Staleness is an equilibrium state in which all coffees are equally mediocre. If you're selling generic coffee, making it completely stale ensures consistency and cuts raw material costs. Since most Italian espresso is generic, they stale it as a matter of course. --Jim Schulman,...

Thought it was an interesting read

Randy

Hi All,

I have been trying to pull a good shot of Terroir's Daterra, North Italian Style Espresso for the past 5 days with no luck at all :( I received the coffee one day after roast, immediately taped over the valve and put the bag in the freezer, where it stayed about one...

U.S. Roasters have made giant strides in the past five years when it comes to espresso blends. Schomer should be credited at least partially for that progress, by being perhaps the loudest public voice in favor of lighter roasts for Espresso. The San Francisco dark roast slowly...

Green Brazil Fazenda Cachoeira Bourbon
Green El Salvador Finca La Fany Bourbon
Green Ethiopian Yirgacheffe
Green Indian Monsoon Malabar
Green Guatemala El Bosque Amatitlan Bourbon
Green Celebes Toraja Kalosi

done a few roasts with the Hottop... my last blends were...

Picked this link up from one of the other boards. Some cool machines.

Cheers

Ian