Posted Fri Oct 18, 2002, 10:40am Subject: Blend considerations for Cafe Crema?
Now that my recent foray into home roasting has me drinking "regular" coffee again (after a year of drinking only espresso based drinks), I've decided to experiment with blending for conventional drip coffee as well as espresso. I recognize that there are blends optimized for espresso and also those targeted at beign comsumed as drip, press or vacuum brewed coffee. Can any of you share experience on Cafe Crema? I used to drink these at a favorite Northern Italian restaurant (not even knowing what they were - if you asked for coffee that's what they served). I'd like to begin making some at home again but am curious to know if there are particular considerations or guidelines that I can use as a starting point for my blending experiments when Cafe Crema is the targeted drink.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 18, 2002, 1:41pm Subject: Re: Blend considerations for Cafe Crema?
Hi Owen,
Don't have much direct experience, but German roasters (who sell a lot of for both espresso and cafe crema) have some "conventional wisdom" to get you started.
They basically sell three types of blends - regular, cafe crema and superautos, regular espresso. The crema/superauto category has the following hallmarks:
Robusta is not suitable for cafe crema
Neither are bright "breakfast coffee" style blends with a lot of Central American or Kenyan coffee; the brightness of the blend should be the same as that of an espresso blend.
Some advertise that they go a little heavier on Indonesian beans and a little lighter on Brazilian ones to add some extra body.
Most of these guys are not using greens at a home roast standard for their blends, so I'm not sure how much of this advice applies.
Posted Fri Oct 18, 2002, 3:43pm Subject: Re: Blend considerations for Cafe Crema?
This a list of straights I enjoy for CafeCrema. Experiment blending.
Brazil Minas Organic Sun-dried Fazenda Cachoeira: med body, sweetbitter chocholate with hint of spicy earthy-rooty. 2.Mexican Organic Oaxaca San Augustine Loxicha: lt-med body, nutty-chocolate.
Uganda Budadiri AA-S: full body, tanny-chocholate.
Yemen Mokha Mattari YMCT: full body, fruity chocholate bomb.
Ethiopian Ghimbi DP MC decaf: med-body, musty-winey, chocolate spice. My one almost always available blend: 50/50 of Guatemalan Antigua-Finca Bella Carmona/Ethiopian Ghimbi DP MC decaf, a blueberry-chocholate-spice. NOTE: My taste buds vs anyone else & variation in degrees in roast may significantly alter the above descriptions.
Noel Mano dell 'operatore> Macinadosatore> Miscela> Macchina espresso
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 18, 2002, 6:06pm Subject: Re: Blend considerations for Cafe Crema?
narc Said:
This a list of straights I enjoy for CafeCrema. Experiment blending. Brazil Minas Organic Sun-dried Fazenda Cachoeira: med body, sweetbitter chocholate with hint of spicy earthy-rooty. 2.Mexican Organic Oaxaca San Augustine Loxicha: lt-med body, nutty-chocolate. Uganda Budadiri AA-S: full body, tanny-chocholate. Yemen Mokha Mattari YMCT: full body, fruity chocholate bomb. Ethiopian Ghimbi DP MC decaf: med-body, musty-winey, chocolate spice. My one almost always available blend: 50/50 of Guatemalan Antigua-Finca Bella Carmona/Ethiopian Ghimbi DP MC decaf, a blueberry-chocholate-spice. NOTE: My taste buds vs anyone else & variation in degrees in roast may significantly alter the above descriptions.
proton Senior Member Joined: 16 Jan 2003 Posts: 125 Location: Northeast Expertise: Just starting
Espresso: Silvia Grinder: Rocky
Posted Mon Feb 3, 2003, 8:10am Subject: Re: Blend considerations for Cafe Crema?
narc Said:
This a list of straights I enjoy for CafeCrema. Experiment blending. Brazil Minas Organic Sun-dried Fazenda Cachoeira: med body, sweetbitter chocholate with hint of spicy earthy-rooty. 2.Mexican Organic Oaxaca San Augustine Loxicha: lt-med body, nutty-chocolate. Uganda Budadiri AA-S: full body, tanny-chocholate. Yemen Mokha Mattari YMCT: full body, fruity chocholate bomb. Ethiopian Ghimbi DP MC decaf: med-body, musty-winey, chocolate spice. My one almost always available blend: 50/50 of Guatemalan Antigua-Finca Bella Carmona/Ethiopian Ghimbi DP MC decaf, a blueberry-chocholate-spice. NOTE: My taste buds vs anyone else & variation in degrees in roast may significantly alter the above descriptions.
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