Simon Fell > Its just code > EccoCaffe
I've been working my way through the Bolivia - 2005 Cup of Excellence - Agricabv Calama Marka that I got, there's just enough left to make one more cup of drip with it. It made a great cup of drip (using the melitta) fruity, very crisp and clean and stayed good as it cooled. I also french pressed it and put it through the mill with the vac-pot, they turned out good to, but surprising to me, not as good as the drip. If you drink a lot of drip be sure to try it out.
I couldn't resist the sale any longer, so ordered some of the Caffe Fresco Daterra Estate's Espresso Reserve, its the bargain of the summer at $10/Lb. I normally get the Ambrosia espresso blend as well when I order from Caffe Fresco, but this time thought I'd try something new, so settled on the Black Hand Blend, which has the intriguing description of Black Hand Blend Is Reminiscent Of The Hills Of Sicily. A Land Where Evening Breezes Are Charged With Fragrances From Citrus Trees. A Place Where Kitchens Are Filled With Aromas Of Wine And Tables Are Adorned With Nuts And Figs. Contents Of This Blend Are Secret - Reminiscent Of The Black Hand.. Sounds like it should be another one of Tony's masterpeices.
I've mainly been drinking the Ecco Caffe Daterra Estate Reserve the last few days, its tasty, a little more laid back than the Northern Italian Reserve Espresso, surprisingly given its laid back nature its really good in milk drinks, the sweetness of the milk really helps bring out the coca and almond notes. It also works well outside of espresso, great as drip or vac-pot.
I've had the Daterra's reserve before from Caffe Fresco, who also do an excellent job of roasting it. (I haven't had it recently enough to give a head to head review), the Fresco folks are currently having a summer sale and have the Daterra reserve on sale at $10/pound which is an absolute steal.
I pulled some shots today of the Ecco Caffe Northern Italian Reserve Espresso, boy, the first shot after I'd dialed in the grind, freaking mind blowing, really thick sryupy shot, beutiful bittersweet chocolate and honey tones, one of the best shots I've had all year. I also tried it in a macchiato (shown above, you can't tell the scale very well, but that's a 3oz cup), which was also great, the milk bringing out more of the chocolate and almond tones. Wow, highly recommended, I can't wait to try out some of their other stuff.
|My order from Ecco Caffe turned up today, these folks have an awesome reputation, and I'm looking forward to trying out the Northern Italian Reserve Espresso tomorrow. I was really impressed with their customer service, I ordered online last thursady, and Steve emailed me to say they wouldn't be roasting some of the beans needed for my order until Monday, was I ok with the wait (which was only 2 business days anyway), or did I want to try something else, which they could ship out that afternoon. Nice, personal touch. I also liked the fact that they actually seem to get that if you order over the internet, then email is probably your primary choice for communication, so many of the other coffee internet retailers I've delt with don't get this and any time you need to ask a question or confirm something, you're left chasing people around by telephone. To date I still don't understand this mentality, its got to be significantly more expensive and less convienient for you to interact with me over the telephone rather than via email. Anyway, back to Ecco Caffe, the new issue of Barista Magazine has a Q&A with Andrew Barnett, head honcho dude @ Ecco Caffe (the intro is available online)|