Greetings. I have been reading, i.e., lurking here for some months but have been largely silent, partially from having neither abundant time or knowledge to support meaningful contribution to discussions here, and partially to gauge the lay of the land, so to speak, before jumping uninformed into ongoing discussions.

Briefly, by way of background, I have been brewing and enjoying fine coffees for decades, experimenting and learning about the art of espresso for the past 15 or so years across a wide procession of coffees across a full gamut of styles and sources. A number of months ago I became thoroughly enamored of George Howell's Terroir coffees and have succumbed to the charms of his SO espresso coffees. I have had a current-version Cimbali M21 "Junior" espresso machine for about a year, preceded by several lesser machines across 15 or so years.

Finally to the subject that prompts this post and request for help. After reading high praise for the coffees, I ordered a pound each of Vivace's two espresso blends: Dolce and Vita. They were roasted last Friday, 5/18, and arrived yesterday, 5/24. My only previous source of information about these coffees was what I have read in various online sources, including HB.

Dear Lord, what a shock. To say the Dolce eludes me is an understatement. Far from sweetness, as the very name Dolce states, I am unable to achieve anything drinkable. And the smell of it! As they say these years, Eww! Across an intentionally wide range of temperatures (from far too cool to far too hot, purposefully pushing the envelope), doses, and grinds (coming out of a Mazzer Mini Electronic) there remains a pervasive resinous odor unlike anything I associate with coffee; the spent puck is almost evergreen-like in aroma, and it carries into the cup. Too cool and it's sour, as expected; too hot and it's bitter, as expected; but always that wet, cardboardish, resinous stench and aroma.

So to dispense with the wandering rhetoric, can anyone offer suggestions as to appropriate ways to "dial in" and learn to pull shots with these coffees? I will be most appreciative of any and all helpful suggestions.

Please don't interpret this ramble as especially critical of Vivace's coffees; it's more a commentary on my ability to pull shots and appreciate it. De gustibus non est disputandum.

(I have yet to try the Vita.)

Fullsack wrote:You might try a finer grind. Dan, Jim, Abe, one of the "elders," (I did a search and couldn't find the post), mentioned that Dolce beans are rubbery and need finer grinding than most other blends.

Rubbery seems a good description not only of the bean consistency but, come to think of it, of the flavor, too.

Yes, it does require a finer grind than anything I've previously used. Also, its weight per given volume is less than that to which I'm accustomed. A Cimbali double basket will not accommodate more than about 15 grams of Dolce whereas I usually dose 16 or even 17 grams of other coffees; 17 grams of Dolce and the portafilter can't be locked into place.

Ken Fox wrote:Don't discount the possibility that they may have received a bad bag of one of the constituent coffees . . . your reaction to the coffee you have received, in light of your experience level, indicates either a bad batch or a personal dislike of the blends.

One thing is clear: I quickly developed a personal dislike for what was in my mouth.

Ken Fox wrote:You cannot "dial in" coffee that is bad, or that you don't like. I have tried to do this many times and have never succeeded.

I am reminded of a sign once seen on the wall in a voice teacher's studio: Never, ever, try to teach a pig to sing; it wastes your time and annoys the pig. So I likely shan't be annoying that particular coffee any further.