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Topic: Brazil base for my espresso blend? (3 msgs / 78 lines)
1) From: Cody McDaniel
I want a Brazil base for my espresso blending experiments.  SM has two right now and according to the time table it looks like there may be some Brazil's coming in a month.  Of the two SM has right now which would work best or should I wait for something coming up.  I have lots of Sumatra TP, Ethiopian Idido, Harar, Guatemala Antigua and a few small bags of others, of course all SM's.  Anyone have an idea blending what I got.  Thanks for the help, Cody and my lovely Miss Silvia   ok yes I have gone over the edge into the dark side.
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2) From: miKe mcKoffee
While I haven't used either of the two Brazils in question I have and am
using similar CD & DP Brazils in my espresso blend(s), last years Cerrados.
Since you're planning on purchasing some more beans in addition to using
what you have here's what I "throw together" for a deep balanced full taste
range espresso blend with lively dance using what you listed plus new beans
from SM.
15% India Monsooned Malabar "Elephant" 
15$ Sumatra TP
 (I'd actually use all Aged Sumatra for the bass/body notes or 20% Aged
Sumatra & 10% Malabar but no Aged Indos for sale)
20% Brazil Flatbean -Brauna Estate CD Process
20% Brazil Screen-Dried Moreninha Formosa DP
15% Harrar (or Kenya if you have it)
15% Guat
Pre-roast blended together and vac sealed at least 24hours to help equalize
moisture content levels before roasting.
I'd roast to FC, barest hint of very few droplets end of roast. Exact
profile would depend on roast method. I use a Caffe' Rosto 15min total roast
time profile for espresso blends to FC, 6 min start of 1st to end of roast
with slightly slower ramp after end of 1st to end of roast, 4min start of
roast to start of tanning, level 20f/min ramp start of tanning to start of
1st. 
You'll want a good 3 days rest minimum, and really sings a full Symphony
days 5 through as long as it lasts! (Ok, say 9 or 10 days if you go through
it slow:-)
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 Cody McDaniel
	Sent: Thursday, January 04, 2007 1:50 PM
	
	I want a Brazil base for my espresso blending experiments.  SM has
two right now and according to the time table it looks like there may be
some Brazil's coming in a month.  Of the two SM has right now which would
work best or should I wait for something coming up.  I have lots of Sumatra
TP, Ethiopian Idido, Harar, Guatemala Antigua and a few small bags of
others, of course all SM's.  Anyone have an idea blending what I got.
Thanks for the help, Cody and my lovely Miss Silvia   ok yes I have gone
over the edge into the dark side.

3) From: Cody McDaniel
The Brazil Screen-Dried Moreninha Formosa from Tom's 
  review sounds very interesting in a espresso blend
  with the Yemeni character.  Good start for a base?
  I see Tom said there is a Bourbon type coming next week.  
  I am not real familiar with that or Brazils....yet?  I do want some Malabar to so I 
  guess Harvey will pay me a visit. 
  Cody
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