HomeRoast Digest


Topic: blend suggestions? (11 msgs / 449 lines)
1) From: Zara Haimo
I posted a list last week of all my leftovers from several very good lots and Paul Helbert posted his list too, but I haven't seen any suggestions on what either of us can do for blends.  I'm going to be roasting in a few days for a weekend gathering of some friends and would love to be able to make a blend or two either to drink that weekend or to give out as party favors to everyone.  Any suggestions?
Here are both my list and Paul's:
My list is - 
150 grams Congo Kivu Peaberry
110 grams Brazil Cachoeira Yellow Bourbon Dry Process
190 grams Nicaragua Matalgalpa Peaberry
100 grams Columbia COE Hacienda La Virginia
110 grams Yemen Mokha Sharasi
120 grams Brazil Organic Fazenda Jacaranda
130 grams Oaxaca Finca El Olivo
80 grams Panama Hacienda La Esmerelda Gesha
100 grams Guatamala Finca San Jose Ocana
=====
Paul's list is - 
I have less than half a pound
of the following:
158 g Cameroon: Caplami Java
128 g  El Salvador: Orange Bourbon Cultivar
 114 g  Indonesia: Flores "Jade"
178 g Sumatra: Organic Gayo Mountain Special
To which I could add any of the following which I have in better quantity:
Bali: Kintamani Arabica
Costa Rica: Coop Libertad
Costa Rica: Naranjo Caracol Peaberry
El Salvador: Matalapa Estate Peaberry
Ethiopia: Organic Dry-Process Golocha
Ethiopia: Organic Idido Misty Valley (Dry Process) from Yerga Cheffe
Ethiopia: Organic DP Koratie
Ethiopia: Organic Limu, Indonesian Process
Ethiopia Yerga Cheffee
Hawaii Kona Kowali Farm Fancy
India: Mallali Estate "Tree Dried Natural"
Indonesia Flores - Bajawa Highlands
Kenya: Kirinyaga - Thimu Peaberry
Kenya: AA Nyeri - Ruarai Coop
Panama: SHB Las Victorias
Yemen: Mokha Ismaili
Yemen: Mokha Mattari
Yemen: Mokha Sana'ani
Yemen: Mokha Sharasi
Espresso Monkey Blend
Puro Scuro Blend
Moka Kadir Blend
Colombia: WP Decaf Huila Pilalito
Costa Rica: Coop Libertad WP Decaf
Ethiopia: Organic Natural Organic Djimma WP
Ethiopia DP Sidamo WP decaf
France: Chicory (roasted)
Guatemala: Huehuetenango WP Decaf
Mexico: Organic Oaxaca WP Decaf
Nicaragua FTO Dipilto
 220 g Sumatra: Mandheling
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2) From: J.W.Bullfrog
Zara,
Some of my best blend were dumping it all together and roasting it.
If fact my best blends came that way.
However, bright with full body. I.E kenya with a panama
Sumatran with a pan.
? with a ?
Dry with wet process
etc.
Ben
On Mon, Oct 27, 2008 at 5:11 PM, Zara Haimo  wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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3) From:
I'd mix the centrals together personally...nicarag/guat/oaxacan (although not technically a central)...id mix the gesha with a mild fine coffee that wouldn't destroy the delicate flavors, like the columbian....finally the congo/yemen/brazil might be very interesting and even a very nice shot. Just my two cents.
Dean De Crisce
Sent from a Treo phone.

4) From:
I'd mix the centrals together personally...nicarag/guat/oaxacan (although not technically a central)...id mix the gesha with a mild fine coffee that wouldn't destroy the delicate flavors, like the columbian....finally the congo/yemen/brazil might be very interesting and even a very nice shot. Just my two cents.
Dean De Crisce
Sent from a Treo phone.

5) From: miKe mcKoffee
Ok make some time to reply!
Blend 1 for 'spro (I'd keep this one for yourself Zara:-)
 110 grams Brazil Cachoeira Yellow Bourbon Dry Process
 80 grams Panama Hacienda La Esmerelda Gesha
 top off to 250g add 60g Guatamala Finca San Jose Ocana
Roast to just before 2nd.
Blend 2 Breakfast Blend:
 40g Guatamala Finca San Jose Ocana to use it up
 100 grams Columbia COE Hacienda La Virginia
 110 grams Yemen Mokha Sharasi	
Roast just touching 2nd
Blend 3 The Peaberry Shuffle:-)
 150 grams Congo Kivu Peaberry
 100 grams Nicaragua Matalgalpa Peaberry
Hmmm, not sure on the roast. Just touch of 2nd always safe or maybe a bit
lighter.
Blend 4 That's all there is and there ain't no more:
 90 grams Nicaragua Matalgalpa Peaberry
 130 grams Oaxaca Finca El Olivo
 undersized batch or top it off from stash...
miKe
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tmariascoffee.com
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6) From: Zara Haimo
Thanks so much MiKe, Dean, and Ben for the ideas.  I have never tried 
blending before, so this will be an adventure!
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7) From: J.W.Bullfrog
Exactly, Enjoy
On Tue, Oct 28, 2008 at 2:27 PM, Zara Haimo  wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
Homeroast mailing list
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8) From: Zara Haimo
I roasted like crazy last week using a couple of MiKe's suggestions (see 
below) as a starting point, but I roasted some varietals too.  I took all 
the results up to Tahoe for a long weekend with a group of friends who 
usually drink a lot of coffee.  Most of them had never had homeroast before 
and the blends especially got rave reviews.  The favorite was the Peaberry 
Shuffle, but the Breakfast Blend did well too and was the favorite of a chef 
who joined us for one meal.  This was my first time ever trying blends - 
I'll have to experiment more in the future!

9) From:
Good deal. It is fun!!
Dean De Crisce
Sent from a Treo phone.

10) From: michael brown
and then comes the question: roast after blending or roast them indiv then blend them together?
 
michael, from b'ham, AL
 
<Snip>
 pro (I'd keep this one for yourself Zara:-)> > 110 grams Brazil Cachoeira Yellow Bourbon Dry Process> > 80 grams Panama Hacienda La Esmerelda Gesha> > top off to 250g add 60g Guatamala Finca San Jose Ocana> > Roast to just before 2nd.> >> > Blend 2 Breakfast Blend:> > 40g Guatamala Finca San Jose Ocana to use it up> > 100 grams Columbia COE Hacienda La Virginia> > 110 grams Yemen Mokha Sharasi> > Roast just touching 2nd> >> > Blend 3 The Peaberry Shuffle:-)> > 150 grams Congo Kivu Peaberry> > 100 grams Nicaragua Matalgalpa Peaberry> > Hmmm, not sure on the roast. Just touch of 2nd always safe or maybe a bit> > lighter.> >> > Blend 4 That's all there is and there ain't no more:> > 90 grams Nicaragua Matalgalpa Peaberry> > 130 grams Oaxaca Finca El Olivo> > undersized batch or top it off from stash...> >> > miKe> >> >>

11) From: miKe mcKoffee
Zara's particular query was how to make batches for her HotTop using odds
and ends and hence pre-roast blended. Whether ideal to pre or post roast
blend depends on the beans and sometimes intended brewing method. Obviously
post roast blending affords profile control ability of each element of a
blend, often greatly beneficial but sometimes not necessary. 
For instance my Delirium signature blend is impossible to pre-roast blend
and get close to the same shot result. Just can't be done. OTOH my
McLoughlin House blend is 4 Central & South America beans similar enough to
pre-roast blend just fine. (my version of a 'breakfast' blend.) OTOH again
my attempts at pre-roast blending a Moka Java blend just isn't cutting it,
needs to be post roast blended to really shine. Not saying a Moka Java blend
can't rock pre-roast blended, just not with the particular blend element
choices I have on hand at the moment.
My blend suggestions for Zara attempted to take into account the bean type
and bean flavors for pre-roast blends including roast suggestions.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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