Just wanted to know if anyone has ever tried a blend by mixing a single bean roasted at different levels? Any success? Is this something worth doing or will it ruin the flavors?
It's called a melange and it's a popular thing to do with beans that display different characteristics at various roast levels. Lovely cups indeed when the various tastes are available and they work well together. vicki Jonathan Parungao wrote: <Snip>
On 2/12/07, Jonathan Parungao wrote: <Snip> Such a blend is common enough that it has its own name - known as a "melange" blend. Lots of people like doing that. Try it - you may like it, too! Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX)
On Mon, 12 Feb 2007, Jonathan Parungao wrote: <Snip> My favorite cafe's (The Black Cow in Croton, NY) house coffee is just such a blend - 75% french roasted / 25% city Kenya AA. It tastes pretty good, in my opinion, although I'm sure many here would find it too dark. Just a few days ago I brewed the last remnants of a dark-roasted Congo Kivu with a newly full-city of the same bean, perhaps 50/50. The results were very good - bringing in some of the complexity of the lighter roast with the nice roasty flavors of a dark-roast. -sam
"It's called a melange and it's a popular thing to do ..." This is not to be confused with menage ... On 2/12/07, Vicki Smith wrote: <Snip>
Jonathan Parungao wrote: <Snip> Also called a roast blend. (This term sounds more masculine.) I did it with one of last year's Nicaragua Cup of Excellence. It had tart raspberry or raspberry with a lemon twist among other flavors. It was a spectacular bean but not my preference. I tried it at Vienna just for kicks and loved it. So I tried lighter FC with Vienna and it was great. Costa Rica, Guatemala, Mexico Chiapas are a few that seem to work especially well. JeffO
Indeed ménage à un is quite popular...
On Feb 12, 2007, at 10:53 AM, Jonathan Parungao wrote: <Snip> I tried it once to great success in an espresso blend. Part of it was a Kenyan, some roasted City, some Full City Plus. It added a lot of depth. Try it and tell us about it! Scot "one way to get all the potential out of a bean" Murphy --- "America isn't easy. America is advanced citizenship. You gotta want it bad, 'cause it's gonna put up a fight. It's gonna say 'You want free speech? Let's see you acknowledge a man whose words make your blood boil, who's standing center stage and advocating at the top of his lungs that which you would spend a lifetime opposing at the top of yours.' You want to claim this land as the land of the free? Then the symbol of your country can't just be a flag; the symbol also has to be one of its citizens exercising his right to burn that flag in protest. Show me that, defend that, celebrate that in your classrooms. Then, you can stand up and sing about the 'land of the free.'" --Aaron Sorkin (from "The American President")
--Apple-Mail-70--245188476 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Sure. Inadvertently, of course. I just call it a "melange roast." On Feb 12, 2007, at 10:53 AM, Jonathan Parungao wrote: <Snip> Sandra Andina www.sandyandina.com --Apple-Mail-70--245188476 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Sure. Inadvertently, of course. = I just call it a "melange roast." On Feb 12, 2007, at 10:53 = AM, Jonathan Parungao wrote:
This is a multi-part message in MIME format. I do this too but I do it to try and find more in a cup... I LOVE IT some coffees are wonderful as city and FC but very different put them together and WOW what a cup!!!!! Dennis AKA FC1(SW) Dennis W. True Safety Dept USS Dwight D. Eisenhower (CVN 69) FPO AE 09532-2830 HG/DB and Z&D roasting in the Indian Ocean "On station and on point 100 and counting down..." Sure. Inadvertently, of course. I just call it a "melange roast." On Feb 12, 2007, at 10:53 AM, Jonathan Parungao wrote: Just wanted to know if anyone has ever tried a blend by mixing a single bean roasted at different levels? Any success? Is this something worth doing or will it ruin the flavors? Sandra Andina www.sandyandina.com