HomeRoast Digest


Topic: PNWG V espresso blending play (8 msgs / 252 lines)
1) From: miKe mcKoffee
While playing with this possible Smoky Bourbons blend a Smoke in the Mist
blend idea keeps nagging me. (I confess, blended and pulled another shot
today at 2 days rest, Blue Quetzal higher notes just starting to assert
itself a bit now:-) Anyway re-thinking doing an already blended blend for
PNWG V at all! Historically a preponderance of PNWG attendees have succumbed
to the Dark Side so who likes the idea some of blending on the fly play!
What I'm thinking I'd roast and rest a couple low note coffees: "Old Brown"
Aged Java and for those who prefer it in their blends Monsooned Malabar, one
mid toned Brazil base (likely pre-mixed roasts of YB and some Brazil Cerrado
'cuz I need to use it;-), and two higher note coffees: the original
Quatemala "Blue Quetzal" Bourbon plus Ididio Misty Valley. All kept separate
blended on the fly for each grind. Scales would be available or just wing
it! Then of course possibilities expand even further adding the countless
other roasts people bring...
Thoughts? Already always too insane a day anyway? Just keep it simple and
mix everything everyone brings into one giant pile of beans?!;-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

2) From: Michael Rasmussen
miKe mcKoffee wrote:
<Snip>
This works.  I like the idea of a buffet of beans ready to be selected into
private blends on the fly.  Great learning too.
A couple years ago at a "Day at the Winery" for Solena they had four base wines on
each table.  People tasted and then blended.  You took your formula to the
bottling station and took home a bottle of your preferred blend.  You also took a
glass of your blend to a table where the head winemaker for Solena tasted them
all.  The prize for best blend was having it commercially produced for release to
the Solena Cellar Club members.  It was lots of fun.
-- 
   Michael Rasmussen, Portland, Ore, USA
  Be Appropriate && Follow Your Curiosity
       http://www.patch.com/words/

3) From: Les
Mike,
A great idea!  I would add the following thoughts.  How about folks bringing
their favorite blends and sharing with the group why they like it.  It would
be nice to learn more from each other.  I would like to see the gathering
take a step of maturity.  It seems as if we kind of do a dance when we get
together.  I hope we respect and know each other enough to finally have some
in depth discussion.  Personally I would like to bring my favorite 3 bean
blend, unblended to the PNWG.  I will post roast blend to what I like and
ask for honest feedback.  We could then tweak the blend to see if it could
be better.  This is also a blend that I have added about 10 Monsoon Malabar
to give it a different profile.  I think if we made a theme "Blending" this
year, it would take us to a new level.  I am all for it!  I will bring my
Technivorm so we could even do some comparative brews with some of the
blends.  Mike I think this is a fantastic idea.
Les
On 4/12/07, miKe mcKoffee  wrote:
<Snip>

4) From: Michael Dhabolt
miKe,
I'll bring a melange roast of Brazil Cachoeira Yellow Bourbon.  Say two
pounds....1/4 roasted to 434F.... 1/4 roasted to 438F..... 1/4 roasted to
440F....1/4 roasted to 442F (EOR temps with 13 to 14 minute profiles giving
three and a half minutes or so coast after 1st to EOR).  Ought to work as a
base.
Blue Batak, Aged Mendheling (03), MM (elephant), Matadakad Estate,
Gethumbwini peaberry, Mountain top XF (bin35)........etc. would be roasted
and brought with me if you are looking for any specifics to fill out/up the
blending bowls.
Mike (just plain)

5) From: Dave Ehrenkranz
Mike,
I like the idea of experimenting with blends as I am sure I would  
learn alot.
Although I have roasting almost three years now I have only roasted  
with Zach and Dani roaster (~ 2yrs) and more recently with the  
iRoast2. They have both worked great for me BUT I would love to see  
other roasters in action. Is there any chance other methods will be  
demonstrated. I would be happy to bring a variety of beans for roasting.
Dave
On Apr 12, 2007, at 2:23 PM, miKe mcKoffee wrote:
<Snip>

6) From: miKe mcKoffee
Mike (just plain)
Sure, the more the merrier! If you're roasting two pounds YB for the
blending base I'll forgo that one. (Will have enough to do prepping for =
the
Luau anyway:-) Could be interesting for people to compare "Old Brown" =
Java
to the Aged Sumatra (which I also have in stash but won't be roasting), =
I
may add roasting Monsoonsed Malabar Cohelo's Gold to compare to the the =
MM
Elephant you have (I suspect mine may be a "tad" older stock, from SM
'02:-).
Was thinking, probably a good idea to bring minimum 1/2# anything that's
intended for the "blending bean buffet".
Hmmm, on the PNWG V info' page I recall saying "Usually enough various =
home
roast coffee shows up for about 7.95 gallons per person but don’t be =
shy
bring your current favorite, show off your roasting “stuff”!." What =
I didn't
say was that 7.95 gallons per person is in espresso shots!
Les, I have a feeling discussing critiquing tweaking blends may turn out =
to
be the focus of PNWG V. If bringing a "favorite blend" might be an idea =
to
bring it deconstructed. But me, no favorite blend. Not nearly enough
experience blending AND I get bored with any type the same coffee all =
the
time! And yes do bring your TV. Somebody may not want an Americano or =
Café
Crema Americano or cappuccino or mocha (white or dark chocolate) or =
straight
shot (normale or ristretto:-)... Hey, PNWG I we did a brewing comparison
between Wandering John's Cona D and my Royal Balance Brewer. (FWIW using
ISH, cups virtually identical.) Maybe we'll do a TV - Royal brewing
comparison.
Time to hit the hay (Debi just hollered) so will quit rambling...
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael =
Dhabolt
	Sent: Thursday, April 12, 2007 6:25 PM
	
	miKe,
	 
	I'll bring a melange roast of Brazil Cachoeira Yellow Bourbon.  Say
two pounds....1/4 roasted to 434F.... 1/4 roasted to 438F..... 1/4 =
roasted
to 440F....1/4 roasted to 442F (EOR temps with 13 to 14 minute profiles
giving three and a half minutes or so coast after 1st to EOR).  Ought to
work as a base. 
	 
	Blue Batak, Aged Mendheling (03), MM (elephant), Matadakad Estate,
Gethumbwini peaberry, Mountain top XF (bin35)........etc. would be =
roasted
and brought with me if you are looking for any specifics to fill out/up =
the
blending bowls. 
	 
	Mike (just plain)

7) From: Alchemist John
You know, I like this idea of a blending theme this year, as it 
were.  Having a "wide" selection of high, medium and low toned beans 
ready to blend and experiment with would be fun.  In particular, I 
have yet to nail a Sumatra blend that behaves well for me. Seems like 
a good theme to me.  Whether we use it, that is another story.  We 
always seem to fill the time.
Les, please do bring your TV.  I have wanted to try coffee from one, 
and a TV vs vac brewer could make for a nice after dinner coffee.
Mike M, thinking of your smoky bourbon blend, do you have the ability 
to truly cold smoke something or is it all warm?  I think of the 
cheeses  you did and them not melting.  I would love to try a smoked 
coffee.  Seriously.  I am just not sure if you would want to smoke it 
before of after roasting.  Thoughts?  Care to try a little of a given 
coffee both ways for a true Smoky Bourbon?  How's that for insane?
At 14:23 4/12/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

8) From: Demian Ebert
I'd be happy to toss my SC/TO and I-roast (v1) into the truck. They are
pretty easy to transport.
On the blending front,  I think a blending exercise/activity/free-for all
could be great fun. My blends tend to be comprised of whatever's leftover in
the jars as I run out of roasted coffee.
One of the activities at the last Bay Area gathering was to roast the same
bean, to the same level in two different roasters. I compared beans roasted
in my iroast vs the scto. It was interesting in that most folks preferred
the i-roast. Can't remember which bean that was now.
Demian
On 4/12/07, Dave Ehrenkranz  wrote:
<Snip>


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