My in-laws like drip, so I picked up some Caffe Fresco Brown Brindle PNG for Thanksgiving.
Tony asked me to try a little of it as espresso and report back. Below is an edited version of the notes I sent to him.
I usually like to make an Americano first, to ease myself into the experience with a new bean. With an Americano, I can really pick out the flavors and subtleties. The PNG Brown Brindle Americano, while hot, started off with the roast flavors predominating. A wonderful smoky flavor was at the forefront until it cooled a bit. As the Americano cooled, a floral-chocolate flavor came out. It seemed that the longer it cooled, the more floral and less chocolate it became. There was also a hint of nuttiness in there somewhere. This blend made for a superb Americano.
We had brewed this blend as drip also (Presto Scandinavian). The Americano was much more full-bodied than the drip coffee. As a drip coffee, it was a good kind of spicy-smoky. I preferred the Americano, however.
As for espresso... It did surprisingly well. The shots flowed like honey. Thick orange-brown crema. On my Mazzer, the grind was one notch coarser than Ambrosia, and one notch finer than Daterra. (I don't know if it's just me, but I find a sizeable grind disparity between the Ambrosia and the Daterra). The flavors were the same as for the Americano, but in the espresso, the flavors came on as a one-two punch. Without time to linger over a shot before it is too cool to drink, I usually get them in 2 to 3 gulps. First gulp: hot temp with roast taste. Second gulp: Chocolate. Third gulp: chocolate with a touch of flowers.
Overall impression: Great for an Americano, and fun to play around with as an espresso. Although I did not try it, I suspect it would make incredible milk drinks.
Although, I go for more of the complete top to bottom range on that machine. The standard PNG roast fits that bill and the Ambrosia is smack in the middle of the taste spectrum.
