Posted Wed Jan 18, 2012, 4:25pm Subject: Re: roaste pointage...
I've tried their "Deep Cello" Black Tie, Bossa, High Jump and the Nostromo. They are all good but I keep coming back to Nostromo. I don't have a high end machine yet, so I get by with my Gaggia Baby so there's no way to adjust the temp so I get by with grind and tamping pressure. I usually get a 2 oz shot with in 25 to 30 seconds and plenty of crema. On my last order I bumped the size up to a 1 lb bag so it ran just over $20.00 and got it within 4 days coming from Oregon to North Carolina so by the time it gets here it's ready for brewing. Wonder what the USPS thinks when they deliver it to my house from the great coffee smell coming out of the box....Another blend of coffee I get is from Counter Culture and it's their Tuscano, but I love the taste I get from Nostromo
TonyVan Senior Member Joined: 24 May 2010 Posts: 269 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Wed Jan 18, 2012, 11:27pm Subject: Re: roaste pointage...
I once stopped by Deep Cello's roastery to pick up my order in person and what Justin wrote earlier in this thread is true - he has a good 'ol Silvia there which he uses to baseline his blends and roasts. I suspect the flexibility in Deep Cello's coffees comes in part from this smart attitude; that ensuring they work on a decent basic machine - but no PIDs or fancy stuff - is the best way of ensuring they will succeed in the widest range of equipment and environments.
Deep Cello writes useful starting advice - including aging, temperature and dose - on each bag, but never fear if your machine doesn't do exactly 201.3F and hold it to +/- .1 degree. Unlike race cars so finely tuned that the tiniest octane shift cuts 20% off their horsepower, Nostromo seems to run happily in anything from a dirt track buggy to a Formula One machine. So if you like the style it's hard to think of a more reliable match for the Gaggia Baby.
deepcelloroaster Senior Member Joined: 25 Sep 2011 Posts: 11 Location: Portland, OR Expertise: Pro Roaster
Espresso: Rancilio Classe 6 Grinder: Baratza Virtuoso, Mazzer Vac Pot: cheapo Drip: Technivorm Roaster: US Roasters 5-kg
Posted Fri Jan 20, 2012, 3:14pm Subject: Re: roaste pointage...
Tony...so when are you going to come by and take the V60 plunge? Will be very curious to see your experiments and compare (I think quite favorably) to the Kone, which some of my high-flying barista customers have all but abandoned
Posted Fri Jan 20, 2012, 5:24pm Subject: Re: Deep Cello Nostromo
The Gaggia Baby is good little machine which I've had for three years and haven't had any problems, when I grind for my two nightly doubles I usually have left overs so I add them into a separate container and use them in my drip maker so I don't loose any coffee. I get a ton of crema so when I add a little sweetener it floats on top of the crema until I stir it in. But the new machine I'm looking at are a Quick Mill or Izzy Alex both are HX machines with the E61 group. Hey Justin how do you like the Technivorm
TonyVan Senior Member Joined: 24 May 2010 Posts: 269 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Fri Jan 20, 2012, 9:35pm Subject: Re: roaste pointage...
deepcelloroaster Said:
Tony...so when are you going to come by and take the V60 plunge? Will be very curious to see your experiments and compare (I think quite favorably) to the Kone, which some of my high-flying barista customers have all but abandoned
Oh, I'll bet the V60 works great - and agree that it (or most paper/cloth filtration systems) may be more straightforward. The comparisons I've read so far seem to favor the Kone compared to other filters, but against good papers (e.g. Melitta whites) it's apparently pretty close. I've liked the free flow from grinds to brew (along the lines of French press), but that's admittedly one of those personal preference things.
Posted Thu Feb 16, 2012, 4:57pm Subject: Re: Deep Cello Nostromo
Got my latest order of Nostromo and was surprised to find a sample bag of Justin's Kenya Kaliluni Peaberry and I'm trying it first on my new machine until I get a thermometer to put into the group head I don't know the temp. I just do a cooling flush until I'm just getting water coming out then put in the pf and pull for 25 sec. which gets me a good double shot. At first sip I get a little chocolate taste and then a fruity aftertaste, it's worth a try.
bamaster Senior Member Joined: 16 Aug 2010 Posts: 94 Location: Houston, TX Expertise: Just starting
Espresso: Mini Vivaldi I Grinder: Mahlkonig ProM
Posted Fri Feb 24, 2012, 9:34am Subject: Re: Deep Cello Nostromo
I picked up 2 lbs of Nostromo and also a sample pack of Black Tie.
So far, Nostromo isn't for me. It's a little too dark/oily for my tastes. Coming off Red Bird I found it to be a little harsh. But I tried Black Tie today and found it to be much more to my liking. Lighter roast, which I tend to favor. Nutty and slightly sweet, no bitterness.
So I would say, if you're a Red Bird fan, give Black Tie a try!
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