Rocket Reserve - a new ultra premium espresso

[Rocket Coffee]

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.

[cannonfodder]

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

[jgriff]

Dave,

Any first impressions?

Justin

[another_jim]

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.

[cannonfodder]

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.

[HB]

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.

[Rocket Coffee]

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.

[Psyd]

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...

[MichaelJ]

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

[chelya]

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?

[HB]

What kind of stuff did you prefer before and how did your preferences change over time?

Nowadays I drink almost exclusively straight espresso, while before I drank 50/50 cappuccinos and espressos. My preference at the time were chocolaty blends with lots of "punch" that complimented milk, but were still good straight up. Judging the last few years at the SCAA barista competition and visiting the Counter Culture espresso lab every Friday has broadened my taste horizons. Higher acidity blends and single origin espressos I eschewed years ago are among my regular rotation today. Years ago I also sought out espresso blends exceedingly heavy in body. Although I still enjoy high body espresso today, my focus is foremost on the flavor profile. To be honest, there's lots of popular single note "chocolate bar" espressos on the market, but I find them a bit boring day-in and day-out. I like surprises and Larry's Reserve blend delivered.

[jffhn]

How do I order this? It appears the web site is down.

[jesawdy]

How do I order this? It appears the web site is down.

I believe Rocket Coffee Roasters is no longer in business (or changing gears at least). I only got this information by way of unusual comments and finally from Jasonian's blog (link).

[julioale]

Caffe fresco is closed and now Rocket Coffee, I hope they can return soon

Ale

[HB]

I was surprised by the sudden disappearance of Rocket Coffee Roasters and I've not seen any public comment from Larry since. Tony announced his summer hiatus publicly and he's still roasting for commercial clients. Caffe Fresco plans to launch a new website in the fall. He passed around the graphic designer's mockup for the new site a few weeks ago; it's quite slick.

[Jasonian]

Rocket Coffee Roasters as we know it will not be returning.

Larry Jones has not left coffee, however, and we may expect to see some of his roasts again in the future.

[another_jim]

Rocket Coffee Roasters as we know it will not be returning.

Larry Jones has not left coffee, however, and we may expect to see some of his roasts again in the future.

I hope so, he's one of the most talented new roasters in the US.

[Marshall]

The most recent Portafilter.net podcast has a very interesting interview with Michaele Weissman, who is writing a book about the emerging artisan coffee movement. She reports one of the real eye-opening moments for her was a conversation with Ric Rhinehart about the profitability of this business. He matter-of-factly asked her "Is anybody making money in this?" (or words to that effect).

I think a lot of us do not realize how precarious this business is and how many micro-roasters are supported by an understanding spouse's high-paying job.

[Ken Fox]

I hope so, he's one of the most talented new roasters in the US.

Ditto. I very much enjoyed the Classic Espresso which Larry kindly provided for my testing of the Max grinders as part of the TGP. I'm sorry to hear he has closed up shop and hope that we will hear more from him in the future.

ken

[Rocket Coffee]

I was surprised by the sudden disappearance of Rocket Coffee Roasters and I've not seen any public comment from Larry since.

Sorry about the delay in making a public comment! Yes, it's true that Rocket Coffee Roasters is no longer. I've sold the roasting side of Rocket Coffee due to an illness in my immediate family. My father is in very poor health and I have been making numerous trips to upstate NY to care for him.

As has been mentioned I'm not done with the wonderful world of coffee. Plans are already underway for "Phase II" of my coffee endeavors with a retail/roastery operation in the very near future, although not in AZ. In the meantime I'm staying very busy doing consulting work, sales for Synesso and other equipment as well as a new gig in an advisement capacity. Below is a press release slated to hit all the coffee biz trade mags;

(PRESS RELEASE)
Jones is new advisor

Vaneli's, a wholesale/retail coffee roaster and supplier for specialty beverage products, equipment and accessories, has appointed Rocket Coffee Consulting's Larry Jones as a special consultant. He will advise the company's CEO on various aspects of the specialty coffee business with a focus on green coffee purchasing, blend development, marketing and coordinating training programs for Vaneli's wholesale clients. "Mr. Jones' roasting, coffee industry and business experience offers us valuable guidance as we continue to grow our wholesale/retail coffee roasting business," says Gene Lemos, CEO of Vaneli's. 4125 Del Mar Ave. Suite 1, Rocklin, CA. 95677; 866/482-6354; http://www.vanelis.com

I'm very excited about my new project (Phase II) and if anyone's interested I will provide updates as I move forward and make progress.

I would like to thank the members of HB for their support and help while Rocket Coffee was alive and roasting! It was always a pleasure knowing I was roasting and shipping coffee/espresso to so many appreciative, knowledgeable and friendly people!

Larry