Well... that was quick. I asked for some suggestions on coffees to try, and specified what I was looking for in espresso.
Despite a bit of a faltering start - I quickly got a few nice ones from Maquina Coffee Roasters, and thought I'd share my thoughts on them.
First... their Parts & Labor blend.
This is a unique and interesting espresso, and one that should please a wide range of coffee drinkers.
A relatively light roast blend that combines high grown Latin coffees with a sweet and fruity Ethiopian coffee, Parts & Labor gives you a range of potential extraction sweet spots which should satisfy many palates.
In the cup, the espresso is dominated by layers of sweetness. Depending on the sweet spot chosen these can range from honey and berry sweetness to cocoa and red fruit sweetness to a combination of all the above.
With my set-up I found two optimal sweet spots - both at a brew temp of 202.3f.
The first sweet spot yielded a "modern" style shot - representing a sort of highly concentrated version of a brewed version of the coffee. With a neutral dose, fine grind, and more full extraction, the result was a shot dominated by berry and jam flavors and soaring floral notes. A mild sweet cocoa base and hints of raw honey brought it all together. Mouthfeel was thin, and the flavor was very clean - leaving the palate quickly. Best as a straight shot or as a short americano and largely lost in milk drinks.
The second sweet spot yielded a more "traditional" style shot - where the espresso isn't just a method of brewing but rather a style of beverage as well. With a larger dose, coarser grind, and more restricted shot, the result was an extraordinarily concentrated shot with deep layers of sweetness ranging from red fruit to berry compote to fruit liqueur and sweet cocoa - all wrapped in layers of honey. The chocolate became more present, giving the shot a muscular base and balance. Mouthfeel was coating and creamy - and as a result the shot was optimal consumed in a single sip (and then savored for 20-30 minutes). Great as a straight shot or a cappuccino, but best in a macchiato.
I can recommend this one highly to anyone who is comfortable working with lighter roasted espresso.
And saving the best for, well, second... the Brazil Fazenda Baioka.
In general, when I think "single origin medium roast espresso from Brazil" I think of a very specific flavor profile. What Duane Sorenson once called "Reese's Peanut Butter Cups." When good, these coffees are usually dominated by light milk chocolate, hints of cocoa, and tons and tons of almond butter and peanut butter and cashew butter. There are, in many ways, the prototypical "comfort food espresso."
This is not that single origin espresso from Brazil.
In the cup, this espresso is all about the cherry flavors - with strong cherry liqueur notes, some nice chocolate covered dark cherry, and Rainier cherry acidity on top - all riding on a solid base of muscular chocolate syrup. This is a very nice single origin espresso and is something I could drink regularly.
With my set-up there was one clear optimal sweet spot. This was at 199.7f brew temp, a neutral dose, and a more full extraction. The one warning here is that brew temps over 200f result in strongly bitter shots with noticeable astringency. So you need to be able to control your brew temp well.
