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  • I've just ordered 2kg from Saka Caffe in Napoli direct. Bit expensive with the shipping but fun hopefully - trying the Classic Bar (60A / 40R) and the Crema Bar (40R / 60A.) I'm interested if fresher beans make a big difference. Obviously not a like for like comparison, but the Passalacqua Mehari we liked was around a year old from the importer in the US.

    https://sakacaffe.it/?lang=en

    I'm trying to persuade a mate here to take a some so we make a score from Toraldo too. Don't like to keep more than a few kgs on hand, personal like...

  • I think maturing is a thing with traditional Italian roasting isn’t it? That bell curve between resting, ideal, and staling / decline is a lot broader. The robusta harshness mellows but it still stabilises the blend.

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