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Topic: Blend for espresso using Brazilian base? (4 msgs / 56 lines)
1) From: Michael Dhabolt
Dan,
I've been using the Brazil at 50 - 60%, an Ethiopian 20 - 30% the
remainder Sumatra (aged, monsooned and otherwise).  Works for me.
Mike (just plain)

2) From: Dan Bollinger
This is a multi-part message in MIME format.
I have 20# of the Brazil Organic Cachoeira -Yellow Bourbon. What would =
be a good espresso blend using this as the base?  I have a wide =
selection of greens, including quite a bit of Ethiopians I wouldn't mind =
using.
Dan

3) From: Alchemist John
One I particularly like is 1/2 Brazil, 1/4 Classic Sumatra and 1/4 
Ghimbi or Sidamo (a fruity Ethiopian).
At 18:43 6/10/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: Dan Bollinger
Hmm...  You and Mike recommend about the same blend. I'm going to give that a 
shot with what I have. Besides having a lot of Brazil and Ethiopians, I do have 
about ten pounds of various Indonesians including Sumatra and monsooned beans.
Thanks, guys!  Dan


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