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Topic: (Fwd) Re: +Need some new FRESH ideas for espresso blends. (4 msgs / 85 lines)
1) From: Jim Schulman
On 26 Jun 2004 at 8:39, jason molinari wrote:
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PNGs may fit the bill, lots of deep toned fruit, good body and 
sweetness, moderate acidity. I'm trying to the work them into 
some of my blends. 
A few caveats: roast tastes are usually more like dark syrup or 
mollasess than chocolate; also buy several examples in small 
amounts first, some PNGs have a meaty flavor that, in espresso 
concentration, isn't to everyone's liking.
Jim

2) From: Lesley Albjerg
I agree 100% Jim.  I have been finding the Kimal adds a lot of character to my blends.
 
Les
Jim Schulman  wrote:
On 26 Jun 2004 at 8:39, jason molinari wrote:
<Snip>
<Snip>
PNGs may fit the bill, lots of deep toned fruit, good body and 
sweetness, moderate acidity. I'm trying to the work them into 
some of my blends. 
A few caveats: roast tastes are usually more like dark syrup or 
mollasess than chocolate; also buy several examples in small 
amounts first, some PNGs have a meaty flavor that, in espresso 
concentration, isn't to everyone's liking.
Jim

3) From: jason molinari
<Snip>
Thanks for the tip Jim. What percentages are you using
them at, and what is your base? Or are you using the
PNG as a base? 
I have n rather old (1+ year) Kinjibi peaberry from
SM, i might try using some in my next blend...
jason

4) From: Jim Schulman
On 26 Jun 2004 at 14:01, jason molinari wrote:
<Snip>
I'm still experimenting. I've tried it on it's own, with about 
20% of something high end like Yrg or a "white wine" Kenya for 
aroma. I've also tried it in combo with Yemen and Harar to add 
some muscle, a bit like the Mocha Kadir approach of using jammy 
and dried fruit Yem/Eth beans. As I'm writing, I'm also thinking 
it could go brilliantly with a smokey Yauco or Antigua to add 
some softer fruit notes. However, this may require two roasts.
Antigua, IMO, roasted to a rolling second, makes a brilliant 
smokey SO espresso.
On "espresso base" in general:. Using a mild, luscious base and 
adding flavors is certainly a productive approach. However, I've 
recently been going the "Single Origin with decorations" route. 
I pick a bean I really like, use up to 50% of other beans that 
add little side notes without detracting from the main bean. 
However, to date, the results have unfortunately been more 
"interesting" than "encore."
Jim


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