You've got a good start. You might want to try Sulawesi Toraja - Grade 1 (Celebes) for deep, rich body and flavor. Maybe try some Ethiopian Harar for more fruitiness/sweetness.
My blend I am using right now is: 50% Brazil 25% Sulawesi 25% Harar
I sometimes add a little Gutamalian in and maybe drop the Brazil 10%.
This blend gives me a chocolate taste with honey and spice over tones. There is a lingering chocolate after taste that is really nice.
Posted Fri Feb 7, 2003, 10:52am Subject: Re: Blend comments?
I'm a roastmaster for a Midwest based company, and I'd recommend for an espresso blend a full-bodied blend. Espresso extraction amplifies a coffees qualities, so excessively acidic coffees (i.e. Ethiopian Yergacheffe, Guatemalan Atitlan,Hue Hue Tenango, Kenya AA) aren't you're best bets unless you like a very astringent espresso.
For velvety flavor in your cup try,
Sumatra's Sulawesi's (can be expensive) Timor Indian Coffees (most common is Monsoon Malibar) Dry Processed Brazils Ethiopian Harrar's or Sidamos (although some sidamo's can display bright acidity, watch out for those and look for dry processed Sidamos)
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Feb 7, 2003, 1:21pm Subject: Re: Blend comments?
MistressoftheRoast Said:
I'm a roastmaster for a Midwest based company, and I'd recommend for an espresso blend a full-bodied blend. Espresso extraction amplifies a coffees qualities, so excessively acidic coffees (i.e. Ethiopian Yergacheffe, Guatemalan Atitlan,Hue Hue Tenango, Kenya AA) aren't you're best bets unless you like a very astringent espresso.
For velvety flavor in your cup try,
Sumatra's Sulawesi's (can be expensive) Timor Indian Coffees (most common is Monsoon Malibar) Dry Processed Brazils Ethiopian Harrar's or Sidamos (although some sidamo's can display bright acidity, watch out for those and look for dry processed Sidamos)
Personally, though, I think a light touch of one the bright beans (10% to 15%) can add a nice high note to the blend. Of course, one needs to be able to brew at a fairly high temperature, otherwise it will be sour.
This is a difference betweeen the pros and homeroasters. A homeroaster only needs to please her or himself and roasts a few ounces at a time; whereas a pro blends for a wider public and a wider range of machines, and roasts 20 pound lots. So homeroasters can afford to be a bit more daring.
However, after I finsih with all my experiments, I find I'm usually back fairly close to the pros advice.
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