topbanner.gif
Login
Username

Password




Not a member yet?
Click here to register.

Forgotten your password?
Request a new one here.
Shoutbox
You must login to post a message.

SaraJohnson
01/16/2020 11:50 PM
Looking for a good coffee shop in Maumee, Ohio. Any recommendations?

snwcmpr
01/10/2020 4:18 AM
Maybe post in the Behmor section. Behmor users can see it. The SHOUTBOX post will be hidden in a few days.

jqaman
01/09/2020 2:51 AM
The flap on the back of my Behmor 1600 has come loose at one end. Its 15 years old. I was wondering if anyone has any idea how to fix it? thanks...john

JackH
01/02/2020 8:33 PM
Jyoungs3, you should start a post about it. The shoutbox entries will scroll away in time.

Jyoungs3
01/01/2020 1:14 PM
I just got a Freshroast 540 and my first attempt s we’re way under roasted. Does anyone have a proven profile.Thanks.

Users Online
Guests Online: 4

Members Online: 0

Total Members: 6,362
Newest Member: lambertsroast
In Memory Of Ginny
Donations

Latest Donations
Anonymous - 5.00
Anonymous - 5.00
renatoa - 2.00
JitterzZ - 2.01
renatoa - 2.00

View Thread

Who is here? 1 guest(s)
 Print Thread
Roasting your own espresso blends
TheBentern
Does anyone here regularly roast their own in house espresso blends?
What ratios of different origins have you had success with?

I've had good luck with a 60% Brazil DP + 40% Sulawesi Toraja. Which I would only consider slightly unconventional (I could be off base here though). I love the results though. Incredible body, molasses crema, and some nice chocolate tones, if a little more one-dimensional than most espresso blends.
 
Randy G
I went off the Indonesians years ago when the "earthy" taste became more like "dirt" to me. But you are on the right track. There are a number of African origins that are very good in blends similar to the one you are using. Ethiopian, Kenyan, Tanzanian all are nice that way, and even reversing the ration to 60% African, 40% Brazil. The choices and ratios make it an endless quest. Variety is, indeed, the spice of life!

Life's too short to drink bad coffee.
 
http://www.EspressoMyEspresso.com
TheBentern
I've done some Ethiopians in a blend of (if I recall correctly) 50% Brazil DP 25% Central American 25% Ethiopian. It turned out pretty good. Sometimes it got a little too fruity or spicy for my taste, depending on the Ethiopian or the central I used.

EDIT: Also, I will agree with you on the "dirt" earthy Indonesian beans. I've had some dirty Bali Blue moon and few bad Sumatras. I haven't had a lot of problems with most of the Sulawesi I have purchased though. I've been digging the Bodhi leaf's Sulawesi Kalossie pretty well lately, and it can be had for a song on eBay.
Edited by TheBentern on 07/17/2014 5:01 AM
 
ciel-007
According to legend, Mocha-Java was the very first successful commercial coffee blend; you might consider starting with that one.

I've been experimenting with espresso blends for a couple of years. I've tried dozens of combinations. My best pulls come a blend that includes beans from Brazil, Columbia, Ethiopia, Indonesia, and Kenya. Such a blend is capable of satisfying the most demanding palate, while offering one impressive finish.

The key to any blend is dialing in the ratios; the above beans are listed in declining proportions, and you will need to experiment.

Ciel
Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK�NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
 
TheBentern
Wow, that is a diverse blend, Ciel. I bet it's very complex. I guess I need to get a little more avante-garde with my blending. What were you looking for when you arrived at this combination?
 
ciel-007
TheBentern wrote:

... Wow, that is a diverse blend, Ciel. I bet it's very complex.. What were you looking for when you arrived at this combination?


On a recent rip to Cote d'Azur, I had the privilege of savoring the wines of a world-famous winery - Chateauneuf-du-Pape. The winery is not far from the Pont-du-Gard, and the grapes here date back to Roman times.

The sommelier walked me through the Chateau's various offerings. As we progressed towards the winery's finest Cépages, the sommelier summarized excellence with a single word: "roundness". The best Cuvées were clearly associated with a wonderful feeling of roundness in the mouth. In other words, a sensation associated with perfect balance... giving the impression that every nouk and cranny of the mouth has been caressed with sumptuous flavors.

The 5 beans I use in my blend are the closest I have come (... so far) to a pull that gives me that wonderful sensation on "roundness" when savored.

Ciel
Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK�NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
 
smico
Ethiopia must be dry processed Ciel, right?
I blend 2 or 3 coffees most of the time. I might try to add more origins.
Hottop B2 + HTC, Cremina 83, OE Pharos, Brewtus IIIR, Baratza Vario
 
ciel-007
smico wrote:

Ethiopia must be dry processed... I blend 2 or 3 coffees most of the time. I might try to add more...


Miroslav, the quest for "roundness" in my pulls is an ongoing process. For a while, I too used a blend consisting of 3 beans.

Through experimentation and cupping, I discovered that Kenyan beans added "brightness" to my pulls (stimulating fungiform papillae towards the front of the tongue).

Likewise, through experimentation and cupping, I also discovered that "finish" was stretched and enhanced considerably by adding dry processed Ethiopean beans (stimulating vallate papillae towards the back of the tongue).

Ciel
Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK�NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
 
Jump to Forum:

Similar Threads

Thread Forum Replies Last Post
air roasting and cupping experiment The Challenge of Cupping 2 01/04/2020 10:55 PM
Starting a Home Roasting Business (First Post!) New Members say hello or you may update your profile. 5 12/18/2019 9:48 AM
Help in data logging and (perhaps) automating the roasting in my rottiserie oven Dataloggers/Controllers/Rate of Rise Meters 8 12/18/2019 6:58 AM
coffee/espresso machine ALL ABOUT ESPRESSO MACHINES 14 12/12/2019 4:02 AM
Please help me out to choose a good espresso machine? ALL ABOUT ESPRESSO MACHINES 6 12/11/2019 9:03 PM
Homeroasters Association Logo, and all Content, Images, and Icons © 2005-2016 Homeroasters Association - Logos are the property of their respective owners.
Powered by PHP-Fusion Copyright © 2020 PHP-Fusion Inc
Released as free software without warranties under GNU Affero GPL v3
Designed with by NetriX