Hi,

Does anybody have or could anybody add some tasting notes for Segafredo blends? Mainly Massimo and Extra strong. I have done some tasting myself as I can't find anything official but it would be really helpfull to have the opinion of your palletes too!!!!

Regards

Lee

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I wish I could, the coffees that I tasted were like a year old.
Oh dear. Never good! IThe company I work for sells it but nothing in the way of tasting notes has ever been released. The theory being that if you want Segafredo you want Segafredo! Thats not good enough really so I need to put together some tasting notes. I have done wome work myself but that is obviously a very personal one dimensional taste profile, where as If I can pick out some flavours that come to the fore-front from a few people than can create an over-all profile!

Any helf even opinions would be great.

Regards

Lee
I would love to read your profiles, please consider me when you release them.

Sincerely,

Sarah

Lee Wardle said:
Oh dear. Never good! IThe company I work for sells it but nothing in the way of tasting notes has ever been released. The theory being that if you want Segafredo you want Segafredo! Thats not good enough really so I need to put together some tasting notes. I have done wome work myself but that is obviously a very personal one dimensional taste profile, where as If I can pick out some flavours that come to the fore-front from a few people than can create an over-all profile!

Any helf even opinions would be great.

Regards

Lee
i have a personal favourite of Segafredo Mild...with 5months of its roasting date ...i purchase a case of 6 kg when i can. Local supplier things the coffee is still good if its a year old!?
Not wanting to oput down any of these fine Italian Blends, but 5 months old is 4.5 months too old!! The taste of slightly rancid butter starts to emerge in coffees that are 4 weeks or older, desopite Nitrogen flushing etc. I distinctly remember an article in the Wall Street Journal, circa 2002, where a rep of one of the biggest Italian Marque names said "the 1 month shipping time to the USA from Italy makes the coffee perfect for drinking once it has cleared customs". The truth is I meet many roasters in Italy who, like us BX roasters, says they really are not keenj on their consumers drinking coffee more than 3 weeks old. That is why there is a company dedicated to express courier services in Italy... bartollini. I love the Italian Espresso blends, but its like fresh bread... why eat a loaf baked 5 months ago, when you can get one roasted by qualified and knowlegable guys in your home town?
Sega is constant... i know them well enough. here...there is too many local roasters making robusta crap base coffee. there is many other welling Italian brands that will cater. To each there own
I personally don't like the taste of segafredo coffie unless i am in italy where i almost have a garuntee it wil be fresh. although another problem with coffie like segafredo which is usualy mass produced is that when you buy the bean whole and not ground you will usually find that the tip of the bean has been burnt because of it having a long roasting period thus causing the final result of the espresso having a slightly bitter first-and-after-taste.

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