So I know that this has been topic of discussion before, however:
I'm looking for any opinions on single origin espresso. As far as how many shops actually serve single origins, all the time.
My shop has been experimenting with different origins, I'm just wondering what other peoples customers may think...
I believe some of our customers would truly appreciate it, but with the amount of customers who are so used to a blend, would I be taking away anything from them?
I'd only do it if there was an extra grinder kicking around. It's possible to make (almost) any single origin coffee taste ok as espresso, and some offer truly fantastic results. But it takes an awful lot of skill. You and your best baristas may be able to pull it off, but what about your most recent newly-minted barista?
That said, adding a third grinder is a great idea where single origins and other interesting espressos live is a great idea. It opens up all sorts of possibilities. Get a nice one and you can take it to competition with you.
Ethiopian Yirgacheffe has been my go-to SO for over a year now. You basically can never go wrong with that for pulling some really great shots of espresso!
Jeff, do you roast this yourself? I've heard that Yirg makes a great espresso at a lighter roast. Just wondering what you think.
Jeff Jaworski said:Ethiopian Yirgacheffe has been my go-to SO for over a year now. You basically can never go wrong with that for pulling some really great shots of espresso!