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Topic: change in bean preference going from press to espresso? (6 msgs / 142 lines)
1) From: Michael Jordan
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Dear Homeroast Group-
 
I am currently shopping for espresso gear and I will be soon be
switching from mostly french press/aeropress brewing to mostly
espresso/cappuccino.  After homeroasting for a while, I have clear
personal preferences for certain bean origins and roast styles.  In the
future, when I am shopping for beans (for making espres/capp) would you
expect my taste preferences to change much?  Did yours?  Of course, I
will be roasting blends (like monkey, etc), but I am wondering about
single origins.  My current preferences with press coffee are:  Good
Mexican/Central American origins at about city+.  However, some CA beans
can be too boring (like Costa Rica), and some CA beans (as well as
Yirgacheffes and some Kenyans) can be too shrill- even varying the
roasts.  My other favorite is good harrar/ yemen- not roasted too
darkly.  I don't really like most Indonesian origins- sumatran has too
much 'black road tar' for me- but I don't mind an occasional funky
monsooned malabar.  Also, I have really enjoyed both dry and wet
processed Brazilians from SM's- good 'all around' coffees IMHO. 
Bourbon, Typica, or heirloom ethiopian varieties are all things I like
to see in Tom's bean descriptions......   Thanks -Mike
 
ps- I ask this question because I remember a certain Harrar from SM's
about a year ago that had way too much dried mango/apricot and
'barnyardiness' by french press, but when a a friend made a cappuccino
from it (with some CA beans thrown in for moderation) it was great
(still funky, but quite tasty). -A total surprise to me.  Also, while I
don't like drip/press indonesians, I have enjoyed many espressos/capps
that are largely indonesian blends.
 

2) From: Paul Carder
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Be sure to give SM's Moka Kadir =http://www.sweetmarias.com/coffee.other.blends.html#sm.moka.kadirYou wo n't bedisappointed!
PAUL CARDER

3) From: Derek Bradford
I started homeroasting specifically for espresso.  Before that, I
ordered preroasted coffee from a local roaster, but stayed with darker
roasted coffees.  I liked, and still like a variety of beans from all
over the coffee world.  I'd say the main change I noticed was liking
lighter-roasted coffees more than I had before, or, maybe more
accurately, noticing their charms.  I still occasionally roast into
second crack, but not very often.
Drinking straight shots of many single origins will bring out flavors
you may not have noticed were so prominent before, and sometimes those
flavors are unpleasant for straight espresso.  However, many of those
same coffees taste great in milk drinks as you noted in your post.
Try drinking the same stuff you have now and see what you think, and
go from there.  Your tastes may change, and they may not.  Only way to
see is to try it all.
Cheers,
--Derek
On 10/27/07, Paul Carder  wrote:
<Snip>
-- 
Check out my blog: www.blynic.com
Every path but your own is the path of fate.  --Thoreau

4) From: Robert Gulley
Funny you should mention this - just got a couple of ponds of this 
blend and roasted the first batch a few days ago.  Smooth, 
full-bodied, rich flavor. Wife and I really enjoy it.
Robert RG
At 12:11 AM 10/27/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

5) From: Michael Jordan
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Dear Homeroast Group-
 
I am switching from mostly french press/aeropress brewing to mostly =
espresso/cappuccino.  After homeroasting for a while, I have clear =
personal preferences for certain bean origins and roast styles.  In the =
future, when I am shopping for beans (for making espres/capp) would you =
predict that my taste preferences would change much?  Did yours change? =
 
Other than roasting more blends (like monkey, etc), I am wondering about =
single origins.  My current preferences with press coffee are:  Good =
Mexican/Central American origins at about city+.  However, some CA beans =
can be a little boring (like Costa Rica), and some CA beans (as well as =
Yirgacheffes and some Kenyans) can be too shrill for me.  My other =
favorite is good harrar/ yemen.  I don't really like most Indonesian =
origins- sumatran has too much 'black road tar' for me- but I don't mind =
an occasional funky monsooned malabar.  So, what do you think? Thanks =
-Mike

6) From: Mike Koenig
Michael,
The conventional wisdom for espresso is that a blend (such as Monkey)
gives you all the attributes you expect in a decent espresso.  Some
beans are there to provide the deep flavor and lots of crema, while
others give you the high notes.  However there are a number of origins
that do remarkably well as single origin espresso ( and SO espresso
seems to be getting a bit more popular these days, I had an SO
Yirgacheffe in NYC a few weeks ago that was incredible).
Tom will usually comment in his reviews if he feels a certain bean
will do well as an SO espresso,  so that's a good place to start.  I
usually try at least one shot of everything I roast in the espresso
machine just to see how it comes out, and sometimes I'm pleasantly
surprised.    Usually if I'm on the fence about a certain origin, and
Tom comments that it's good for espresso, it will end up in my cart to
give it a try.
Expect that the espresso extraction will amplify most of the
characteristics you find in your french pressed coffee.  If you find
something too shrill in the press, then it will likely give you
face-distorting levels of brightness when pulled as an espresso shot.
That being said,  I still buy certain beans (mostly Monkey or Moka
Kadir blends) especially for espresso, and I have other favorites for
exclusively non-espresso brewed coffee.
--mike
On 10/30/07, Michael Jordan  wrote:
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