HomeRoast Digest


Topic: Funkeee blend (5 msgs / 148 lines)
1) From: Michael Dhabolt
I am currently enjoying a funky, earthy blend with body that may be of
interest to the few of you who enjoy a shot that can walk away on its
own.
As usual I am trying to support my stash reduction regime while
searching for a new espresso blend.  My tastes tend toward the
"earthy" overtones on top of a fundamentally "sweet" shot.
I roast 280 gram loads and monitor heat with a TC probe centrally
located in a P1 roast chamber.
"Funkeee Blend"
560 grams of Panama Carmon Estate (1700 - 1800 meter) taken to 435 F.
280 grams of Sumatra Gr1 Mandheling DP taken to 438 F.
280 grams of Monsooned Malabar "Elephant" taken to 445 F (start of 2nd).
280 grams of Sumatra Aged Mandheling (03 crop) taken to 448 F (2nd).
For reference - I see the beginnings of 1st at 400  to 405 F.  All
loads were cooled to 250 F in the roaster (approx 1.5 minutes) and
cooled to ambient in external cooling rig (additional 1 minute). 
Roasts were post roast blended and first shot pulled at 8 hours, 
character came alive in 2 days.  And I do mean Character.
This blend elicited comments such as "Oh My" (at least one of which -
I'm sure wasn't meant to be positive) and a couple of "Now THAT is
Coffee" comments from other espresso drinkers.  The most positive
comments came from retired military types (filter that however you
want).
I like it.  Probably not a regular  -  periodically something
Different...or Special......or Specially Different.
Mike (just plain)

2) From: Barry Luterman
That blend would dissolve the iron bolt you put in your pot while brewing. 
See you in June

3) From: Michael Dhabolt
Barry,
Yes - I'm making sure I store it in glass.
Looking forward to your visit.
Mike (just plain)

4) From: Alchemist John
That is virtually the exact blend I have zeroed 
in on.  Subtle differences, but effectively that 
is it.  For some reason (I have yet to work it 
out) if I add to much Sumatra (regardless of 
form, be it aged or not), I have real difficulty 
getting the grind fine enough to not gush.  40% 
as you have is just about my upper limit and I 
try to keep it closer to 30.  I find I can 
preblend this with pretty good success also, 
taking the whole lot to 445 (the start of 2nd), 
that the Brazil holds up just fine, stays sweet 
and does not go ashy as long as the whole roast 
time is not over 16 minutes, and by preference about 14.
At 12:14 4/25/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: Michael Dhabolt
John,
I'm seeing a dramatic change in character on the third day, the flavor
seems to have softened with a fuller mouth feel and sweeter.  It does
seem to be more sensitive to grind, one bump usually changes shot time
by 5 seconds...with this blend it seems to make about a 10 second
difference.
Mike (just plain)


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