HomeRoast Digest


Topic: SM Coffee blending page (4 msgs / 117 lines)
1) From: Leo Zick
In reading the SM blending page, which is filled with info, has this one
blend:
Ah, too sweet, too boring. You want something more aggressive, chocolatey?
Drop the Centrals:
    * 50% Brazil Cerrado Dry-process
    * 25% Ethiopian Sidamo or Yemen
    * 25% Sumatra Mandheling Dry-Process
I want to try to make this, but I don't see a yemen offered on the SM site.
Since I seem to completeluy suck at navigating through it, can anyone point
me to some yemen, man?  :)  
Would the sidamo but an equal subsitute?  http://www.sweetmarias.com/prod.greencoffee.mvc.shtml

2) From: miKe mcKoffee
Before doing any blending I'd recommend following Tom's advise on his
'Blending Basics' page: "Before blending any high-quality coffees you should
know the flavors of the individual coffees and have some goal for an ideal
cup that cannot be attained by a single origin or single degree of roast."
If you've never roasted and tasted a given coffee as an SO, how can you use
it in a blend unless blending simply to say you're blending? Blending is
just that, a blending of flavors. (and textures etc) 
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.
<Snip>

3) From: Leo Zick
Good point, but I cant imagine that the monsooned malabar or robusta taste
good on their own. Makes sense to know what they taste like. Worst case I
guess I can just blend them after ive roasted individually and tasted.

4) From: miKe mcKoffee
Whatever the mind can conceive and believe is true, so if you can't imagine
it then it is true for you. That said contempt before investigation can lead
to false assumptions. I and everyone at PNWGII experienced high quality
Robusta that out cupped Island of St. Helena. (Thanks particularly to
Alchemist's "special" rest treated of the ISH for the cupping:-) Also know
some people do like Zombie funk coffee as an occasional SO cup, my wife for
one. (Zombie coffee = Monsooned Malabar, Tom used to have a poem somewhere
about it...) 
Personally I do very little blending, especially pre-roast blending. With
dozens and dozens and dozens of different coffees I prefer the differences,
sometimes subtle sometimes distinct in the various coffees. Occasionally mix
a couple of the 4 or so different rest ready for a shot/cup, but on the fly
as the mood strikes. Like yesterday mixed Sumatra Volkopi & Bolivia Cenaproc
for an Americano. The recent exception being having a blend on hand
specifically targeted for a certain ristretto taste profile.
Not that there's anything wrong with playing with blending! If that's what
you feel like doing go for it! 
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.
<Snip>


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