HomeRoast Digest


Topic: Need espresso blend ideas (5 msgs / 87 lines)
1) From: Steve Walter
I am not an espresso drinker but my boss is.  I would like to roast him something for Christmas.  Here is what I have in stock: Ethiopian Harrar horse, Ghimbi, yemen mokha sanani, sumatra mandheling, sumatra blue lintong, some jamaican blue mountain.  I was thinking of doing 1 pt. each of yemen, harrar, and ghimbi similar to sm mokha kadir blend.  Good idea?  Any others?  To what roast-full city(ie stop at 1st crack)?
Steve
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2) From: Jim Schulman
If you mix the Yem-Eths, you'll need to go to the height of the 
second crack to reduce the acidity far enough.  A better blend 
would be two roasts of the Sumatra to a rolling second, and one 
roast of the Harar stopped at or just before the first pop of 
the second, mixed.
Jim
On 11 Dec 2003 at 7:55, Steve Walter wrote:
<Snip>

3) From: Steve Walter
Thanks Jim.  By height of 2nd crack, do you mean rolling?  I just noticed in my original post I asked about stopping at the first crack, it was supposed to say 2nd crack, doh!
Jim Schulman  wrote:If you mix the Yem-Eths, you'll need to go to the height of the 
second crack to reduce the acidity far enough. A better blend 
would be two roasts of the Sumatra to a rolling second, and one 
roast of the Harar stopped at or just before the first pop of 
the second, mixed.
Jim
On 11 Dec 2003 at 7:55, Steve Walter wrote:
<Snip>
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4) From: Jim Schulman
On 11 Dec 2003 at 12:04, Steve Walter wrote:
<Snip>
A bit more than rolling, at the height of the rolling second, 
i.e, the moment it starts to get less. This is a classic Vienna 
roast, and is best for SO or blended espresso roasts when all 
the beans are fairly bright (e.g Centrals or East Africans). 
It's also best for any blend, regardless of beans, if it's going 
to be pulled on a low end home machine that produces shots in 
the 190s as opposed to 200F range.
Yemen/Ethiopian beans have no problem with ashyness at a Vienna 
roast level, but one loses a lot of the heady aromatics.
Jim

5) From: David Lewis
At 7:55 AM -0800 12/11/03, Steve Walter wrote:
<Snip>
That sounds like a fine blend for your purposes, but I'd roast it a 
little darker. I usually take Moka Kadir 45 seconds into second 
crack, just at the point of first oil. Also, unlike most espresso 
blends, it seems better to my taste without the lengthened 
first-to-second ramp I usually use. With my Hottop, and with the HWP 
that preceded it, the stock profile seems best. Hope this helps.
	David
-- 
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nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery


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