Jainbreak espresso blend from HasBean- my 2 cents

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Jainbreak espresso blend from HasBean- my 2 cents

Postby mankini » Sat Feb 19, 2011 4:26 pm

I've been trying these beans for the last few days and its the most ridiculous espresso. I dont know if the high content of husk has anything to do with it, but try as I will I get a 'dirty' , unpleasant flavour from it. I have altered the grind setting on my mazzer several times and compared to other beans tried sofar I will not be buying these ones again.

Next week I will try Kicker and Blake.

I hope to get a positive experience from those.
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Postby orrinoconnor » Sat Feb 19, 2011 7:35 pm

I think Steve enjoys trying things that are a little different, perhaps going out on a limb, sounds like this is a little to avant-garde for your liking.
I'm going to post a poll to get opinions of others who have tried it!
I've not tried the Jailbreak.
Blake is said to be more traditional in style and cuts through milk well.
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Postby mankini » Sat Feb 19, 2011 7:52 pm

any idea how or if a high husk content can affect flavour? theres an aweful lot of it in the jailbreak blend...
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Postby bruceb » Sat Feb 19, 2011 9:41 pm

mankini wrote:any idea how or if a high husk content can affect flavour? theres an aweful lot of it in the jailbreak blend...


By husk I assume you mean chaff. My own roasted beans often have (or had previously) a lot of chaff in them and I never noticed anything different, bad or unusual about the coffee. Chaff is very neutral and I can't imagine it having much of an effect on the roasted beans.
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters.
I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!
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Postby mankini » Wed Feb 23, 2011 8:51 pm

ahhh... Blake is much much better... I can see myself buying this one again... has a little more cojones... Jailbreak reminds me of IrnBru... Blake completely different...
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Postby orrinoconnor » Thu Feb 24, 2011 2:05 am

Mankini, Glad to hear you have found one you like. I think I will have to have me some of the Blake for milk drinks, I know it's a bit subjective but, how dark is it roasted? I like cojones to my coffee!
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Postby mankini » Thu Feb 24, 2011 11:59 am

I would recommend Blake for a double macciato... not too much milk... but for macciato it works well... its not terribly dark roasted... i like to taste the coffee if i have milk in it... i think it would still get a little lost in a latte or cappu... maybe my palate is different to yours... british isles seems to like a very weak milky brew with a skid mark of coffee in it... i am more of an old skool back streets of naples kinda a man... or a kiwi double macciato (eg Bald Barista in Dublin if you ever cross the border)...
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Postby CakeBoy » Fri Feb 25, 2011 10:42 pm

I wonder if people really would like the milky stuff if they had been served better made coffee in the UK over the past 30+ years. I fear the public often wants what the public gets as the song goes.

I'm not a dark roasted fan but that has little to do with making any coffee cut the milk. It seems that most coffee is made like dishwater by the majority, unfortunately.
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