I heard that you are coming to Chicago this weekend for the GLRBC. Are you going to bring some of your signature espresso blend? If you are, I will buy some, maybe 2 lb. If not, no biggie...
MiguelM Senior Member Joined: 26 Jul 2004 Posts: 105 Location: Kailua-Kona Hawaii Expertise: Pro Roaster
Espresso: none any more, Moka Pot... Grinder: a couple of Bunn's and some... Vac Pot: dreaming of a Hario Drip: technivorm, chemex, fetco Roaster: Ambex 2Kg, Diedrich 12Kg,...
Yeah I'll be there. I'd be more than happy to bring you some of my espresso. I'll even bring you a little sample of an expiramental espresso blend i'm working on. A little darker, still haven't decided if i'll end up selling it or not. Look forward to seeing you in Chicago.
Thanks...I'll be there on both Saturday and Sunday, and I look forward to meet you. I am a Chinese guy with eyeglasses, it won't be hard to spot me. I guess...
Posted Mon Jan 10, 2005, 9:21am Subject: Re: Paradise Roasters - New Blend
I tried Miguel's new Paradise Espresso Nuevo this weekend. Freaking amazing.
Shots were brilliant, dark, thick crema. Seemed really well balanced. There's a bit of brightness, but it's really well offset with some really rich flavors - every shot I pulled was great, even when they ran shorter or longer than I would have liked. Compared to my everyday Zoka, the Paradise was definitely more extreme on either end of the taste spectrum - more nutty, rich, chocloatey at the first taste, more bright and wine-y at the finish. Way way more complex than any other blend I've tried. Wow.
I'm not a roaster, so I can't get all that specific about the level of roast. It was somewhat darker than the previous Paradise Espresso I've had, but still lighter than others I've tried: Intelligentsia, Zoka, or Stumptown.
If this is possible, it seemed a bit more finicky about shot times than the Zoka (maybe due to lighter roast)? A click on the Macap makes about a 2 second shot difference on the Zoka, but it seemed to make a 3-4 second difference on the Nuevo. I may just still be getting used to it. Opened the bag on Frinday and I'll be out by tomorrow.
This is definitely hurry-up-and-get-done-with-work- so-I-can-go-home-and-make-a-shot coffee.
CremaPhile Senior Member Joined: 5 Nov 2004 Posts: 269 Location: Brooklyn, NY Expertise: Pro Barista
Espresso: Gaggia Espresso Grinder: Innova I2 Drip: French Press
Posted Mon Mar 28, 2005, 5:33pm Subject: Re: Paradise Roasters
Just recieved a 1/2 pound each of the Paradise classico and nuevo. I live in California, ordered Thursday recieved today (monday). Impressed by delivery time (USPS priority evelope). Just pulled a couple shots of the Classico. Very impressed. As others have noted, its a really light roast level. In fact, it grinds to about the color of dog doo, a really light golden brown, about the lightest color-wise I've ever seen from an espresso blend. I happen to prefer many light roasts over overly-dark roasts, but i'm generally not a big fan of overly sweet light roasts (i.e. barefoot sweetness). This is not too sweet at all, but very balanced and intensely flavorful, with a nice full-bodied syrupy consistency. Havn't tried the nuevo yet, but will report back when i do. Overall I'm very impressed with the quickness of delivery and quality of product. Thanks Miguel!
MiguelM Senior Member Joined: 26 Jul 2004 Posts: 105 Location: Kailua-Kona Hawaii Expertise: Pro Roaster
Espresso: none any more, Moka Pot... Grinder: a couple of Bunn's and some... Vac Pot: dreaming of a Hario Drip: technivorm, chemex, fetco Roaster: Ambex 2Kg, Diedrich 12Kg,...
Posted Tue Mar 29, 2005, 7:02am Subject: Re: Paradise Roasters
nmayweather, i'm surprised you haven't had luck with ristrettos. Both work quite well as ristrettos and I prefer the Classico as a ristretto stopped at about 3/4 oz in 25 seconds.
Posted Tue Mar 29, 2005, 12:27pm Subject: Re: Paradise Roasters
MiguelM Said:
nmayweather, i'm surprised you haven't had luck with ristrettos. Both work quite well as ristrettos and I prefer the Classico as a ristretto stopped at about 3/4 oz in 25 seconds.
The Classico never seemed to have degassed enough, even by day 8. Everything that came out was rather CO2 charged, with a slightly fermented taste (most of which was mitigated by pulling shots on a coarser grind. With a fine grind though, more co2 was apparent) The Neuvo was similar, but to a much less extent.
I was rather heartbroken. I tried a few beans, and they were by far the tastiest ones i've sampled in a while. The didn't want to play nice with the expobar though.
When I finally wire the venus with the pid sitting in the drawer, I'll have to order a second sampling.
CremaPhile Senior Member Joined: 5 Nov 2004 Posts: 269 Location: Brooklyn, NY Expertise: Pro Barista
Espresso: Gaggia Espresso Grinder: Innova I2 Drip: French Press
Posted Tue Mar 29, 2005, 2:18pm Subject: Re: Paradise Roasters
So I tried the Nuevo later on last night and liked it even more than the classico. A bit darker, and more subtle. The initial taste was a bit more straight-forward than the immediate brightness of the classico, but the the finish was surprisingly more complex. The aftertaste seemed to linger in my mouth all afternoon. Really nice. Both had really nice thick mouthfeels, and they pretty much pulled nice ristrettos on their own, without me even trying. My first shot of the classico was a bit too overextracted which brought out a bit too much sweet/sourness, but once I got it dialed in correctly it made for a heavenly ristretto. My only disappointment with the nuevo was that when I used it for a capp, the milk really seemed to neutralize the flavor too much for my taste. It really masked all of the subtleties of the espresso and made for a really sweet, non-intrusive capp, which may be great for some people, but not me. I havn't tried the classico in a capp yet.
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