Hello everybody,

I am looking for an espresso blend that is very caramelly. I drink a lot of cappuccinos, so something that works well as such. Any suggestions? I tried Vivace Vita, and that was really good.

Also, I'm not big on espresso shots, yet, but would like to be. Any recommendations for something sweet and mild, a beginners espresso, if you will?

I appreciate any suggestions.

Thanks!

Have you checked out the Favorite Espresso Blends 2011 series? I would say that Metropolis Red Line might be a good one to try; Apollo is a definitely good choice as something sweet and easy, but it would be a branch out—you'll get the caramels, but also lots of fruity sweetness too. Gimme Leftist is a good "super-chocolate" option; I don't think I'd really call it caramel in particular, though. If you are looking for a nice milk-drink experience, Paradise Nuevo would also work.

My top choice so far from the series would be Apollo if you can take fruit with your caramel, and Red Line if you prefer something less fruity. Both will produce very sweet milk drinks if you pull them right.

Counter Culture Rustico comes to mind,

Go for a blend with lots of colombian in it, it's usually a good bet.

I am working my way through the Favorite Blends, but was just trying to fast track to what I am looking for.

I actually got some Metropolis Redline yesterday. It's really good, but I wouldn't call it caramelly. It is distinctly...zesty, I suppose the word is. I like it though, and it is so far my favorite shot blend (I actually find it drinkable as an espresso shot, which I haven't been able to do thus far.)

Dan recently (5th page of thread) mentioned Paradise Roasters Nuevo as sweet in milk in the Favorite Blends thread. There's also a HB discount coupon and prep suggestions.

The carameliest (that can't be real word) espresso I have made lately was with Victrola Streamline. Caps with it when made right is like drinking liquid caramel. Amazing.

Mr Faineant wrote:I actually got some Metropolis Redline yesterday. It's really good, but I wouldn't call it caramelly.

I agree on Metropolis; caramel was not something I picked out per se—any more than just that it's an intrinsic roast flavor. But it is nice and sweet, as evidenced by your ability to get a good straight shot. Ecco Espresso last year had lots of caramel; Counter Culture Toscano might be a nice choice as well (though I haven't tried it recently). Caramel is one of the most common flavor descriptors for a roaster's marquee espresso blend, so... lots of options.

tekomino wrote:Caps with it when made right is like drinking liquid caramel.

Now that sounds exactly like what I am looking for! I'll be sure to give it a try, thanks!