Best "every day" pre-roasted espresso?

[RufusA]

Unlike some of the longer toothed members of this forum I've not started roasting yet, and will probably need to stake out an area of worksurface first, perhaps expanding coffee-land across the trechorous hob to the coasts of toaster and fridge.

Until that day I'm in need of a pre-roasted coffee bean to feed my grinder that will provide consistent results, be pleasant to drink and not break the bank.

I've to date started exploring Steve's range and have to date only slurped:

Has Bean Espresso Blend (ref ESP1)
and
Indian Monsoon Malabar (ref MOO1)

The first being my very first proper freshly roasted espresso and a joy. The Monsoon I really enjoyed, and on returning to the ESP1 I feel it isn't exciting me quite so much (like returning to a Speyside after gourging on Islay).

What would the trusted members of TMC recommend as an excellent every day espresso?

Rufus.

[Aadje]

slightly off topic: I like Islays even been there. Beautifull island

[bruceb]

Don't they just grow Robusta on Islay?

[Aadje]

no . . . lotsa barley and peat, a good combination.

And if you ever go there be sure to visit the Ardview Inn in Port Ellen and have yourself a nice dram.

[bruceb]

no . . . lotsa barley and peat, a good combination.

Hmmm, does HB have any of this? What program do I use in my HT when roasting it?

[Aadje]

might be possible, put some peat along with some barley in your hottop and wait , then smash the barley soak it in water and distill the whole lot . . .

[bogner]

back on topic ..

I really enjoy Steves El Salvador "La Selecta" Blend - great fruity coffee, but also his COE espresso blend is really really nice - my favourite at the moment don't know if these will 'break the bank' but they are definetly worth a try ..

[Gouezeri]

no . . . lotsa barley and peat, a good combination.

Hmmm, does HB have any of this?

More and better when Phil is visiting, probably

Espresso Perfeito and BSCA Daterra are good well rounded starting points, it's because they are so balanced and smooth that I like them. However, if you're looking for something as stand out as MM, in a blend, I'd go for the Toba S. I've not tried the latest incarnation of the CoE blend. After that, we'd be looking at SO and then it's all about individual characteristics, so we'd really need to have an idea as to what you're after in the cup.
D

[lastcoyote]

The Monsoon I really enjoyed

If you really liked MM then i think you should try some yemen...though I don't think HB have any at the mo. Or maybe some Sumatra Lingtong. Definately some Ethiopian Longberry Harrar. But as Dom says you really need to say what you are after in the cup.

[CakeBoy]

Premium Espresso Blend, La Manuela, La Fany and Cacheoira Bourbon are worth a go - all are reasonably priced too. Top coffees

[leecb]

I agree about the Toba Sulawesi which is rich, chocolatey and earthy, sounds like you'd enjoy it,
the La Selecta is my current fave and I'm about to try the new COE blend,
then there's the Toca de Onca if you want a SO...

[simonp]

I can reccomend all of the above, I would also try the Milano and Sienna blends from Roberts & Co, both very nice.

[monkey66]

HB regular espresso blend is awsome....but only when it is not over-roasted (which unfortunatly it seems to be sometimes). Perhaps it is me and everyone else prefers it darker but when it is before oil it is a stunning drink.

[Steve]

Just like to say feeling the love

Dom I'll have you know I have my own collection of malts, but I agree Mr Jordans is slightly larger than my own handful of bottles. But 4 years ago couldnt stand the stuff now I'll even enjoy a Islay.

Monkey I hear you and something thats been addressed, I agree as a medium dark roast its far better.

[Gouezeri]

Just like to say feeling the love

You ain't feeling anything of mine! Dirty old man

Some interesting comments. Roast degree is subjective at the best of time, and there aren't many definitive "right or wrongs". It has been suggested here, though, that *$ buys pretty good beans and then just roast the hell out of them, which we all know is a definite wrong. Which leads us to the great thing about our much maligned art of home roasting ("I know exactly how the beans should be roasted [...] I have the experience of what that coffee should taste like and people at home simply cannot develop those fine nuances"), not everybody has the same tastes, not everybody likes the same roasts, which is truly where home roasting comes in. I can think of a number of blends I would love to try roasting myself as the pre-roasted I've tried was simply too dark for me. That's my taste though.

So, Rufus, you've got a fair few suggestions here now, but if you want anything more specific, you'll have to give us a better idea of what you like and what you are after.
D
Ps. I thought everybody knew now, if you don't want you beans roasted dark, then don't phone Steve when he is roasting them Oh and I'm sure if anybody ever had any questions/comments about a particular roast, all they'd have to do is email him to sort it out. Now how many places can you do that with!