Joel_B Senior Member Joined: 9 Oct 2007 Posts: 1,733 Location: Pacific NW Expertise: I love coffee
Espresso: Astra Mega II Grinder: Mazzer SJ, Virtuoso Vac Pot: Yama 5 cup Drip: nope, french press Roaster: Behmor, WP, BBQ drum
Posted Wed Mar 18, 2009, 7:14pm Subject: Re: What are you replacing original Black Cat with today?
I got a bag of the kurimi last weekend. It's a bit bright/acidic for me as espresso, but some great flavors; great lemon that really comes through.
I've unfortunately missed out on some of the earlier BCs, but got my first last weekend. The shot I was given at Barista was great chocolate, carmel and orange, very sweet, with crazy bursts of vanilla at the bottom of the cup. At home I get the chocolate, sweet carmel and a very pronounced orange/orange peel. Funniest thing though, my shots don't taste like the one Billy gave me; go figure :)
I agree, Epic is a great blend/roast. It's just as everyone's described it; sweet, chocolate, carmel and all that one thinks when they think of espresso.
Posted Thu Mar 19, 2009, 6:44pm Subject: Re: What are you replacing original Black Cat with today?
I never had the original BC, but I was far from blown away with what they offer now. I've tried Gimme's Leftist blend and Piccolo Mondo, and to be honest, I really, really prefer the Piccolo Mondo. It may be more forgiving (I've got a Breville and a Baratza Virtuoso, so I don't have a great setup), but I get consistently better shots from the Piccolo Mondo.
Jmanespresso Senior Member Joined: 18 Jan 2009 Posts: 1,935 Location: Westchester NY Expertise: I live coffee
Espresso: La Spaziale Vivaldi II Grinder: Mazzer Major - Vario Vac Pot: Yama-SY5/SY8/TCA5 Drip: V60, Beehouse, CCD Roaster: Hottop B
Posted Tue Mar 24, 2009, 10:20pm Subject: Re: What are you replacing original Black Cat with today?
Im going to Advocate Klatchs espresso. Ive tried all but the worlds best. Belle is by far my absolute favorite, from them, from other roasters, and what I do myself. It is the basis on which I judge other blends. I usually blast right through a pound in two days flat.
Belle espresso, to me, is what espresso should taste like, in the most general of terms. Its chocolate. Its caramel. Its hazelnut. And there is liquor in the finish.(coffee review says brandy).
Even though I roast my own stuff, once a month or so, Ill order a pound or two of Belle espresso. One, to see how my roasts compare, and two, because I love it.
If you have yet to try Belle Espresso, I highly suggest you do. Pull it as a double ristretto, pull it as a normale. Drink it straight or put it in a machi/cappa. Pull a triple ristretto, and watch how fast the pound of beans goes! Whatever you make, you will surly fall in love with its supple chocolate blanket that covers your tongue. It even holds its own in a 12oz latte!
I havent bought black cat, only because some have said its less the desireable. Im sure Ill try it someday, though. Its going to have to come with a gold bar to beat belle though! Im not biased! :)
Jeff
Follow Your Bliss
Coffee makes your constantly overcome your prejudices and re-evaluate your own "received wisdoms" when it comes to judging cup flavors. -Tom Owen, SweetMarias
groomcreek Senior Member Joined: 8 Dec 2004 Posts: 66 Location: Northern AZ Expertise: I live coffee
Espresso: La Spaziale S1 Grinder: Macap
Posted Wed Mar 25, 2009, 3:22pm Subject: Re: What are you replacing original Black Cat with today?
OK, finally gave BC another try. While in L.A. I stopped at their Silver Lake store. Friday at 10 AM with a line of over 20 streaming out the front door! Handsome espresso bar and the seltzer fountain up front - for palate cleansing when you order a shot - is a very nice touch.
As for B.C. Classic: Still not up to it's original formula taste. It is a nice espresso (is that damning with faint praise?) and sure beats my local roaster or any of the half dozen local coffee house beans I purchase in a pinch - it amazes me what coffee houses pass off as 'espresso'! Still smooth, low acidity and very forgiving. More fruit than chocolate or caramel. It does live up to Intelly's description of this blend, "...supreme balance and wonderful sweetness". Do you notice they don't even mention chocolate or caramel anymore!?
I was extremely disappointed that the ONLY B.C. Classic beans for sale were 5 days old! I get 'em fresher by mail order! So, after traveling, by the time I got home to pull shots it was already 10 days past roast. Lots of citrus - mostly grapefruit. Not a lot to get creative with; after working through one pound, the most I could pull out of this blend was a strong cinnamon note - very, very little chocolate or caramel.
I, also, bought the B.C. Single Origin: La Maravilla, Guatemala (this was 3 days past roast). I actually preferred this to the Classic B.C. Maybe because I wasn't holding it up to the original B.C. flavor profile. The La Maravilla was very subtle and smooth with a mellow sweet citrus tone. Somewhat seductive because it was so subtle I wanted to pull shot after shot to see what flavors I could entice out of it.
Another disappointment at the store - after the 5 day old roast: after waiting in line and finally ordering a shot of the BC Classic and two Caps, they were offering the La Maravilla and when I ordered a shot the barista cavalierly pulls the sign from the counter and tells me "it's not pulling well" and he's not serving anymore!? Very strange.
This has been a long-winded way of saying I won't be revisiting B.C. for another long spell.
ILUVDABEAN Senior Member Joined: 7 Mar 2005 Posts: 742 Location: California Expertise: I love coffee
Espresso: Gaggia Classic Grinder: Gaggia MDF/K-A Pro Series Drip: Capresso MT 500 Roaster: Nesco 1010/Behmor 1600
Posted Tue Mar 31, 2009, 6:57pm Subject: Re: What are you replacing original Black Cat with today?
groomcreek Said:
It's been awhile since I've tried Klatch. I can't find my tasting notes on this bean, but recall that it was quit palatable. Which espresso are you using?
Posted Thu May 21, 2009, 1:04pm Subject: Re: What are you replacing original Black Cat with today?
AldoCoffee Said:
Fwiw, having pulled BC going on 5 years now, we'd suggest it was the Q3 2007-Q1 2008 versions that were not up to snuff. We really enjoyed it when it got "grapey" and we enjoy it now with a bit more of the cherry flavors. It's more interesting, IMO, than the strictly choc/caramel shots of pre-2007. As to whether that should be called "classic" or not is another discussion.
I'm glad to hear this. I heard about BC on this site for years, and finally made it to Chicago in Dec. 2007. I hit Intelligentsia twice, and even bought a pound to go. I thought it was all pretty...well, acidic and very "tangy" - both pulled by the store Baristas and at home. I recently went to Chi town and avoided Intelligentsia...but, I'm heading back in June and will give it another "shot" thanks to this forum.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,427 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Sat May 23, 2009, 1:18am Subject: Re: What are you replacing original Black Cat with today?
Black Cat got a change within the last few weeks. Gone is the Rwanda component (I haven't personally liked the Rwanda much this year, even if it didn't have a potato taint); incoming is a Bolivian that has just morphed the coffee.
Been pulling shots the last two days straight with it - last weeks' roast and this week again, and have been frankly blown away. It's not chocolate / caramel / body... instead, it's chocolate, spices and cherry. Huge body. Straight up, phenomenal. With milk? Serious deep semi-bitter dry chocolate, front, middle and back, with definite Lowny (sp?) cherry chocolate hints.
Great decision, moving off the iffy (IMO, of course) Rwanda.
Posted Wed May 27, 2009, 7:59pm Subject: Re: What are you replacing original Black Cat with today?
Okay, I'm no expert, but I've been using BC for over a year now and I had a feeling something had changed (again). For starters, my latest order (roasted last week) required a grind adjustment from my usual setting. And then tonight I made an americano with it and it was possibly the best americano I've gotten out of BC. Previous BC americanos always seemed a little funky tasting to me for some reason.
GabrielB Senior Member Joined: 27 Mar 2007 Posts: 232 Location: Chicago Expertise: I live coffee
Espresso: Maver Junior (HX), Silvia... Grinder: Wega Max (K6), Rocky Vac Pot: Bialetti Moka & Brikka Pot
Posted Sat May 30, 2009, 6:41am Subject: Re: What are you replacing original Black Cat with today?
I've been a long time user of BC (several years)... and these past couple of days I've been playing with my pulls and temperature ranges. Yesterday and this morning, I've been pulling some amazing shots (pulled into about an 1.5 oz. of hot water - short americano). The notes were terrific, chocolates everywhere. I was thinking to myself that I hadn't participated on CG in a while... and ran across this post.
I know that a lot of "blends" that are being used at some of the WBCs are single origin for their competition beans... sorta pulling away from a neutral, balanced typical espresso shot to one that is brighter. I remember Kyle Glanville noted this latest phenomenon at the Midwest 09 Barista Competition.
But I tell you, the BC is like a warm blanket that I can go back to when I need that comfort...
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