Hi everyone. Im a newbie quickly becoming a coffee snob (eg. the worst thing a friend offered me recently was a cappucino made with his brand new $400 Breville thermoblock machine - he justified the expense because he could fit mugs under the portafilter. What could I do but take the mug and drink it...
. Prior to that I had been bagging the atrocious Vittoria beans that I used to set up my machine. Of course that just happened to be the beans they were using :-[).
15 years ago I fell in love with cappucinos while staying in Rome. I came home only to find that here in Australia, very few people make good coffee. So I bought a simple thermoblock machine (sunbeam club cappucino) and started making better coffee than most coffee shops. One day the local Coles supermarket was eliminating a stock line, Malongo coffee. This included a range of single origin and a blend "Supremo darabica" (all preground). I bought up most of the stock after the first taste... Awesome. The S dA blend was heavenly (within the first day of opening the can). Rich, full and chocolaty are just a few words to describe it.
Now I have a Gaggia Classic and MDF grinder and no longer use preground. I have been using an organic bean calleed Malaberti (sp?) grown in Mareeba, and before that a local roast by a company called Abrisca. The Maliberti is a nice coffee, but seems to lack body. Recently I bought some Illy beans and tried them (thinking thoughts like, stale, old, expensive). Sure enough, I found it hard to produce reasonable crema from the Illy beans, but the taste was superb. Much fuller and richer than the Malaberti. I had a fellow coffee snob over last weekend and made him an espresso with the Illy beans and he rated it as far better than anything he could produce in his machine and just shy of the best espresso hed tasted - prompting upgrade fever ;D
To me the Illy was still short of the mark left by the Malongo Supremo dArabica, and thats comparing across machines.
Question: Has anyone tasted these branded coffees and can suggest a fresh blend available in Australia that can bring me back to this euphoric taste.
BTW: I realise that coffee flavours can vary widely. I have experienced the Malongo single origin coffees (Ethiopian -my favorite then Brazilian and finally Kenyan). I have also had a cappucino made with Don Adan beans (single origin Honduras) which was remarkable and so unlike anything Id had before.
. Prior to that I had been bagging the atrocious Vittoria beans that I used to set up my machine. Of course that just happened to be the beans they were using :-[).15 years ago I fell in love with cappucinos while staying in Rome. I came home only to find that here in Australia, very few people make good coffee. So I bought a simple thermoblock machine (sunbeam club cappucino) and started making better coffee than most coffee shops. One day the local Coles supermarket was eliminating a stock line, Malongo coffee. This included a range of single origin and a blend "Supremo darabica" (all preground). I bought up most of the stock after the first taste... Awesome. The S dA blend was heavenly (within the first day of opening the can). Rich, full and chocolaty are just a few words to describe it.
Now I have a Gaggia Classic and MDF grinder and no longer use preground. I have been using an organic bean calleed Malaberti (sp?) grown in Mareeba, and before that a local roast by a company called Abrisca. The Maliberti is a nice coffee, but seems to lack body. Recently I bought some Illy beans and tried them (thinking thoughts like, stale, old, expensive). Sure enough, I found it hard to produce reasonable crema from the Illy beans, but the taste was superb. Much fuller and richer than the Malaberti. I had a fellow coffee snob over last weekend and made him an espresso with the Illy beans and he rated it as far better than anything he could produce in his machine and just shy of the best espresso hed tasted - prompting upgrade fever ;D
To me the Illy was still short of the mark left by the Malongo Supremo dArabica, and thats comparing across machines.
Question: Has anyone tasted these branded coffees and can suggest a fresh blend available in Australia that can bring me back to this euphoric taste.
BTW: I realise that coffee flavours can vary widely. I have experienced the Malongo single origin coffees (Ethiopian -my favorite then Brazilian and finally Kenyan). I have also had a cappucino made with Don Adan beans (single origin Honduras) which was remarkable and so unlike anything Id had before.




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