I bought a 5lb order quite a while ago for my vac pot and French press, but soon figured out that I like it better as espresso. I'm getting strong citrus (it's not overpowering at all, though) as would be expected from a SO Yirgacheffe, but there are very nice dark chocolate and caramel undertones to balance it out. I really like this, possibly even more than their espresso blend. It's just a lot more complex and nuanced, in my opinion. Anyone have similar experiences?
Generally speaking, Kenny, I run two different coffees for espresso in my house, and more often than not, both are from Red Bird. Their Espresso is what I use in both straight shots and milk drinks for myself, my wife, and -- well, everyone. But I often use their Ethiopian for straight shots for myself. (I'm selfish that way.) ;^) I really enjoy it.
Yeah, I think most people expect good espresso to be mellow and sweet, which is definitely what their espresso blend is. I never have to cater for others, so I don't really have to take that into consideration when I buy coffee. I also have the Ethiopian as straight shots because if I add milk the fruit seems to be very muted. Their espresso blend is delicious with milk, though. (as I'm sure you know. :p)
Also, something I forgot to mention in the first post for anyone who plans to buy this- it's way too acidic to use as espresso until maybe a week after it arrives. That was my experience, anyway.
After reading Kenny H's post, I made a shot of Red Bird Yirg in my My Pressi. Super shot. Lots of crema and a complex taste as the other posters have noted. Never thought of using the Yirg for espresso until I read Kenny H's post. I have a bag of Red Bird's Brazil Sweet Blue, which RB suggests using for a SO espresso. I'm looking forward to trying that also.
I just pulled a 30 second ~1:1.5 coffee to liquid ratio shot with 18 grams of coffee. The mouthfeel was very buttery in a good way; almost syrupy. There wasn't very much chocolate at first, but there was definitely a lot of caramel. However, the most impressive part was the complexity of the fruit. I think the best description I can think of is peach and orange with subtle hints of cherry. The aftertaste reminds me of hot chocolate (the kind where actual baker's chocolate is melted down with milk and sugar, not the powdered kind) and caramel candies. It was in the top three shots I've ever had.
itsleighton Senior Member Joined: 17 Oct 2009 Posts: 55 Location: Texas Expertise: I love coffee
Espresso: La Marzocco GB5, PID Silvia, Grinder: Mazzer Robur E, Mazzer Major...
Posted Sat Oct 13, 2012, 6:00am Subject: Re: Red Bird's Ethiopian Yirgacheffe
I just opened my first bag of Jeff's coffee. I have 5lbs of the Ethiopian and 1lb of the Yirgacheffe. I began with the Yirgacheffe with espresso. This morning's drink was right up there with the best coffee experience Ive ever had. The first shot was perfect looking coming out, perfect crema, perfect taste. Im actually blown away. Very good coffee.
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