Originally Posted By: Pablo
I'm joining late so I guess I will ad hoc, yet somewhat randomly, drop in some comments.
Best coffee I had brewed for me was in Brazil. Amazing body and flavor. Served pretty sweet and thick, and no milk at all, but not acidic in the least. Cloth sock filter.
Italians say Americans enjoy coffee that is too oily. I think I know what they mean, but that oil adds to the body. I think folks like a coffee with a good mouthfeel, but not too bright - not too acidic. I have tried a couple Lavazza bought from Amazon. Disappointing to say the least. Too acid, maybe old, no oil at all.
Moka pot is my favorite method, but not sure about aluminum - so once a week or so. French press method is my usual daily method.
I live and breathe in the shadow of Starbucks and generally agree with the charbucks comments. It's analogous to the overly hopped ales (for the style) in the PNW. That said, I find the Starbucks Italian Roast to make the very best brew with my moka pot. These beans from the right store are fresh, oily and awesome. I also like the Pike Place blend.
We have a Saeco espresso machine. It's a piece of junk.
We always store our beans in the freezer, sealed up. This is bad?? Why???
If you enjoy Fivebucks coffee, Lavazza is never going to cut it because it is a lighter roast. I personally prefer darker roasted beans such as Caffe' Mauro and Kimbo. Keep in mind that they are still nowhere near the dark roast that you are used to.
You may want to get a stainless steel moka if you are worried.
I'm not sure what issues you've had with your Saeco but they don't like oily beans.
Keep beans in a dark airtight container and consume within two weeks. Beans that are kept in fridges and freezers are susceptible to absorbing food odours.