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Topic: Winter Solstice supplants Summer Jam (10 msgs / 371 lines)
1) From: miKe mcKoffee
Three days ago was going to roast a batch of my Summer Jam Espresso blend
but the greens cart vac bag only had a couple ounces left so went to the
over-flow filing cabinet drawer to get the last 2.5# of the 10# I'd mixed up
the end of August. Whoops! None in over-flow, all gone! As you course
remember this was/is a pre-roast 5 bean blend of Aged Sumatra (crop '03 SM
'06), Brazil Cerrado Lot 141 (CD Process SM '05), Brazil Cerrado Lot 144 (DP
SM '05), Ethiopian Harrar FTO Oromia (SM /05) and Kona Premium Coffee Co.
Fancy (Estate direct '05). Had all the component beans to mix some more
except had just roasted my last Oromia so could use a different Harrar. Then
decided to change/tweak the blend for a change of taste instead. (Not that I
ever pull the same shots back to back anyway. Last couple of months have
even been using Zoka Paladino, Stumptown Hairbender, Intelligentsia Black
Cat, Batdorf & Bronson Dancing Goat, and Olympia Coffee Roasting Co. Big
Truck pre-roasted espresso blends in the shot mix as well as my Summer Jam
and Tom's Monkey blends I roast. Why not, got the all the commercial
blends/roasts for FREE! And great opportunity to try a bunch of quality
commercial espresso blends/roasts. Kept vac jarred and frozen of course:-) 
Anyway I digress. Kept the Brazil CD & DP components (used # each Cerrado
lots 142 & 143 '05 instead of 141 & 144), # Aged Sumatra, then decided to
add some funk depth to the smokey deep notes of the Aged Sumatra adding 1/2#
Monsooned Malabar (now let's talk "aged" Monsooned, Coehlo's Gold from SM
'02 kept vac bagged of course:-), instead of fruity Harrar component decided
to go with a # berry/cherry winey Kenya Gethumbwini (SM '06) and instead of
KPC Kona switched to a # Panama Eleta (SM '05, purchased before my total ban
on Catuai component coffees but figured it's Catuai component bite should
fine in the blend). Of course breaking all blending "rules" I didn't bother
mixing just enough in ratio for a test roast batch but trusted my taste
memory and how they'd blend in the cup instead mixing 5&1/2# worth!
Just pulled first "Winter Solstice" blend shot at short 3 days rest, pulled
@ ~201f. Used my usual "leisurely" 15 min espresso roast profile to FC. (no
oil, just touching 2nd, ~6 min start of 1st to end of roast, 4min to start
of tanning stage, which of course means ~5 in start of tanning stage to
start of 1st, cooled to ~200f 2min room temp 4min. Specific profile/ramp
details on request;-) 
My turn, WOW! I (think) I like this blend better than the Summer Jam blend
even at short rest and know it will be even better in a couple days.
Excellent smooth smokey depth with great balance and delightful bright
dance. Touch of Malabar did indeed enhance the smokey Aged Sumatra bass
notes with just a wee touch of Zombie funk, Gethumwini's berry/cherry
wineyness worked marvelously. But then haven't directly compared so maybe
will roast that small amount of Summer Jam next time I roast another batch
of Winter Solstice.
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.

2) From: Les
Wow Mike that sounds like a good blend!   I did a blend of 25% Gethumwini,
25% Java Prince, and 50% Brazil Yellow Bourbon a couple of months ago.  It
was a Wow blend as well.  I normally don't blend more than 3 beans.  I may
have to try this with some Monsooned Malabar.  I have about a pound  left.
I really like the Gethumwini in an espresso blend.  Too bad I am on call
this weekend.  With that pulled pork cooking and that blend, a journey up
north and dropping in sounds like a winner.  It would be just cause you and
Debi are so much fun to be around, but the temptations you are presenting
are overwhelming!
Les
On 12/29/06, miKe mcKoffee  wrote:
<Snip>

3) From: Michael Dhabolt
HHrrmmmph!
So your the guy that got to the last of the aged Sumatra before me.  One of
those 'I knew I should have ordered last night' things......been kicking
myself ever since.
Just for that - I'll harass Les into making that trip north, and I'll show
up also......and...
Sounds like an exceptional blend, I'll bet it more than holds it own against
the commercial blends you mentioned.
Hope everyone has a fun, and safe, holiday:~)
Mike (just plain a little too late)

4) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Michael Dhabolt
<Snip>
<Snip>
<Snip>
One of those 'I knew I should have ordered last night' things......been
kicking myself ever since.
<Snip>
Nanner nanner nanner! Actually probably not. IIRC I ordered mine about the
first day it became available. Ordered enough to last a spell knowing how
long it'd been since Tom scored an Aged Indo, not since that Old Brown Java
5 (or was it 6) years ago.
	 
<Snip>
I'll show up also......and...
<Snip>
No rush, dat 12# o pork needs nudder hour or tow to make ~205f (11f to go.)
Should have known better, can't rush a good thing! (same goes for properly
resting coffee for maximum flavor developement:-)My pulled pork usually ends
up a 14 to 16 hour low & slow smoke and only a smidge over 13 hours now...
So changed gears for dinner. Flattened some boneless skinless chicken breast
then lightly EVOO brushed and seasoned with sea salt, garlic, onion, 3 types
ground chili & cayenne pepper before mesquite grillin' for Mexi' Chicken
"burgers". Topped up with this great Irish cheese. Made a Mexi' mayo boat
motorin' in jalepenos & hot sweet pepper relish to spread on the grilled
buns. Topped it all with sliced 'matoes and lettuce and was it yum! (just
finished) Trying to decide what coffees to make for after dinner. Hmmm,
think I'll go with a nice smooth, mellow and lively Aussie Mt. Top
Americano. (Just now 4&1/2 rest ready:-)
<Snip>
against the commercial blends you mentioned.
<Snip>
Can't wait to see how it developes with 5 to 7 days rest instead of 3!
	 
<Snip>
Ditto!
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.

5) From: miKe mcKoffee
This is a multi-part message in MIME format.
Les,
It's really just this past year I've gotten into doing my own espresso
blends. Fascinatingly just reviewed Jim Schulman's post of 9/03 discussing
his WTC espresso blend. (Way Too Complicated) It was an EIGHT bean blend. 4
beans a pre-mix faster roast profile (faster being relative), other 4 bean
pre-mix slower profile. I actually replicated it way back then with
excellent results. Jim mentioned an espresso blend should be approximately
30% bright beans, 40% medium/base beans, 30% body beans. Thinking about my
Summer Jam and new Winter Solstice blends they happen to roughly follow
those parameters though "only" 5 bean and 6 bean single pre-roast mix
profiled, and used beans with that single roast profile in mind. Your 3 bean
blend really just a bit heavier in the middle with 50%. And just rough
parameters. And since that Brazil YB such a great SO espresso would work
great anyway! Personally I'd like a bit deeper bass notes than Java Prince
brings to the table but that's the great thing about crafting your own
homeroast blends! Now pair back the YB to 40% and switch to 15% Java and 15%
Aged Sumatra and it'd be more to my style:-) 
 
No way could I craft my own espresso blends 3 years ago. With only 2 or 3
years roasting experience hadn't gained and absorbed enough really in depth
SO bean knowledge. IMO you must know each bean well in it's own right before
attempting to design blends. Or copy someone else's blend and roast
profile:-)
 
It's all good!!!
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
Sent: Friday, December 29, 2006 12:38 PM
To: homeroast
Subject: Re: +Winter Solstice supplants Summer Jam
Wow Mike that sounds like a good blend!   I did a blend of 25% Gethumwini,
25% Java Prince, and 50% Brazil Yellow Bourbon a couple of months ago.  It
was a Wow blend as well.  I normally don't blend more than 3 beans.  I may
have to try this with some Monsooned Malabar.  I have about a pound  left.
I really like the Gethumwini in an espresso blend.  Too bad I am on call
this weekend.  With that pulled pork cooking and that blend, a journey up
north and dropping in sounds like a winner.  It would be just cause you and
Debi are so much fun to be around, but the temptations you are presenting
are overwhelming! 
 
Les
On 12/29/06, miKe mcKoffee  wrote: 
Three days ago was going to roast a batch of my Summer Jam Espresso blend
but the greens cart vac bag only had a couple ounces left so went to the 
over-flow filing cabinet drawer to get the last 2.5# of the 10# I'd mixed up
the end of August. Whoops! None in over-flow, all gone! As you course
remember this was/is a pre-roast 5 bean blend of Aged Sumatra (crop '03 SM 
'06), Brazil Cerrado Lot 141 (CD Process SM '05), Brazil Cerrado Lot 144 (DP
SM '05), Ethiopian Harrar FTO Oromia (SM /05) and Kona Premium Coffee Co.
Fancy (Estate direct '05). Had all the component beans to mix some more 
except had just roasted my last Oromia so could use a different Harrar. Then
decided to change/tweak the blend for a change of taste instead. (Not that I
ever pull the same shots back to back anyway. Last couple of months have 
even been using Zoka Paladino, Stumptown Hairbender, Intelligentsia Black
Cat, Batdorf & Bronson Dancing Goat, and Olympia Coffee Roasting Co. Big
Truck pre-roasted espresso blends in the shot mix as well as my Summer Jam 
and Tom's Monkey blends I roast. Why not, got the all the commercial
blends/roasts for FREE! And great opportunity to try a bunch of quality
commercial espresso blends/roasts. Kept vac jarred and frozen of course:-) 
Anyway I digress. Kept the Brazil CD & DP components (used # each Cerrado
lots 142 & 143 '05 instead of 141 & 144), # Aged Sumatra, then decided to
add some funk depth to the smokey deep notes of the Aged Sumatra adding 1/2#
Monsooned Malabar (now let's talk "aged" Monsooned, Coehlo's Gold from SM
'02 kept vac bagged of course:-), instead of fruity Harrar component decided
to go with a # berry/cherry winey Kenya Gethumbwini (SM '06) and instead of 
KPC Kona switched to a # Panama Eleta (SM '05, purchased before my total ban
on Catuai component coffees but figured it's Catuai component bite should
fine in the blend). Of course breaking all blending "rules" I didn't bother 
mixing just enough in ratio for a test roast batch but trusted my taste
memory and how they'd blend in the cup instead mixing 5&1/2# worth!
Just pulled first "Winter Solstice" blend shot at short 3 days rest, pulled 
@ ~201f. Used my usual "leisurely" 15 min espresso roast profile to FC. (no
oil, just touching 2nd, ~6 min start of 1st to end of roast, 4min to start
of tanning stage, which of course means ~5 in start of tanning stage to 
start of 1st, cooled to ~200f 2min room temp 4min. Specific profile/ramp
details on request;-)
My turn, WOW! I (think) I like this blend better than the Summer Jam blend
even at short rest and know it will be even better in a couple days. 
Excellent smooth smokey depth with great balance and delightful bright
dance. Touch of Malabar did indeed enhance the smokey Aged Sumatra bass
notes with just a wee touch of Zombie funk, Gethumwini's berry/cherry 
wineyness worked marvelously. But then haven't directly compared so maybe
will roast that small amount of Summer Jam next time I roast another batch
of Winter Solstice.
Kona Konnaisseur miKe mcKoffee

6) From: Les
Mike,
You owe me a new keyboard, drool all over the keyboard after sharing
the menu! :>))
Speaking of blends, I am making tampers for some of the guys at
Bearfoot Roasters.  I just pulled an awesome double ristretto of one
of their new blends.  It sure is nice to know there are roasters like
them and the ones you mentioned getting with the program.  This blend
was so smooth and silken!  It had a cream attribute that I wish I
could duplicate.  There were no sharp tones, and no funky deep notes.
Rich berry flavors followed by a malt chocolate aftertaste.  I still
like my homeroast better, but this comes very very close.  I wouldn't
be ashamed to serve this one to anyone.  I am planning on trying out
my new Turkey Fryer for New Years.
Les
On 12/29/06, miKe mcKoffee  wrote:
<Snip>

7) From: Mike Chester
<Snip>
miKe,
When I visited you in September, you made me a ristretto with your Summer 
Jam blend and it was the smoothest, most balanced shot I have ever tasted. 
Everything you made was good, but that one was the best.  I have been 
meaning to make something like it ever since and today I finally got around 
to it.  I did not have all of the exact coffees that you used, but tried to 
stay within your framework.  I used equal parts of Brazil Yellow Bourbon. 
Brazil Cerrado 5th place Faz Pantano, Harrar Horse Green Stripe, Kowalli 
Farms Kona, and '03 aged Sumatra.  It totaled 300 grams which stretches the 
profile in the Hottop a bit from a standard 250 gram load.  I roasted it to 
FC and just pulled a ristretto straight from the roaster.  This early taste 
indicates that this might be a good blend, but I won't know for sure until 
this weekend.  Anyway, thanks for the information and I will let everyone 
know how it end up tasting.  Unfortunately, that was the last of my aged 
Sumatra so next time, I will have to use fresh Sumatra.
Mike Chester

8) From: Michael Dhabolt
Mike,
Different Mike here.  If you have any...try replacing the 20% aged Sumatra
with half and half a good Sumatra and Monsooned Malabar.  It's been working
well for me, with a very similar finish to miKes Summer Jam Blend.
Mike (just plain)

9) From: miKe mcKoffee
This is a multi-part message in MIME format.
Funny, exact suggestion I was going to make! Regular non-aged Indonesian too
"bright" by itself for direct substitute with Aged Indonesian in espresso
blend. Malabar by itself very different base note profile than Aged
Indonesian so the mix oughta work fairly well. Won't be quite the same,
won't have the hint of smoky tones imparted by the aging processes. 
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Dhabolt
Sent: Tuesday, January 02, 2007 4:06 PM
To: homeroast
Subject: Re: +Winter Solstice supplants Summer Jam
Mike,
 
Different Mike here.  If you have any...try replacing the 20% aged Sumatra
with half and half a good Sumatra and Monsooned Malabar.  It's been working
well for me, with a very similar finish to miKes Summer Jam Blend. 
 
Mike (just plain)

10) From: Mike Chester
This is a multi-part message in MIME format.
Thanks miKe and Mike.  I was thinking along the same lines.  I guess =
great Mikes think alike -- and so do we.  ;>)  I was trying to be a bit =
ironic.  Here I am saying that I am using miKe's formula, but I only =
used one of the same coffees he used and I ran out of that one.  It is =
sorta like saying I use the same axe that has been in my family for 5 =
generations.  Of course I had to replace the handle 4 times and the =
blade once, but it is still the family heirloom axe.  
Mike Chester


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