Coffee aficionados needed - espresso beans

[JM Aggie08]

I just picked up a Saeco Via Venezia, my first espresso machine. Also ordered a non-pressurized portafilter, 53mm tamper, and 20oz frothing pitcher.

I've got my bean game down for drip/french press, but am very inexperienced with espresso beans. What are some of your favorite blends?

 

[NetWareHead]

I just picked up a Saeco Via Venezia, my first espresso machine. Also ordered a non-pressurized portafilter, 53mm tamper, and 20oz frothing pitcher.

I've got my bean game down for drip/french press, but am very inexperienced with espresso beans. What are some of your favorite blends?

Illy is arguably one of the best espresso coffees out of Italy. I treat this stuff like a bottle of fine scotch etc... and when my family or guests come over, this is what I serve.

Personally, I dont need such richness in my everyday coffee. I'll drink pretty much any espresso coffee. My family sends me bags of lavazza, misclea d'oro, kimbo..all of whch are pretty decent coffees. I dont know if this stuff is available in USA since I have 12 bags of sealed coffee in my pantry that I need to work through (just when I am about to finish all of it, my family in Italy just sends over more!). Bustelo is sold in most US stores and is pretty cheap and makes reasonably decent espresso.

 

[CraKaJaX]

I bought a 3C bialetti in September and have been enjoying a cup of espresso every morning. While it's no fancy espresso "machine" ... I can tell you that I've come to find I like Cafe Bustelo (Cuban) over illy, lavazza, kimbo, etc. I find it creamier and tastier. FWIW I like my regular coffee DARK with a splash of cream - no sugar. I drink my espresso the same way.

 

[JM Aggie08]

Thanks for the input, I will have to try these out.

 

[JM Aggie08]

Any recommendations for whole bean? I'd prefer to grind just prior to pulling.

 

[iroast]

http://redbirdcoffee.com/collections/featured-coffees/products/red-bird-espresso

cheap
tastes great
forgiving

 

[DigDog]

speaking as an italian who has worked for years in italian restaurants ..

first off, each bean (depending on how dry it was roasted) demands a different grind. based on these two factors, you need a different packing thickness (how much you put in the handle drip) and temperature (this is not really a thing, as you cannot change pressure/temp on most machines).

which means that one bean can taste great with one grind, and horribly burned or watery on another.

..

now, many places i worked at used lavazza or druri coffee beans; these are by no means the best tasting beans i have tried .. even though they are expensive, i have had better, creamier coffee from cheaper beans.

go to your local cash and carry and see what brands are being sold .. and experiment.

proper grinding is essential. if you dont have a variable thickness grinder, dont buy coffee beans.

 

[brainhulk]

http://redbirdcoffee.com/collections/featured-coffees/products/red-bird-espresso

cheap
tastes great
forgiving

i'm gonna buy one, thanks

 

[iwajabitw]

My brother gets all his coffee from this guy. I've tried a few that I liked. http://beanfruit.com/

 

[inachu]

Coffee is a lot like wine. I bought a $700 bottle of wine once and the local $14 wine tasted a lot better.

So in the same agreement as I read up on these beans that if you truly want the best time to drink it then you must drink it on the same day it is picked.

 

[yuchai]

I find Lavazza Super Crema to be a good everyday coffee.

 

[Black Octagon]

The best espresso I ever tasted was from beans that I bought raw, roasted myself to my desired extent (took some trial and error) and then ground and brewed within 12-48 hours. NEVER had anything like that before

 

[brainhulk]

The best espresso I ever tasted was from beans that I bought raw, roasted myself to my desired extent (took some trial and error) and then ground and brewed within 12-48 hours. NEVER had anything like that before

how did i know this post was coming

 

[NutBucket]

http://www.westcoastroasting.com/

Local guy that roasts in small batches. Great stuff.

 

[skyking]

speaking as an italian who has worked for years in italian restaurants ..

first off, each bean (depending on how dry it was roasted) demands a different grind. based on these two factors, you need a different packing thickness (how much you put in the handle drip) and temperature (this is not really a thing, as you cannot change pressure/temp on most machines).

which means that one bean can taste great with one grind, and horribly burned or watery on another.

..

now, many places i worked at used lavazza or druri coffee beans; these are by no means the best tasting beans i have tried .. even though they are expensive, i have had better, creamier coffee from cheaper beans.

go to your local cash and carry and see what brands are being sold .. and experiment.

proper grinding is essential. if you dont have a variable thickness grinder, dont buy coffee beans.

This covers it. I have had a machine for years (decades!) and it comes out for guests or when I want to fiddle with it.
I buy what I can locally based on how it looks and smells whole, and go from there. Good adjustable burr grinder, and have fun one weekend. You will find something that works for you.

 

[Crusty]

Honestly the best beans you can use are ones that are freshly roasted. You need to give them at least day post-roast to mellow out a bit. Find a local roaster and get beans from them.

Quality green beans with a fresh roast and you don't need to worry about getting a 'blend', although mixing origins to get a flavor profile you are looking for is always a good idea.

I find between 48 and 72-hrs to be the sweet spot, after that the quality starts to deteriorate somewhat until about a week where it starts to drop rapidly. This also assumes you are grinding the beans for each individual shot. If you are pre-grinding or buying ground beans you are going to have boring and flat espresso regardless of the quality, age, or blend of beans.

 

[AznAnarchy99]

Illy is pretty good and readily available.

It's hard for me to judge over because I didn't have a "bad" coffee in Italy at all.

 

[NutBucket]

Seriously, illy? That shit is terrible.

 

[Imported]

Just experiment with different quality beans and grind it to the proper size. There is no "espresso" bean AFAIK ... but maybe I'm not as fancy as others.

 

[Kneedragger]

I would say find a local roaster and try their beans.

 

[Black Octagon]

how did i know this post was coming

Because deep down you already knew the truth?

 

[JM Aggie08]

All fantastic advice, thanks! I currently have a blade grinder that I received this past Christmas. I was a tad concerned about the quality and consistency of the grind, but after inspecting a 4c load of beans on some parchment paper, it seems that it will suffice for the time being.

 

[Black Octagon]

If ever you decide you need a new grinder, I can recommend Dualit, who make some of the very best consumer-grade grinders in the business

 

[JM Aggie08]

Just to update -- went with a Breville Smart Grinder a week or so after my last post. It's been working fairly well, but does need adjusting depending on the beans that I am using.

Freshly roasted beans are more difficult to come by...in my immediate area, the best option I have is the 'local' section at Whole Foods. My most recent purchase was Katz's Jumping Mouse Blend. I was able to secure a bag that was roasted just 3 weeks ago, and have been enjoying it quite a bit for my morning cappuccino. Very low acidity, with a nice rich body :thumbsup:.

I was able to get hold of some Ethiopian Yirgacheffe to use for drip in my Aeropress/Chemex. Very complex blend! It has a pretty strong fruit/bergamont flavor to it, and is pretty mild.

 

[preslove]

nevermind