HomeRoast Digest


Topic: Olde 10-S Shoo Blend (8 msgs / 243 lines)
1) From: Mike Chester
WARNING!! -- Don't try this at home.
Despite my best efforts, my daughter likes very dark roasted coffee, mermaid style.  In the past, I made her a blend that I, of course, called "Charbux."  It was a pre-roast blend of Sumatra, Horse and Monsooned Malabar roasted to FC+ to V-.  She said that it was the best coffee that she ever had and blew away SB.  Yesterday, I wanted to roast coffee for her, but did not have those greens, so I decided to try something entirely different.  I decided that this would be a post roast blend.  I started with 250 g. of Bali Kil. Roasted to FC+.  I looked around for other ingredients and since it was to be dark roasted, origin was less important than the ability to take a dark roast.  Since Brazil Formosa DP is often used as a dark roast espresso blend base, I roasted 250 g to FC.  To give it a bit of tang, I roasted 250 g. of Yemen to FC+.  If I would have stopped here, it probably would have been fine, but I had a blonde moment and thought that if I added some premium Indian Robus
 ta, it would give it a lot of body.  I had never roasted Robusta before so I used a profile for a LV roast of MM.  I only roasted 200 g. of this as I did not want to overpower the blend -- still way too much.  (I think the profile was good for this bean as it came out a LV like I wanted)  After mixing the beans together, I came up with the name because that is what it smelled like.  Today, I brewed a cup and, unfortunately, that is also what it tastes like.  It has a similar flavor profile to a can of Foulgers, but is richer and fresher tasting.    Needless to say, I will be adding about two pounds of fresh roasted coffee beans plus 1.5 lb. of green Robusta to the local land fill.  
I am kind of embarrassed to admit what I did, but I thought that it might provide a couple of lessons for the new members.
1.  Don't get over-confident.  No matter how many successful roasts you have made, it is still possible to make something really bad.  
and 2.  If you like the aroma and flavor of an Olde 10-S Shoo, add Robusta to your blend.  
Mike Chester - Icing down my bruised ego
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2) From: Doug Hoople
Hi Mike,
On this list, some of the best information we get comes from our screwups.
Thanks for posting!
Interesting that you tasted old Folgers from your Robusta. There are several
people who roast robustas here, and none of them has compared to old
supermarket coffee.
Maybe specialty coffee has been around for long enough (a whole generation
by now) that a lot of people don't even know the flavor of old supermarket
coffee when they taste it!
I do, and I'm glad that it's been over 30 years since I drank the stuff on a
regular basis.
Doug
On Tue, Aug 4, 2009 at 1:24 PM, Mike Chester  wrote:
<Snip>
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3) From: Steven Van Dyke
At 03:24 PM 8/4/2009, you wrote:
<Snip>
I'd wait a few days before pitching it - rest can do wonderous things 
for some coffees.
Still might end up pitching it, but I'd give it a chance first.
Enjoy!
Steve:->
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4) From: Bob
Mike,
I often make a pre-roast blend of 80% Sumatra / 10% Monsooned 
Malabar / 10% Robusta. After a 72 hr rest, I get rave reviews 
from co-workers who want a dark wakeup drip blend. Let it go 
60 - 90 seconds into 2nd crack.
Too dark / "bold" for me, but they seem to love it.  But only at 
the 10% ratios, any more and the harshness of the robusta over 
powers the other flavors.
Bob

5) From: Jim Gundlach
When I experimentally blend coffees, I just do enough to brew one  
cup.  That way, I minimize throwing out good coffee beans.
    pecan jim
On Aug 4, 2009, at 3:24 PM, Mike Chester wrote:
<Snip>
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6) From: Yakster
That's almost as thrifty and economical as roasting one bean at a time.
I have to say, most of the blending that I do is in the Aeropress for one or
two cups max at a time.
I think I'm still at the point of really enjoying the differences of the
different SO coffees and haven't gotten to the point of being able to
visualize the improvement of a melange of different beans.
-Chris
On Wed, Aug 5, 2009 at 1:53 PM, Jim Gundlach  wrote:
<Snip>
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7) From: Jim Gundlach
If a blend works under the one cup test, I will usually mix more at a  
time.  I just minimize possible loss when experimenting.
      pecan jim
On Aug 5, 2009, at 5:03 PM, Yakster wrote:
<Snip>
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8) From: denis bordeleau
That is a recipe and not for only a cup.... Man
--- En date de : Mer, 5.8.09, Jim Gundlach  a é=
crit :
De: Jim Gundlach 
Objet: Re: [Homeroast] Olde 10-S Shoo Blend
À: "A list to discuss home coffee roasting. There are rules for this  lis=
t,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: mercredi 5 Août 2009, 16 h 53
When I experimentally blend coffees, I just do enough to brew one cup.  T=
hat way, I minimize throwing out good coffee beans.
   pecan jim
On Aug 4, 2009, at 3:24 PM, Mike Chester wrote:
<Snip>
<Snip>
aid style.  In the past, I made her a blend that I, of course, called "Ch=
arbux."  It was a pre-roast blend of Sumatra, Horse and Monsooned Malabar=
 roasted to FC+ to V-.  She said that it was the best coffee that she eve=
r had and blew away SB.  Yesterday, I wanted to roast coffee for her, but=
 did not have those greens, so I decided to try something entirely differen=
t.  I decided that this would be a post roast blend.  I started with 25=
0 g. of Bali Kil. Roasted to FC+.  I looked around for other ingredients =
and since it was to be dark roasted, origin was less important than the abi=
lity to take a dark roast.  Since Brazil Formosa DP is often used as a da=
rk roast espresso blend base, I roasted 250 g to FC.  To give it a bit of=
 tang, I roasted 250 g. of Yemen to FC+.  If I would have stopped here, i=
t probably would have been fine, but I had a blonde moment and thought that=
 if
 I added some premium Indian Robus
<Snip>
 so I used a profile for a LV roast of MM.  I only roasted 200 g. of this=
 as I did not want to overpower the blend -- still way too much.  (I thin=
k the profile was good for this bean as it came out a LV like I wanted)  =
After mixing the beans together, I came up with the name because that is wh=
at it smelled like.  Today, I brewed a cup and, unfortunately, that is al=
so what it tastes like.  It has a similar flavor profile to a can of Foul=
gers, but is richer and fresher tasting.    Needless to say, I will be =
adding about two pounds of fresh roasted coffee beans plus 1.5 lb. of green=
 Robusta to the local land fill.
<Snip>
 provide a couple of lessons for the new members.
<Snip>
ou have made, it is still possible to make something really bad.
<Snip>
sta to your blend.
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
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