Folks, Are there standard components to a Viennese Blend or is this a moniker that gets put on just about anything someone desires? Eddie -- Docendo Discimus Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
My understanding it's a mélange of both different beans and different = roast levels combining as dark as French & lighter roasts in the style of traditional Vienna coffeehouses. Little Googling seems what beans used varies widely. Vienna blend would be different animal than Vienna = "roast" degree as defined by Tom's roast pictorial just to keep things = adequately confusing:-) Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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/ <Snip>
Yup ... Googling is why I asked the question ... "Vienna blend would be different animal than Vienna "roast" degree ..." After the whole espresso thing, are you kidding? Yeah, I know the difference and was definitely steering clear of that ... Eddie On 5/1/07, miKe mcKoffee wrote: <Snip> oast <Snip> t <Snip> nt <Snip> re. <Snip>
yes, it kind of gets put on whatever you roast. though!! the Viennese from most roasters is simply, to me, over roasted coffee. ginny ---- Eddie Dove wrote: <Snip>
This is a multi-part message in MIME format. I hope this doesn't include those little sausages.