Kansas City roasters?
Kansas City roasters?
I'm wondering if there are any other Kansas City people on this board, and what local roasts they've discovered?
I prefer to use a local roaster, if possible, and so far have used blends from The Roasterie and Broadway Cafe.
Any other local roasts I should try out?
I prefer to use a local roaster, if possible, and so far have used blends from The Roasterie and Broadway Cafe.
Any other local roasts I should try out?
Pt's Coffee in Topeka is an excellent roaster & their Bella Vita Espresso is supposed to be quite good.
http://www.ptscoffee.com/store/product_ ... 52&s=52220
I've gotten a number of different coffee beans from them & never been disappointed.
Looks like they have a store in Overland Park also.
http://www.ptscoffee.com/aboutus/contacts.php
http://www.ptscoffee.com/store/product_ ... 52&s=52220
I've gotten a number of different coffee beans from them & never been disappointed.
Looks like they have a store in Overland Park also.
http://www.ptscoffee.com/aboutus/contacts.php
Specialty Java isn't exactly local but not far by UPS. I've tried several of their blends & found the Velvet Soul very tasty brewed in a French Press.
I'm going to try a bag of this: http://www.specialtyjava.com/Espresso_Organico.htm Prices are very reasonable when you buy the 30oz bags.
I make a lot of Lattes for my wife & our friends so I might as well have something on hand that excels in a tall milk drink.
I'm going to try a bag of this: http://www.specialtyjava.com/Espresso_Organico.htm Prices are very reasonable when you buy the 30oz bags.
I make a lot of Lattes for my wife & our friends so I might as well have something on hand that excels in a tall milk drink.
I hate to sounds so cheap, but part of my quest for good local roasts is so that I can avoid shipping costs and get a shot pulled by a pro so that I have a taste benchmark.
The volume of coffee I consume post-espresso is at least twice what I consumed pre-espresso, and until I get my own espresso roasts palatable I'll need to buy retail. It's getting expensive, and goes against my nature!
I need to get to the point where I'm consuming my own roasts and blends on a daily basis, and only buy retail when I need to sample something for some reason.
The volume of coffee I consume post-espresso is at least twice what I consumed pre-espresso, and until I get my own espresso roasts palatable I'll need to buy retail. It's getting expensive, and goes against my nature!
I need to get to the point where I'm consuming my own roasts and blends on a daily basis, and only buy retail when I need to sample something for some reason.
Having a local benchmark to compare to would be nice but isn't an option for me. Having just dropped $$$ on the V2 & Macap buying a decent roaster also isn't in the immediate future if I want to continue my current marital status.
Given your situation I'd say you are very lucky to have a well regarded roaster/supplier/cafe like PTs in your area. I'll keep looking for deals on 5lb bags of roasted Espresso with on line coupons for free shipping until I buy my own roaster.
Given your situation I'd say you are very lucky to have a well regarded roaster/supplier/cafe like PTs in your area. I'll keep looking for deals on 5lb bags of roasted Espresso with on line coupons for free shipping until I buy my own roaster.
On the way home from a day trip yesterday I stopped at the local PT's Coffee shop.
They were out of retail/bagged Bella Vista, but the manager offered to weigh a couple of pounds for me. I asked about brew temperature, and he thought at first that I wanted to know about Bella Vista's roast profile, and the misunderstanding prompted a conversation about roasting. The manager is from Ethiopia and is an experienced roaster, and I *really* wanted to have more of a conversation about it, but conditions didn't really permit it. Like an idiot I didn't leave my card or ask him for his, but I'll make a point of meeting with him in the future.
The beans - don't shoot me, but I haven't drank any yet. I dialed in my grinder and futzed around and decided eventually, at 10pm, that I didn't want an espresso. That's my project for today. Last night in the store, their machine was torn down and covered in soap suds and I was the only customer, and I didn't want to impose by asking for a shot.
Here is a thread from another board where a PT's trainer discusses optimum brew & dose for Bella Vista. The 2nd post by barrrrista is of interest, especially the part about using a smaller dose for a different machine - http://www.home-barista.com/forums/pts- ... t5947.html
JohnB, thanks for the tip about PT's Coffee! The proof will be in the cup, but I'm getting a feeling that PT's is a true gem.
They were out of retail/bagged Bella Vista, but the manager offered to weigh a couple of pounds for me. I asked about brew temperature, and he thought at first that I wanted to know about Bella Vista's roast profile, and the misunderstanding prompted a conversation about roasting. The manager is from Ethiopia and is an experienced roaster, and I *really* wanted to have more of a conversation about it, but conditions didn't really permit it. Like an idiot I didn't leave my card or ask him for his, but I'll make a point of meeting with him in the future.
The beans - don't shoot me, but I haven't drank any yet. I dialed in my grinder and futzed around and decided eventually, at 10pm, that I didn't want an espresso. That's my project for today. Last night in the store, their machine was torn down and covered in soap suds and I was the only customer, and I didn't want to impose by asking for a shot.
Here is a thread from another board where a PT's trainer discusses optimum brew & dose for Bella Vista. The 2nd post by barrrrista is of interest, especially the part about using a smaller dose for a different machine - http://www.home-barista.com/forums/pts- ... t5947.html
JohnB, thanks for the tip about PT's Coffee! The proof will be in the cup, but I'm getting a feeling that PT's is a true gem.
I have several pounds of La Bella Vita in my freezer, I *really* like it. I also have a couple of pounds of PT's "XV" competition blend, haven't tried it yet but soon.
The flavors seem to change for me, but a constant is always a chocolate-cocoa-orange combination. It likes a high temperature, too, 95 or 96 works for me, enough to give it an edge and keep the crema red. I need to try adjusting my pressure upward a bit and see how it affects it.
It's definitely my favorite so far, hope you try it!
The flavors seem to change for me, but a constant is always a chocolate-cocoa-orange combination. It likes a high temperature, too, 95 or 96 works for me, enough to give it an edge and keep the crema red. I need to try adjusting my pressure upward a bit and see how it affects it.
It's definitely my favorite so far, hope you try it!
I went with the XV Comp Blend this time but will try the LBV in the future. You get 15% off the XV if you enter XV in the promo code area when ordering on line. This special started 2/21 & is running for a month.jmcphail wrote:I have several pounds of La Bella Vita in my freezer, I *really* like it. I also have a couple of pounds of PT's "XV" competition blend, haven't tried it yet but soon.
My XV was roasted Monday & due to arrive Friday so it should be in its prime! Suggested brew temp from Jeff Taylor at Pt's:
"We developed this blend for competition. In SCAA/WBC Barista
Competitions all of the machines are at 200 degrees. That is also
where we dialed our GB5 during training sessions.
May I suggest you start at 200, then experiment with a slightly lower
temp as well."
"We developed this blend for competition. In SCAA/WBC Barista
Competitions all of the machines are at 200 degrees. That is also
where we dialed our GB5 during training sessions.
May I suggest you start at 200, then experiment with a slightly lower
temp as well."
John - Have you had a chance to try the XV yet? I've been playing with it for a couple days trying the recommended temp range & I really didn't care for the flavor I was getting. Tried 91C-93C & tasted citrus but not much else. :( Today after a couple shots that had me wondering if I'd made a mistake buying the XV I tried 94C & finally got the chocolate/spice flavors they talk about. If my eyes don't bug out by then I may try one at 95C after lunch & see how that tastes.jmcphail wrote:Outstanding!
I have about a couple of days worth of LBV in my hopper right now that I need to get through before I try the XV, can't wait to see what it's like!
Finally opened a bag of XV. I've had enough Monkey Blend for a while, but at least now I have a working technique to roast it in the Behmor.
I tried it first at 93C, tight grind and light tamp, it was just OK, and a little sour. I increased the temperature to 94C, loosened the grind a hair and increased my tamp, and I'm getting a lot "lighter" flavor with great creamy mouthfeel. Maybe a spice flavor, maybe even pepper, I'm not sure yet. It seems sweet but not heavy. I love the finish - the tastes change as I drink it and I like the way it finishes.
Can you tell I'm confused about what I'm tasting! LOL :D I'm going to enjoy exploring this one, it seems more complex than what I've been drinking recently. Kind of like going from a Speyside to an Islay, if you know what I mean ;)
I like it so far, I might go to 95C and leave everything else the same and see what happens, and then try loosening the grind a little bit more, I'd like to bring out the midrange and high-end of this and see what I can identify.
I tried it first at 93C, tight grind and light tamp, it was just OK, and a little sour. I increased the temperature to 94C, loosened the grind a hair and increased my tamp, and I'm getting a lot "lighter" flavor with great creamy mouthfeel. Maybe a spice flavor, maybe even pepper, I'm not sure yet. It seems sweet but not heavy. I love the finish - the tastes change as I drink it and I like the way it finishes.
Can you tell I'm confused about what I'm tasting! LOL :D I'm going to enjoy exploring this one, it seems more complex than what I've been drinking recently. Kind of like going from a Speyside to an Islay, if you know what I mean ;)
I like it so far, I might go to 95C and leave everything else the same and see what happens, and then try loosening the grind a little bit more, I'd like to bring out the midrange and high-end of this and see what I can identify.
I can see why you had to add sugar as I didn't care for the taste of XV in milk. Personally, as John already knows, I wasn't really fond of the XV as a straight shot either. It made a decent Americano but is not a blend I would ever buy again.
I am enjoying the Bella Vita which gives an almost milk chocolate flavor in a Cappo with no sugar required & makes a very tasty Americano.
I am enjoying the Bella Vita which gives an almost milk chocolate flavor in a Cappo with no sugar required & makes a very tasty Americano.