03-24-2017, 06:01 PM
#41
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The 1950 is interesting but I think too light for my tastes.  It is a bit bright, but not so bright as many of the current third wave offerings.  I cut it (and most of my espresso beans) with decaf -- in this case Vancouver from Verve.  So I might not be giving the perfect analysis of it.

It benefits from a finer grind and longer preinfusion to pull out some of the sweetness.  I find it similar to Counter Culture's Big Trouble and Forty Six.  Both lighter than a typical Italian espresso roast, but not so light that they are overly bright and difficult to pull.  Seems like a decent middle of the road option but not enough chocolate and berry for my taste.  My preference tends toward Redbird, Caffe Lusso, and some offerings from Klatch instead.

Hope that helps, let me know if you have any questions.

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 03-25-2017, 06:47 AM
#42
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Thanks for the overview, sounds like a great candidate for a Chemex/pourover considering my preferences in espresso.

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 03-29-2017, 04:14 AM
#43
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how many people here roast their own coffee?  I have been curious about it, but don't have the time.  I already make my own beer, wine, have my day job, own my soap company, bought a house, and am expecting a child with my wife.  Kinda too busy to start roasting.

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 03-29-2017, 02:06 PM
#44
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I don't roast, but there are some folks on TSN that do.  There was a recent thread on the subject.  Here's the link  http://shavenook.com/showthread.php?tid=...t=roasting

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 05-27-2017, 11:39 AM
#45
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Flying Goat Coffee (Santa Rosa, CA) 
Mrs. Garland's Blend

[Image: zelDBTf.jpg]

Cremina : Ceado E37S

A little lighter and brighter than I usually prefer, but still very good.

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 05-27-2017, 11:57 AM
#46
  • doc47
  • Senior Member
  • Northern Arizona
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I have always enjoyed Len's Coffee Beans at heirloomcoffeellc
[Image: NYPqsJH.jpg]

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 05-27-2017, 12:36 PM
#47
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i bought a bag of redbird espresso and brewed it today.  It was HORRIBLE.  I didn't change any brewing techniques from my regular La Prima espresso.  Any tips?

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 05-27-2017, 02:58 PM
#48
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It's been a while since I had the Redbird Espresso so take this with a grain of salt.  Looking at the La Prima bar blend espresso, I think the Redbird is probably a bit lighter in roast so will be a little less "roasty/chocolatey" given the same brew parameters.  I'd loosen the grind and pack more coffee in the basket, but pull the same volume, to try and accentuate the sweetness.  Also, from Redbird's site, it looks like it brews best at a lower brew temp -- 198 to 201 degrees.  Feel free to PM me and we can discuss offline as these are just preliminary guesses.

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 06-01-2017, 04:41 AM
#49
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i use a stovetop brikka.  so I cannot really adjust much except the grind size.  I think maybe I over filled the funnel the first time and and it over extracted.  Sometimes the coffee expands and blocks the water from coming out of the machine.  Subsequent coffees were pretty good.

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 06-01-2017, 02:04 PM
#50
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Good to hear!

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