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Nominees for "Favorite Espresso Blends 2012" review - Page 11

Which roasters would you like to see reviewed in 2012?

Barismo
21
4%
Barrington Coffee
9
2%
Batdorf & Bronson Coffee Roasters
6
1%
Caffe D'arte
7
1%
Cafe Grumpy
16
3%
Coava Coffee Roasters
17
3%
Compass Coffee
15
3%
Counter Culture Coffee
46
8%
Cuvee Coffee
11
2%
Dogwood Coffee
6
1%
Ecco Caffe
14
2%
Espresso Vivace
19
3%
Evocation Coffee
8
1%
Handsome Coffee Roasters
27
5%
Heart Roasters
19
3%
Intelligentsia Coffee
31
5%
Kifu Coffee Roasters
13
2%
Klatch Roasting
39
7%
MadCap Coffee Company
19
3%
Metropolis Coffee
39
7%
Muddy Dog Coffee
4
1%
Northbound Coffee
7
1%
Novo Coffee
8
1%
Paradise Roasters
13
2%
Phil & Sebastian Coffee Roasters
14
2%
PT's Coffee
12
2%
Reunion Island Coffee
4
1%
Seattle Coffee Works
10
2%
Social Coffee & Tea
18
3%
Sweet Maria's
36
6%
Velton's Coffee
26
4%
Verve Coffee Roasters
24
4%
Wrecking Ball Coffee Roasters
16
3%
1000 Faces Coffee
4
1%
 
Total votes : 578

Postby naimnut on Mon Jun 25, 2012 12:56 am

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.
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Postby Intrepid510 on Mon Jun 25, 2012 2:05 am

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.
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Postby tekomino on Mon Jun 25, 2012 8:47 am

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 ...
Refuse to wing it! http://10000shots.com
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Postby Chert on Mon Jun 25, 2012 9:07 am

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.
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Postby Chert on Tue Jun 26, 2012 12:06 am

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.
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Postby naimnut on Wed Jun 27, 2012 2:06 pm

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.
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Location: Seattle, WA. area

Postby naimnut on Thu Jun 28, 2012 1:36 pm

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.
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Posts: 22
Joined: Aug 28, 2011
Location: Seattle, WA. area