HomeRoast Digest


Topic: Coffee blend recommendation (6 msgs / 182 lines)
1) From: Linda and Eran Carmon
This is a multi-part message in MIME format.
Hello
I've been an espresso drinker for long time.
I now own 2 espresso machines - Opal Schaerer and Isomac Millenium. My =
other half is American and when I visit my family in the USA I find it =
almost impossible to find decent coffee (it is very strong and bitter, =
not like the way it is made in Italy). I live in Israel). 
I have been roasting my coffee for a month. I started roasting so I can =
learn about it and add roasting coffee to my website as one of the =
topics.
Green coffee is available in Israel but not with much variety as in the =
USA and it is not easy to find.
 
Every new blend I make I take to work to use with my Opal Schaerer; my =
coworkers are my trial group and many gave a big plus to the following =
blend (used mainly for espresso).
This is the blend I recommend:
50% Colombia Medllin Supremo
50% Costa Rica Tarrazu
An additional 10% on top of the 100% mix of Ivory Coast Robusta.
I use Heartware Precision roaster to roast my coffee. I go to the =
beginning of the second crack with my blend and then stop the roasting.
Please let me know your opinion about this coffee mix.
Thanks
Eran Carmonhttp://www.cafewiz.com/my_machines_en.htm

2) From: Eran Carmon
This is a multi-part message in MIME format.
Hello
I've been an espresso drinker for long time.
I now own 2 espresso machines - Opal Schaerer and Isomac Millenium. My =
other half is American and when I visit my family in the USA I find it =
almost impossible to find decent coffee (it is very strong and bitter, =
not like the way it is made in Italy). I live in Israel). 
I have been roasting my coffee for a month. I started roasting so I can =
learn about it and add roasting coffee to my website as one of the =
topics.
Green coffee is available in Israel but not with much variety as in the =
USA and it is not easy to find.
 
Every new blend I make I take to work to use with my Opal Schaerer; my =
coworkers are my trial group and many gave a big plus to the following =
blend (used mainly for espresso).
This is the blend I recommend:
50% Colombia Medllin Supremo
50% Costa Rica Tarrazu
An additional 10% on top of the 100% mix of Ivory Coast Robusta.
I use Heartware Precision roaster to roast my coffee. I go to the =
beginning of the second crack with my blend and then stop the roasting.
Please let me know your opinion about this coffee mix.
Thanks
Eran Carmonhttp://www.cafewiz.com/my_machines_en.htm

3) From: Scott Jensen
<Snip>
other half is >American and when I visit my family in the USA I find it
almost impossible to find decent >coffee (it is very strong and bitter, not
like the way it is made in Italy). I live in Israel).
Hi Eran,
How do you like your Opal?  It is a machine I considered buying several
months ago and am waiting for a reveiw of it to come out on the Coffeegeek
website soon.  Can it make a great espresso shot?  How does it compare to
your Isomac?
Have not ever tried a Columbian, Costa Rica blend for espresso.  It sounds
like you are preblending the coffee's before you roast?
Scott Jensen
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Jim Schulman
Hi Eran,
It's a good blend for regular coffee or a superauto. Adding 10% Robusta makes 
it good for espresso. Traditionally, a blend with only washed Arabicas is 
regarded as too light bodied and too low on crema for espresso. So an 
alternative to the Robusta is to add dry processed beans; some Sumatra 
Mandheling, Sulawesi (aka Celebes Kalossi) or Brazils for the Columbian, and 
some Ethiopian or Yemen instead of the CR. 
The Brazils or Sumatras will be less soft and milky than the Columbian, and 
add slightly harsher, spicier notes, the Sulawesis are equally smooth, but 
more complex, IMO. The Red Sea beans will have more of a complex berry taste 
compared to the citrus flavors in the CR. Using dry processed beans will add 
some "wildness" or "funk" to the cup. For instance, a 1/3 each of Brazil, 
Indonesian, and Red Sea will give you a completely different espresso profile, 
and give you some idea of the possibilities. 
Jim
On 14 Sep 2002 at 22:01, Eran Carmon wrote:
<Snip>
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5) From: Eran Carmon
Hi Scott
Thanks for you response, I only mix coffee after I roast it.
As for The Opal here is a link to my site(English page)http://www.cafewiz.com/my_machines_en.htm#Opal%20SchaererThere is only one thing I don't like with this machine but I learned to live
with it, unless I run a cleaning cycle using the button under on/off button
the coffee comes out cold. this machine has long pipes and if you don't use
it for while the first coffee comes out cold.
using the cleaning cycle to warm the pipes every time I'm going to use the
opal, after it wasn't used for while 4 min' and up helps get the perfect
drink every time.
I've never compared the same coffee blend from both machines at the same
time, but there is difference in the result achieved by fully automatic
espresso machine to a manual one.
Eran

6) From: Mike McGinness
From: "Eran Carmon" http://www.cafewiz.com/my_machines_en.htmNice site and nice machines. The Opal sounds like a sweet super-auto. Just
did a websearch, it should be sweet for the price! I can't speak to your
blends but welcome to home roasting!
If you're ever in the States in the Portland OR / Vancouver WA area let me
know. Miss Silvia will do her best to provide you a decent shot away from
home!
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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