Ed, what profile did you find best for the DP Panama? I just finished roasting my 1st batch of this bean and think that I might have ended it too soon. Is FC what you roasted it to? Seems to be a much denser bean than I had thought and probably requires a different profile than my standard for less dense, lower grown beans.

Javacat
Yes this is a high grown dense bean, 1750+m. With it's lower acidity and heavy body you can roast to taste either side of second crack.

any good suggestions on single origins for espresso? roasted on the light side of the second crack would be my preference but I like the idea of SO better than blends for the same reason I buy local produce. I know its not the same cause the coffee travels FAR no matter what, but for some reason I just like the idea of one bean, one cup, you know?

Joe
Since your in Boston have you tried any coffees from Terroir? Much depends on what characteristics you like in an espresso. SOs tend to have more distinctions since they are not blended and balanced out so more the chance you might love one great SO and dislike another great one.

For some more of the "crowd pleasing" SO shots.. I would suggest Brazlian beans. But, this is not to say they're boring.. Some of my BEST SO shots have been Brazils. Im currently pulling the Brazil Ambiental Fortaleza, which is very good.

Yemen Coffees make fantastic SO shots. IME, they usually like more rest then other coffees.. I used to let them rest 4-5 days, and enjoyed them fine. Then, another memeber(Jon R) suggested I let them rest about a week or more.. So I started resting them between 7-9 days, and honestly,, they were even better. The Sweet Marias Yemen Offerings this year have been fantastic.

Im a HUGE fan of SO Ethiopian shots. in General, Dry Process beans work the "best", but Ive had some GREAT So shots of some Wet Process beans as well. Ive yet to find an Ethiopian I didn't absolutley love.

Heh.. that reminds me.. Take Brazil, Yemen and Ethiopian beans, and you've got the B.Y.E. Blend(stolen DIRECTLY from Jon R, who turned me onto this blend) Which is a damn good blend, both straight, and in milk.

You can try ANY bean you like as an SO shot.. But, you may not like them all. Terroir has some SO offerings, as does intelligentsia, Ecco Cafe, Ritual Roasters, and many others. The Finca La Tina from Intelly was/is easily, my favorite SO this summer...so far. Ecco Cafe's Guatamala La Maravilla has been VERY well receieved.. Ive yet to try it, but it DOES sound awesome.

While I respect Terroir, I don't love their roast style myself. But you can get their stuff in Boston no doubt - that coffee shop on Mass ave in Cambridge springs to mind.

JmanEspresso wrote:Heh.. that reminds me.. Take Brazil, Yemen and Ethiopian beans, and you've got the B.Y.E. Blend(stolen DIRECTLY from Jon R, who turned me onto this blend) Which is a damn good blend, both straight, and in milk..

I think someone stole that from me.... Joking!! That's about where I settled at, but it's really good with some monsooned in that mix also (I like almost as much MM as the brazil).

Geoff