I thought I might try roasting some single origin beans in my Behmor - as my green bean supply is nearly kaput. I have been roasting various Sweet Maria blends the past year. My favorites, so far, have been Moka Kadir and Ophiolite blend. I have been generally roasting my beans a bit into the second crack - Vienna roast?

Any current suggestions?

Howard

The Guatemala Agua Tibia SM has may work at that roast.

I like Yemen coffees as SO espresso, and SM has a few now.
The Sharasi works just a bit into second crack and the Ismaili works a bit darker than that.
I haven't tried the Haimi

Hi, Seth -

Another vote here for the Ismaili, although I usually roast it slightly lighter. First sounds of 2C, and I dump 'em. Usually around 425F on the bean mass sensor in my Hottop.

Jim

I'm working on a bag of Sharasi. I prefer a melange - half roasted just up until 2nd crack, half a couple of snaps into 2C.

Interesting - There's one vote for a Gautemala bean, and a few votes for Yemen beans. (Now, if I just blend them together .... Oops!)

Howard

The Guatamala Tibia that Jim Suggested is awesome, just awesome as espresso. Works well as vacpot coffee, but I love it as a SO espresso. Ive gone through about 5lbs of it in the past month or so, and I love it. I highly recommend it.

Brazilian beans are some of my faves for SO espresso. Dont go TOO dark with the brazils, as they can get ashy tasting, Id say the furthest you should absolutely go is JUST as second starts to roll, no more then 15 seconds in. IMO, There should be BARELY any oil, if any at all. But the shots can be fantastic.

JonR got me into SO Yemen shots, and Ive been hooked for months now. They are great. Ive yet to find a yemen which I havent absolutely loved as espresso. Winey fruit,, milk to dark chocolate, lots of body and best of all, amazing taste.

Dry Process Ethiopians have been great to me this year. I love Ethiopian beans for SO shots everything.. Currently working with the Idido misty valley and, as an americano, its great. Highly suggest you give the Ethiopians a try. Roasted wise, Klatch has a few which are great.. The Aricha Nine and the Wondo Bonko are both good, Im lovin the Aricha Nine.

Sumatras CAN be good as an SO shot, but I have trouble with them unless they're in a blend. Sumatra is one of my favorites for brewing, so I always have a bunch of some type of it, so Ill experiment. Ive had an equal amount of both awesome shots, and ungodly shots. YMMV.

Howard - our tastes must run along similar lines as the Ophiolite and Moka Kadir are two of my favorites.

To add to what has been suggested, I love the Brazil Moreninha Formosa still offered over at Green Coffee Buying Club. Alone or blended it is fantastic.

In addition, if you can get some Ethiopia Idido Misty Valley it makes an incredible SO espresso.

Remember that coffee beans are a seasonal crop, and this year's SO champion will be next year's dud.

As a general rule, "high end" dry processed African's seem, to my palate, to have a higher probability of working for SO espresso, however even that is no sure bet. Ultra clean wet processed coffees probably have the least likelihood of working. And you can't forget the importance of roast level and profile, which can be different depending on the coffee. As an example, I have some Bolivian Cenaproc which is decent (at least in a cappa) when roasted 20 or 30 seconds into rolling 2nd crack, however it sucks when roasted lighter than that.

The Ethiopian Wondo Bonko was the last good African SO I have bought however it is fading now and new coffees are eagerly awaited. I am trying out the Guatemalan Aqua Tibia Jim has recommended. The first pound I roasted was certainly ok but in no way stellar. I've just roasted another batch and we'll see if it is better (to my palate) this time around.

ken

How are you roasting the Finca Aqua Tibia for espresso? I have a batch of FC resting right now, stopped at the first crackle of 2C. Beans are med-brown with wrinkly surface.