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Espresso Enthusiasts
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I decided in favor of a second mug of coffee today, a honey processed pacamara from from El Salvador.
All great choices! Tasted them all back in the days. I also recommend to check Qualita Rossa, when I compared it to Crema e Aroma it felt somehow even more chocolatey and aromatic, also pairs with lattes perfectly if you are into milk drinks.Like you and others here I bounce around the “bean merry-go-round”, for variety and keeping tastes fresh.
I really like the Lavazza Crema E Aroma Whole Bean recently, seems to hit that taste spot .
From more dark roasted stuff (and more robusta filled, but quality robusta nevertheless) – Crema e Gusto Risveglio Forte, tastes like pure chocolate with spices on perfectly dialed machine
On single boiler machines it is a common issue AND a nice lifehack at the same time, you can use it to your advantage.
So when you brew coffee generally most machines do not pre heat the brewing group, i.e. there is no passive heat exchange from the boiler. I am not sure about Silvia because it is very far away from “entry-level” machine but if your brewing group is cool to touch when machine is ready to brew – good sign you can use the method.
You simply steam milk first as usual and then fill portafilter with coffee without preheating it and make coffee as usual. Should make good cup without need for preheating portafilter first since when water hits cold portafilter brewing temp drops to ~90° Celsius which is perfect for most blends
Time for the Ice-Espresso here - glad I had some frozen portions in the fridge ❄️
God knows what type of beans that was made of though, but most probably not the same as the warm espressos's I made today to mix the ice-portions with.
But no complains of the taste, it was really deliscious and right temp for today
Simply too hot for warm Espresso some days, or when you simply feel for a Ice-cold espresso.
God knows what type of beans that was made of though, but most probably not the same as the warm espressos's I made today to mix the ice-portions with.
But no complains of the taste, it was really deliscious and right temp for today
Simply too hot for warm Espresso some days, or when you simply feel for a Ice-cold espresso.
I'm too lazy to plan ahead and freeze espressos; I just dump a normal (double) espresso into a glass full of ice. That's cold enough for me.
Not a fan of frozen espressos; I can - and will happily - sip an accompanying glass of (cold sparkling) water when enjoying an espresso, but I prefer my coffee - in any form - to be hot.
The brew group on the Silvia gets hot after the machine is warmed up. In fact, the instructions that came with the machine were very clear that I should let the brew group get fully warmed up.
Thanks for the information though.
Somehow my monthly coffee resupply time has moved from the start of the month to the middle of the month. Orders were placed today and I should have delivery at the end of the week. On order are SL28 beans from Costa Rica and some honey processed Gesha, also from Costa Rica
Hm.
I know the feeling when coffee supplies dwindle far faster than one had anticipated.
I cannot think why this happens.
Ah, excellent.
SL28 - even when produced in the conditions (terroir, altitude, etc) of central America, (rather than Kenya), - is one of the very few coffee beans that I am less then wholly enamoured of.
Funny that you should mention Gesha, as I am currently sipping a rather good Gesha from El Salvador.
However, I shall be fascinated to read your thoughts on a honey processed Gesha.
To my mind, or, in my experience, one of the issues with Gesha, is not just its high price (yes, I get that it is rare, and is something of a temperamental thing to cultivate successfully), and not just the mediocre, or underwhelming, Geshas that all of us must have encountered - thereby prompting questions as to whether this underwhelming experience justifies the considerable outlay - but, the fact that a Gesha can be so subtle, that it can lack body, and lack flavour and character, become almost insipid, in other words, which will make for a very disappointing cup of coffee.
Thus, the challenge is to find a Gesha that offers a depth of flavour, character and the heft that comes with "body", without losing the understated subtlety of taste that the varietal is famous for.
Have just finished the last of the excellent Rwandan (honey-process, Bourbon) coffee that I had bought, (along with a number of others), almost a fortnight ago.
I love this cheapo life-hack way to froth milk.
Sure, its not the same as steaming but its works well as a substitute.
Sure, its not the same as steaming but its works well as a substitute.
Never tried Gesha, had a quick lookaround and found this light roasted Gesha....as some mentioned already its a bit pricey but considering a pack of this lasts a week for me its not that bad.
Over the years, I've enjoyed quite a few different coffees from Ernesto Menéndez at Las Brumas (in El Salvador) and have always found them to have been exceptionally good.
In any case, having had (and greatly enjoyed) their Gesha, I can heartily recommend it and hope that you enjoy it.
Thanks, will deffo get a pack and try it.
Trying to find out if Gesha generally are to be found light roasted or if it is like any other coffee and can be found in all sorts of roasting styles.
A quick google on the topic and it seems like with Gesha they aim for a light roast.
Now I need to get a pack and try this and also trying to figure the proper grind size.
I find sometimes that half of the fun is to read up on stuff like this
Enjoy.
My sense is that the taste sensation - the flavour profile and mouthfeel - of Gesha are so subtle, and understated, that anything more robust than a light roast would destroy all of what makes a Gesha a Gesha.
A dark roast would obliterate the subtleties of Gesha.
Actually, I've never seen Gesha come in anything other than a light roast.
Enjo
Completely agree.I find sometimes that half of the fun is to read up on stuff like this
I am currently sipping a mug of Gesha from El Salvador.
In general, I love the coffees from El Salvador, however, it is unusual to find Gesha cultivated there.
In general, I love the coffees from El Salvador, however, it is unusual to find Gesha cultivated there.