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Topic: All Central Espresso Blend (3 msgs / 47 lines)
1) From: Jeff Oien
I did a pre-roast blend of
45% Honduras Organic Marcala
30% Mexican Oaxaca
25% Nicaragua Cup of Exc. Coop 15 de Septiembre
The Honduras is a nice alternative to Brazil and provides
a big buttery body. The Honduras and Nic together both have
pleasant wood tones that really change the character compared
with  typical Brazil based blends. The Nic. provides a nip of
fruit on top. I didn't get a sense of the Mexican, but if it
was removed, it probably would be noticed. I would imagine it
contributes some sweetness.
JeffO

2) From: Les
Nice sounding blend!  How far did you take the roast?  I have found
that Mexican coffees make a good base for espresso blends.  My guess
is that it provided that nice neutral base for the blend rather than a
Brazilian.  I am going to have to give it a try!
Les
On Sat, 12 Feb 2005 13:29:20 -0600, Jeff Oien  wrote:
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3) From: Jeff Oien
It's about FC++. I didn't want to roast all the fruit out of
the Nic. which it wasn't but almost. It looks like one bean
variety is at about Vienna, but I can't tell which one. It seems
to have all come out well. Roasted darker would probably taste
more chocolaty but lose the fruit.
JeffO
Les wrote:
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