I've had another super evening roasting coffee with Anders Gulden Olstad. We did both drip and espresso coffees that he could bring home, as well as cup some single origin espressi I had roasted a couple of days ago. The Brazil Natural Cooxupe was particularly nice. No wonder Brazils are widely used as the starting point for an espresso blend.
I am still happy with the Imex CR-100 (Caffe Rosto). It is easy and clean to work with, and the roasts turn out nice and even. I think the espresso from the imex has got more body than I would get from the popper. Downside is some lack of brightness in brewed coffee. When trying some ethiopia sidamo we both noticed this. It doesn't explode in the mouth just as much as a just-roasted, just-grinded and just-brewed drip from a popper. Don't you agree, Anders? Still, I prefer the Imex.
