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Product Description
When it comes to Full City Espresso, owner Matt Parrish, uses his own secret formula to roast coffee beans specifically for espresso machines. The full city roast is comparable to a medium espresso roast, also called a light French or continental roast. The beans are perfectly roasted to medium with little surface oiliness to worry about gumming up your brewing equipment. Tasters found this to have a light and fruity aroma, and a full-bodied flavor.
- 12 ounces of Premium Whole Bean Coffee
- 100% Arabica Medium Roast Espresso Blend
- Roasted in Seattle
| How Does it Compare? | Crew: Tasting Notes Middle Fork Roasters Full City Espresso is a dark rich espresso roast. We detected aromas of nuts, caramel and smoke. Full bodied coffee with hints of chocolate, bitter spice and a tannic finish. |
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Additional Information
| Manufacturer | Middle Fork Roasters |
|---|---|
| Product Weight (lbs.) | 0.7500 |
| Roast Level Shades | Shade: Dark Brown | Names: French, Espresso |
Ask a Question
Browse 1 question and 1 answer
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Is this bean good for automatic espresso machines? Also is this an oily bean as that is what seems to hurt my machine?
Best Answer: Yes, unfortunately this Middle Fork Roasters Full City is a bit too oily for a super automatic machine. Look for a bean that is a medium or light roast, as the longer a bean is roasted the more surface oils appear, and "full city" is used when a bean has been roasted very dark. I'd suggest checking our the Velton's Bonsai or the Zoka Paladino for a few medium roasts that are still full flavored but safe to use for super automatic machines.
http://www.seattlecoffeegear.com/velton-s-coffee-bonsai-blend
http://www.seattlecoffeegear.com/zoka-coffee-espresso-paladino-blend-12-ounces
http://www.seattlecoffeegear.com/velton-s-coffee-bonsai-blend
http://www.seattlecoffeegear.com/zoka-coffee-espresso-paladino-blend-12-ounces
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Reviews
- Chocolate bomb!Review by Fillmore
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Although the web description of this espresso blend does say "full city" I was surprise at the oil on the surface of these beans. I thought I made a poor selection but was pleasantly surprised at the deep chocolate shots that Middle Fork pulled. Easily the best I've had in quite a while. Highly recommended !! (Posted on 11/20/2014)Quality Price Value - Excellent espressoReview by Michael from Wynnewood
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This roast is better than my local roaster's $8.99 espresso, although the difference is maybe not worth the extra $6 per pound. I'm not very good at articulating subtle differences in taste, but I do prefer the Middle Fork Espresso. I have tried them side-by-side, and the Middle Fork blend just seems a bit richer and smoother - not as harsh as the more heavily roasted local blend. Treat yourself! (Posted on 8/19/2014)Quality Price Value - Great espresoReview by Michael from Wynnewood
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I really like this espresso. It's expensive when compared to my local roaster's dark espresso ($8.99), but I like it better. More complex flavor, and I don't always want the full jolt of a dark oily bean. (Posted on 8/11/2014)Price Value Quality - great coffee!Review by salera
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Well of course your ability to brew a good espresso is important, but starting with the right bean makes it way easier. I found this blend when the store I shop at were out of all whole bean espresso roasts other than it. Well I decided to give it a chance and WOW. I am not going back! Love the flavors in the roast and the uniformity between bags. (Posted on 6/26/2013)Price Value Quality - This is my favorite overallReview by PM
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This has my favorite balance of flavors and is the one that I most often use for my morning 2 oz (Posted on 1/14/2013)Price Value Quality - greeat bean good job !!Review by rich
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great bean!! (Posted on 12/14/2012)Price Value Quality - My favorite espresso, Full City RoastReview by Damman
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Makes a great espresso that stands up well in a latte. Mild, rich sweet flavor with no hint of bitterness. The flavor excels slightly overextracted at about 30-32 seconds expressing time on my Rancillio Silvia.Quality Value Price
Pros:
Great Taste
Cons:
(Posted on 3/2/2012)
