MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,611 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Versalab M3 Grinder Vac Pot: A bit too many Drip: Bonavita Roaster: Hario Glass Retro Roaster
Posted Mon May 27, 2002, 4:05pm Subject: Truly excellent
This is an excellent article, Terry, absolutely brim-full with useful notes and advice.
My own weakness is in custom blending in the home, even though I am getting to know flavours more; I still rely on the words of others to help with my blend decisions. This article seems to answer a lot of questions I had floating around in my head but didn't quite know how to ask.
Posted Mon May 27, 2002, 5:18pm Subject: Just in time
Bingo! Terry, this is just what I was looking for at just the right time. The paragraphs on roasting and bean selection were just the information that I needed. Fantastic article. Keep them coming. thanks, Ed
Posted Tue May 28, 2002, 4:51am Subject: Perfect Timing
This was a great article and well timed. I was looking for this kind of info, in one place, easy to use. I've done some but this answered some questions I had and inspired me to go out and do more ! Thanks !
MartyFreemanLeftBank Senior Member Joined: 14 Jul 2003 Posts: 16 Location: Slayton Expertise: Professional
Espresso: LaCimbali M28 Grinder: Mazzer Super Jolly Vac Pot: Ancient Silex LK8 Drip: Fetco 31A Roaster: (2) Syd and Jerry's
Posted Tue Jul 15, 2003, 6:18pm Subject: one blend for all purpose
True Italian Espresso blends contain a small percentage, usually 12-15% of Robusto beans which add character and texture to the shot of espresso, but would be enough to make it unsuitable for Drip coffee. The bean blends and their roast levels for the espresso may be ideal for 30 second shots, but may not combine for a truly ideal full extraction by means of a Drip or French Press application. That has been our experience, and we would never use Robusto beans in anything but our fresh roasted espresso blend that we use and love! We attempt in every fashion to use True Italian methodology in our shop.
EmmaGoldman Senior Member Joined: 31 Jul 2003 Posts: 1 Location: London Expertise: Professional
Posted Thu Aug 14, 2003, 2:12am Subject: Thanks
*Thanks for Part1-4 of your articles. I work for small independent Roaster in the UK and can associate with many points raised (especially the back breaking bean delivery's- and the coffee sat on the sacks). I find the roasting world very insular and secretive. Your articles have opened the box a little. More please*
cdh Senior Member Joined: 24 May 2003 Posts: 3 Location: sunbury on thames Expertise: Intermediate
Posted Tue May 18, 2004, 5:16am Subject: Re: Bean There - Pt 4: Roasting & Blending Espresso by Terry Montague
Thank you for this excellent article. I was thinking of going to Trieste to hear more about espresso blending but now I think I will experiment more, make lots of notes and save the money. I half expect a sit down lecture would not tell me much more than this. Are you going to write some more?
milindmk Senior Member Joined: 16 Jul 2013 Posts: 1 Location: Mumbai Expertise: Pro Barista
Posted Tue Jul 16, 2013, 11:09am Subject: Re: Bean There - Pt 4: Roasting & Blending Espresso by Terry Montague
Have you ever tried coffee from the Southern Indian state of Karnataka. In a town called Chickmanglur they grow shade grown Arabica at high altitude . Your review if you get your hands on them will be interesting as you seem to have tasted coffee from all over the world
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