HomeRoast Digest


Topic: Post-Roast blending (3 msgs / 53 lines)
1) From: Les
I am enjoying a very fine ristretto of post-roasted Ethiopian Lekempti
and a Peru blended 40% Peru and 60% Lekempiti.  The Peru really pulled
the blend into having some nice full body mid-range and brought out
the fullness of the fruit in the Lekempti.  So instead of the blast of
fruit around the edges, it fills the mouth with wonderful flavor.  The
aftertaste is more complex with the beginning having a bright
chocolate descending into a very mellow milk chocolate.  Yum Yum!  So
have some fun and do some post roast blending.  I had no idea this one
was going to be so good.
Les

2) From: miKe mcKoffee
Sounds great. Now try it as a normale. Personally since attending last
Fall's Northwest Regional Barista Competition 2 day judges workshop and
entire weekend competition, talking with top baristi, tasting copious shots
etc. I've focused more on normales. Harder to pull consistently than a
ristretto and not as sweet but normale seems more defined and wider range of
flavors. There's a recent H-B thread discussing just this. (again:-)http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee">http://www.home-barista.com/forums/why-not-ristretto-t4240.htmlPacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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/
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3) From: Les
Mike,
I did enjoy a normale too.  And yes you are right Mike, a ristretto is
easier to pull.
Les
On 7/21/07, miKe mcKoffee  wrote:
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