Posted Tue Jun 7, 2005, 3:11pm Subject: In dire need of blend suggestions
I'm new to home roasting and I've just recieved my first "stash" of green beans but I don't know where to start. The book I ordered is not there yet so I'm looking for suggestion, things to try or perhaps being pointed to a site with some ideas for espresso blends and roasts.
What I have (at least one pound of each) :
- Nicaragua SHG EP - Indian Malabar Monsoon - Sumatra Mandheling - Sulawesi Kalossi - Uganda Bugisu AA - Ethiopian Harrar (though it doesn't look too good) - Ethiopian Yiragacheffe - Hawa´an Kona Fancy - Mexican Organic - Guatemalta Antigua - Kenya AB
So many possibilities and so little knowledge to back it up ... I'm at a loss.
Oh and another question : blend and then roast the whole thing or roast then blend? I'm thinking that because in my previous samples I had "espresso" mixes but it occured to me that perhaps it would be best to roast each type of bean separately and then mix them so that the roast would be appropriate for each bean.
Posted Tue Jun 7, 2005, 3:32pm Subject: Re: In dire need of blend suggestions
Check out the Coffee Library at Sweet Maria's. There is a section on blending. A simple one to start with would be Sulawesi/Harar as a low budget Mokha-Java type blend. I like it 60/40 Sulawesi but 50/50 and 40/60 work too.
poison Senior Member Joined: 11 Aug 2004 Posts: 1,163 Location: LA Expertise: I live coffee
Espresso: Astra Pro Grinder: Maestro Plus, Super J deal Drip: Cone filter Roaster: RK drum
Posted Tue Jun 7, 2005, 4:33pm Subject: Re: In dire need of blend suggestions
I don't have experience with those specific coffees, necessarily, but the ones you might use as a base would be the Nicaragua or Mexican; the Sumatra would be good as accent, as might the Sulawesi (though I've never used a Sulawesi in espresso); throw some Uganda in there; and top it off with some Harrar or Kenya.
Mix those in 4:3:2:1 purportions.
Or, in those purportions:
Play around, have fun! Personally, I would roast the Mexico, Nicaragua, Kenya, Ethiopia, and perhaps the uganda to the start of second crack, and the Sumatra maybe 30-60 seconds into a good rolling second crack. Not that that is perfect for each coffee, and there is no accounting for taste, but just as a guideline so you won't be pissed and throwing coffee out.
Yes, roast each seperately, and blend to brew. That way you can tweak the blend as you go and really have fun. I roasted up a lb of my seven different coffees to come up with my blend, and it took a TON of shots to come up with something I liked...
Fillmore Senior Member Joined: 3 Jan 2005 Posts: 236 Location: Fort Smith, Arkansas Expertise: I love coffee
Espresso: Isomac Relax Grinder: Vario, SMP Vac Pot: Silex, Cory Drip: CCD, TV KBT, Chemex Roaster: Hottop, Poppery II
Posted Wed Jun 8, 2005, 4:58am Subject: Re: In dire need of blend suggestions
Play around, have fun! Personally, I would roast the Mexico, Nicaragua, Kenya, Ethiopia, and perhaps the uganda to the start of second crack, and the Sumatra maybe 30-60 seconds into a good rolling second crack.
Poison's suggestion to dark-roast the Sumatra worked for me. I had some beans (Indian Mysore Nuggets) that had plenty of crema and low tones but no bite in espressos or cappa's. The dark-roasted Sumatra did the trick.
I don't know what book you have on order - Home Coffee Roasting by Kenneth David is a good one.
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