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Permalink Reply by Eyal Rosen on July 19, 2009 at 9:15am

I am not crazy about SOs for espressos. I find they perform much better in drip coffee. For espressos I'd rather use a balanced blend. A question of taste? Sorry I didn't help...

Eyal @ROASTe.com

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Permalink Reply by Jason Shipley on July 19, 2009 at 8:11pm

+1 espresso brewing needs a well balanced blend SO coffees are great and it is always an adventure to find something in a coffee and then figure how best to highlight it. For us in our store SO espresso is used for tasting experiments and training purposes I haven't found anything that I would want to push as a SO espresso. That doesn't mean we won't continue to try.

Eyal Rosen said:

I am not crazy about SOs for espressos. I find they perform much better in drip coffee. For espressos I'd rather use a balanced blend. A question of taste? Sorry I didn't help...
Eyal @ROASTe.com

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Permalink Reply by coffeehorse on July 19, 2009 at 9:04pm

em_oak seems to think so

http://twitter.com/em_oak/status/2729836205

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Permalink Reply by Chris DeMarse on July 20, 2009 at 5:47am

i actually used the oromia fto shanta golba sidamo for my primary coffee in a simple blend at USBC and it went really well. the roaster i work with runs it as their so espresso and with pretty great result. It has tons of clean, sweet blueberry with semisweet cocoa. It has a lot more body than a typical ethiopian because of its processing. I think it might take a little time getting the profile just right, but it's a great coffee, or at least the crop we have is.

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