mankini wrote:Ok, so I already mentioned my feelings about Jailbreak..
I have now tried 3 variants from HasBean...
Seems that you have a "classic palate" for espresso; dark, bold and strong. I don't think you will find a HasBean blend that matches your tastes. Steve roasts lightly; he try (with success) to get the best bean flavors without add other flavors and aromas (roast flavors). This is what new school roasters, or "3rd wave" roasters are trying to do this days. IMO Steve roasts are excellent. You only have to take a look at the beans: no divots, tipping or charring, and the bean origin is first class. I mean, the "problem" (for your tastes) isn't the roaster, or the bean, is the STYLE. Fruity/Acidic flavors are not for everyone.
Me, like you and other users (Piero, for example) are used and likes the classic italian espresso, that has nothing to do with the new school coffee style. Lately, I've learned to enjoy those fruity flavors, this way I can enjoy the old and new worlds.
However, I don't completely agree with the new roasters "philosophy". A lot of new style roasts I've tried are unbalanced. I understand that is great to get the "real" flavors of the bean, but most times I find the sourness overpowering and, frankly, not valid for espresso.
If high acidity is so good, why bitterness is so bad? Why seems that most roasters are trying to completely eliminate any trace of bitterness? Why all are trying to eliminate the roast flavors? When I eat a good grilled steak, I love the roast and smoky Maillard's reaction flavors! Same for the coffee! Most Naples coffees have some smoky-burnt aromas that coats your tongue, your mouth and your nose, and on cappuccino it cuts the milk incredibly well. Think of Islay whiskies, PEAT, SMOKE, BIG... delicious.... yeah, the smokiness it's not a real flavor of the malt and destillers (same for the roasters) have to tweak the process to get the smokiness, and it's really good.
In the end, you can get used to the new flavors, and/or roast yourself the coffee to match your tastes. That's what I do.