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Topic: single origin espresso suggestions (8 msgs / 180 lines)
1) From: michael brown
first off, THANK YOU for all the behmor discussions lately.  i truely just now figured out how to shorten the middle leg to get to that first crack sooner.  i had read tom's review and remember in it where he said in other words 'its kind of confusing but will make sense later'...well MUCH later i never would have thought to SUBTRACT time at the start...DUH...seems to defy all logic when i'm barely making it to the second crack before i run out of time...anyway the reason for my post...
any suggestions on single origin coffees for espresso?  a local roaster told me that the only coffee he's found that serves espresso well by itself is a good haraar.  he also told me the beans need to be good and oily before i start to cool them.  well i've got a great harrar that does great for a coffee; let it get good and oily and it tasted burnt as all get out.  SOOOO suggestions on types of coffee?  how far into the 2nd crack to i roast it?  What about espresso blend recipes?  THANKS GUYS!  MAN I LOVE THIS LIST!
michael in b'ham, AL
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2) From: Kris McN
Michael,
Whatever bean you like at whatever roast level you like it.  The thought of
taking a Harrar to oily makes my heart ache, frankly.  I'm enjoying a C+
Ethiopian Organic DP Koratie Americano as I type this (my third one this
morning, it's so good!).  Don't let anyone tell you that only certain beans
at certain roast levels "work" for espresso.
Best,
Kris McN
On Thu, Jul 24, 2008 at 8:36 PM, michael brown  wrote:
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3) From: Larry Williams
I use any coffee for espresso.  I roast mostly to C+ to FC.  It's just 
another dimension of enjoying the art of roasting.
Larry Williams
michael brown wrote:
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4) From: Gary Foster
I have some beans that work great for espresso, and some that work
better for drip.  Harar is a great dual-purpose bean, it is phenomenal
both ways although I'd shy away from the "oily beans" roast level
also.  Yirg to a FC also makes a very nice espresso.  I don't like it
lighter than that because it's way too bright IMO, but it's very nice
in the FP/AP at a C+.
I have some Brazilian Morenhina Formosa that is pretty darned good,
but it's too one-dimensional for espresso as an Americano but it's
rich and chocolatey in a traditional cappuccino.  I also had some
assorted Daterra (I'd have to check my notes) that, while phenomenal
in my FP, tasted like wet pencil shavings as espresso (very strong
cedar presence).  I have a puerto rican bean that is very smooth, very
mild, and entirely unimpressive in silvia although it's silky smooth
as a drip.  My IMV was superb as a drip, and simply stunning as
espresso.
I try to run a few shots of every bean I roast through Silvia and I
encourage you to do the same.  It's interesting to see how the
different brewing methods all bring out completely different things
from the beans.
Also be aware that the results will also depend on how you use the
espresso.  Are you making Americanos?  Cappuccini?  Shots that taste
less than awesome in an Americano can go really well in a cap and vice
versa.
-- Gary F.
On Fri, Jul 25, 2008 at 10:40 AM, Kris McN  wrote:
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5) From: raymanowen
"any suggestions on single origin coffees for espresso?
[Yes- get it All from *Sweet Maria's*. From their Africans to their Konas to
their espresso blends, make sure all your coffee comes from the *Sweet
Maria's* origin.]
"a local roaster told me that the only coffee he's found that serves
espresso well by itself is a good haraar.  [Lacking that, it must have been
a Bad Harar? How much has he looked, and how much of a factor was Fresh,
Cheap or Minimal Shipping?]
"he also told me the beans need to be good and oily before i start to cool
them." [Your Local Roaster has declined to share any useful information.
Wonder why he would make such statements. His ability to handle
physiological and topographical definitions is questionable.]
I think I've seen discussions on this list of espresso brewing just about
every bean, blend and roast, most of which would be questioned by commercial
automatons. They seek to simplify their effort and maximize profits without
causing protest sit-ins by their clientele.
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
May the Ghost of the widow Mary Malone and her nine blind illegitimate
children chase that roaster so far over the hills of Damnation that the Lord
himself couldn't find him with a telescope...
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6) From: Kris McN
Now THAT was an impressive curse, RayO!
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7) From: Les
The Sumatra Blue Batak is one of my favorite S.O. espresso coffees.
Les
On 7/25/08, Kris McN  wrote:
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8) From: Dean De Crisce
Michael...i enjoy all the coffees as single origin espresso...usually at a city plus roast. That is, just after first crack. I personally never go to second crack...i find that the roast taste begins to detract from the varietal taste. IMHO.
as far as suggestions...they are all good. Depends on what you are looking for. Tom has a good article on espresso blends and sells various blends. For a dark classic taste try Monsooned Malabar Elephant. For crazy lemon try Yirgacheffe organic. For nuts smoke and chocolate try a high grown Guatemalan. For bluberry and chocolate...harrar. For fruit try IMV, MMV, or Sidamo organic. For plum and blackberry try kenyan mititu. For sweet vanilla...columbian antioquia. 
these are some of my present favorites. One suggestion is to try every bean as an espresso...see what you like. In my view, no special roast is needed at all. I find that almost all beans are so much better as espresso than as any other cup because all varietal taste is intensified.
Let us know how the experiments go.
Dean De Crisce
Sent from a Treo phone.


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