Thats my policy!!!
Thats my policy!!!
Yep... I agree with it also...
Wonder if any used a SO blend? Thats as simple as it gets.
SO should and would never be used in competition. Ive seen competitors get punished for having SO espresso and SO blends. I believe SO should never be had as espresso other than to explore your pallete.
Big words for a small man like me :P
Hmmm ... Im not 100% sold on that. It is certainly true that some of the competitors who have used SOs and SO blends in the past have been punished for it, but on a few occasions I think that that is because they have actually done a bad job at roasting the blend to start off with.Originally Posted by Wushoes - David S link=1186010850/0#4 date=1186055343
As for SOs place as espresso, generally I agree that blends will out-perform SOs, but I have still had quite good SO espresso. Case in point would be the Bugisu that you yourself roasted for me a few weeks ago! However, I think that some SOs are better suited than others ...
dems fightin words :DOriginally Posted by Wushoes - David S link=1186010850/0#4 date=1186055343
blends and sos are different. Ive got to say though that the shots that have made me sit up and say wow!!! have all be sos and all eithiopian for that matter. (just realised now I think of it ;)) definatly the best milk drinks ive had were all from blends.
Well actually I wanted the lighter roast for plunger and you could have the darker roast for espresso.
Anyway, Im sure I dont need to tell you that blends are there for a reason. Single origins will always be missing something....which is why blends kick ass....other beans will make up for the others deficiency, whether it be body, acidity etc. Yes good single origin espresso can be had...but Id prefer a well blended coffee over a god shot of single origin espresso....maybe its because I have the mind set that single origins will always be deficient in something.
Yirgacheffe for example....not too sure about it as a SO espresso...but it certainly is a goddam kick ass coffee when in plunger...might pinch some Yirgy from the roastery tomorrow to roast up...its awesome quality compared to the crappy yirg in my green bean stash.
Getting back on track...generally coffees are blended in for acidity and body. This is why something like Klaus La Minita and Daterra blend worked so well. Okay its late...I have work tomorrow.
I cant help but wonder if the reason you believe this is because you have a strong view on how an espresso should taste? The way I see it is that espresso is a brewing method only. I dont buy into the idea that espresso is a particular style of bean or roast.Originally Posted by Wushoes - David S link=1186010850/0#7 date=1186061481
I enjoy my sos for their unique character, blends I enjoy for their balance and complexity. Its hard to say one way is better then another, after all its all coffee.