HomeRoast Digest


Topic: Need some new FRESH ideas for espresso blends. (2 msgs / 65 lines)
1) From: jason molinari
Been roasting for a little while now, and while i've
had some great espresso blends i'm looking for some
fresh new ideas. I generally stick to the standards,
and modify from there. Having a brazil base, adding 20
or 30% high notes like a ghimbi, yemen or something
fruity, and then a supporting baritone like sumatra or
Uganda.. and maybe an additional something like an
aged sulawesi for funk.
I'd like some suggestions on using other beans and new
blends. I like fruity flowers and chocolatey espresso,
not a fan of bright and acidic at all. One of the best
blends i've made lately was something i called Moka
Molinari (taken from Tom:) ), it was basically his
Moka Kadir with the beans i have in house..very tasty.
Anyhow, can anyone freshen up my ideas? New beans to
use as bases, new middles and some unusual supporting
beans? I need to be able to preblend them...
thanks!
jason

2) From: Chris Tacy
try...
2 parts mellow dry processed brazil
1 part more assertive dry processed brazil
1 part dry processed indonesian
or
2 parts assertive dry processed brazil
1 part mellow dry processed brazil
1 part monsooned arabica
i find the above to both be good "starting points" for tuning to taste.
if you want something "crazy", you could try the following
2 parts assertive dry processed brazil
1 part bugisu
1 part yemeni
-c


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