Hi All,

I would like to be able to approximate the espressos I had in
Rome. I know this is probably too general, but just wanted
to give an example in terms of region.

In the forums, I have read about how "traditional" Italian
Espressos are made with around 7 grams of coffee for a single, and
14 for a double.

Are there any coffees in the U.S. which fit this mold for
"traditional" Italian espresso. the few coffees I have worked
with in the U.S seem to demand higher doses than the above.

Also, im not sure if staling any blend would produce the same
results..

Thanks in advance.

Please note, everything I'm about to say is controversial; many very competent US espresso people think 14 gram shots are inherently limited in their potential compared to higher dose ones.

Usually, the staler the coffee, the higher the dose required to get an acceptable shot. Here in the US, there is a rough correlation between the dose recommendation and the length of the recommended "resting time." If you use standard blends a few days prior to their recommended time, the dose can be lowered, and to my mind at least they mostly taste better.

Also, recommendations are typically based on the LM double basket, which seems better at flavoring lattes than at straight shots. Switch to a more traditional double basket, and you can get better shots from most blends for 2 to 3 grams less.

Finally, Terroir's espresso blends are designed for low doses and low temperatures, in the Italian style. The Northern Italian and Single Origins will be a lot brighter than anything you had in Rome, but the Southern will be in the ballpark.

Thanks Jim,

Ill give the Terroir's a try once I dial in my local
roaster's beans with my new setup.

Are the sealed canned beans from the big
Italian exporters (Lavazza,Illy, etc) any good
for the usual Italian style formula? I know
there is alot of debate here on them, but was just
looking for a point of reference.

Thanks again...

By the time they get here, I don't think they taste the same as the product they deliver to Italian bars; but its hard for me to tell, since I'm no fan of Lavazza's Qualita Rossa even at bars. No harm in trying, of course.

another_jim wrote:Please note, everything I'm about to say is controversial; many very competent US espresso people think 14 gram shots are inherently limited in their potential compared to higher dose ones.

And that is one of the serious compromising factors of N. American espresso, in my opinion, at least. 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. But I digress.

If this is your taste you may be more or less forced to become a home roaster. As a home roaster, assuming that you become competent, you can select your own beans and/or blends, and you can pick things that work without having to hit yourself over the head with a caffeine/coffee sledgehammer.**

ken
** I believe the above expression, or something similar to it, may have first been uttered by Aaron DeLazzer of Vancouver, BC, Canada, and I do not want to appear to have expropriated it.

Tazza d'Oro will ship to the USA.

You might want to try a pound of espresso from The Good Coffee Company in Seattle which roasts to those general parameters.

Vivace Dolce when pulled properly has taste profile with the espresso I associate with the one I tried in Italy.

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

appa wrote:Are the sealed canned beans from the big Italian exporters (Lavazza,Illy, etc) any good for the usual Italian style formula? I know there is alot of debate here on them, but was just looking for a point of reference.

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.