Well... so far my search for a new "House Espresso" has had mixed results.
I'll start with the good... I've tried coffees from three roasters that were good to excellent coffees, and which produced interesting to good espresso. None really matched my needs for a go-to espresso, but they were all worth drinking, and a few are decent stop-gap options for me long term.
Now the bad... I've had a lot of bad espresso, and unfortunately a lot of mediocre to not good coffee - and most of these coffees have been premium priced. I've been trying all these coffees as espresso, but I've also been cupping them. Other than the coffees from the three roasters I mention below, none of the coffees I've cupped would have graded out over 84 points. That would be fine - if they were priced accordingly. But I've been selecting "special" coffees, and they've been priced based on their specialness.
On the good side - I've had a couple really nice coffees from Maquina Coffee. Both their Parts & Labor blend and their Brazil Fazenda Baioka were very nice coffees and resulted in good to very good espresso. The coffees from Puff Coffee consistently performed very well on the cupping table, and their Spirit Lifter was workable as espresso. And I had two coffees from my old employer Stumptown Coffee Roasters that were very nice indeed. Both the Guatemala Finca El Injerto Bourbon and the Honduras El Puente Natural were standouts on the cupping table and produced interesting espresso.
Back to the bad - I tried coffees from roasters ranging from some of America's hottest and trendiest micro-roasters to rejuvenated larger established roasters to cutting edge roasters to what many call the best roaster in Hawai'i. As noted above - none of these coffees would score over 84 points on the table. Most were in the 82-83 point range. In addition, none had any relationship to their tasting notes. As an example, there was one coffee that was described with flavor notes including cocoa, dry spice, and butterscotch. On the table the cup was dominated by fish oil and burnt toast notes. Another was described as having layered citrus and sweet berry notes, but in the cup was dominated by lemongrass, hay, and lime extract. Neither was drinkable as espresso. Frustratingly, all of these coffees had some degree of roast defect. From par-baked coffees to tipped ones; from coffees that lacked any expansion to ones with visible charred spots; from beans covered in chaff to ones still green in the center - it feels like a lot of folks out there are simply failing at roasting coffee. And all of these coffees were moderately to significantly more expensive that the Puff or Maquina coffees. All were marketed as being very special and unique. Instead, all were marginally better than commodity green that was noticeably mis-roasted.
I will continue the quest.
I hope to find my dream espresso.
Wish me luck.
