What are you roasting for espresso lately?

by **JonR10** on Thu Aug 25, 2011 11:16 pm

Hey folks,
I'm looking for some new espresso ventures and I'm wondering what others are roasting up lately to use for espresso. So - please share what's up!!

by **TomC** on Fri Aug 26, 2011 1:28 am

Dunno, but I'll likely copy the first recipe I see posted by a member I admire.

I'm just about to get the ball rolling.

by **Thach** on Fri Aug 26, 2011 4:34 am

Full City Roast....

by **JonR10** on Fri Aug 26, 2011 12:19 pm

Wow! Nobody has suggestions for espresso coffee roasts?

I'm finishing up the last of my Panama Elida natural process from last year's crop, and lately I have enjoyed the ElSalvador Monzano dry process from SweetMarias. Both make fairly bright and fruity shots.

Hopefully, my buddy will agree to sell me 5 pounds of the COOP Yemen Sana'ani coffee from a recent distribution there, but that one requires extra effort (read as an extra week of rest).

And I have a gorgeous Kenyan coffee that I'm planning to test as espresso, that may work well but I also expect this one to be fairly bright as well, even with an extended slower roast.

But I'm wondering if there are any nice SO Brasil coffees, or others that make great shots....
Anyone?

by **another_jim** on Fri Aug 26, 2011 12:26 pm

I've not found a great Brazil this year, so I'm doing mostly SOs

I like the Dare Kebada from Roastmaster. Keep the roast cliff-edge light, and use shot making technique to control the acidity. From what I'm hearing about all of this years Sidamo/Yrgs, this may be the way to try them first.

I still like SM's Kirinyaga Kiunyu and Popoyan. But fair warning: a few people agree with me about the Kenya, but about the Popoyan, everyone thinks I'm nuts :cry:

by **dynamiteid** on Fri Aug 26, 2011 3:14 pm

I have been playing with the Honduras Cerro Azul from the recent Co-Op distribution. If taken to just past 2nd crack, it is unbelievably sweet and chocolatey. As a straight shot, I find pulling it at lower temps adds a brightness that I like. In milk drinks, it is pure milk-chocolate.

I use this in a blend of 75% Cerro Azul (start of 2nd), 20% Gedeo Worka (1 minute into 1st), 5% Sumatra Aceh Gold (Start of 2nd). I find this makes a very tasty straight shot, but it also masters milk well. The uber-chocolate of the Cerro Azul is sandwiched between the fruity brightness of the Gedeo Worka and the heavy earthiness of the Sumatra. I have been enjoying this pulled ~200degrees, 18.5g beans, 30g shot (~62% ratio).

I would love to hear other blend recommendations.

Dave

by **farmroast** on Fri Aug 26, 2011 3:26 pm

I liked the Dara Sidamo from RM. Hopefully Tom will get a decent Sidamo within the next month. Considered trying some of the Brazils from Klatch but instead have been working from my vac packed stash. Anyone try this years DP Panama Carmen from SM? Oh and picked up a little CR Brumas del Zurgi natural but haven't roasted it yet.

by **JonR10** on Fri Aug 26, 2011 4:47 pm

another_jim wrote:I like the Dare Kebada from Roastmaster. Keep the roast cliff-edge light, and use shot making technique to control the acidity. From what I'm hearing about all of this years Sidamo/Yrgs, this may be the way to try them first.

I still like SM's Kirinyaga Kiunyu and Popoyan. But fair warning: a few people agree with me about the Kenya, but about the Popoyan, everyone thinks I'm nuts

Thanks Jim.
Most people I know think I'm nuts as well....so you're in good company (maybe :?:

)

farmroast wrote:I liked the Dara Sidamo from RM. Hopefully Tom will get a decent Sidamo within the next month.

certainly sounds like a good candidate! I'll check into RM.....

farmroast wrote:Anyone try this years DP Panama Carmen from SM? Oh and picked up a little CR Brumas del Zurgi natural but haven't roasted it yet.

I haven't tried the Carmen, but my presspot roast of the Panama Seite Dias de Bellota was rich and fruity with deep chocolate backdrop, so I may try my next roast as SO espresso (I got 2 pounds to sample).

Thanks guys....the feedback is appreciated!!

by **bean2friends** on Fri Aug 26, 2011 5:15 pm

I got some Sumatra Gayu Batu Lintang from Green Coffee Buying Club. This is some of the tastiest coffee I've ever had in a French press. I keep trying to get something as close in my espresso. It's just such a surprise as a Sumatra in its fruitiness. This is a coffee that helps me understand the term "juiciness". I had a big roasting session today and yesterday. I did some Bob-O-Link from Theta Ridge for a friend of mine. My 2 brothers are coming for dinner with my mother on Sunday, so I roasted some of Sweet Maria's French Roast. My mother likes that in a latte. I did some Mysore nuggets that I got from Burman Coffee - I'm looking forward to trying this as the roast came out beautifully as a medium roast - it was quiet about 2 1/2 minutes after start of 1st crack - a 14 minute roast in my RK drum. And, last but not least, I had what I think was a good roast of Maui Mokha - it's got that black seam in what is otherwise a City+ roast I think. I have liked this in the past blended with some Kona from Smith Farms. And now I'm tired so I'll have some Paradise Decaf espresso, which will not wake me up but I love with some sweetened condensed milk and ice - sort of Thai style.

by **farmroast** on Fri Aug 26, 2011 5:51 pm

JonR10 wrote:I haven't tried the Carmen, but my presspot roast of the Panama Seite Dias de Bellota was rich and fruity with deep chocolate backdrop

The Bellota is from the Carmen Estate, same lot. I substitute submitted it in this years HB comp. SO from my '09 stash of Carmen Bellota DP when my Terroir greens order was rerouted by UPS to Wisc. then back to MA..
Jim gave it a 91
I'm enjoying the RM Dara sidamo as I type


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