HomeRoast Digest


Topic: tweaking blends for cappas (3 msgs / 122 lines)
1) From: cliflb
This is a multi-part message in MIME format.
I was wondering what some people do to adjust their blends to cut =
through
the milk in a cappa. I am trying to tweak my espresso blend to make it =
tad
sweeter and specifically looking to kick up the caramel notes without =
losing
too much crema or body.  The two blends I am going to try today are:
 
Blend # 1: 
*	50% Brazil Cerrado DP -Lot 143 Ricardo Torezan 
*	25% Colombiano Popayán Supremo "Caucano"
*	25% Costa Rica Tres Ríos -La Magnolia ‘04      
Blend # 2: 
*	50% Brazil Cerrado DP -Lot 143 Ricardo Torezan 
*	25% Costa Rica Tres Ríos -La Magnolia ‘04                 
*	25% Aged Sumatra Lintong
Any favorite blends people are happy with for cappas you would like to
share?
 
 
Clif - SomeWhere in Florida 
with Garfield the Tabby
Odie PWC at the Bridge 01/18/2006 
 

2) From: mIke mcKoffee
I don't. The vast majority of cappos I make are SO shots. An SO that =
might
make a somewhat wild ristretto (like Kenya) can make a fantastic cap'.
Yesterday mornings KPC Kona Peaberry breakfast cap' was quite =
delightful.
Typed drinking a first cup of the morning Pau Hana Kona (formerly Wood's
Estate) double Lungo shot Americano pulled at 205F. Just at start of =
peaking
rest 3&1/2 days, FrankieRosto roasted City+ 12min total roast time, =
start of
1st 8min, final temp 11:30 plus 30sec finish temp hold. Man does this =
cup
sing! (noticably more alive rested a bit more than even last nights =
first
cup of the roast)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of cliflb
	Sent: Saturday, January 28, 2006 6:55 AM
	To: homeroast
	Subject: +tweaking blends for cappas
	
	
	I was wondering what some people do to adjust their blends to cut
through the milk in a cappa. I am trying to tweak my espresso blend to =
make
it tad sweeter and specifically looking to kick up the caramel notes =
without
losing too much crema or body.  The two blends I am going to try today =
are:
	 
	Blend # 1: 
	*	50% Brazil Cerrado DP -Lot 143 Ricardo Torezan 
	*	25% Colombiano Popayán Supremo "Caucano" 
	*	25% Costa Rica Tres Ríos -La Magnolia ‘04      
	Blend # 2: 
	*	50% Brazil Cerrado DP -Lot 143 Ricardo Torezan 
	*	25% Costa Rica Tres Ríos -La Magnolia ‘04                 
	*	25% Aged Sumatra Lintong
		Any favorite blends people are happy with for cappas you
would like to share?
	 
	 
	Clif - SomeWhere in Florida 
	with Garfield the Tabby
	Odie PWC at the Bridge 01/18/2006

3) From: Jeff Oien
cliflb wrote:
<Snip>
For something different I made a drink with 1 3/4 oz. of
espresso and 2 1/2 oz. of slightly steamed milk, whatever
that would be called. I used
15% Monsooned Malabar
55% Java Prince
30% Harar/Yemen/Ghimbi blend
It worked very well. The African blend is so fruity I would
reduce that to 25%. The Java roasted at FC++ is heavy enough
and has enough roast taste that it seemed to work great
in milk.
JeffO


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