The mystic of expresso

[mosesbotbol]

Depends how you like your roast. Espresso has no defined roast. Some are just medium roasted at best. I think it's the mixture of beans and roasting that makes an ideal blend. Brasil and Guatamala are beans I love in my espresso blends, perhaps with no cracking in them? I do not like the smoky notes in espresso from a dark roast.

Just look at all the big brands both bagged and fresh roasted, the color runs the spectrum for depth of roasting from oily-black to smooth brown...

[Mister Moo]

Originally Posted by mosesbotbol

Depends how you like your roast. Espresso has no defined roast... ...Brasil and Guatamala are beans I love in my espresso blends, perhaps with no cracking in them? I do not like the smoky notes in espresso from a dark roast...

I'm with you. I never found a very dark roast of "x" beans made an espresso I pined for. I rarely take espresso blends beyond a darkness that shows a little bit of oil-spotting a few days post-roast. I know this is a matter of personal taste and some folks enjoy the dark/smokey side but after I lightened up my blends the flavors appealed to me much more.

A lot of commercial espresso blends seem very dark, oil-covered and overly invested with robusto to me. There being a lot of this doesn't necessarily make it better but it does reinforce a misconception that "espresso" means black, oily beans.

[slickster81]

FWIW, Trader Joes has a French Roast that makes a damn fine 28 second espresso shot, fragrant, full bodied and awesome crema from my Briel San Remo. That's my Sunday morning espresso....for everyday, I find it hard to beat Cafe Bustelo as it is quite consistent in grind and roast. I went the route of roasting my own, but just don't have the time anymore...it becomes a zen like religion.