List of our Favorite Roasters - Page 4
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- Posts: 2523
- Joined: 18 years ago
In alphabetical order:
I just picked up a half-pound of Retrofit Espresso today at the Berkeley Farmer's Market (Roast Date of 10/30) to try, so I'll let you know . . .
Cheers,
Jason
Cheers,
Jason
A morning without coffee is sleep. -- Anon.
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- Posts: 458
- Joined: 17 years ago
Thanks Jason.....I haven't tried Vivace Dolce yet. How would you describe it compared to Redline? I am going to have to try some soon.
Bob
Bob
zin1953 wrote:Not that you're doing this, but -- just for the sake of thorough discussion . . .
Don't let that concern you. We all have our own tastes and preferences (to state the obvious), and no one size fits all. I happen to keep going back to Vivace's Dolce blend, in the way you go back to Redline (which I also really enjoy), and yet many people here dismiss it . . .
My personal pattern is to get beans from Vivace (and grab some Blue Bottle or Ritual if I mis-judge my re-order/ETA for delivery), and then "journey" here and there from time-to-time . . . for instance: Metropolis, Klatch, Terroir, and so on -- but I keep coming back to Vivace.
Cheers,
Jason
- malachi
- Posts: 2695
- Joined: 19 years ago
Dolce is very, very different from the Redline.
Dolce is - to be clear - a somewhat unique coffee that isn't much like anything else.
It's a very finicky, tricky coffee to work with.
When good, I'd describe it as:
- dense,
- syrupy,
- sweet,
- heavy caramel,
- spice in the finish.
When bad, I'd describe it as:
- tasting like sweaty socks smell,
- hints of dorito,
- ashy,
- cod liver oil.
Dolce is - to be clear - a somewhat unique coffee that isn't much like anything else.
It's a very finicky, tricky coffee to work with.
When good, I'd describe it as:
- dense,
- syrupy,
- sweet,
- heavy caramel,
- spice in the finish.
When bad, I'd describe it as:
- tasting like sweaty socks smell,
- hints of dorito,
- ashy,
- cod liver oil.
What's in the cup is what matters.
- peacecup
- Posts: 3650
- Joined: 19 years ago
I used to order 2-3 bags a month - they have some roast and post program. They describe themselves are Italian style, and go north to south. I don't recall which I liked best though. I did like the alder-wood roasted blend for a change sometimes.Anyone a fan of Caffe D'arte?
There are a couple of Alaskan roasters, Heritage and RavensBrew, that are very good.
I also like Caffe Umbria in Seattle, a third-generation roasting family with roots in Italy.
LMWDP #049
Hand-ground, hand-pulled: "hands down.."
Hand-ground, hand-pulled: "hands down.."
- espressme
- Posts: 1406
- Joined: 18 years ago
My favorite is local and perhaps not well known. Legacy has been roasting small batches for about 6 years and is my #1 local roaster. Also they have the best chocolates made!:
HERE
When I am in Mpls /St Paul, I like the specialty roasts from Black Sheep and Paradise Roasters.
Black Sheep and Paradise
-Richard
HERE
When I am in Mpls /St Paul, I like the specialty roasts from Black Sheep and Paradise Roasters.
Black Sheep and Paradise
-Richard
richard penney LMWDP #090,
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- Posts: 2523
- Joined: 18 years ago
Bob,
Let me say that what Chris ("malachi") writes . . .
Also, when Chris writes that it's "dense, syrupy, sweet, heavy caramel, (and with) spice in the finish," it's true. And my best shots are like that. Then again, I've never found it to have a "sweaty socks smell, hints of dorito, ashy, (or reminiscent of) cod liver oil." Rather, I'd say, my "average" shots are merely not quite as dense or syrupy as Chris describes -- probably because my double ristrettos (stopped on blonding) run about 1.5-1.75 ounces or so, not 1.0-1.25 oz. -- with its sweet, caramel and spice notes slightly less intense. This is not to say Chris is wrong; just that my experience is different. As I said, YMMV.
Oh, and it is very different than Redline.
Cheers,
Jason
Let me say that what Chris ("malachi") writes . . .
. . . is the standard "knock" against Vivace's Dolce blend. Personally, I've never found it all that problematic. Neither have others I know, but some have, and it is something that should not be ignored. Rather, take it with a grain of salt and recognize that "YMMV."malachi wrote:Dolce is - to be clear - a somewhat unique coffee that isn't much like anything else. It's a very finicky, tricky coffee to work with.
Also, when Chris writes that it's "dense, syrupy, sweet, heavy caramel, (and with) spice in the finish," it's true. And my best shots are like that. Then again, I've never found it to have a "sweaty socks smell, hints of dorito, ashy, (or reminiscent of) cod liver oil." Rather, I'd say, my "average" shots are merely not quite as dense or syrupy as Chris describes -- probably because my double ristrettos (stopped on blonding) run about 1.5-1.75 ounces or so, not 1.0-1.25 oz. -- with its sweet, caramel and spice notes slightly less intense. This is not to say Chris is wrong; just that my experience is different. As I said, YMMV.
Oh, and it is very different than Redline.
Cheers,
Jason
A morning without coffee is sleep. -- Anon.
- edwa
- Posts: 396
- Joined: 18 years ago
Jason, thanks, the Hayes Valley sounds interesting, though I've never tried pulling a shot at 192. How does it taste if you go hotter to say 198-200?
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- Posts: 458
- Joined: 17 years ago
Curious if anyone has tried Millars Coffee in Washington? They have a video on youtube that shows their wood firing roasting.
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- Posts: 2523
- Joined: 18 years ago
Ed, your question presumes I measure the temperatures that precisely. I like the Hayes a lot, but I just give it a longer cooling flush on my HX . . .
The Retrofit was good, but since my wife prefers her one-drink-per-day to be a lattè, I doubt we'll go back to it. The website is correct: it gets lost in milk.
Cheers,
Jason
The Retrofit was good, but since my wife prefers her one-drink-per-day to be a lattè, I doubt we'll go back to it. The website is correct: it gets lost in milk.
Cheers,
Jason
A morning without coffee is sleep. -- Anon.
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- Posts: 2523
- Joined: 18 years ago
Mr. Espresso in Oakland roasts their beans over an oak fire . . . well, you know what I mean.Nik wrote:Curious if anyone has tried Millars Coffee in Washington? They have a video on youtube that shows their wood firing roasting.
A morning without coffee is sleep. -- Anon.