Caffe Fresco's new Bello blend

[mortgageman]

Tony S of Caffe Fresco has done it again! For those (and there are many) who are fans of his Ambrosia and Daterra espresso blends, I highly recommend his new Bello Blend.

Just opened a bag 8 days after roast - pulling shots from .75- 1.75 0z with 16-17 grams. They were great! Was wonderfully creamy with a honeyed citrus note and chocolate too. In a short cappa, the gentle acidity and fruit came through the milk- great stuff!


Tony, keep up the great work.

[chelya]

It is very exciting to try new blend from Tony.

Almond and raspberry, great crema, dark chocolate aftertaste. What not to like?
Macchiato is pure milk chocolate. Cappuccino is very good as well.

To balance it off a bit - I found that it is harder for me to make a great shot comparing to Ambrosia or Daterra. I have more sink shots, but it is probably just me and my skills that need improving.

I found that the best temperature is between 92C and 93C. And I liked 1.75oz ristretto the most.


Turkish: This was the best coffee I ever tried made in ibrik. I would highly recommend to try this blend as a turkish coffee.

French press: low acidity, nuts, chocolate, fairly heavy body, complex. In one word: excellent.

[cpl593h]

I ordered some of this (roasted and posted yesterday) and I am really looking forward to trying it. I'll start pulling on Monday... I also got some of the Luna Nuova decaf that I can't wait for.

[cpl593h]

The Bello blend is simply amazing. Tony's description of it is very accurate. Citrus, raspberry, chocolate - creamy! My favorite espresso yet out of everything I've tried. It's quite flexible, but I found it best pulled this at 18g in a ridgeless double, just over an ounce and a half in 27 seconds. I don't know the exact temp in the basket because I read from the PID boiler temp.