I would give Stella's espresso blend a try. I found it very easy to work with and it definitely had a different flavor profile than other seattle roasters. http://www.stellacoffees.com/

"True Italian Espresso Roasted here in America. This blend originated with a small Roaster in Rome in the 1920's. It was handed down to us by the son of the original roaster himself. Brazilian Bourbon,Ethiopian Harrar and Rare Indian coffees create a perfectly balanced espresso that is Italy in a cup. Flavors of chocolate and hazelnut lead up to a deep, rich mocha middle that gently fades to a sweet even finish."

Good luck

Michael

Ken Fox wrote:It is what forces me to only drink macchiatos or cappuccinos when I visit renowned N. American cafes these days, because the straight shots are, in my view, undrinkable and in fact a caricature of espresso.

...Giorgio? Is that you, buddy?

Caffe Umbria in Seattle is also s third-generation roaster with roots in northern Italy.

I recently tried Ecco Cafe's espresso (http://www.eccocaffe.com/catalog/produc...ucts_id=90 and http://www.eccocaffe.com/catalog/produc...ucts_id=89) as a result of the "Favorite Espresso Blends 2010" proceedings. I pulled it in a Rancilio 14 gram double basket to around 2 oz and found it reminiscent of the espresso I've had in Tuscany and Umbria. I don't know how that compares to Rome but I'd recommend you give it a try. One of my favorites for sure.

zin1953 wrote:AT THEIR BEST, a newly opened can will be fine for one or two shots. The beans rapidly stale. They are not worth the added expense and waste.

Besides, Illy is $14/8 ounces. <image>

Ya, I can't get over the premium on Illy coffee beans...

Spitz.me wrote:Ya, I can't get over the premium on Illy coffee beans...

In the USA, at least, Illy is marketed as a luxury goods product. As such, one does not expect to get "good value for money."

I don't buy luxury products myself, except extremely rarely, and in that case I look for a 70% off sale

ken

one lump or two? wrote:I would give Stella's espresso blend a try. I found it very easy to work with and it definitely had a different flavor profile than other seattle roasters. http://www.stellacoffees.com/

Michael

Michael. Thanks for the suggestion. Had a cap there today - very good. Out of coffee though, so I'll have to go back to see how it works at home. Impressive though.

peacecup wrote:I drink bagged Italian espresso all the time. Musetti and Molinari lately. If the one-way valves are working they reach Sweden, at least, in very good form, and will keep in the freezer once opened (Thanks Ken).

They taste great on my setups - antique lever machines and hand grinders.

I detest Lavazza, but can tolerate Illy (somewhat frighteningly, and even...gasp...their pods for quick cappas)

I always found the straight espresso at many N.A. cafes difficult to drink too. Maybe now I know why.

my two kronor

PC

Speaking from my own experience, I had italian blends a couple of times and yes I can tolerate Illy, even - I can taste Illy enthusiastically... if I have an espresso in a cafe. Why? because these are rare occasions to meet a barista in a cafe capable of actually pulling a shot. Most often such occasions happened at cafes where the beans in use were Illy. And they tasted somewhat similar, so I could say I know how Illy tastes.
But why I bother speaking here?
because I find our own polish gourmet blends far better then the italian. For example, Woseba Gold - of course, it is plain, as the name suggests... the name is targeted as guide for the average customers (while mostly on the market's shelves you'll find instant coffee or preground, vacuum-packed and some non-vacuum-packed, wholebean is rare - so the customer is kinda aware coffee lover, who wants to grind it himself, wants it fresh, has some expectation of the taste). But if pulled as triple, it tastes absolutely good - dark cocoa and pineapple. Who could complain?
Another one, Woseba Arabica - chocolate, some delicate nuttiness, a bit edge of smoke/tobacco and juicy apricot fruits. This has some outstanding round mouthfeel, tender, gently touch, with rich crema. (this goes in a 15g double.)
Of course, most people who'd buy it will not brew it as espresso.
These blends are medium roasted. Something completely different from Tchibo - for example Tchibo harmony is dark, oily, smoking intense roasty and undrinkable above 88C. These blends go at 92C.
I don't know how is the market in other places, but if there are gourmet wholebean coffee blends available, I'd suggest trying them. Specially instead italian ones.