HomeRoast Digest


Topic: titration and post-brew blending (38 lines)
1) From: Gary Zimmerman
I tried something interesting today that actually worked pretty well.
I had roasted some Harrar and some Budadiri.  I tried each separately.  The 
Harrar was too tart for my taste by itself.  Unfortunately, I brewed and 
tried both the same time, and after tasting the Harrar, the Budadiri tasted 
like body-rich warm water.  Not bad, but the Harrar overwhelmed my 
tastebuds.  Swishing water between tastes didn't really help - but waiting 
a few minutes between tastes did.  The day before I had tried the Budadiri 
and liked it very very much.
So the next day I tried blending the roasted beans before grinding, 
50:50.  The result was still overwhelmed by the Ethiopian acidiness to me, 
and still a bit tart for me.
Today, I brewed two separate single-origin pots, THEN tried blending.  It 
actually worked pretty well, apart from the extra trouble and coordination 
it required.  I tried a few different proportions, but what worked best for 
me was to start with about a 3:1 Budariri:Harrar mixture, then used a 
tablespoon to "titrate" in more Harrar to my large (20oz) mug, three 
tablespoons at a time, then tasting.  At some point, I got a really nice 
blend, balanced for my taste.  The control freak in me loved this.  The 
lazy guy hated the extra time and work and cleanup.  But the cup was great!
I guess there are practical difficulties, but if I owned a coffee shop, I'd 
set out carafes of strongly-brewed different single origin coffees (and one 
of hot water) and let my customers blend and dilute at will.  Also would 
have a microwave out there for reheating the coffee as necessary, since in 
my experience, that does MUCH less damage to the taste than reheating over 
a heat source.
-- garyZ
Whirley-drip(paper)-black
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