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WeGrowMountainTopCoffee
Senior Member


Joined: 4 Feb 2013
Posts: 2
Location: Colombia, the country not the university :-)
Expertise: Professional

Posted Tue Feb 5, 2013, 5:23pm
Subject: espresso mix and roasting for our coffee.
 

the green coffee our farm is producing so far (other plants will produce in the future) is a typical high quality Colombian coffee, excelso colombiano. it means it is good in creaming, and grate in acidity..........in fact to grate in acidity!!!
;-)
if toasted lightly or mid like i understand most of the US market like it's coffee and made with an espresso machine it taste much like lemon juice.
:-(

I like to fix this problem in order to have a high quality espresso coffee for the american market.
i thought of 3 ways:
  1. toasting it separately and then mixing it with an cheaper coffee that has other quality's.
  2. toasting it darker, then have it as my single blend......but i do not know if the USA market would like dark espresso coffee.  
  3. toasting part dark and part medium and mixing.
    what would you recommend, and if it is the first choice what other brand and toasting would you recommend for making the mix.
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,947
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Wed Feb 6, 2013, 6:24am
Subject: Re: espresso mix and roasting for our coffee.
 

Your terms leave way too much room with what they mean and it is difficult to carry on any kind of conversation with general terms. Perhaps this chart will help you communicate better. Most of us here prefer a city to city + roast level but this is also dependent on the coffee beans.

Chart

The darker the roast, the less you are tasting the beans and the more you are tasting the roast, if your beans taste like lemon juice at a city + roast, well perhaps they are not as good as you think they are. If you are only roasting to before any crack, then for sure, roast a bit darker.

 
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Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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Coffeenoobie
Senior Member
Coffeenoobie
Joined: 11 Dec 2011
Posts: 3,048
Location: PNW
Expertise: I like coffee

Espresso: N S Oscar
Grinder: K30 & Vario W
Posted Wed Feb 6, 2013, 11:57am
Subject: Re: espresso mix and roasting for our coffee.
 

If you make an espresso blend or single bean that tastes good to you on a common type home espresso machine then you will probably sell a lot of it.  At least to the people that have that machine.  If it tastes good on a lot of common types of home machine you will sell even more.  I think you need a few test machines and good baristas to test your blends.  I would be happy to test it on mine..... :)

 
Coffeenoobie

Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.

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Click Here (maps.google.com)

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hollyan
Senior Member


Joined: 20 Feb 2013
Posts: 19
Location: Grand Rapids
Expertise: I love coffee

Posted Thu Feb 21, 2013, 6:28am
Subject: Re: espresso mix and roasting for our coffee.
 

I've done some Single Origin blends where I used two different roast levels too bring out different qualities of the coffee, so that can be a good way to go. However, I think your decision should depend on your target market. MOST Americans are inured to the overroasted shots they get at Starbucks, so that's what they expect in a "good" shot of espresso. If that's your target audience, then that's what you should go for- roast it dark. Shameless, I know.

However, if your target market are the types of people found on these forums, I think you'd be better off going for a lighter roast or a blend of roast levels.
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