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Topic: mokha java blends (3 msgs / 47 lines)
1) From: John Roche
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

2) From: Texinga
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.

3) From: JIm Saborio
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


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