HomeRoast Digest


Topic: OFFLIST: Re: +Sumatra Aged Mandheling ('03 Crop) (2 msgs / 54 lines)
1) From: Scott Miller
Mike,
I have just started doing my own espresso blends, but have so far just 
done more sweet and chocolate flavor blends since my girlfriend prefers 
latte mocha frozen thingees.
I do have a 2# bag of MM, but have not cracked it open yet. Can you 
describe the ratios & beans you use for an espresso blend with a nice 
funk to it?
cheers,
ScoTTT
Michael Dhabolt wrote:
<Snip>

2) From: Michael Dhabolt
Scott,
First of all I post-roast blend,  I find it impossible to get the
specific attributes of particular beans that I'm looking for in a
blend otherwise.  Tom's Monkey blend is, obviously, a pre-roast blend
- - and I don't have a clue how he makes it work so well.
I roast MM to just before I expect second crack - with my roaster that
is about 442 F.  I roast the other beans to whatever I figure the
'sweet spot' would be if I were drinking it as an SO.
The MM in my blends used to be about 10%,  it had slowly shifted to
15% untill this recent 'Elephant' bean that Tom found this year.  I
realy enjoy this bean and usually end up with 20%.  If I'm adding
another bean with an earthy character that brings something extra to
the show I'll go for a combination of it and the MM of 30%.
If you go with more than 10% MM watch peoples face when they try a
shot.  It's a love or hate thing - the ones that hate it are really
entertaining, especially if they try to be polite,  and the ones who
don't care if they are polite----are the spice of life.
Tom has a real well thought out write up on blending on the SM site
that is really worth the read.
Mike (just plain)


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