TonyVan Senior Member Joined: 24 May 2010 Posts: 268 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Sun Dec 11, 2011, 10:44pm Subject: Re: Deep Cello Nostromo
I found the Nostromo to be the easiest to dial in - and maybe the most flexible. I was surprised (given the dark roast) that it still provided nice balance and fruit up past 202F. You'll conquer the Black Tie too - these settle down and get easier to dial in 6-8 days post-roast (at least in my experience; your Black Tie may vary).
Oddly, I had the toughest time bringing the Bossa espresso roast around, but it was worth the effort. These Deep Celli are superb blends all.
Also, for anyone looking for a half-caff post-brew mix (Why? So you can drink twice as much of course,) pull a ristretto shot of Nostromo (but cut right at blonding) then follow it with a Black Tie Decaf ristretto into the same cup. There's real structure here: two cremas, four layers, sort of a "cafe pousse-cafe" (and one convincing argument for single dosing). Makes a helluva latte too if you are so inclined.
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 Mon Dec 12, 2011, 9:50pm Subject: Re: Deep Cello Nostromo
Tony, thx for the thoughtful offering to the forum. It's arguably the most difficult thing for me to ship coffee around imagining the "burning the hole in..." effect...how many peops really want to wait 5-7 days to brew their coffee?! With espresso blends the best results always come with the longest rest. I've personally enjoyed pulling shots on fresh roasted coffee to watch the gas dispersing in the resultant crema...kinda the "Pop Rocks" effect (for those of us old enough to remember it!). One of the reasons I've opted for high percentages of fine Brazil arabicas in most of my blends is the versatility in whatever prep method. I have never used a Brazil natural or pulped natural which didn't stand tall on its own merit as either a drip or a spro. But one of the predominant reasons to NOT embrace SO espresso per se is that the effects of a base, middle and top note can be so much more profound.
Posted Tue Dec 13, 2011, 6:22am Subject: Re: Deep Cello Nostromo
deepcelloroaster Said:
Tony, thx for the thoughtful offering to the forum. It's arguably the most difficult thing for me to ship coffee around imagining the "burning the hole in..." effect...how many peops really want to wait 5-7 days to brew their coffee?! With espresso blends the best results always come with the longest rest. I've personally enjoyed pulling shots on fresh roasted coffee to watch the gas dispersing in the resultant crema...kinda the "Pop Rocks" effect (for those of us old enough to remember it!).
What are your suggestions for brew temps for Nostromo & Black Tie? I see the "Barista Notes" for Bossa on your website but do not see similar notes for the other two samples I selected. Forgive me if I am overlooking those somewhere.
I did get a better pull from the Black Tie this AM. Not sure if that was from allowing more time to rest since being roasted (this sample was roasted 11/29 & was vacuum sealed / frozen for a few days) or if my HX was a little cooler this AM.
Posted Tue Dec 13, 2011, 5:21pm Subject: Re: Deep Cello Nostromo
I've tried their Black Tie, Bossa, High Jump and Nostromo. I like all but my favor is their Nostromo. I pull double shots with my Gaggia Baby so I have no way to adjust the temp. but I let it warm up for 20 to 30 minutes and before I pull a shot I'll run enough water to warm up the portafilter. Then I'll grind enough beans for two double shots which is 15 grams, I've got my Cimbali Junior set at #5 and get plenty of crema. I use to order Deep Cello through Roaste but after looking at their site I found that it was cheaper to order straight from Deep Cello. It usually takes 3 - 4 days to get from Oregon to North Carolina so by the time it gets here it's ready to be ground and enjoy. I've tried other roasters but so far the only ones that I use are Deep Cello and Counter Culture which is three hours from my home. In my last order I got a bag of their Bossa and High Jump and a sample bag of the Nostromo which was 6 oz
eyalro Senior Member Joined: 23 Dec 2006 Posts: 8 Location: Boston Expertise: Professional
Espresso: Bricoletta Grinder: Rocky Roaster: Home made
Posted Wed Dec 14, 2011, 3:27am Subject: Re: Deep Cello Nostromo
Thanks for noticing that the price of the coffee on ROASTe is higher than on the roaster's website. It should not be the case and I have now corrected it. It's a great coffee. Enjoy it.
Posted Thu Dec 29, 2011, 10:55am Subject: Re: Deep Cello Nostromo
jbviau Said:
Sure thing. I see now that the samples are $5 each; must be a recent change. It's still a good deal IMO, especially considering that shipping is included. They say "sample size is between 5-8 oz." (here, for example; scroll down to the bottom). The ones I've received have been toward the high end of that weight range.
No kidding, especially since Deep Cello kept the new larger sample size (enough to dial in and have some left to enjoy) but repriced it back to the old small-sample price. Justin and Kelly are making it mighty hard to come up with an excuse not to give these a try.
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 Dec 30, 2011, 1:44am Subject: Re: Deep Cello Nostromo
Appreciate all the kind thoughts. Just FYI, Badbeard's has always been the single origin "lab" for many years, and it all sprung forth from the core idea that the best espresso and blends and general come from uncompromising, relentless searching for the expression of origin, terroir, whatever you want to call it. The nuances of individual coffees change empirically when blended, with my single biggest hope being that they are harmonious. Espresso, the entire concept of the preparation side, produces unique challenges every day. It is a costly process dialing in new coffees, and I endeavor to be barista-friendly, mindful of the fact that if one really gets to know a coffee it doesn't make a huge difference if you are pulling shots on a Rancilio Silvia or a Kees Vander Westen Mistral. I actually do a lot of benchmarking on the Silvia we have in the shop, and a Mazzer-clone for grinding; reasoning being that if thiese tools get me a good essence of my roasting most everyone will be happy. Are commercial machines better per se? Probably, but all my coffees also get babied by pricey equipment as well. I salute pro baristas everywhere but find that in the end the coffee really matters in the equation, so I'm here busting butt to roast the best coffee, per se, that I can.
Deep Cello Bossa espresso will always be based on the finest Brazil natural or pulped natural process coffees i can get for a significant period of time within a harvest cycle. Why? 'Cuz it's what I reference in my taste buds from my deeply satisfying espresso experiences in Europe. I have always found intrigue in single origin espressi but not the whole enchilada, and more often than not a chewy mouthful of tannins.
So power to anyone who can dial in one of our other blends and gets a rich espresso experience...I do benchmark all of these coffees in multiple prep formats. Y'all rock!
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