gauperaa Senior Member Joined: 22 Dec 2001 Posts: 326 Location: Oslo, Norway Expertise: I live coffee
Espresso: Euro2000 Junior, Rancilio... Grinder: Mazzer Mini, Rancilio Rocky,... Vac Pot: Mini eSantos Drip: OBH Nordica King of Coffee Roaster: Imex-CR100, Princess popper,...
Posted Thu Aug 28, 2003, 11:37am Subject: Cappuccino blend, need feedback
I've been popper roasting for about a month now and have taken the time to taste all my green coffees as single origin espresso and just started making blends. I am mainly going for a cappuccino blend that should be rich and chocolaty, not too acidic. Here's one I put together this morning:
30% Monsooned Malabar 30% Sumatra Mandheling 20% Colombia La Manuela 10% Guatemala Amate 10% Monsooned Malabar Robusta
All of them roasted to 10-15 secs into second crack, no visible oils.
I liked it, and I know that is the most important point, but do any of you have any feedback? Things I could change? maybe roast some of them darker?
Btw, I also have these available as green beans:
Nicaragua La Illusion Brazil Cachoeira (great base, nice even at 100%) Guatemala Antigua Costa Rica Amapula Tarrazu
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Thu Aug 28, 2003, 2:18pm Subject: Re: Cappuccino blend, need feedback
Hi Thomas,
Welcome to the roaster's section; you'll be a natural!
Milk reduces acidity, adds body, and reduces the need for long lasting crema (you just need it to last until the pour is done). In other words, one doesn't need to worry too much about the "musts" of espresso blending -- crema, body and sweetness.
This allows one to use lighter bodied or washed beans with great roast flavors and a nice "middle fruitiness" like apple, pear, berry that are pleasant in milk (lemon and wine flavors are less so). Columbians and Papua New Guinea are some possibilities. The others are Central American Typicas and Bourbons (avoid the lemony caturras). Nicaraguans and Oaxacan (Mexico) are particularly fine, with milk chocolate and apple/pear flavors. These shouldn't be roasted too far into the second. I love the Cachoeira as well, it too has an excellent roast taste in milk.
The alternative "Seattle" strategy is to use the monster roast taste beans -- Sumatra mandheling or Monsooned malabar, take them far into the second, so they "cut through milk" This is a must for 12 ounce plus lattes; but for 6 ounce cappas, the lighter, sweeter roast tastes I mentioned above may make a nice change.
Your blend strikes me as a Seattle style blend. Try something like a 50/50 of the Nicaraguan and Brazil, or even 1/3 each of those plus the Columbian for the lighter style.
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