hi, boys
i'm italian and love coffee
but i want to eliminate the acidity on coffee !!!
because in italy the ristretto is sweet, charmel,... deep (and more but not acidity )
the acidity depend to origin and ????
thanks
and sorry for my bad eng
krell

ps my equip is
gene caffe roaster
mazzer kony electronic
la marzocco gs3
many origin
jamaica
kona
guatemala
brazil poco fundo
panama la berlina
yemen yencaffe

ecc...

Acidity can be avoided altogether, it can be balanced with sweetness, like in fruit or wine, or it can be present very slightly, like a spice, to lighten the taste, like in top quality chocolate.

In espresso, blends you find all three; mostly by degree of roast:

• Some espresso is roasted very light, and is supposed to taste sweet and fruity; if such espresso is not sweet enough, it tastes sour, and if it is not acidic enough, it tastes like sawdust, because of the light roast. Most people do not like this style of coffee. The blends roasted in this way will contain acidic beans from Central America or East Africa to achieve this balance
• Some espresso is roasted very dark, and there is no acidity, One gets smokey flavors, dark caramel, some chocolate. Here one wants beans grown at high altitude that can withstand a dark roast, and that have heavy body. The origin is not as important as these characteristics, so that one can find beans from Mexico and Guatemala, Kenya, or Sumatra in darker roasts
• Finally, in medium roasts, there will be a hint of acid, a slight cherry or raspberry flavor, or a hint of lemon or orange; while the main taste will be chocolate, or a creamy, vanilla-like, or medium, sweet caramel. In these blends, a good Brazil that delivers on the middle flavors is vital

If you already have the roasted coffee in the grinder: A slow ristretto pour will diminish acidity, while a lungo pour will increase it. Higher shot temperature reduces acidity. Finally, lower doses in the same basket have a milder taste, with more middle flavors and less bitter or sour ones, even when the volume of the shot is adjusted to stay proportional to the lower coffee weight.

krell wrote:and sorry for my bad eng

Prego. Still better than the Italian of over ninety-nine percent of the US posters here... ; >

Forza Ferrari! Forza Massa!

thanksssssssssss Jim and Psyd
sorry for my delay ,but the computer is dead and now I take new pc !!!!
i see that the difference is more to tipic of blend (i see ,the brazil coffe is the best coffe for make top blend !!!) never without them...... and for specialized the blend you can use a particular origin like the ,kona HW, jamaican blue, guatemal huehuettenango, panama, colombia ecc......
the roast must to french (not full city... for italian coffe.... ristretto) and the beans ,it use only after one day

ciao da italia !!!!!
krell

Hey krell

the saveur article about 9 great coffees (see the announcments on the forum homepage) also lists a cafe from rome! It is "Italian Roast" by Caffè Sant'Eustachio (apparently at the Piazza Di S. Eustachio) - the downside is that according to the article it is very high priced at $20 per 240g. And have you ask at other caffee's if they sell their espresso blend?

saluti da baden

marco

krell wrote:thanksssssssssss Jim and Psyd
sorry for my delay ,but the computer is dead and now I take new pc !!!!
i see that the difference is more to tipic of blend (i see ,the brazil coffe is the best coffe for make top blend !!!) never without them...... and for specialized the blend you can use a particular origin like the ,kona HW, jamaican blue, guatemal huehuettenango, panama, colombia ecc......
the roast must to french (not full city... for italian coffe.... ristretto) and the beans ,it use only after one day

ciao da italia !!!!!
krell

Hi Krell,

I see you are in Roma. My family there sends me a kilo of espresso blend from a shop near the Vatican every couple months. The market is called Castroni. They have a great business selling novelty Italian products to tourists (Limoncello in a Pieta shaped bottle anyone?) and American and British items (peanut butter, bisto etc) to expats. They have very good Italian roast which, it least when I make it, is low in acidity.

I believe this is the address.
Via Cola di Rienzo 196, Vatican, Rome

Regards,
Goloso

I'm not too keen on acidity either.

Have a look at Brazil Camocim Organics Ipar59. I've tried this in a cafetiere before I got the MCAL and the result was great chocolates without a hint of acidity. I'll order some more and try it in the MCAL shortly.

Goloso wrote:Hi Krell,

I see you are in Roma. My family there sends me a kilo of espresso blend from a shop near the Vatican every couple months. The market is called Castroni. They have a great business selling novelty Italian products to tourists (Limoncello in a Pieta shaped bottle anyone?) and American and British items (peanut butter, bisto etc) to expats. They have very good Italian roast which, it least when I make it, is low in acidity.

I believe this is the address.
Via Cola di Rienzo 196, Vatican, Rome

Regards,
Goloso

yessssssssssss Castroni I know well, My home is near via cola di rienzo !!!!
castroni is good ,but is not better ! now my espresso is balance and choccolate (not acidity) I use brazil poco fundo, jamaican blue mountain and yemen mocca ,and ethiopian yencaffe . Shot on my La MArzocco gs3 is very nice now !

For the San eustachio caffè ,it is very good but (for me ,and for roman people,it is only for tourist
very good caffè is Circi caffè roma ,and passalacqua di napoli

ciao
krell

Krell,

I also dislike acidity in my espresso. My blends are simple and very low on acid: Indonesian beans mixed with some from Columbia or Brazil.