Here's what I've been drinking from Caffe d'Arte - quite a bit of their Capri (which is a Southern Italian espresso), their decaf espresso (probably drink more of this than anything else) and most recently I picked up their Parioli, their Central Italian blend.

One of the big things I've recently learned is that their original master roaster Mauro, who founded the company, recommended a brew temperature of between 190-197 degrees Fahrenheit. That's quite a bit lower than I've been used to. In general now I think I see a relationship between the degree of roast and the more optimum temperature range for pulling good shots. The lighter the roast the higher the temp (think Vivace) and the darker the roast the lower the temp. The shots of d'Arte I've pulled at 195 and lower are very smooth and amazingly nuanced.

Okay I will keep that in mind, and at some point will try them again. I truly meant what I said about the Christmas blend being char tho. no amount of variables was bringing that one back as I think they did Starbucks proud with the beans I got, heck they even stuck together in clumps in whole bean form.

Intrepid510 wrote:I truly ment what I said about the Christmas blend being char tho. no amount of variables was bringing that one back as I think they did Starbucks proud with the beans I got, heck they even stuck together in clumps in whole bean form.

Both Darte and Middle fork are char blends with plenty of oil showing up. Basking in the oil. If that's not your thing better not order ...

One of the big things I've recently learned is that their original master roaster Mauro, who founded the company, recommended a brew temperature of between 190-197 degrees Fahrenheit.

Thanks for the tip. My colleague brought in a bag from the spot around the corner from his home that uses D'arte. Exceedingly oily beans which I've been using with failure to extract anything palatable. I'll try much cooler temps and taste what we get.

About my two cool D'arte shots using the Pasquini Livietta: I can say that at very cool temps (pulled just after releasing the false pressure from the boiler after machined turned on all of 8 minutes) the shot was simple but still had a bitter aftertaste. The subsequent shot, same grinddosevolume, I pulled after flushing down the temp below flash boil had more interesting upfront flavors that lingered nicely, still bitter.

Do you know what temperature you are at? I would not describe any of the flavors I am getting as bitter, but right now I am pulling their Parioli and the decaf espresso. I probably have gotten some slightly bitter flavors from the Capri, but in general I've found that blend very palatable. For the most part the Capri would have been pulled via either my Oscar or my Expobar Office Pulser, neither of which offered much ability to accurately control or measure temperature.

Caffe d'Arte follow-up:

I am now trying a pound of their organic, fair trade, swiss-water-processed decaf. It is totally different and I think I'm really going to like this one.