Rocket Coffee Roasters is proud to announce the release of our latest espresso blend, Rocket Reserve. To celebrate we will be including a free Rocket Coffee Roasters t-shirt to the first twenty people to order two or more pounds of Rocket Reserve.

We have chosen three incredibly distinct coffees for this special espresso. We start with a Brazilian coffee that has been naturally dried on the tree from Fazenda Vista Alegre as a base with hints of leather and tobacco. Next we use a Sumatran Blue Batak that provides an incredible brown sugar sweetness and body. We finish with a Yemen Mocha San'ani that adds milk chocolate and turbino sugar coated berry notes.

One of the perks of being a HB moderator, an occasional prototype floats my way.

Dave,

Any first impressions?

Justin

Larry gave me a pound of the reserve to try, and I've been pulling shots since I returned.

This is not a "high concept" blend where you'll pick out an easily identified flavor; instead, like many of Larry's coffees, it has a classic and nuanced balance. This balance shifts as one changes the shot parameters.

At around 14 grams, pulled cool (196F), one gets predominantly the orange and sassafras notes from the FVA. One can slowly increase the dose and temperature, in easy steps up to 17 grams and 205F, and get more and more of the chocolate, tobacco, and dark berries from the Sanani and Batak. The blend stays clean throughout, with a nice buttery medium mouthfeel, and a fresh finish with ceder and cinnamon notes.

This is a premium coffee; and I figure reactions may be mixed. For those who like only the very bold and deep notes of blends like Toscano or Black Cat, it may taste a bit light. For those who like the classic North Italian profiles in Daterra, this one is a must try. It is also a must try for those who want to experiment on how dose and temperature change the taste; this blend can be played like a violin.

I assume you are looking for something more than yum.

Good cup, lots of body and sweet fruit.

If you get the temperature too high the acidity goes weird and you get some bitter, it was a very unusual experience. Most blends just get bitter, this got bitter with fermented zingy fruit acidity if you go too hot. So if happen to have that experience, lower your temperature. I would imagine that is the effect of the unique Brazil he uses.

When I got the temperature correct, I got sweet, like brown sugar and candied cherry and fruit. At first I thought there was some Yirgacheffe in it. I did not get the chocolate until I made a cappa with it, then I really picked up the coco.

I have shied away from Sumatra beans over the past year, I just could not find a good one and most blends that used them had to sharp of an earthy note. The Blue Batak is much mellower and sweeter. In fact, I had a pound of the Blue Batak I was pulling as espresso at work. Everyone commented about how sweet it smelled. It reminded them of candy. The effect is carried over into the blend.

I did not pick up on the leather much at first. As the blend aged, I started to notice it more in the background. Think good leather, not old boot leather, quite tasty.

The crema was thick and sustaining, it flowed deep brick red and gooey like syrup, just like the photo. I was using an Elektra A3, LaCimbali Jr grinder, 15-16 gram dose (did not measure but it should be right in there) with a 30-33 second extract at 9 bar for a total of 1.5-1.75oz shot. A unique espresso and worth a try IMHO.

Larry also sent a pound my way. It reminds me of some of the competition blends this year. Last year many baristas served sweet heavy bodied chocolate bar blends, especially at the regionals. With a shift of the rules putting heavier emphasis on the espresso's flavor profile, baristas searched out blends that emphasized complexity and nuance, even if it meant sacrificing body.

Rocket Reserve dialed in much more easily on my familiar equipment than Larry's hotel setup. A dosage of 16 grams and temperature around 198F works well; dark cherry beginning, white wine finish with light fruit syrup. Very mild roast flavor. As I admitted to Jim and Larry, I wouldn't have sought out an espresso like this years ago, but nowadays my preferences cover a much wider range, thanks in part to exposure to coffee professionals with diverse taste and judging barista competitions.

Thank you Dan, Jim and Dave for your impressions of the new espresso blend! I really appreciate the feedback. It's nice to sell coffee (or I couldn't continue doing this) but when people truly enjoy what I do, well, that's what I'm really in it for.

Rocket Coffee wrote:Thank you Dan, Jim and Dave for your impressions of the new espresso blend! I really appreciate the feedback. It's nice to sell coffee (or I couldn't continue doing this) but when people truly enjoy what I do, well, that's what I'm really in it for.

I'm sitting here drooling. I ordered a pound of it through Trevino, and I'm guessing it should be here some time today. I can't wait...

I'm enjoying this blend very much. Just a few moments ago I tried it with the French Press. Astounding. The milk chocolate/berry notes seem to be highlighted with the press.

Cheers,
Michael

HB wrote:Rocket Reserve dialed in much more easily on my familiar equipment than Larry's hotel setup. A dosage of 16 grams and temperature around 198F works well; dark cherry beginning, white wine finish with light fruit syrup. Very mild roast flavor. As I admitted to Jim and Larry, I wouldn't have sought out an espresso like this years ago, but nowadays my preferences cover a much wider range, thanks in part to exposure to coffee professionals with diverse taste and judging barista competitions.

It is interesting, I found that 201F works best for me. I wonder whether it is different equipment, we like different taste profiles or both
Dan, out of curiosity, why you "wouldn't have sought out an espresso like this years ago"? After trying this blend it is clearly on top of my personal list. What kind of stuff did you prefer before and how did your preferences change over time?