Howdy! Over the weekend I decided to venture into the world of espresso. I had a lot of work to do and needed the jolt. I'm always open to trying new things, so I ground up some Panama Boquete-Maunier Estate for my machine. I roasted it last week and thought it would be in good form. I was concerned I may have roasted it too much because I didn't hear the beginning of the second crack (I was distracted. Two VERY handsome men were working in my neighbor's yard.) Wow! It was like chocolate coffee! Tom's cupping notes describe it "a la Sharfenberger" and he was dead on. I made a "latte-chino" and it was fantastic. Any one else tried this coffee as espresso? Helen
Espresso = 70mg of caffeine A cup of coffee = ~110-120mg Jolt soda, on the other hand... Either way, I always prefer espresso, its like coffee, but more defined. More taste, an explosion of the flavors..
The Panama is an awesome SO. I have had the Maunier many times as an SO. Les On 3/28/07, Helen wrote: <Snip>
This is one of my favorite for SO espresso/capps. Glad I have around 6 lbs left in the stash. The chocolate really stands out in a capp. Dan On 3/28/07, Helen wrote: <Snip>