Primarily for my wife, as well as for evening
drinking, I have been working a lot on decaf espresso
blends. Based on current offerings, I recently picked
up some Brazil Mogiana, Sumatra Tapanuli, and Ethiopia
Sidamo decafs. I am loving the ability of my new Gene
Cafe to do back to back batches, which lets me roast
each component to a different degree, which I think
really lights up the individual flavors. Last week I
roasted as follows:
Brazil to FC+
Sumatra to FC
Ethiopia to C+
My first blend was 60% Brazil, 20% Sumatra, and 20%
Ethiopia. As a straight espresso, this is a fruit
bomb. That Ethiopia decaf is simply amazing. The
espresso tastes like a cherry cordial candy (Chocolate
surrounding liquid cherry centers). Alas, in milk it
loses its uniqueness. For those that like bright,
fruity espresso, this blend is a winner.
The next go around I reversed the Brazil and Sumatra
percentages (60% Sumatra, 20% Brazil, and 20%
Ethiopia). This is a quite different shot - deep,
brooding, foresty background with tamed down fruit.
Really nice as well, and much better in milk.
Of course I have been tasting the three components as
straight shots as well, which is very illuminating as
Has anyone else been experimenting with espresso
blends from currently available coffees, either decaf
or high-octane? The whole blending thing is quite
addictive and interesting.
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