I received five pounds of redbird 3 weeks ago as my very first home espresso experience. It took a little while to pull great shots, no fault to my equipment or to the coffee but to my extreme inexperience with this entire culture (6 months ago I was drinking tasters choice every morning!). I have climbed up the learning curve a little since and have the basics down I think thanks to this forum to a great extent.

I have found Redbird to be absolutely delicious and forgiving. After 5 pounds I am no where sick of it but I wanted to move on to some other respected roasters and received beans from both Stumptown and Intelligentsia. I spent hours adjusting grind settings, doses, temps, etc on both and never could come close to the depth of flavors I have enjoyed with Redbird. I got some fantastic tangerine-ish flavors from the Hairbender but lose them in milk. Black Cat was elusive- nothing great but nothing too bad either.

I just received my Pro-M yesterday and loaded it with the last pound of my 3 week old redbird and was immediately pulling wonderful shots with nuts, chocolate, etc. I won't give up on these two- maybe they need another day or so of rest and I need another day or so of skill building but Redbird has been special. So special that I have 5 more pounds on the way!

Another blend I would recomend that is both very good and very forgiving is Ambrosia from Caffe Fresco. It's similar to Red Bird in that it's a high quality blend that can be pulled well at a wide range of doses and temps. The flavors might be slightly more complex, with a little bit more acidity than Red Bird, but still falling squarely in the chocolate 'comfort food' range of blends.

Ha - beginners starting with the legendary Redbird Espresso and moving on to other quality roasters such as Intelli and Stumptown. Fantastic!

~j

Welcome to our little asylum ! Try Vivace Dolce, Counter Culture Toscano and Aficionado, Klatch House and FTO espresso, Ecco espresso... Here is list to work through: List of our favorite Roasters

Derek,

I've ordered 5 pounds of Red Bird a few times as well. Good stuff. I rotate with 5 pound packages of Red Bird, RedLine from Metropolis, and Toscano from Counter Culture. For a single origin, I'd recommend Finca El Puente, AKA "purple princess". I am just starting on a 5 pound bag and it's great. It won't cut through a large milk drink, but for straight, Americano or small cappa, it is great.

Welcome to the family ... joat

Thanks for the replies- I'll give all of them a go at some point. If you all remember being on that slope of the learning curve when you burn thru 5 shots just to get the grind right, it's easy to see I'll be moving thru the roasts quickly. It's getting easier though- the worst shot I pull is still better than any place here in mid-MO. I'm isolated here when it comes to really good espresso.

Look through the Favorite Espresso Blends of 2010 to find some pointers for dose, temp, and flow for Hairbender and Black Cat. I have never pulled Black Cat myself, but for hairbender I know it really comes to life around day 6 or 7 to 10 with the apricot and jasmine stumptown describes and becomes increasingly more sumatra laden (not my cup o' tea ..errr... coffee) after two weeks plus. Because I like the hairbender in this small window of time, I freeze small quantities (about 5 shots worth) in small mason jars to hold it at that age. I think it is a great and versatile coffee but just takes a bit of time to get to know. Not as friendly and ready to play as some of the other kids

I revisited the Hairbender this afternoon and I take it all back. I just pulled three great shots- citrus, fruity and tangy alone and with sugar, chocolate with a touch of half n half. 20g, 25 sec, 198 deg, 60ml. Just as tasty as the Redbird, just different.

jonny wrote:Look through the Favorite Espresso Blends of 2010 to find some pointers for dose, temp, and flow for Hairbender and Black Cat. I have never pulled Black Cat myself, but for hairbender I know it really comes to life around day 6 or 7 to 10 with the apricot and jasmine stumptown describes and becomes increasingly more sumatra laden (not my cup o' tea ..errr... coffee) after two weeks plus. Because I like the hairbender in this small window of time, I freeze small quantities (about 5 shots worth) in small mason jars to hold it at that age. I think it is a great and versatile coffee but just takes a bit of time to get to know. Not as friendly and ready to play as some of the other kids

Not Sumatra heavy anymore.
Blend has changed.
Six days, 198.5f, 19-20g in a 17 or 18g basket, 8.5BAR, slightly restricted flow and volume and ratio, 28s

malachi wrote:Not Sumatra heavy anymore.
Blend has changed.
Six days, 198.5f, 19-20g in a 17 or 18g basket, 8.5BAR, slightly restricted flow and volume and ratio, 28s

really? how long ago was that? I had some last month that was roasted early may that I was certainly still getting the sumatra-ness. Maybe I'm confusing the flavor with a different origin?