HomeRoast Digest


Topic: A Blending Question (2 msgs / 54 lines)
1) From: Lesley Albjerg
Myron,
 
I had a similar experience last week.  I had some left over Kenya.  Not enough to make a full vac pot, and too much of a bother to make shots that morning.  I blended it with a Brazilian, the universal blender, and it was sour!  The Kenya had been fine as shots and vac brewed.  Maybe it has something to do with the Kenyian coffees?  I learned that not all blends work.
 
Les
Myron Joshua  wrote:
Yesterday, besides having a great single origin Uganda shot of espresso, I
prepared a blend for French Press for some friends.
It tasted fairly sour, particularly at the beginning of the drink...and left
a rough aftertaste.
Today i took one of the components, Kenya, drank it by itself. It tasted
fine, although, especially at the beginning I thought I could feel a subtle
memory of yesterday's sourness, but much milder and acceptable.
I was thinking if yesterdays taste problem had to be caused by a component
of the blend, or could the blend itself have brought out the Kenya's
"problematic" taste and heightened it.
Myron---------------------------------
Do you Yahoo!?
Friends.  Fun. Try the all-new Yahoo! Messenger

2) From: Myron Joshua
Yesterday, besides having a great single origin Uganda shot of espresso, I
prepared a blend for French Press for some friends.
It tasted fairly sour, particularly at the beginning of the drink...and left
a rough aftertaste.
Today i took one of the components, Kenya, drank it by itself. It tasted
fine, although, especially at the beginning I thought I could feel a subtle
memory of yesterday's sourness, but much milder and acceptable.
I was thinking if yesterdays taste problem had to be caused by a component
of the blend, or could the blend itself have brought out the Kenya's
"problematic" taste and heightened it.
Myron


HomeRoast Digest