Stay tuned for some new single-origin espressos too, including a microlot from Honduras, the Ethiopia Sidama Ardi, and perhaps a Tanzania.

Also stated was that Victrola plans to get some coffee from Thailand soon.  Interesting.  The entire profile is worth reading.

Photo Victrola Coffee – Ethiopia Harrar Makeda Longberry SO Espresso by INeedCoffee / CoffeeHero

Source:

Profile! Our Head Roaster Perry – Victrola blog

The description is dead on accurate. You taste the fruit notes immediately before the dark chocolate rolls onto your palate. It is an amazing espresso. Try it before it goes away.

Sources:

How to enjoy the single origin Harrar – Victrola Coffee blog post announcing the special espresso.

Off to Thailand – Personal blog post announcing trip to Thailand.

In the book  Espresso: Ultimate Coffee, Second Edition by Kenneth Davids, I first learned how the espresso culture and roasting style varies throughout the country of Italy.  In the north, the roasts are lighter and they get progressively darker as you move through Central Italy and then even darker as you proceed down to Southern Italy.  As I read the book, I thought it might be fun to try different cafes that specialize in the different styles of espresso.  Never did it occur to me that one cafe could deliver all the espresso styles of Italy at the same time from a single location. Caffe D’Arte does.

Like I mentioned earlier, Caffe D’Arte has 6 different espresso blends you can order for your drink.  If you don’t specify the espresso blend, they will pick the one they feel works best for that particular drink.  Straight espresso drinkers will get the lighter blend.  The more milk in the drink, the darker the espresso blend choice.  Here are their espresso blends and the regional style of that blend:

• Firenze ®  - Northern Italy (Tuscany / Toscana)
• Parioli   ®  -  Central Italy (Lazio)
• Capri   ®  - Southern Italy (Campania)
• Taormina   ®  -  Dark Roast (Sicilia)
• Organic Blend – Available in cafe.
• Decaffeinated Blend

These blends do have some robusta beans in them, which provides the espresso with great crema and a taste that lingers in your mouth after you’ve finished drinking it.  Afraid of robusta in your espresso?  I like what Steve  Leighton  wrote in the article Espresso Blending Techniques.

I don’t care what any one says to me, I’ve never tasted a better espresso blend than one with Robusta. Now small amounts (less than 10%) are rules of thumb, and its got to be good quality robusta (there is some out there. In fact I’ve tasted robustas better than some arabica beans I’ve been sent). Don’t be a snob, it adds a little caffeine kick to a blend, and it gives you great crema and balances out the cup. I have blends without robusta in them that are great, but none are better than those blends which do contain Robusta. Don’t let pre-conceptions stop you trying this; with amounts as low as 10% you can’t even taste it, but it gives the cup so much more.

I agree with Steve.  A touch of robusta beans, although not a requirement, can add an element to espresso blends that I find enjoyable.  Caffe D’Arte proves that with their use of robusta coffee beans.  As a straight espresso drinker, I favored the Firenze   ®, but also enjoyed the Parioli   ®.  The others were too dark for my  palate.

If you like Italian style espresso, head over to Caffe D’Arte.  Pick your region and your drink.

Sources:

Espresso: Ultimate Coffee, Second Edition – Book  by Kenneth Davids.

Caffe D’Arte Espresso Blends – Espresso blend page on official site.

Espresso Blending Techniques – Article by Steve Leighton.

Recently I got a hold of a copy of the definitive handbook for espresso preparation.   It is hard to believe this book was written back in 1996.   Why is the rest of the country outside of the Pacific Northwest still clueless when it comes to espresso?   Read this book.

Espresso Coffee: Professional Techniques is by David C. Schomer, who is the founder of Espresso Vivace up here in Seattle.   This book goes step by step breaking down every variable involved in the preparation of espresso.   Water pressure, grinders, dosing, packing, pulling and even latte art is covered.

I make espresso at home with my Silvia and Rocky.   Using some tips I learned in this book, my shots are getting even better.   I’ve tightened up my grind a little more.   I am now getting a slow rolling hang on my espresso.   The result is a sweeter and more delicious espresso.

Schomer on Espresso Style:

First and always foremost:   All information is geared to making an espresso that is characterized by a heavy red-brown syrup called crema.   This crema features an intense coffee flavor that is free of bitterness.   Ideally, espresso should taste like freshly ground coffee smells.   Texture is featured always, and should feel like a pair of velvet pajamas wrapped around your tongue.

Velvet pajamas wrapped around your tongue. Brilliant.

Espresso Dolce features a heavy red-gold crema with a sweet floral presence, balanced with a rich note of chocolate, and a complex, sweet aftertaste that lingers on the palate.

Amen!

Photo Espresso Vivace Dolce Crema by Flickr user INeedCoffee / CoffeeHero

Source:

Espresso Vivace Blends – Seattle based coffee roaster