HomeRoast Digest


Topic: Dry-Processed for espresso: Ethiopian vs Brazilian: (10 msgs / 186 lines)
1) From: Rbt Tut
Greetings
I enjoy making my own espresso blends and compare them to SM Classic.
I usually use SM guide lineshttp://www.sweetmarias.com/blending.htmllower down on this page you see the suggestions for espresso.
there is a new Brazil dry and some Ethiopian dry processed at SM that I dont
have
how might one compare  on average  the ethiopian to the brazil as a 50%
component to espresso
its an odd question and not very specific, but those who have fun blending
their own espresso might see that Im getting at
again many thanks for your replies!
RHT
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Michael Dhabolt
RBT Tut,
I believe the answer to your question is going to be a 'Personal
Preference' kind of thing.  My own preference generally move toward
the 50% Brazil side of the equation.  A blend with that high a
percentage of Ethiopian is a bit 'Bright' for my taste.  The level to
which you roast the Ethiopian would have an effect on the ratio vs.
the brightness.  If I roasted an Ethiopian dark enough to get rid of
the brightness in the shot, I would have roasted away the 'Sparkle'
that the Ethiopian provides to the blend.
I have to underline the fact that all of this is to my own taste, not
necessarily anyone else's.
Mike (just plain)
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Joseph Robertson
Thanks for the input Mike. Blending for espresso is a trick to say the
least. Any comments or suggestions from the journeyman on this list is much
appreciated.
JoeR
On Mon, Dec 15, 2008 at 9:58 AM, Michael Dhabolt
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Michael Dhabolt
Thanks Joe,
Although I think the description of Journeyman (as a roaster) is, in
my case, pushing it a bit.
Mike (just plain)
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Edward Bourgeois
A great thing about roasting at home is you can develop your own
blends to fit your tastes.
farm
On Tue, Dec 16, 2008 at 8:15 PM, Michael Dhabolt
 wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Allon Stern
On Dec 16, 2008, at 5:15 PM, Michael Dhabolt wrote:
<Snip>
Coffee.... it's, like, a journey, man.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: Les
One of the best espresso blends I have experienced was a quad blend of
dry processed Ethiopian coffees by Alchemist John.  I don't know if he
wants to share the exact blend, but it was awesome and not too bright.
 I like to use a good DP Brazil in a post-roasted blend because of the
body and chocolate finish that it adds.  I generally go with a third
to a half Brazil.  I often will then blend a Central in for complexity
and an Indonesian in for more body and low-note flavor.  My "Bugle"
blend is a blend of Brazil, a Yemen, and an Indonesian.  I think that
sometimes you can get too complex in a blend and end up with more of a
"graying" effect than actually complimentary flavors.
Les
On Tue, Dec 16, 2008 at 6:30 PM, Edward Bourgeois  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Alchemist John
It is definitely one that seems to be 'to taste'.  It's actually just 
a tri-blend.  Equal parts Harrar, Sidamo and Ghimbi, all DP.  It's my 
personal favorite, although some people find it too bass 
noted.  Every time I have tried to make it better, to my tastes, I 
get that greying effect Les notes.  So, as much as I love Brazilians, 
DP  Ethiopians win for me for espresso.
At 07:56 PM 12/16/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

9) From: Joseph Robertson
Les,
I so agree, and there in lies the art and skill of blending and hopefully
the ability to repeat or come close to that sweeeet spot of a blend.
JoeR
On Tue, Dec 16, 2008 at 7:56 PM, Les  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

10) From: Joseph Robertson
Thanks John,
I'm so glad to hear that about the Sidamo's. I just love them as a pour over
as well. I can't wait to blend with them.
On Wed, Dec 17, 2008 at 6:56 PM, Alchemist John
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest