Espresso Notes II: Sanremo Treviso

In a previous post I kept a running list of different coffees we go through and metrics for pulling shots. Now my venerable Angeli espresso machine has been retired and replaced with a beautiful Sanremo Treviso. In due time I’ll get to a post on that magical machine. But for now, the measurements for the old machine are obsolete, so here is a new chart for the new machine.

Equipment

• Machine: Sanremo Treviso, circa 2011. (HX)
• Grinder: Baratza Sette 270Wi

Shot metrics

(Who cares, just show me some pictures…)

The beans

Balance

• Peaberry
  • Country: Tanzania
  • Region: Arusha
  • Varietal(s): Bourbon, Typica
  • Altitude: 1400 - 1800m
  • Process: Washed
  • Notes: “Smooth body with fruit toned aromas. Grapefruit, plum, black tea.”

De Mello Palheta

• Edmond
  • Country: 70% Brazil, 30% Ethiopia
  • Region: Serras de Minas (BR), Dari (ET)
  • Varietal(s):
  • Altitude:
  • Process: Washed
  • Notes: Peanut butter, candied apple, creamy

Dispatch

• Jumarp
  • Country: Peru
  • Region: Amazonia
  • Varietal(s):
  • Altitude:
  • Process: Washed
  • Notes:
• La Coipa
  • Country: Peru
  • Region: Cajamarca
  • Varietal(s): Typica, Caturra, Pache
  • Altitude: 1900m
  • Process: Washed
  • Notes: “Golden raisin, cantaloupe, caramel”

Eleven Speed Coffee Roasters

• Yirgacheffe Koke
  • Country: Ethiopia
  • Region: Yirgacheffe
  • Varietal(s): Kurume, Dega, Wolisho
  • Altitude: 1800m
  • Process: Washed
  • Notes: “Blueberry, peach, jasmine, silky mouth, stunningly clean”
• Chebich Co-op AA
  • Country: Kenya
  • Region: Cheptais, Bungoma, Mt. Elgon
  • Varietal(s): SL-28, Sl-34, Ruiru 11, Batian K7
  • Altitude: 2000m
  • Process: Washed
  • Notes: Grapefruit, peach, wine

Hale Coffee

• São Carlos
  • Country: Brazil
  • Region: São Carlos
  • Varietal(s): Bourbon
  • Altitude: 1120 - 1250m
  • Process: yellow honey
  • Notes: chocolate, toasted almonds, currant

Lenoir & Lacroixga

• Kaffa
  • The bean, the myth, the legend.
• Arthur
  • Country: Nicaragua/Peru
  • Process: Washed
  • Notes: Organic

Monogram

• Banko Gotiti
  • Country: Ethiopia
  • Region: Gedeb District
  • Variety: Heirloom
  • Process: Washed
• Los Santos
  • Country: Guatemala
  • Process: Washed
• Luz Dary Pol
  • Country: Colombia
  • Process: Washed

Nektar

• Indonésie Sulawesi Toarco
  • Country: Indonesia
  • Region: Toarco
  • Varietal(s): S795
  • Altitude: 900 - 1600m
  • Process: washed
  • Notes: “amber honey, fresh tobacco, creamy”

Social Coffee & Tea Co.

• People’s Daily
  • Country: Brazil, Colombia
  • Varietal(s): Bourbon, Caturra
  • Altitude: 1150/1800m
  • Process: Natural/washed
  • Notes: “Glorious coffee for the people”

Transcend

• Transcend Espresso
  • Country: Guatemala
  • Region: Hunapu
  • Variety: Bourbon and Caturra
  • Process: Washed
• Argyll Blend
  • Country: Peru
  • Region: La Coipa 75% Claro de Luna; 25% Roberto Figueroa
  • Varietal(s): Bourbon, Caturra, Catuai, Pache, Pacas
  • Altitude: 1750-2000m
  • Process: Fully washed, fermented, dried on raised and covered beds and patios
  • Notes: Milk Chocolate | Toffee | Orange
    • Starting Parameters: 20g in | 30 seconds | 40g out

Zab

• Banko Gotiti
  • Country: Éthiopie
  • Altitude: 2000-2100m
  • Process: Natural
• Banko Michicha
  • Country: Ethiopia
  • Region: Oromia, Guji ouest, Kercha
  • Varietal(s): Heirloom
  • Altitude: 1900 - 2030m
  • Process: Natural
  • Notes: Recommended extraction in:18/out:34/time:25

Gallery

Here are some of the coffees…