Italian Espresso: Tasting and Comparing - Page 6

#51: Post by **aerojrp** » May 26th, 2014, 2:30 pm

vze26m98 wrote:Hi Mario-

Your package was in the post box when I arrived this morning. Courtesy ofyour package, I just finished a lovely espresso pulled from the Prima Goccia Bar Blend you sent: http://primagoccia.com/coffee.aspx

(I assume this is the correct URL?)

What a nice coffee! Tasty, and very much in the Italian spirit. I'd say more, but I'm hampered with the tail end of a cold ATM, and my sense of taste is a still bit compromised.

Thanks again, and I hope you enjoy the samples I sent along.

Best, Charles

Mario, My sample arrived last week too, and I got into it over the weekend. I wanted to add my comments to Charles'. It is quite nice. Easily pulled with decent creme and good mouthfeel. It is slightly brighter than my everyday fare, but still quite good. Reminds me a lot of Vivace's Espresso dolce. Thanks for letting me try it!

Jim

#52: Post by **Chert** » August 29th, 2014, 8:41 pm

mariobarba wrote:Inspired by my recent coffee in little Italy and the Kimbo that a stork happened to be gracious enough to deliver to me, I purchased a kilo of Saicaf Miscela Bar for a whopping 17.99$. The coffee hails from Bari and I'll let you know how things go once I'm a couple of shots in.
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How did it go, Mario?

For that matter, anyone want to share about recent tasty Italian blends?

#53: Post by **mariobarba** » August 30th, 2014, 7:53 am

Nothing special, dark roasted, high robusta %. I tired of it quite fast and was glad when I opened the last jar from the freezer.

#54: Post by **peacecup** » November 13th, 2014, 11:09 am

These showed up in the mail for Father's day (comes in November here):

Too bad, but the Kimbo fairtrade was stale - must have been poorly sealed or very old. It does ok in milk so I'm drinking it, but it's missing it's best flavors. It's quite a light roast and has an interesting flavor profile and would be worth a try again sometime.

The Mekico was sealed, and it is very nice. Quite dark, but not at all burnt tasting. Some espressos punch through milk - the Mekico steamrolls over it. My morning cappuccinos taste more like 6 oz espressos - never had any quite like it. If you've ever wanted to drink coffee because espressos were too small this is a blend to try.

Straight shots of Mekico are also great - dark but no hint of bitterness. Sweet in fact. Not crema bombs of course, but a nice layer on top of a sweet espresso syrup with long-lingering finish. Definitely worth a try.

#55: Post by **Chert** » April 6th, 2015, 8:31 pm

Caffé d'Arte of Seattle obtained from their new local account, Adventures Underground new café in Richland, WA.

I purchased a fresh bag of the Capri blend. I found it not as richly satisfying as the Mekico by Passalacqua, Peacecup mentions above, but a solid Italian style dark roast espresso nonetheless. With that local source, I will gradually try their other Italia style espresso blends.

#56: Post by **grog** » April 7th, 2015, 12:07 pm

I recently got a 500g bag of Kimbo's Aroma Intenso. Not in my wheelhouse....dark roast, oily beans, ashy taste in the shots. I'll probably end up bringing the beans to work to give to coworkers who like dark roast for their french presses.

#57: Post by **Chert** » May 29th, 2015, 12:32 am

I received some Hausbrandt Espresso and it deserves mention in this thread. Thanks, Charles. If that's how the coffee tastes in Trieste, I want to visit. A more mild style compared to the darker Campania blends, with fabulous chocolate and caramel toasted butter cookie, still great crema and body that the Italian robusta containing blends have. Where's the burnt rubber of robusta? Not in that blend. Highly recommended.

June 5th, 2015, 2:25 pm

Hi Chert-

Glad you liked the Hausbrandt. After a winter of drip coffee, I'm back with my Caravel and really loving the Italians. Thanks again to Jim Parks for the Kimbo Delicious Taste!

One small distinction: Passlaqua makes "Mekico" and "Mekico Plus." Peacecup's photo show Mekico, a 100% arabica. The coffee I sent you was Plus, which has some robusta, not more than 20%.

Anticipating drinking some of the Hausbrandt next week.

Charles

#59: Post by **IMAWriter** » July 28th, 2015, 1:37 am

Chert wrote:I received some Hausbrandt Espresso and it deserves mention in this thread. Thanks, Charles. If that's how the coffee tastes in Trieste, I want to visit. A more mild style compared to the darker Campania blends, with fabulous chocolate and caramel toasted butter cookie, still great crema and body that the Italian robusta containing blends have. Where's the burnt rubber of robusta? Not in that blend. Highly recommended.

As always, late to the party.

Could you please tell me WHICH Hausbrandt you pulled?
Also, if our friend Angelo from Mache is still around (or anyone else for that matter), which of his blends would he recommend for a commercial lever...I'd like one no more than 20% Robusta, and dark is OK but not oily.

BTW, this is a WONDERFUL thread, and it's been a pleasure observing and enjoyable such generous people.

#60: Post by **Chert** » July 28th, 2015, 11:49 am

Charles could correct me, but I am quite certain that the Hausbrandt was the espresso blend and named such. Their other blends have names that do not include espresso.

Now that I have access to a roaster, Italian espresso tasting and comparing may fall off. They do have a way with 10-20% robusta blends and the cross-country swapping has been nice.

BTW, welcome to the party!