HomeRoast Digest


Topic: Triple Roast Blend (6 msgs / 111 lines)
1) From: Jeff Oien
I've been wanting to try a triple roast blend of
Nicaragua Cup of Exc. Coop 15 de Septiembre for
a long time and finally did it:http://www.sweetmarias.com/coffee.reviewarchive.l-p.html#nicCoE15deSeptIt's a really exceptional bean. The raspberry with a twist of
rind (a nice way to say tart raspberry) and the dry finish
aren't my favorite but I can really appreciate the bean. I had
only taken it to City+/FC or used it as a small top end component
in espresso.
I did three roasts, City+, FC+ and Vienna. This is a very complete
cup. The tart raspberry is tamed by the darker roasts and the Vienna
adds some smooth sweetness that the single ligther roasts didn't
have. But it retains a very strong, crisp acidity.
It worked out as well or better than I thought it would. Has
anyone else done this?
JeffO

2) From: miKe mcKoffee
Absolutely, mélange roasts have been talked about many times. Can produce 
extremely excellent complex cups indeed!
Kona Kurmudgeon miKe mcKoffee
3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Jeff Oien" ">http://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Jeff Oien" 
Sent: Tuesday, May 24, 2005 7:23 AM
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3) From: Jeff Oien
Sure, many of us have done a roast blend with two roasts. Wondering
if anyone has done three and how it worked out. I don't use the
girly man word.
JeffO
miKe mcKoffee wrote:
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4) From: miKe mcKoffee
Yes, I've done triple mélanges, worked out marvelously for me too. Michael D 
(The Dalles) recently posted about a 4 roast degree mélange he did with 
great success in the cup.
Kona Kurmudgeon miKe mcKoffee
3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Jeff Oien" ">http://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Jeff Oien" 
Sent: Tuesday, May 24, 2005 8:38 AM
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5) From: Brent - SC/TO Roasting
Congratulations, Jeff.
The Coop 15 de Septiembre was a really excellent bean. It was a really 
surprising (and forgiving) bean. 
 The melange roast that you did is a great way to get all the qualities of =
a 
bean in the final cup. Doing a melange of a bean of 50% full city and 50%=
 
full city+ gives a really good, across-the-board cup of coffee. For decafs,=
 
I like a melange of 50% full city and 50% vienna.
 When you start blending beans and melange roasts of different beans, it 
starts to get really interesting (and challenging).
 -- 
Brent
Roasting in an SC/TO
For a Drip/Moka/Presspot Brew 
 On 5/24/05, Jeff Oien  wrote: 
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6) From: Pecan Jim Gundlach
Jeff,
     When I wok roast, I often double or triple bracket roast.  For a 
triple bracket I take some out at one stage, some more later, and then 
finish the rest.  I have also blended the same bean at different 
degrees of resting.  I often find a blend of three and six day rested 
coffees pleasing.
       Jim Gundlach
On May 24, 2005, at 9:23 AM, Jeff Oien wrote:
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"The espresso machine is an accessory to the grinder, not the other way 
around."


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