Im on an espresso quest to taste all the best espresso blends(or s/o) in America(or the world for that matter). I want to hear what you guys think are the best, so i can buy them online and try them myself. So Ill go first, so far my top three in no particular order are: Stumptowns "Hairbender", Sightglass's "owls howl", and an espresso from Counter Culture(dont know what it was called, sorry). So what are your favorites?

 

 

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Well for starters, if you want anything dynamic out of your shots, stop using triple baskets and dosing so much coffee.

 

Try a 19 gram dose in a double basket.  I think you'll be much happier.

 

-bry

Ya, after i messaged you I tryed it in a LM double, dosed 21, then 20, then 18, then 18 again.(Coava recommended 19 to 22) 18 was the best but nothing Id go out of my way to buy again. I still have about a half pound to play with, so maybe by the end ill figure it out.

Intelli's Honey Badger

 

http://www.youtube.com/watch?v=4r7wHMg5Yjg

named after this fine young creature.

Hate to plug my own but I often compare it to others and really am partial to this:

http://www.boldbeancoffee.com/coffee/blends/manic-morning-espresso-...

I actually think everyone's espresso blend should be their, as un-biased as possible, personal favorite because everyone should be crafting their blend to most closely reflect their idea of a perfect espresso. Hopefully in the process others will agree.  Good luck in your quest to find the best!

I was going to put a disclaimer at the beginning "dont vote for you own, unless you REALLY think its the best  espresso you have ever tasted". So Zach its ok to vote for your own, as long as your being honest.
haha!! awesome video!

Mike said:

Intelli's Honey Badger

 

http://www.youtube.com/watch?v=4r7wHMg5Yjg

named after this fine young creature.

Check out Campos, they are out of Sydney, Australia. Unbelievable espresso!

My personal favorite is from Coffee Emporium in Cincinnati OH.   Its Called Ol' Black Magic.

 

Cup Characteristics:Soft sweet aromatics of baked apple and apricot begin the experience of our magic espresso blend. A wine-like body and pleasant acidity deliver notes of wild berries and lush chocolate.

 

http://www.coffee-emporium.com/black_magic.html

Check out Cuvee Coffee's Dead Fingers (roasted for Once Over Coffee Bar) and Espresso Medici (roasted for Caffe Medici). I usually get them in capps at their respective cafes, which brings out the sweetness in both, but I'd say Medici has a bigger fruit profile and Dead Fingers is a little more on the caramely side.

 

www.cuveecoffee.com/shop

 

I love when my old threads are revived. Joel is it worth paying the shipping from au. to the us for it?

 

Mattew - cant say ive heard of them, but thats kind of what this threads about, so thanks!

 

Kait - I want to say ive had curvee coffee, but i could be wrong(where they at out of the box berkeley?) I want to say they were pretty good. I obviouslly need to try them again so i can say for sure.

Cuvee is a small operation in Spicewood, TX, just outside of Austin... Amazingly nice people. I don't know how much distribution they do outside of TX, so I can't really say where you might have had them... definitely try them again anyway! 

Dustin DeMers said:

Kait - I want to say ive had curvee coffee, but i could be wrong(where they at out of the box berkeley?) I want to say they were pretty good. I obviouslly need to try them again so i can say for sure.

Ok, Dustin, i want to suggest that you try my coffee for your espresso but there are a couple of things that I want to point out first:

 

1-  I recommend that you use my MEDIUM ROAST.  It is the best roasting stage for my DOTA beans, with the chocolate nutty flavor/aroma coming across nicely while keeping a deep range.  It will be a more flavorful espresso.

 

2-  It is Single Origin, not a blend.  The pure Estate qualities will be very well defined, producing a very smooth shot.

 

You can find it at www.downtoearthcoffee.com and i roast/ship every other Tuesday.  Just in case you want to go by the book, i also roast espresso.

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