Hello all, Had a request for this which I've never roasted and/or blended. So some questions: Do you roast together or separate? Any how far do you roast each? Tom seems to have only one Java (except the aged) so which mokha would I use? What percentage blend works for you 50-50 or something else? Will makha blends work for both espresso and french press? Or should i say which works best... thanks, john
John, I just experimented Friday evening with my own Mocha Java blend. Here's what I did using beans from Sweet Maria's. Using my AlpenRost, I roasted 1/2 lb of Sulawesi Toraja "fat bean" to just before 2nd crack (beans were med to dark brown and dry). Roasted 1/2 lb of Ethiopian Harar Horse to the same level as the Sulawesi. After allowing the beans to rest for 36 hours, this morning I measured 1.5oz of each bean, mixed the beans together and then ground them. The result was spectacular (by my taste) and produced a very full bodied, low acidity roast with just a hint of chocolate. If you check out Sweet Maria's site, you'll see several recommendations by Tom for Mocha Java blends. Let us know how yours turns out.
Yeah, I tried a similar Mocha Java: 1/2 Sulawesi Toraja (Japan prep): roasted to first snap of second crack and rested for five days 1/2 Ethiopian Harar Horse: roasted a little past the end of first crack (like it light) and rested for three days This was good coffee… I think Toraja and Harar were made for each other. A good Mocha Java simply arranges rhythm, melody, and improvised goegraphy… don’t ignore that last guy’s post. -JIm