Originally Posted by Rambo
So, this is a liquid coffee scoop?
Based on Matt's post, my guess is that the package designer was being sloppy, and probably just Googled "1 Tbsp to grams" or something, and put the first thing that appeared without thinking about it.
Originally Posted by Despos Warning: Spoiler! (Click to show)
This unexpectedly came in the mail from a client in London. First shot was awful. Dialed in about 4th shot. Takes a few shots after that to get used to the taste and figure out what all is going on with the flavor profiles since I'm used to a very different style of espresso.
Wendelboe wants to bring out the natural sweetness in his beans. It's like eating something spicy and you don't get the spiciness immediately but it builds in a minute or so. 30 seconds after you finish a shot this sweet finish builds. After a few more shots I'm realizing how fantastic this is and how unique and then the bag is finished. Never had any espresso like this. Don't know if I'll ever get more of this but it was really good. It would be my go to espresso bean if it was more accessible. Shipped to USA from his online store it's $105.00 including VAT. Even the packaging was unique and of a higher quality.
His website is an excellent source, he blogs a lot about his experience.
Thanks for the report. It sounds like his reputation is well-deserved. One of our best new coffee shops in town is using the espresso blend from Populace, and is seemingly incapable of pulling a bad shot. So far, of the 7 or so shots I've had from at least 4 different baristas, maybe one might have been marginal (meaning less than very good), but the others have been very good, especially if you like the 3rd wave style of sweet, tangy espresso. The other shops in town either have a faceless, bland espresso, or get only about 40 percent of the shots better than below average (using Verve). They do have a Strada, but the baristas don't seem to know about its special features, so I'm blaming the beans for their success.
It may be worth checking out, since Populace in Michigan is more accessible than Wendleboe.
Another interesting revelation with this shop is how great affogato can be with the right espresso. Previously, I thought it was a waste of coffee and ice cream, but that was because I only had some done with bad restaurant espresso (ashy, bitter, overextracted crap). With an acidic espresso, the tanginess of the coffee really balances and complements the creaminess of the ice cream making something that's greater than the sum of its parts.