The hunt for best Italian roasted coffee beans - Page 36

Discuss flavors, brew temperatures, blending, and cupping notes.

#351: Post by BaristaBob »

Personally I like the Saka blend that is 100% arabica (Gran Bar-Top Selection) contains no robusta. Maybe it's just my taster but robusta comes across bitter and flat to my taste buds and I can spot it in a blend the instant I take that first sip, like artificial sweeteners vs. real sugar. Most people love Josuma but I can't get passed the robusta even though I love the body and crazy over the top chocolatey nature.
Bob "hello darkness my old friend..I've come to drink you once again"


#352: Post by musica »

Outside of Saka, would you have any other recommendations in the same style?


#353: Post by Milligan »

Anyone have Good Brothers Liquid Amber? I assume it is the same blend that Sweet Maria's sells under their espresso blend line. I've seen some shots pulled with it and it looks super thick. I'd order some to roast but SM is out of it and don't really want to spend $35-40 at Good Brothers for a kilo if it isn't anything special.


#354: Post by naimnut »

Several questions -
Greetings, all. I used to spend quite a bit of time on this forum but haven't been back for years. I have been enjoying this thread on Italian roasted espressos and have made my way up to about page 18. :)
Here are my questions:
- Having been brought up in the "use within 15 days of roast for best results" I'm kind of surprised by some of what I've read here. Are you guys suggesting that with certain Italian roasters, that rule of thumb does not apply? That somehow the beans are retaining their flavor profile for months and months? I get it, that that might be possible. I'm just trying to learn here. :? :shock:
- Next question - are you guys not interested in roasters in the US who roast in the traditional Italian style? For years I've been drinking Caffe D'Arte, roasted in Seattle. I often order their decaf espresso, which I find very reliable and satisfying. I also like their other traditional Italian style roasts. I think they're all excellent.
- Next question - does anyone have a solid recommendation for a high quality traditional Italian style espresso roasted locally in the Portland, Oregon area? There are too many local roasters to try them all, and most of them tend to roast in the 3rd wave style.
Thanks, in advance, for any information anyone cares to share.


#355: Post by Milligan replying to naimnut »

1: There will be degradation after "months and months." I've had freshly roasted Saka and a prior batch. The freshly roasted was obviously better but the prior batch was still tasty.
2: Saka Gran Bar at around $30 for a kilo is darn good for the quality. Hard to find that in the US actually. So the price is competitive so why not go with the "real deal."
3: Can't help you about Portland. I'm sure there are great ones there!


#356: Post by jpender »

15 days is just a meme. There are light roasts that people won't even touch until they are older. The Italian coffee I just got delivered yesterday is 9 months old. I *hope* it's still good! :-)

There are U.S. roasters that have been mentioned in this thread. It's debatable as to how well they line up with Italian roasters, hence the desire for the stuff from Italy. It's like beer from Belgium compared to Belgian-style beers made in the U.S. Do they taste the same? Not very often in my experience. They can be good but they're different. This is likely true with coffee as well, at least as a generality.

It's an excuse to travel, a reason to travel, a joy, to discover tastes, sounds, and sights that are not replicable at home. And if you can't go there maybe you can pay to get it imported. It's funny, the coffee I've been drinking this past year, imported all the way from Italy, is less expensive -- even including shipping -- than my local roaster three miles away. And it isn't because of a difference in quality.


#357: Post by Jonk »

I think big, traditional roasters rather recommend a month rest or more - at least waiting long makes for a more predictable product with less gas inside. There are even recommendations to wait after opening the bag (not only for nitro-flushed beans).

I have yet to encounter any beans that tasted better to me after say 6 months than 1 or 2. For cafés that go through bags of beans every day it's less of an issue but there's often a steep decline in a matter of days after opening.

There are certainly light roasts that need a long rest to get rid of underdeveloped, grassy and astringent flavor. But the same beans can be great straight from the roaster with just a few more degrees higher end temperature.


#358: Post by Oskuk »

Jonk wrote:I think big, traditional roasters
So, what are these, if we are talking italian ones? Never seen fresh roast on any italian roasters.


#359: Post by Jonk replying to Oskuk »

That was my point :D the bags don't even reach the stores before a month has passed..


#360: Post by Oskuk »

Yes, and then they have 18months, 24months or even longer "best before"-dates, so you do not even know when they roasted it. My supplier ( )tells those thou. But anyhow that is a problem. I solved it bu using mixes -I mix Italian darks oily half-old stuff with fresh roast from closer to me. This way I get Italian taste and workable process, and as bonus a bit wider scale of fruitness...or something? ;-) Why? I like Italian coffee, and those are cheaper than those fresh ones.