Sometimes I forget to mention how certain coffees fare under pressure. I have been playing around a lot with single-origin (SO) espresso lately, using some of the same coffees I have talked about here. Espresso is a tricky business; the pressure extraction can really accentuate some unpleasant notes in coffee, especially acidity. This is the reason espresso roasts are often darker and/or blended. Still, there can be great pleasure in playing with one individual bean.
The real standout lately has been the Uganda Bugisu. Roasted to Full City or a bit more, this is decent as espresso. In milk, however, it is absolutely transformed. It cuts through the milk with a dynamite earthy/chocolately taste. The cappuccinos with it have been some of the best I have made.
Also, the Rwanda Gkongoro, which was merely mediocre as drip coffee, excelled as espresso as well. Some of the gamey African notes come alive, and there is enough acidity to keep things interesting.
Lastly, I have been drinking a Full City roast of Ethiopia Biloya as espresso and cappuccino's lately. This makes a nice fruity espresso, but in milk it turns very interesting. I get a liquory quality to it, with strong cinnamon notes, almost like a cinnamon schnapps. Weird, but good.
On a separate note, I recently put together a pictorial of the roasting and brewing process on Badger and Blade. You can find it here. Enjoy!
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