I’ve been shopping around for a good medium to dark roast whole bean coffee to use for Lattes and Espresso, and after several misses and near hits, I have settled on this – Koffee Kult Dark Roast Coffee Beans (but will always be keeping my eyes and nose open for other beans to try). I have a semi automatic espresso machine (espresso machine reviews favor this type) that I use from Breville (with the best espresso maker reviews) that allows me to set the grind size, amount, temp, volume…etc and steam the milk.
I have tried coffee from Kicking horse, Lavazza Super Crema Espresso and other Lavazza coffee, illy, and others not worth naming before finding this gem. The care is apparent in the aroma when you first open the bag and view the shiny dark beans for the first time. I like my coffee fairly strong and this intensifies the buttery light flavor of the Lavazza I mentioned above and borders on a darker roast just shy of bitter.
This packs the extra flavor I was missing in the buttery coffee without going overboard to the land of bitter. Grind size and temp can play a roll here but this bean seems to be pretty forgiving. Occasionally when I want something lighter (or straight without milk) , I find I like to mix it half and half with the Super Crema above, but for Lattes and Cappuccinos this product is perfect. By Max C.
How to Drink Espresso: 5 Easy Steps – thecoffeecompass
Order your espresso. “One espresso for here please.” should be sufficient. Most shops worth visiting only serve espresso in ceramic, but asking for the demitasse identifies yourself as a serious customer. You might be asked, “Single or a double?” Unless you’ve already had too much caffeine, make it a double.
Drink your water. The barista will probably serve you a glass of sparkling water. This is to cleanse your pallet. You’re paying a lot for that ounce of liquid, you want to taste it!
Skim the crema (optional). A freshly pulled espresso should have some nice, rich crema floating on top- a by product of escaping co2 and nine bars of pressure. Although thick, reddish crema often designates a good shot, it doesn’t actually taste very good. Some espresso aficionados recommend skimming it off with your spoon. This barista usually can’t wait that long to dig in though!
Give the espresso a stir. Espresso is not homogenous, the thick, syrupy part of the shot tends to sink to the bottom while the brighter notes float on top. To get a balanced tasting experience, give the espresso a good stir with the little spoon. Your taste buds will thank you later.
Take a sip. Let the coffee cover your tongue. Does it taste sweet? sour? Pay attention to the aftertaste. What lingering flavors are still in your mouth? Don’t be afraid to slurp!