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Topic: favorite full bodied bean? (10 msgs / 174 lines)
1) From: John
I'm running out of my "espresso only" beans and need to put together a
short list for an order.  I haven't had much success with blending -
except Cathy's patented Jampit blend  - and I prefer that in a French
Press.  I like Tom's Monkey blend and have had the widest acceptance of
espresso made with them.  So MB is on the list.  What single source
beans does the list prefer for espresso?
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2) From: Al Raden
Yaucco Selecto, roasted about 30 seconds into 2nd crack...
- al r.
John wrote:
<Snip>
-- 
- Al Raden
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3) From: Jim Schulman
My all time favorite single source espresso is the PR Yauco Selecto. It's 
the only one that had the right balance of body, sweetness, and interesting 
flavors (peaty single malt scotch), and the only one that I know which comes 
close to a good espresso blend.
People I trust say certain Konas are suitable, but the Greenwell I tried was 
too high toned, although the flavor had great portential as an espresso 
blender.
If you like Peet's blends, try a preblend of Antigua and Mandheling, at any 
proportion from 1:2 to 2:1. This is great spice bomb for milk drinks. Any 
Mocha or Ethiopian 1:1 with Sulawesi makes a decent to good preblend mocha-
java style espresso.
On 28 Sep 2002 at 9:02, John wrote:
<Snip>
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4) From: John
Al - since everyone else is silent - I guess YS goes on the list. I
haven't had any in stock for almost a year now.  Thanks.
John
On Sat, 2002-09-28 at 09:16, Al Raden wrote:
<Snip>
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5) From: Mike McGinness
From: "John" 
<Snip>
Fine, I wasn't going to mention it but since you're going to be that way:-)
Try a mélange Kona roast for shot change of pace! 1/2 Vienna rolling second
light sheen to moderate oil, 1/2 light full city before 2nd crack zero oil.
Very smooth and sweet. Very unlike the low tone flavor of MB...
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
Now back to roasting... (first roast for another batch of above mélange just
finished cooling...)
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6) From: John
OK - I've got that! I've not used ANY Kona for espresso -but I'll try
it.
John
On Sat, 2002-09-28 at 14:06, Mike McGinness wrote:
<Snip>
-)
<Snip>
cond
<Snip>
l.
<Snip>
 just
<Snip>
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7) From: Mike McGinness
From: "Jim Schulman" 
 People I trust say certain Konas are suitable, but the Greenwell I
tried was
<Snip>
I concur. I don't use my brightest Kona for espresso mélange roast.
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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8) From: C. Marley
John wrote:
<Snip>
Never expected it, but made some lovely espresso from Tanzanian Peaberry
wok roasted to the first few snaps of second crack. (The characteristics
of wok roasting are closer to drum roast than to air roast.) I roasted
it to give to my daughter - to get rid of it - but could not resist
trying a little at about 24 hours rest.   The TP was smooth and
chocolaty with a surprising amount of body. I was just finishing my test
cup when Daughter arrived to pick up her coffee. I surrendered it
reluctantly.  Now I have to order some more! 
For the conservation of the Tibetan Lhasa Apso,
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9) From: Charlie Herlihy
--- John  wrote:
<Snip>
 Ok, I'll speak up. I think the YS tastes much more like the
"malteds" they used to serve in soda shops instead of the rich
malty flavor of an Isle of Isly Scotch. It does have good "feel"
to it (easy to digest) and probably is best as a single bean
brew since the flavor is so unique. The only single bean/single
roast that I've tried that tastes like a perfect espresso blend
all by itself is the ISH, roasted into second crack. You've
written in previous posts that you like it better for vac pot...
That distressing news from St. Helena will keep me searching for
alternatives in any case. My daily espresso-well, cafe crema-is
Pluma, but blended with different roasts. Adding some Timor Aifu
roasted to an aggressive full city adds some lovely whipped
creamy mouth feel and a light dose of Sulawesi-like spice. Tried
the Timor yet?
Charlie
<Snip>
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10) From: David Lewis
I've got some samples of Sigri PNG from the SCAA show that make a 
lovely SO espresso. I don't know how they compare with the PNG Tom 
carries, but I intend to find out.
Best,
	David
-- 
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