Bill Laine
New member
Why is it so much easier to get a good-looking shot from an espresso blend than from a single origin?
Bill
New Orleans
Bill
New Orleans
Espresso blend = better shot?
- Thread starter Bill Laine
- Start date
roaster dave
New member
It really all depends! When blending for espresso, you have much more control over the many factors at hand. You can add or subtract many different components to emphasize or reduce certain characteristics of the final shot.
Single origins on the otherhand are sort of a what you see is what you get scenario. I've come across very few singles that create the absolutely perfect shot, but some have been absolute gems. For example: The crop of Natural Sidamo (gr 4) that I'm currently roasting produces a formidable shot, and is in fact one that I'd offer up as a single origin espresso!
dave
Single origins on the otherhand are sort of a what you see is what you get scenario. I've come across very few singles that create the absolutely perfect shot, but some have been absolute gems. For example: The crop of Natural Sidamo (gr 4) that I'm currently roasting produces a formidable shot, and is in fact one that I'd offer up as a single origin espresso!
dave
OP
Bill Laine
New member
- Thread Starter
- Thread starter
- #3
roaster dave said:
But what characteristics or components make a smooth, dark, flow?
Bill
New Orleans
SpeckledCrema
New member
Usually, what i've seen is that the flow and color are usually determined by the post-roast changes, like how fine the beans are, tamp, etc.
It seems that most espresso blends are a dark roast to achieve a good body and consistancy, but have minimal flavor range. The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.
It seems that most espresso blends are a dark roast to achieve a good body and consistancy, but have minimal flavor range. The best espresso shot I have ever had was a single origin from Australia (not quite sure where in Australia) that tasted like pure honeysuckle. This was a lighter roast.
ElPugDiablo
New member
Australia Bundja Extra Fancy from Mountain Top?SpeckledCrema said:
Alun_evans
New member
Interesting...the Papuan coffees have the sweet honey suckle characters too. Probably from up north I would guess... there are now quite a number of growers in Northern QLD and NT.
SpeckledCrema
New member
Yeah, I think that sounds right, but I can't quite remember. The coffee shop I work at had a really small shipment...
ourcoffeebarn
New member
A Yellow Bourbon from Brasil may be my first single origin for espresso to list on my site.
John P
Active member
Brazil Moreninha Formosa
DP Sidamo
Uganda Bugisu
A few of the select Brazilian Bourbon, such as one of the estate yellow Bourbon as mentioned.
I often will roast a bean to full city or a hair longer, at say 60 percent of total, and then do 40 percent of the same bean at a city+ roast. This way you get more complexity and showcase more of what that single bean has to offer.
This works great with Brazils, it is a little trickier with the Ethiopians, but I would do it 80/20 on the Sidamo and showcase the spice, darker aspects with the 80 percent and the fruit flavors with the 20 percent.
For me, espresso should have body/good mouthfeel, complexity, persistence of flavor... from lingering sweet honey/lemon to an intense bitter chocolate. If the SO that I roast has all of these qualities, it can be as good, or better, than an espresso blend.
DP Sidamo
Uganda Bugisu
A few of the select Brazilian Bourbon, such as one of the estate yellow Bourbon as mentioned.
I often will roast a bean to full city or a hair longer, at say 60 percent of total, and then do 40 percent of the same bean at a city+ roast. This way you get more complexity and showcase more of what that single bean has to offer.
This works great with Brazils, it is a little trickier with the Ethiopians, but I would do it 80/20 on the Sidamo and showcase the spice, darker aspects with the 80 percent and the fruit flavors with the 20 percent.
For me, espresso should have body/good mouthfeel, complexity, persistence of flavor... from lingering sweet honey/lemon to an intense bitter chocolate. If the SO that I roast has all of these qualities, it can be as good, or better, than an espresso blend.
