HomeRoast Digest


Topic: Kokoleka Hua blend? (7 msgs / 251 lines)
1) From: miKe mcKoffee
Possible name for new pre-roast blend with lower wholesale price point
espresso blend been working on and forced to get done. (a good thing, new
Café account) Kokoleka Hua, chocolate fruit. Not as dynamic flavor profile
as my (maybe ridulously complicated) 6 bean Ohana post roast blend but very
smooth and sweet shot with milk to medium dark chocolate with a touch of
fruit and barest deep woodiness. Yesterday afternoon spent a couple hours
pulling shots with David (The Grind Coffee House co-owner) and while he
liked Ohana better needed a lower price point and this was the winner of 4
test blends I'd put together, I agree. Just pulled another shot of it this
morning, it's a definite winner for a forgiving blend with good balanced
character that won't break the bank. =
If'n you feel the urge to give it a try. 20% Monsooned Malabar, 50% Brazil
Moreninha Formosa, 15% El Salvador San Emilio Pulp Natural, 15% Ethiopa
Idido Misty Valley.
Roast in brief bean temps:
300f ~6min
400f ~11min 1st crack kicking in, early 1st's a few degrees earlier
450f ~15:30 EOR, ~30sec into 2nd.
Off to fire up the USRC and do some roasting...
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL 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.
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2) From: Scott Miller
Sounds interesting miKe. I don't have the San Emilio, but do have another
Salvadorean pulped natural bean. I'll run some tests on this one when that
elusive free time presents itself...
Thanks for sharing this one.
cheers,
Scott
On Sat, Sep 13, 2008 at 2:04 PM, miKe mcKoffee  wrote:
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3) From: Bill
MiKe,thanks for sharing the blend.  What's the inspiration for the name?
 Does it mean something in Hawaiian?  Or does it merely sound cool?
thanks
bill
On Sat, Sep 13, 2008 at 12:04 PM, miKe mcKoffee  wrote:
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4) From:
Mike,
It sounds like something I am going to have to give a try (will have to fin=
d a sub for the El Salvador) thank you for sharing .
Congrats on the new cafe account.
Marty

5) From: Barry Luterman
It means Chocolate fruit
On Sat, Sep 13, 2008 at 6:45 PM, Bill  wrote:
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6) From: =?ISO-8859-1?Q?Brayan_P=E9rea?=
If you live in Europe now you can try a good coffee from Guatemala, San
Rafael Pacun you can find it athttp://www.hasbean.co.uk/product_info.php?cPath=44_40&products_id=1196=
  is
pretty balanced coffee.
2008/9/13 miKe mcKoffee 
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7) From: Mike Chester
If'n you feel the urge to give it a try. 20% Monsooned Malabar, 50% Brazil
Moreninha Formosa, 15% El Salvador San Emilio Pulp Natural, 15% Ethiopa
Idido Misty Valley.
Roast in brief bean temps:
300f ~6min
400f ~11min 1st crack kicking in, early 1st's a few degrees earlier
450f ~15:30 EOR, ~30sec into 2nd.
Off to fire up the USRC and do some roasting...
Kona Konnaisseur miKe mcKoffee
This came at a fortuitous time as I was going to try to formulate a new 
espresso blend.  I may still do this, but I will have something in the 
meantime.  I had 3 of the coffees in stock, but did not have any El Sal 
Pulped.  I looked for something to substitute by going to Tom's cupping 
notes for the El Sal Pulped in the archives.  I found out that it is a pure 
Bourbon and examined my stash, finding that I still had small amounts of El 
Sal Orange and Yellow Bourbon from last year.  I looked at their respective 
cupping notes and found that the orange numbers matched the pulped almost 
exactly, but that it is WP.  I know that they would not taste exactly the 
same, but since it only accounts for 15% of the blend and the blend is 
fairly dark roasted, I figured that the differences would be minimal.  I 
formulated a profile that followed miKe's guidelines and roasted the blend 
on Sunday afternoon.  My roast went slightly long in the 300-400 range, but 
start of first to EOR (That is another abbreviation to add to the list - End 
of Roast)  was almost exactly the correct time and it went 32 seconds into 
second before ejecting.  It is still resting, but looks and smells 
excellent.  I am looking forward to trying it.
miKe, I am wondering why you chose to do a pre-roast blend for this.  For a 
home roaster like me this is much easier since I don't want to roast too 
large a quantity at a time, but you mentioned that this blend is to be 
wholesaled to another coffee shop and presumably in large enough quantities 
that post-roast blending would not create a logistics problem.   You have 
stated that you feel post-roasting is superior and you use it in your 
flagship Ohana Blend.  Just curious.
Mike Chester
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