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Topic: Acid tongued devil (3 msgs / 45 lines)
1) From: MMore
Can anyone tell me what coffees are considered low in acidity?  I am 
experimenting with my own espresso blend and want to have a low acid coffee balanced 
with a sweet/fruity bean and a "chocolate" flavored bean to try and get a 
fullness that doesn't bite your head off.
Thanks in advance.
Michael A. Roaster of Vienna, Va.

2) From: AlChemist John
Brazil, Panama, Columbian.  Even the Ugandan.
Sometime around 05:54 2/11/2005, MMore typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

3) From: David M. Lewis
At 8:54 AM -0500 2/11/05, MMore wrote:
<Snip>
Well, of course there are Tom's numbers. Generally speaking, the aged 
and monsooned coffees are used in espresso blends both because of the 
earthy flavors and because they're low in acidity. Above that would 
be Indonesians and some of the Brazils. As a side note, it's not 
clear that you don't want acidity in an espresso blend. You just 
don't want it out of balance, and you don't want the citrus acridity 
that Jim Schulman has identified as a component of some centrals 
brewed as espresso.
Best,
	David
-- 
"A fool and his money are soon elected."
	- Kinky Friedman


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