Very interesting this conversation about single origin espresso’s. I have a pleasure of actually live in the coffee farm, and as we roast for the local market (and export the rest of beans overseas) I have in last two years spend lots of time creating espresso roast from our own coffee’s. This had meant hours spend on cupping different coffee’s from the farm, playing with roast levels and tasting the espresso’s. Now we are actually trying different processing methods just to get right kind of beans to suit espresso. We are getting there and I definately believe in single origin espresso. We don’t have option of course, being in business of promoting local coffee for local market and really not having any other origin green beans available here, but making single origin (single farm) espresso has become great hobby.

Interesting to hear Tanzanian Pb works so well, I am also great fan of peaberry and use some in my espresso roast as well. Another thing to try is pulped naturals instead of washed arabica’s.

Teija
Zambia

I don’t know what its like where everyone else is, but here there is very little sense of espresso/coffee culture, even among baristas, meaning there is very little support or proper education among peers when it comes to procedures, roasting etc. Baristas in general are untrained college kids who couldn’t care less (my staff included! Although I’m working on it), not to say there aren’t some star baristas around here, I can think of a few guys from Clement’s and even a Starbucks employee. To be honest though, because of the drought of knowledge locally I don’t think I’ve ever (unless by chance) tasted a real fresh, properly prepared cup of espresso made with fresh beans so as to even compare what we are now roasting and blending, to know if it’s good or not.

If we were downtown or in one of the city neighborhoods, we’d probably do things differently.

Olings, if your ever planning a trip over here, you’d be very welcome as I’m sure I would be at your place. Unfortunately ours is less exiting a warehouse in the middle of the country with nothing good to see around it I guess Oslo may be a little different, but the invitation is there.

Jamie English, Diplomatic, me my A*** I call it how I see it. I’ve got to know Geoff a little on trips I’ve been on with him and he is a the gate keeper of those coffees. You only have to see the response he gets when he walks into a room full of farmers to realize the difference he is making out there. James in the past has always goes through his beans to make sure all is well, more of a check than anything else. I guess this year he was aiming or a very clinical taste so it was more important. As you know I’m not a fan of over sorting, but thats another post for an other day and we can “discuss” that then

Rich use away this is interesting and thought provoking I’m pleased its happening on here. Tacy there is a blast from the past what did happen to chris?

Espressomattic (Matt) you weigh in you are, I’ve learnt more from home roasters than I have from most people in the “industry”. In fact there are a lot that don’t have half the knowledge or roasting experience you do so you chip in, I love your point of view and its always really valuable to me.

Jamie thats an interesting point about its hard to make the big calls. About three years ago we decided we wouldn’t sell anything under the fairtrade brand. Its a mantra of mine, not because of any ethics but because of there is no quality tired to the branding. That kind of decision hurts because initially you lose a chunk of customers but in the longer term its a differentiator and the quality bar gets raised so your reputation rises. Look at is it 9th Street Espresso real hard core guys, great coffee (I’m told, yet to visit but soon I hope) doing it the right way and benefiting from it. I think its harder to do these big decisions later than earlier.

Forums and blogs are the beginning of the journey, there the terminus to begin the knowledge trip. Only seeing, tasting, experiencing the whole picture can you leave the station. And the trip I’m told never finishes. In fact if I look behind I can sstill see the station.

Tacy who?

You know I am trying to rile you a bit but no harm intended.

I don’t really like BC. Sorry. I like a lot of what geoff has to say about coffee but I don’t get that blend at all. hairbender, I can drink though.

I plan on serving blends with the components listed on the bags. SO espresso, gr1, focused on balance, sweetness, and aroma. Sure that limits me but I have good roasters willing to dance with me on it as would you if you ever took that route. i am cupping a lot, an attempt in understanding defects, taints, roast error flavors. We are roasting a lot right now also and spent a lot of time and money learning green better. It’s work and as a hobby, you’d have to be insane to take it to the level we have. I assure you, we have solely business in mind. I recommend you take the same tact of learning if you want to get ahead on the financials. The easy answers on the forums/blogs won’t get you the differentiation you are seeking. Getting rid of the proverbial 20oz cup is hard because you have to set your own course which involves a lot of education(suffering).

I have been thinking about his and whilst I still agree with the general notion, I am thinking about so called signature blends. Blend or mixes that speak for you as an individual when drunk, that expresses something of what you are about and like.

Tonight we are having some friends around who appreciate good coffee. I have knocked together a blend with the MM Robusta again. I am going to enjoy telling tham about the blend, the flavouras in the coffee etc as in a way it is a part of me, an expression of part of my being. Ok I know this sounds a little weird and deep, but it is my creation, something very personal.

So from that point of view, I don’t think the blend will die, just develop as individuals develop.

And that is my point of view an igsignificant homeroaster down under. I don’t pretend to have the knowledge you guys have, but I am passionate about coffee and this discussion has fired up a new desire to keep exploring and experimenting. THANKS!!!!

If we aimed to serve and satisfy the two of you, we’d be broke.

That said, I don’t know what point you’re arguing. That Black Cat and Hairbender shouldn’t exist? I didn’t say they were the best things in the world, I said there would always be a place for well crafted blends and cited those as examples. I also suggested they are useful as entry points. If you’re going to argue that, have at it, but I don’t think there’s a need to trash anyone in doing so.

Steve, sorry to use your blog for this.

And Phil, thanks for the PB. We’re looking forward to seeing what we get.

british are very diplomatic.

I don’t know what Geoff would or wouldn’t do. The man speaks poetry bout his coffees and says all the right things about processing and sourcing but when it comes to sampling the lineup, I am often completely befuddled?!?

Show me a solid 90pt cup and I’ll be quiet, show me an amazing one and you’ll win me over. Anything else and I will be a snarky cynic of the hype surrounding.

BTW, what’s with James sorting his beans, did he always do that before a competition?

You’re very welcome to come visit any time you’d like! I can’t and wont take credit on the design and idea behind the shop though as it is Tims little brainchild. What is really cool though is that people are up for the taste-challenge. They seem to emrace the idea.

As for the wanting to come visit; I’ve been wanting to go visit HasBean for quite a while, and to cup some of your coffees! I’d love to see the new Probat up and running. Is there such a thing as a new roaster-smell like you have with new car-smell?:) We haven’t fired up our little Probatino yet, and the UG15 is a refurbished one, so I couldn’t tell…

I agree with Jamie that to roast a SO is very tricky, and it’s not just roasting it to 2nd crack, but a fine tuning to find out at what point one gets the most out of the bean.

I’m thinking about the balance/unbalance thing still, though as it strikes me that in many other foods/drinks an unbalanced taste (to a certain degree) is enjoyable. For instance I tend to seek out that mouthwatering acidity in drinks for that sensation in itself. This can’t be directly translated into coffee I guess but a sudden rush of blackcurrant in a Kenya SO sounds good to me (not as a rule but to break up the everyday lull).

Ola