regards SO's versus blend and whether one makes a better espresso (no milk).......a much maligned topic...... Unfortunately, there are a lot of half-truths floating about that people don't really understand and then offer up as firm advice (and I'm talking here about the female at Pioneer who gave you that advice). First and foremost, it starts with the bean......some are naturally much higher in acid (think Kenya, many Centrals, some PNG's and a few Ethiopians). Sometimes, the acid in a bean can persist even at darker roasts and certain beans will always perform as a dog when used standalone for espresso. It is generally the higher acid that some people who drink espresso may find unpleasant - but not always. The other factor at play will be the roast level and/or profile - darker and in theory more of the acid has been worked out of the bean. But roast color may not be a true indicator - as an example, a roast that got away from the roaster towards the end could have inconsistent bean development - showing darker exterior but internally it could still have lighter characteristics and indeed hold "acid" waiting to be released. If you enjoy espresso, look for traditional low-acid beans such as Sumatran, Brazil, some South Americans and a few of the Ethiopians. This is not an exhaustive list, but they are common. If you see some Central's featured as SO's, then make sure you ask the Barista beforehand if they are too high in acid to have as an espresso. Some Centrals such as Honduras have a delightful low acid, so please don't think I'm painting the whole CentAm areas as an espresso no-go zone. Your good quality Brazil, Sumatra, Ethiopian combinations may provide you with a more satisfying espresso experience assuming the bean is of good grade, the roast was accurate, grind, dose and extraction all worked to spec. Some blends can make a fabulously complex and layered espresso - if the designer took a balanced approach when creating a blend.
