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Date: 29 Oct 2006 16:21:29
From: Geoff Gatell
Subject: espresso coffee beans

I would like to thank the people who offered their help regarding grind and
am led to wonder whether anybody has an opinion about the right kind of
coffee to use, I now have a very dark roast which, when brewed, will take
the lining of a stomach. I know that it must be roasted especially for
espresso but must it be so strong?

Perhaps I should mention that I am able to make perfect foam which really
fills me with joy but my dear wife, for whom the outfit was really bought,
is filling my ears with tales of woe.

Once again your help would be very much appreciated.

Geoff Gatrell

Vancouver, BC






 
Date: 29 Oct 2006 12:57:09
From: Harry Moos
Subject: Re: espresso coffee beans
Same mistake I once made because the local superket had a very dark roast
labelled "Espresso Roast." So when I started home roasting, I tried to
match the color. Liquid charcoal, but nice crema. So instead of roasting
past second crack, I stop most blends just into second crack. A nice medium
brown with no oil showing [except on a very few beans?]. The crema is
deeper red instead of tan, the taste is much better. I am using Moka Kadir
and Monkey, two blends from Sweet ias, most of the time. But I also use
Sumatra and Costa Rica straight varieties at times. Remember, those very
dark roasts may have to be hidden in lots of milk, sugar, and flavoring to
be drinkable.

"Geoff Gatell" <gatco1@shaw.ca > wrote in message
news:dy41h.215658$5R2.120521@pd7urf3no...
>
> I would like to thank the people who offered their help regarding grind
> and am led to wonder whether anybody has an opinion about the right kind
> of coffee to use, I now have a very dark roast which, when brewed, will
> take the lining of a stomach. I know that it must be roasted especially
> for espresso but must it be so strong?
>
> Perhaps I should mention that I am able to make perfect foam which really
> fills me with joy but my dear wife, for whom the outfit was really bought,
> is filling my ears with tales of woe.
>
> Once again your help would be very much appreciated.
>
> Geoff Gatrell
>
> Vancouver, BC
>




  
Date: 29 Oct 2006 19:19:12
From: Geoff Gatell
Subject: Re: espresso coffee beans
Thank you for your help thus far but, since I live in Canada, I am not sure
that the brands you mention are available to me. I have been buying the
beans from the coffe shop where I purchased my machine but all but I have
been told by several outlets that the beans have to be very dark. You
mention Sumatra and Costa Rica as sources of beans with good flavor so I
am wondering whether to buy of ordinary beans from these sources would be
Ok. What you think?

Geoff Gatrell

Harry Moos" <harrym@ruraltel.net > wrote in message
news:wNadnQjAJK7rZNnYnZ2dnUVZ_tednZ2d@news.ruraltel.net...
> Same mistake I once made because the local superket had a very dark
> roast labelled "Espresso Roast." So when I started home roasting, I tried
> to match the color. Liquid charcoal, but nice crema. So instead of
> roasting past second crack, I stop most blends just into second crack. A
> nice medium brown with no oil showing [except on a very few beans?]. The
> crema is deeper red instead of tan, the taste is much better. I am using
> Moka Kadir and Monkey, two blends from Sweet ias, most of the time.
> But I also use Sumatra and Costa Rica straight varieties at times.
> Remember, those very dark roasts may have to be hidden in lots of milk,
> sugar, and flavoring to be drinkable.
>
> "Geoff Gatell" <gatco1@shaw.ca> wrote in message
> news:dy41h.215658$5R2.120521@pd7urf3no...
>>
>> I would like to thank the people who offered their help regarding grind
>> and am led to wonder whether anybody has an opinion about the right kind
>> of coffee to use, I now have a very dark roast which, when brewed, will
>> take the lining of a stomach. I know that it must be roasted especially
>> for espresso but must it be so strong?
>>
>> Perhaps I should mention that I am able to make perfect foam which really
>> fills me with joy but my dear wife, for whom the outfit was really
>> bought, is filling my ears with tales of woe.
>>
>> Once again your help would be very much appreciated.
>>
>> Geoff Gatrell
>>
>> Vancouver, BC
>>
>
>




   
Date: 30 Oct 2006 18:20:51
From: I->Ian
Subject: Re: espresso coffee beans
On Sun, 29 Oct 2006 19:19:12 GMT, "Geoff Gatell" <gatco1@shaw.ca >
wrote:

>since I live in Canada

Discovery Coffee in Victoria has a superb espresso blend, as does 2%
Java.


   
Date: 30 Oct 2006 10:06:47
From: Brent
Subject: Re: espresso coffee beans
google alr.coffee and coffeegeek.com as somewhere sometime someone mentions
a candaian distributor or agent for intellegentsia.

Of course you could contact them direct...


> Thank you for your help thus far but, since I live in Canada, I am not
> sure that the brands you mention are available to me. I have been buying
> the beans from the coffe shop where I purchased my machine but all but I
> have been told by several outlets that the beans have to be very dark.
> You mention Sumatra and Costa Rica as sources of beans with good flavor
> so I am wondering whether to buy of ordinary beans from these sources
> would be Ok. What you think?
>
> Geoff Gatrell
>
> Harry Moos" <harrym@ruraltel.net> wrote in message
> news:wNadnQjAJK7rZNnYnZ2dnUVZ_tednZ2d@news.ruraltel.net...
>> Same mistake I once made because the local superket had a very dark
>> roast labelled "Espresso Roast." So when I started home roasting, I
>> tried to match the color. Liquid charcoal, but nice crema. So instead
>> of roasting past second crack, I stop most blends just into second crack.
>> A nice medium brown with no oil showing [except on a very few beans?].
>> The crema is deeper red instead of tan, the taste is much better. I am
>> using Moka Kadir and Monkey, two blends from Sweet ias, most of the
>> time. But I also use Sumatra and Costa Rica straight varieties at times.
>> Remember, those very dark roasts may have to be hidden in lots of milk,
>> sugar, and flavoring to be drinkable.
>>
>> "Geoff Gatell" <gatco1@shaw.ca> wrote in message
>> news:dy41h.215658$5R2.120521@pd7urf3no...
>>>
>>> I would like to thank the people who offered their help regarding grind
>>> and am led to wonder whether anybody has an opinion about the right kind
>>> of coffee to use, I now have a very dark roast which, when brewed, will
>>> take the lining of a stomach. I know that it must be roasted
>>> especially for espresso but must it be so strong?
>>>
>>> Perhaps I should mention that I am able to make perfect foam which
>>> really fills me with joy but my dear wife, for whom the outfit was
>>> really bought, is filling my ears with tales of woe.
>>>
>>> Once again your help would be very much appreciated.
>>>
>>> Geoff Gatrell
>>>
>>> Vancouver, BC
>>>
>>
>>
>
>




    
Date: 29 Oct 2006 16:05:51
From: Craig Andrews
Subject: Re: espresso coffee beans

"Brent" <me@privacy.net > wrote in message
news:4qkif5FngssoU1@individual.net...
> google alr.coffee and coffeegeek.com as somewhere sometime someone
> mentions a candaian distributor or agent for intellegentsia.
>
> Of course you could contact them direct...
>
>
>> Thank you for your help thus far but, since I live in Canada, I am
>> not sure that the brands you mention are available to me. I have been
>> buying the beans from the coffe shop where I purchased my machine but
>> all but I have been told by several outlets that the beans have to
>> be very dark. You mention Sumatra and Costa Rica as sources of
>> beans with good flavor so I am wondering whether to buy of ordinary
>> beans from these sources would be Ok. What you think?
>>
>> Geoff Gatrell
>>
>> Harry Moos" <harrym@ruraltel.net> wrote in message
>> news:wNadnQjAJK7rZNnYnZ2dnUVZ_tednZ2d@news.ruraltel.net...
>>> Same mistake I once made because the local superket had a very
>>> dark roast labelled "Espresso Roast." So when I started home
>>> roasting, I tried to match the color. Liquid charcoal, but nice
>>> crema. So instead of roasting past second crack, I stop most blends
>>> just into second crack. A nice medium brown with no oil showing
>>> [except on a very few beans?]. The crema is deeper red instead of
>>> tan, the taste is much better. I am using Moka Kadir and Monkey,
>>> two blends from Sweet ias, most of the time. But I also use
>>> Sumatra and Costa Rica straight varieties at times. Remember, those
>>> very dark roasts may have to be hidden in lots of milk, sugar, and
>>> flavoring to be drinkable.
>>>
>>> "Geoff Gatell" <gatco1@shaw.ca> wrote in message
>>> news:dy41h.215658$5R2.120521@pd7urf3no...
>>>>
>>>> I would like to thank the people who offered their help regarding
>>>> grind and am led to wonder whether anybody has an opinion about the
>>>> right kind of coffee to use, I now have a very dark roast which,
>>>> when brewed, will take the lining of a stomach. I know that it
>>>> must be roasted especially for espresso but must it be so strong?
>>>>
>>>> Perhaps I should mention that I am able to make perfect foam which
>>>> really fills me with joy but my dear wife, for whom the outfit was
>>>> really bought, is filling my ears with tales of woe.
>>>>
>>>> Once again your help would be very much appreciated.
>>>>
>>>> Geoff Gatrell
>>>>
>>>> Vancouver, BC
>>>>
>>>
>>>
>>
>>
>
>

That would be Brad Ford owner of the Wicked Cafe www.wickedcafe.ca &
Canada's Intelligentsia Distributor, www.intelligentsiacoffee.com
Canadian offices for the cafe & Intelly is 1399 West 7th Avenue.
Craig.



     
Date: 29 Oct 2006 18:14:58
From: Craig Andrews
Subject: Re: espresso coffee beans

"Craig Andrews" <alt.coffee@deletethis.rogers.com > wrote in message
news:4qkjdcFn01i2U1@individual.net...
>
> "Brent" <me@privacy.net> wrote in message
> news:4qkif5FngssoU1@individual.net...
>> google alr.coffee and coffeegeek.com as somewhere sometime someone
>> mentions a candaian distributor or agent for intellegentsia.
>>
>> Of course you could contact them direct...
>>
>>
>>> Thank you for your help thus far but, since I live in Canada, I am
>>> not sure that the brands you mention are available to me. I have
>>> been buying the beans from the coffe shop where I purchased my
>>> machine but all but I have been told by several outlets that the
>>> beans have to be very dark. You mention Sumatra and Costa Rica as
>>> sources of beans with good flavor so I am wondering whether to buy
>>> of ordinary beans from these sources would be Ok. What you think?
>>>
>>> Geoff Gatrell
>>>
>>> Harry Moos" <harrym@ruraltel.net> wrote in message
>>> news:wNadnQjAJK7rZNnYnZ2dnUVZ_tednZ2d@news.ruraltel.net...
>>>> Same mistake I once made because the local superket had a very
>>>> dark roast labelled "Espresso Roast." So when I started home
>>>> roasting, I tried to match the color. Liquid charcoal, but nice
>>>> crema. So instead of roasting past second crack, I stop most
>>>> blends just into second crack. A nice medium brown with no oil
>>>> showing [except on a very few beans?]. The crema is deeper red
>>>> instead of tan, the taste is much better. I am using Moka Kadir
>>>> and Monkey, two blends from Sweet ias, most of the time. But I
>>>> also use Sumatra and Costa Rica straight varieties at times.
>>>> Remember, those very dark roasts may have to be hidden in lots of
>>>> milk, sugar, and flavoring to be drinkable.
>>>>
>>>> "Geoff Gatell" <gatco1@shaw.ca> wrote in message
>>>> news:dy41h.215658$5R2.120521@pd7urf3no...
>>>>>
>>>>> I would like to thank the people who offered their help regarding
>>>>> grind and am led to wonder whether anybody has an opinion about
>>>>> the right kind of coffee to use, I now have a very dark roast
>>>>> which, when brewed, will take the lining of a stomach. I know
>>>>> that it must be roasted especially for espresso but must it be so
>>>>> strong?
>>>>>
>>>>> Perhaps I should mention that I am able to make perfect foam which
>>>>> really fills me with joy but my dear wife, for whom the outfit was
>>>>> really bought, is filling my ears with tales of woe.
>>>>>
>>>>> Once again your help would be very much appreciated.
>>>>>
>>>>> Geoff Gatrell
>>>>>
>>>>> Vancouver, BC
>>>>>
>>>>
>>>>
>>>
>>>
>>
>>
>
> That would be Brad Ford owner of the Wicked Cafe www.wickedcafe.ca &
> Canada's Intelligentsia Distributor, www.intelligentsiacoffee.com
> Canadian offices for the cafe & Intelly is 1399 West 7th Avenue.
> Craig.

Sorry, the complete address for Canada's Intelligentsia Distributor is
on the Wicked Cafe link.
Craig.



 
Date: 29 Oct 2006 10:49:50
From: John Frank
Subject: Re: espresso coffee beans
It might be worth your while to spend a little extra and buy a tried
and true excellent espresso blend like Intelligentsia's Black Cat,
Supreme Bean's Dolce Terra, etc., so that you can have a benchk from
which to judge other coffees that you might try.

John

Randy G. wrote:
> "Geoff Gatell" <gatco1@shaw.ca> wrote:
>
> >I would like to thank the people who offered their help regarding grind and
> >am led to wonder whether anybody has an opinion about the right kind of
> >coffee to use, I now have a very dark roast which, when brewed, will take
> >the lining of a stomach. I know that it must be roasted especially for
> >espresso but must it be so strong?
> >
> That's not correct. There is no such thing as "espresso roast."
>
> We could debate this for some time, but a coffee that is very dark
> roasted is, IMO, one of two things:
> - Very cheap coffee roasted dark to kill off its natural taste. Often
> this is a blend containing Robusta which is the cheapest, nastiest
> coffee available. There are a few farms growing quality Robusta, but
> the VAST majority of it has a taste and aroma akin to burnt inner
> tubes.
> ..or
> - Roasted that way because it is what people want. Plenty of folks
> have been de-educated to think that espresso has to be made with very
> dark roasted beans. Peets, Starbucks, and other such coffe chains are,
> to a great extent, responsible for this, and it is quite sad.
> ...and possibly
> -A dark and oily coffee in a bin may not have been "very dark
> roasted," but by now is just old and stale. As coffee ages it will get
> oily, and it can be a sign of improper storage or age, but it
> indicates that the coffee has just about reached the end of its shelf
> life, or has possibly passed it.
>
> Espresso is a beverage made with an espresso machine. It is not a
> roast level.
>
> Espresso should be deep, rich, and lingering in its taste. Any
> bitterness should be very slight and highly subdued by the natural
> sweetness and richness of the beverage. If it makes you wince or
> pucker then you need to change something- in your case, it sounds like
> you need to change the coffee you are using.
>
>
> Randy "no ucky coffee" G.
> http://www.EspressoMyEspresso.com



 
Date: 29 Oct 2006 10:24:27
From: Randy G.
Subject: Re: espresso coffee beans
"Geoff Gatell" <gatco1@shaw.ca > wrote:

>I would like to thank the people who offered their help regarding grind and
>am led to wonder whether anybody has an opinion about the right kind of
>coffee to use, I now have a very dark roast which, when brewed, will take
>the lining of a stomach. I know that it must be roasted especially for
>espresso but must it be so strong?
>
That's not correct. There is no such thing as "espresso roast."

We could debate this for some time, but a coffee that is very dark
roasted is, IMO, one of two things:
- Very cheap coffee roasted dark to kill off its natural taste. Often
this is a blend containing Robusta which is the cheapest, nastiest
coffee available. There are a few farms growing quality Robusta, but
the VAST majority of it has a taste and aroma akin to burnt inner
tubes.
..or
- Roasted that way because it is what people want. Plenty of folks
have been de-educated to think that espresso has to be made with very
dark roasted beans. Peets, Starbucks, and other such coffe chains are,
to a great extent, responsible for this, and it is quite sad.
...and possibly
-A dark and oily coffee in a bin may not have been "very dark
roasted," but by now is just old and stale. As coffee ages it will get
oily, and it can be a sign of improper storage or age, but it
indicates that the coffee has just about reached the end of its shelf
life, or has possibly passed it.

Espresso is a beverage made with an espresso machine. It is not a
roast level.

Espresso should be deep, rich, and lingering in its taste. Any
bitterness should be very slight and highly subdued by the natural
sweetness and richness of the beverage. If it makes you wince or
pucker then you need to change something- in your case, it sounds like
you need to change the coffee you are using.


Randy "no ucky coffee" G.
http://www.EspressoMyEspresso.com