At 8:54 AM -0500 2/11/05, MMore wrote:
Well, of course there are Tom's numbers. Generally speaking, the aged
and monsooned coffees are used in espresso blends both because of the
earthy flavors and because they're low in acidity. Above that would
be Indonesians and some of the Brazils. As a side note, it's not
clear that you don't want acidity in an espresso blend. You just
don't want it out of balance, and you don't want the citrus acridity
that Jim Schulman has identified as a component of some centrals
brewed as espresso.
"A fool and his money are soon elected."
- Kinky Friedman