Any update on Caffe' Fresco ? - Page 2

[CaffeFresco]

Dan, thanks for the good laugh -- that's one of my favorite Monty Python scenes.

Everyone, thank you for your continued interest and patience with Caffe Fresco SCR. I hope to return to the on-line side of Fresco by mid-summer. Note I said on-line, meaning am still roasting for wholesale. Another note -- summer begins June 21st.


JasonMolinari and PortaMento once I reopen there will be no Fresco for you! "Come back one-year!"



Just joking, kind of ....

[portamento]

Oh, you know... sometimes you have to poke the sleeping bear with a stick... thanks for joining the conversation, Tony! Looking forward to trying your product once I make it off the black list

[CaffeFresco]

Oh, you know... sometimes you have to poke the sleeping bear with a stick... thanks for joining the conversation, Tony! Looking forward to trying your product once I make it off the black list

Hey Ryan,

Am more of an ox than a bear.

http://www.chinasageconsultants.com/html/ox.html

Many have been eagerly awaiting for me to come back. Although I am shoring up things with the building and website I feel comfortable enough to go forward with a little Fresco on-line business. I've come up with a Limited version of the old website and it can be had from a URL that initially started everything off for me and my little brain-child -- http://www.doubleff.com ... it's a simple offering sheet, where I'll Roast&Post every Tuesday until otherwise stated. You and anyone else reading this is welcome to shop. In my opinion, all the LIMITED offerings make for wonderful espresso. Let me know what you think, and if it's o.k. with Dan we'll discuss those coffees and roasts right here.

Have A Good One,

Tony Sciandra -- http://www.doubleff.com, that's Caffe with a double F

[JonR10]

In my opinion the Daterra Espresso Reserve and the Papua New Guinea Kimil-A make a wonderful espresso. Let me know what you think, and if it's okay with Dan we'll discuss those coffees and roasts right here.

Hopefully it will be OK with Dan.....
This is very good news, and a big step!

I'll have more to say about Daterra reserve Espresso soon

[HB]

I've already worked through one bag of the Daterra Reserve. I must say, Tony has a knack for roasting coffees with a sweet spot the size of a swimming pool.

[shadowfax]

I like the sound of that. My bag ought to be here tomorrow--looking forward to it.

[Climb14er]

Good to see you back online Tony, I've missed your Ambrosia, your excellent coffee and your great customer service and quick turn-around roasting and shipping.

[JonR10]

Another note -- summer begins June 21st...

Summer is ON!! It's hot in Houston, and we have Caffe Fresco Brasil Daterra Estate to enjoy

This coffee is great, and exhibits very different characteristics under different extraction conditions. As Dan indicated it is pretty much good across the board...brilliant as ristretto in milk drinks and smooth and sweet as normale. I gravitated to the normale straight shots at the start (I let mine rest 6 days before using) but have been playing with ristretto+milk and also enjoying some as presspot and drip coffee

As normale I like the full body, smooth and fluffy-creamy mouthfeel and big rich background laced with a soft spice and subtle citrus fruityness. As ristretto the spice comes through a bit more and it works very well in medium milk drinks (like a classic cappuccino).

This coffee is also good in the presspot and as drip, it's good no matter how you brew it.

Glad you're back Tony!

[shadowfax]

This coffee is great, and exhibits very different characteristics under different extraction conditions. As Dan indicated it is pretty much good across the board...brilliant as ristretto in milk drinks and smooth and sweet as normale. I gravitated to the normale straight shots at the start (I let mine rest 6 days before using) but have been playing with ristretto+milk and also enjoying some as presspot and drip coffee

Did somebody say Ristretto?


I'm Lovin' It®

That shot ran a little cool, but still was quite tasty with some sourish notes (in milk) that were just beginning to get not too nice. Most of my other extractions have been higher and much nicer. My wife hates coffee and has really enjoyed these cappuccinos. So rich and sweet!

[portamento]

Will be placing an order soon.

What is the roast level of the Brazil Daterra Reserve?

Also, has anyone tried the Costa Rica La Minita as espresso or otherwise?

[shadowfax]

Daterra's reserve looks to be FC to FC+, but I would defer to Tony on that. He suggests a slightly cooler brew temp range of 198-200F. I tried it at 196-197F (assuming my gauge is remotely accurate) today, and it was quite excellent. The higher notes were still surprisingly mellow to me. This stuff is amazing!

[HB]

I have been pulling Caffe Fresco's Daterra the last couple days. Perhaps it's not a proper cupping descriptor, but it reminds me of the 3 Musketeers bar: Fluffy milk chocolate.

[CaffeFresco]

Will be placing an order soon.

What is the roast level of the Brazil Daterra Reserve?

Hi Ryan:

The roast level is Full City which me, myself and I (Caffe Fresco) define with sight, sound and temp. by the following;

Sight -- reddish-brown (mahogany) in color without any surface oils upon exiting the roaster. "Spotting", tiny oil spots on the roasted bean, slightly occurs around day 9 or so after roast.
Sound -- the roast is usually terminated just after the start and well before the consensus of second crack.
Temp. -- Vicinity of 420F.

Also, has anyone tried the Costa Rica La Minita as espresso or otherwise?

I believe the favor attribute description to be spot-on. But, you know, taste is purely subjective to one's past experiences. For instance, someone drinking the Daterra Reserve may have a flashback to a 3Musketeers Bar while another may have a flashback of Butterscotch candy. Did I say flashback?

Have A Good One,

TonyS

[shadowfax]

Have any of you tried Tony's PNG Kimil A? I just took my first half pound out of the freezer 2 days ago, and opened it up yesterday. Very nice and fruity. I haven't whiffed any chocolate out of it yet, still playing with brew temperatures.

[Mark08859]

Have any of you tried Tony's PNG Kimil A? I just took my first half pound out of the freezer 2 days ago, and opened it up yesterday. Very nice and fruity. I haven't whiffed any chocolate out of it yet, still playing with brew temperatures.

I've been using it. I went one notch finer on my Rocky and it seemed to bring out additional flavors. May try a finer grind yet to see what happens. My PID is currently set to 197.

[CaffeFresco]

Hey Y'all

Just added Flossie's Blend to the LIMITED offering at http://www.doubleff.com. Also, put up a few words about Roast&Post.

Best,

TonyS

[sweaner]

Sure, after I place my order this morning!

Oh well, next order.

[CaffeFresco]

Sure, after I place my order this morning!

Oh well, next order.

1:15 "You're pushing your luck little man."

[mmm]

Just ordered some Daterra Reserve for the first time. Hope it's good!

[CaffeFresco]

mmm, thanks for the order. Your coffee will be in your hands tomorrow. Be sure to read the Roasted&Posted e-mail which details the degas period and prime flavor window for my roast-style.

Dan and everyone else, would you concur with days I've defined for Fresco's degas period and prime flavor window? I just perused a few other H-B threads on said matter, and there still seems to be some skepticism about a prime flavor window extended into the second week after roast. I have no skepticism about it, and have been preaching so since the beginning of Fresco.