Under-the-Radar Blend at SCAA Minneapolis

[Marshall]

They weren't in the Barista Championship, and they don't get talked about a lot on the coffee forums, but more than one USBC judge thought that the best shots at the show were Steve Schulman's from his special blend of high-end coffees at the Dallis Coffee booth. If enough of us pester Steve, maybe they'll make it (or something like it) available at retail. You can ask Steve here: stephens REMOVE THIS @dalliscoffee.com.

[cafeIKE]

More info required : Roast level and shot style.

Light roasts and low doses, I'm there. 26g BBQ Kaffe, fogedaboutit

[another_jim]

Great light roasts are almost a dime a dozen now; a really brilliant dark roast is rare. Last year in Charlotte, Dallis's Five Points blend was a star, and this one is the improved successor. It's lighter than last year, although still a darker roast, with the roast flavors as star. These hit in layers of sweet caramels, chocolates, clove, and blackcurrent notes. There's just a hint of lemon twist acidity to keep it balanced.

It's a superb blend, but unlike dark roast's reputations, it wasn't at all forgiving. Abit too low on dose and temperatures, and the results were blah' if they were a bit too high, the result was huge, but a bit too aggressive.

I'm not sure it was the best blend or not. These premium espresso by Dallis are the only dark roasts that can keep pace with the current crop of excellent light roasts. Since there is so little competition on this side, the coffees stand out.

One thing is obvious; they're sitting on a stash of absolutely brilliant Indonesian coffees. I was very persistent trying to get some details, but got nowhere.

[Stephen Schulman]

Marshall,

Thank you for your kind words. While that blend is not available on our web site I will forward any interest along to Customer service. The Mercury Dime just west of Second Ave. on 5th st. in NYC does serve it daily. Funny thing, still haven't named it yet, just a working title of Special Espresso.

Ike and Jim,

The roast color varies from component to component. The range is from a soft full city just before the second crack, to a solid full city plus just before obvious roasty and smokey notes develop.

At SCAA I had good results pulling settled 22 gram doubles with 30 pounds of pressure. We set the left group on the E61 at 201f which helped to tease out the cherries and apricots. Interestingly, as the show wore on, my preferred pulls became longer. 29 -31 seconds were producing quite good shots.

Jim, you know how I am about specific details but the blend uses great Brazils, some Indonesians, Centrals, and Africans.

Stephen Schulman