HomeRoast Digest


Topic: Espresso blend (14 msgs / 354 lines)
1) From: cationic
Espresso drinkers,
Here is a blend that has a very nice balance of body, low and high notes,
low acidity (but not entirely flat), tons of crema.
Measured by volume, before roasting. Each variety roasted individually, then
blended. Roasted in HWP.
40% Brazilian Cerrado Monte Carmelo, to just before the second crack.
40% Mexican Tres Flechas, to about 2.5 minutes into the second crack.
20% Sulawesi Toraja, to the beginning of the second crack.
Regards,
Rafael
Rocky Grinder, Silvia Espresso Machine, Brita Filtered Water (Pitcher
system, which has both carbon and ion exchange filters)
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2) From: Jeff Oien
45% Brazil CoE Fazenda... Vienna
35% Java Djampit FC
20% Nicaragua CoE Septeimbre 15 FC+ (little bit of tart raspberry)
Deep and brooding with a hint of fruit and spice. I can't tell why,
but this Java has been working really well in espresso.
JeffO

3) From: Dave Dubnau
Hi,
This is my first post to this list and I am also a relative newbie 
roaster (about a year). Anyway, I have been using Brazils as a base 
for blending. I only roast for espresso. It has been fun and we all 
enjoy the coffee. But now it is time to reorder beans. I have a 
feeling, from Tom's reviews of the two Brazils currently available 
that they may not be suitable for espresso blends. Am I wrong? What 
would people recommend?
Dave
-- 
************************
Please take a visible stand for peace
************************
David Dubnau
Public Health Research Institute
225 Warren Street
Newark, New Jersey 07103
Phone: 973-854-3400
Fax: 973-854-3401

4) From: Sandy Andina
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Well, the label on the bag of Brazil Fazenda Brauna Peaberry says it  
makes a great espresso, so I'm using 4.5 parts of it at City to City+  
for my "global rocket fuel" blend, along with 1.5 parts India Premium  
Robusta, 2 parts India Monsooned Malabar, and 1 part each Ethiopia DP  
Sidamo and Puro Scuro Blend. It'll be rested enough by tomorrow, and   
I should be out of roasted Monkey Blend by Thurs. morning so I'll try  
it then and report back. (Held back some of the Brazil for s.o. shots  
for comparison).
On Dec 5, 2006, at 11:58 AM, Dave Dubnau wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Content-Transfer-Encoding: quoted-printable
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Well, the label on the bag of =
Brazil Fazenda Brauna Peaberry says it makes a great espresso, so I'm =
using 4.5 parts of it at City to City+ for my "global rocket fuel" =
blend, along with 1.5 parts India Premium Robusta, 2 parts India =
Monsooned Malabar, and 1 part each Ethiopia DP Sidamo and Puro Scuro =
Blend. It'll be rested enough by tomorrow, and  I should be out of =
roasted Monkey Blend by Thurs. morning so I'll try it then and report =
back. (Held back some of the Brazil for s.o. shots for =
comparison).
On Dec 5, 2006, at 11:58 AM, Dave Dubnau =
wrote:
Hi, This is my = first post to this list and I am also a relative newbie roaster (about a = year). Anyway, I have been using Brazils as a base for blending. I only = roast for espresso. It has been fun and we all enjoy the coffee. But now = it is time to reorder beans. I have a feeling, from Tom's reviews of the = two Brazils currently available that they may not be suitable for = espresso blends. Am I wrong? What would people recommend? -- Please take a = visible stand for peaceDavid = DubnauPublic Health Research = Institute225 Warren StreetNewark, New Jersey 07103Phone: 973-854-3400Fax: = 973-854-3401homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-63-205306644--

5) From: Les
Dave,
Both are excellent espresso blend bases.  The Yellow Bourbon is a
great SO espresso.
On 12/5/06, Dave Dubnau  wrote:
<Snip>

6) From: Jamie Dolan
Which espresso blend do I want to get that will produce good crema and
be fairly forgiving.  I am still learning how to tweak the Mazer setup
and want a coffee that is going to be easy to deal with.  I bought a
pound of locally roasted espresso blend this week (it's a secret
blend, so I don't know what was in it) and it produced better crema
and better shots overall than the  coffees I have roasted myself.
I see that SM has several different blends.  What is recommended?
Any comments / thoughts on the  Sweet Maria's Puro Scuro Blend that
Tom is going to roast tomorrow?
Jamie
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7) From: Barry Luterman
To my taste you can't beat Monkey Blend
On Mon, Jun 16, 2008 at 10:10 AM, Jamie Dolan  wrote:
<Snip>
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8) From:
They're all good.  I like the liquid amber the best but I am sure it is
personal taste

9) From: Michael Dhabolt
I'll second the Monkey recommendation from Barry!
Barry ..... you were missed at the get-together.
Mike (just plain)
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10) From: Sandy Andina
Monkey and Donkey Blends are both very forgiving, I have found.   
However, Liquid Amber, if you don't roast it too dark and you brew it  
hot enough, produces insane amounts of crema. Have yet to try Classic  
Italian Espresso Blend.   I generally use Puro Scuro for those who  
insist they prefer a dark roast and cannot be convinced otherwise--and  
they use it for other brew methods. (It is IDEAL for moka pot coffee,  
IMHO).
Sandy Andina
www.myspace.com/sandyandina
On Jun 16, 2008, at 3:10 PM, Jamie Dolan wrote:
<Snip>
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11) From: Barry Luterman
Mike will be in Portland 7/20-7/22. Maybe we could meet at Mike's
shop. I'll buy first round of Ohana Blend. You buy the next round of
Geisha OK?
On Mon, Jun 16, 2008 at 10:26 AM, Michael Dhabolt
 wrote:
<Snip>
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12) From: Michael Dhabolt
Barry,
Or we could flip to see buys the Geisha ...... oops! forgot who I'd be
gambling with.  Sounds like a date. Looking forward to hearing from
you.
Mike (just plain)
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13) From: miKe mcKoffee
ETA the importer 7/3, maybe I'll have auction Lot 5-13 by then.
Pacific Northwest Gathering VIIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVII.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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14) From: Joel Gomberg
Jamie Dolan wrote:
<Snip>
Liquid Amber has lots of Malabar beans, which provide the abundant crema. 
Overall, I like Moka Kadir the best, with Liquid Amber a close second, followed 
by Monkey, and Classic Italian.  I didn't much like Puro Scuro for espresso.  As 
others have said, it's a matter of taste and mouthfeel.  Try them all and decide 
for yourself.
-- 
Joel
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