Espresso drinkers,
Here is a blend that has a very nice balance of body, low and high notes,
low acidity (but not entirely flat), tons of crema.
Measured by volume, before roasting. Each variety roasted individually, then
blended. Roasted in HWP.
40% Brazilian Cerrado Monte Carmelo, to just before the second crack.
40% Mexican Tres Flechas, to about 2.5 minutes into the second crack.
20% Sulawesi Toraja, to the beginning of the second crack.
Regards,
Rafael
Rocky Grinder, Silvia Espresso Machine, Brita Filtered Water (Pitcher
system, which has both carbon and ion exchange filters)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

45% Brazil CoE Fazenda... Vienna
35% Java Djampit FC
20% Nicaragua CoE Septeimbre 15 FC+ (little bit of tart raspberry)
Deep and brooding with a hint of fruit and spice. I can't tell why,
but this Java has been working really well in espresso.
JeffO

Hi,
This is my first post to this list and I am also a relative newbie 
roaster (about a year). Anyway, I have been using Brazils as a base 
for blending. I only roast for espresso. It has been fun and we all 
enjoy the coffee. But now it is time to reorder beans. I have a 
feeling, from Tom's reviews of the two Brazils currently available 
that they may not be suitable for espresso blends. Am I wrong? What 
would people recommend?
Dave
-- 
************************
Please take a visible stand for peace
************************
David Dubnau
Public Health Research Institute
225 Warren Street
Newark, New Jersey 07103
Phone: 973-854-3400
Fax: 973-854-3401

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Well, the label on the bag of Brazil Fazenda Brauna Peaberry says it  
makes a great espresso, so I'm using 4.5 parts of it at City to City+  
for my "global rocket fuel" blend, along with 1.5 parts India Premium  
Robusta, 2 parts India Monsooned Malabar, and 1 part each Ethiopia DP  
Sidamo and Puro Scuro Blend. It'll be rested enough by tomorrow, and   
I should be out of roasted Monkey Blend by Thurs. morning so I'll try  
it then and report back. (Held back some of the Brazil for s.o. shots  
for comparison).
On Dec 5, 2006, at 11:58 AM, Dave Dubnau wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Well, the label on the bag of =
Brazil Fazenda Brauna Peaberry says it makes a great espresso, so I'm =
using 4.5 parts of it at City to City+ for my "global rocket fuel" =
blend, along with 1.5 parts India Premium Robusta, 2 parts India =
Monsooned Malabar, and 1 part each Ethiopia DP Sidamo and Puro Scuro =
Blend. It'll be rested enough by tomorrow, and  I should be out of =
roasted Monkey Blend by Thurs. morning so I'll try it then and report =
back. (Held back some of the Brazil for s.o. shots for =
comparison).
On Dec 5, 2006, at 11:58 AM, Dave Dubnau =
wrote:
Hi,
This is my =
first post to this list and I am also a relative newbie roaster (about a =
year). Anyway, I have been using Brazils as a base for blending. I only =
roast for espresso. It has been fun and we all enjoy the coffee. But now =
it is time to reorder beans. I have a feeling, from Tom's reviews of the =
two Brazils currently available that they may not be suitable for =
espresso blends. Am I wrong? What would people recommend?
-- Please take a =
visible stand for peaceDavid =
DubnauPublic Health Research =
Institute225 Warren StreetNewark, New Jersey 07103Phone: 973-854-3400Fax: =
973-854-3401homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest =
options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings =
 Sandywww.sass-music.com
 =
=
--Apple-Mail-63-205306644--

Dave,
Both are excellent espresso blend bases.  The Yellow Bourbon is a
great SO espresso.
On 12/5/06, Dave Dubnau  wrote:
<Snip>