of freshly roasted coffee and espresso.
Espresso roast is lighter than typical American
espresso yielding a thick espresso with a sweet
reddish-brown crema. Mauro Cipolla was trained
in the fine art of espresso roasting and blending
in Italy and has brought this tradition to Seattle.
I recommend the Firenze blend which is prepared
in the Northern Italian tradition to be mild,
aromatic, sweet and smooth. Robusta is undoubtedly
used in his blends.
47 23 03 68 20
47 22 19 79 46
of the most descerning coffee buyers in the world
and the best source of specialty coffee in Norway.
Solberg and Hansen is a leader in the specialty
coffee movement. Solberg and Hansen consistently
purchases top rated coffees during the major auctions
around the world. In the 2001 Guatemala competition
S&H purchased the top rated coffee for a record
$11 per pound.
of the best designed sites about espresso and
coffee science in general. Dr. Illy and
his research team have fused passion and chemistry
to create some of the world's best espresso blends.
You can find out where to order Illy espresso
by linking to this site.
Schomer, owner of Vivace's, is considered by some
to be one of the foremost espresso experts in
the United States. His espresso blends have
been created in the Italian tradition of light
roasts with intense aromatics, sweet, smooth,
and complex overtones. His goal is to attain
an espresso ristretto shot that tastes analogous
to how it smells. His book Espresso Coffee:
Professional Techniques is a good starting
book for espresso preparation. Techniques
that were neglected can be easily be learned or
found in these pages. He also sells a tamper
that has interchangeable pistons to fit perfectly
into any filter basket, a necessity to attain
espresso's true potential.
Peet's coffee is roasted "deeper" than
I typically recommend, I was raised on this coffee
and continue to love it. The meticulous
deep roasting process yields a well balanced,
smooth, and complex cup of coffee with enormous
depth. Despite the dark roast, the Peet's
roasting process yields an extremely aromatic
cup. This is a company secret that other chains
try to copy by simply roasting dark. They
also have an extensive collection of fine teas
and brewing equipment.