplock freezer bag squished tightly to release as much air work? Or would it still be better to use those tight seal mason jars even if I can't remove the air before I freeze?

I also have a couple airscapes. Would removing the air from these and storing these containers in the freezer be overkill (I admittedly never heard of anyone putting their airscape in a freezer).

I have Kimbo Superior and Essse Masini, both less than 3 months from roast date.

Edit: I didn't realize that a simple foodsaver vacuum sealer goes a long way, and the price is reasonable. I'd prefer to seal glassware if I could. Yay, more research! still, is there anything different to consider when doing this with Italian beans versus just roasted?

Received a bag of Orocaffe Premium Bar Blend whole bean. Descriptions reads "Bar Premium Blend is a blend of coffees from Brazil, Guatemala, Ethiopia, Vietnam, India." Also states that the caffeine content is less than 1.2%. They do offer 100% Arabica what has 1% caffeine. Their Bar Premium Blend is 99% Arabica and 1% Robusta and their other blends range from 1.7-3% Robusta which makes it 97%+ Arabica.
Not your typical Italian espresso blended coffee.

Probably the best Italian roasted beans I've tried. Found due to the age of roasted beans, since they were roasted in Italy the cup lacks some acidity and brightness. Otherwise no burnt or harsh flavours in the mouth, smooth but lacking in the higher notes, the punch I like in a good cup of espresso. Would like to try this 3-10 days from roast.

This most likely has some Robusta beans but not certain since I did not feel the kick I've previously received from a blend with Robusta beans. Also did not find the typical aftertaste previously encountered with Italian Robusta blends. Could be both low levels of Robusta beans as well as the high grade Robusta beans that I've heard of.

Italy http://www.orocaffe.com/

Canada https://www.orocaffe.ca/

http://www.coffeereview.com/all-reviews ... =Oro+Caffe

Well now... Having read this thread and previous threads on Italian coffees, I was seduced into getting a bag of Kimbo Superior...which arrived yesterday from Amazon and which I just made into an espresso for my first morning shot. Meh... I'll have to give it a few more tries before passing final judgment, but my first impression is not great.

It didn't help, I suspect, that the production date was March of last year...even tho the bag assured me that it would be good until August of 2017. Hmmm...

Nor did it help that like most people on this list, I've developed a fetish for freshness that is unlikely to be overcome by a coffee almost a year out from its roast date...even tho connoisseurs of these beans swear that staleness is part of the joy of Italian coffees.

However...this whole exercise did reacquaint me with the dark-roasted coffee style of Southern Italy that my prejudices had abandoned years ago in favor of lighter roasts. While waiting for the Kimbo to arrive, I went down to our local Peet's and got some Garuda and Espresso Forte to tide me over and I was amazed at how good they were as espresso. Garuda used to be my go-to espresso blend before discovering HB and having my palate changed in favor of less traditional coffees. I must confess too, that I had developed a prejudice against Peet's and other second-wave roasters as a result of all my readings here, so I felt a bit guilty going into Peets...but I'm glad I did. Compared with the Kimbo I received, Peet's was far better for my taste, so I will probably keep going there for my supply when a local shop is what I want.

It's not that Santa Cruz lacks a local coffee culture or local roasters. We have the venerable Santa Cruz Coffee Roasting Co., Lulu Carpenter's, Verve, Cat and Cloud, and several others of lesser renown. Most of these are 3rd wave roasters and much too bright and acidic for my taste except as an occasional counterpoint to my usual choice. Plus, I roast my own beans so they are rather redundant as a source for my daily cup.

Nevertheless, I will also continue exploring the Italian offerings to broaden my experience. Besides, it seems to me that Italian coffees for espresso are a must reference point for all other beans and roasts. I mean, espresso is...after all...Italian!

DavidO wrote:Question regarding those freezing these Italian beans. Since these are not fresh like local roasters are, would any method help than none at all? I don't have a vacuum sealer, would a ziplock freezer bag squished tightly to release as much air work? Or would it still be better to use those tight seal mason jars even if I can't remove the air before I freeze?

I freeze them in mason jars; I am a little paranoid and don't trust the sealing capabilities of the lid so I attempt to seal the the lids closed in either masking or packaging tape as well. When I pull a jar out of the freezer I let it thaw to dissipate any condensation and then dump the contents into an airscape for daily use.

I do this for all beans, Italian or not, that I won't be consuming immediately.

Thank you. I tried to single dose, but I just didn't get the consistency vs. a partially full hopper (after numerous bags of trials, with my grinder anyway). I initially was trying to do that because my family DEFINITELY only enjoys the Italian style of beans, and I certainly don't mind trying various blends and opening up my palate a bit. That just means I'll have to use Mason Jars that hold perhaps 2-3 days worth of beans. However, I do like your idea as well. Maybe split the kg bag into 4 portions, remove each portion and load the beans not put into the hopper into my airscape (I have 2). Don't want to derail this thread any more than I have - I was initially curious if Italian "fresh" beans required a different storage routine.

Again, thank you!

How come most here don't seem to use Ziploc bags? I've done both jars and bags and the bags seem to work better cuz you can squeeze the air out of them before putting them in the freezer. I now have 2 lbs. of Kimbo in Ziploc bags in the freezer for whomever needs a fast shot of Italian...

small update, Ive been drinking the Segafredo for a couple of weeks now.
EDIT: The Segafredo and likely the Motta needs to be does at about 13-14g. at 18g, the segafredo is not recommended.

I will now try:
the orocaffe recommendation:
https://www.orocaffe.ca/products/whole- ... blend.html

1- Kimbo superior blend
2- lavazza super crema
4- Caffé Motta lounge bar
4- Caffe Motta espresso bar
6- Segafredo intermezzo
6- Vergnano
7- Danessi
8- Kimbo Napoletano