Italian Coffees. Lets talk about Kimbo, Danesi, Lavazza, Caffe motta, Illy - Page 21

#201: Post by **Javier** » June 16th, 2017, 10:59 pm

IMAWriter wrote:I found Superior to be quite good, but needed to add some 1/2 and 1/2 to mellow it out. at a higher stove temp, the near to boiling water really stressed out the coffee. make sure...as I'm sure you know...not to tamp down this coffee in your Moka pot.

Thank you, Rob! Good to know. And yes, not to tamp this or any other coffees when using a Moka pot.

#202: Post by **osel** » June 17th, 2017, 11:55 am

coffeechan wrote:Less watery and more complex might be to grind finer and pull shorter.

That didn't do the same thing somehow...

p.s.
Pulled a 3 months old Maromas Orphea with a naked portafilter. 60 ml out. Never saw this much crema.. And it tastes great.

#203: Post by **EDChris** » June 19th, 2017, 1:24 pm

coffeechan wrote:I find it a bit endearing and bombastic in English, but I'm sure when thought up and named in Italian it sounds a whole lot better. I'm willing to give it a pass if the coffee is good, and its pretty good. Plus the Italians invented Espresso, so I'll give them leeway with the somewhat interesting naming conventions. Superior and Top aren't even the most interesting names they thought of. There's Extreme, Integrity, Prestige to mention a few more.

Yeah we have the Extreme here. Every time I have some I have to go out and grind some rails on my board

#204: Post by **redbone** » June 22nd, 2017, 4:04 pm

Lavazza just bought Kicking Horse coffee out of B.C.

http://www.cbc.ca/news/business/kicking ... -1.4169048

We may see Lavazza labeled products now roasted in N.A..

June 29th, 2017, 11:10 am

weird
I also can only drink the 49th parallel old school when in ristretto range and grinded very fine

love it in this way and prob my favorite blend so far.
my Kimbo superior is kinda off this time around

#206: Post by **osel** » July 5th, 2017, 6:13 pm

IMAWriter wrote:I have to chuckle at Kimbo's NAMING of these coffees. So, is Kimbo "Top Flavor" superior to Kimbo "Superior?" If it's TOP, it MUST be superior, and yet.....

Maybe Superior is only superior to entry level blends...

Or maybe "top flavor" is top at flavor only, but not top in other aspects such as texture?

Speaking of which, how do you guys pull Kimbo Superior? I followed the box instructions, and it was rather nice. But I wonder if there is a superior way to do it!

#207: Post by **CoffeeOwl** » July 6th, 2017, 6:18 pm

I pulled Lavazza Qualita Oro today, it went super-ristretto, very chocolaty with some dried fruit on top of that which lasted in the aftertaste. Not bad, over 3 months post roast.

#208: Post by **yakster** » July 7th, 2017, 12:45 am

CoffeeOwl wrote:I pulled Lavazza Qualita d'Oro today, it went super-ristretto, very chocolaty with some dried fruit on top of that which lasted in the aftertaste. Not bad, over 3 months post roast.

How long since you opened the bag, Pawel?

July 8th, 2017, 11:13 am

Three days.
And yesterday pulled it too, easier flow but still ristretto (~63%), went chocolate and wood, a tad smoky in the aftertaste (but mostly chocolate prevailing). Did the same today.

By the way nice to see you Chris, I miss you on twitter.

#210: Post by **grind727** » July 11th, 2017, 12:54 pm

Where does everyone find their Kimbo, Lavazza, etc. that's relatively fresh? And I realize that these coffees keep for some time, but there is a limit, right? I recently tried the Kimbo Superior, but the package that arrived was over a year old and not so great, certainly nothing like how it's described here. I'm assuming I need something a bit fresher than than a year old, but are there any reliable suppliers that ship relatively recently roasted bags?