Does anyone else find that Single Origin (SO) roasts used for espresso are so much more interesting than blends? I've found that for my tastes even the blends from Sweet Marias (Italian Classic, Monkey) are much less interesting and frankly less 'tasty' than a nice SO. If anyone has any suggestions, let me know. I really like a Nicaraguan taken to Full City or past to fit my palate. Jacobean homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I am a novice roaster and got a sampler pack with my Precision Roaster. I love the Blue de Brasil as a SO espresso slightly past Full City. The Nicaraguan was in the pack too but I haven't gotten around to trying it yet. On 2001.12.13, at 10:52, Jacobean wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Tom's cupping review leads me to believe that Indian Plantation A -Pearl Mountain Estate would be an ideal SO espresso. I need to let mine rest 2 days then I'll give it a try.http://sweetmarias.com/coffee.asia.india.html#indian.pearl.mtnCIEB until then - mas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
on 12/13/01 10:52 AM, Jacobean at bergonia wrote: <Snip> I've found just the opposite. SO's can be good, but a good blend can be really great. john homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
John, Do you have any suggestions on the makeup of your own, or 'commercially' available blends? Maybe I'm just missing the right combo. <Snip> so <Snip> interesting <Snip> Jacobean homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Tom has an excellent article on blending at:http://www.sweetmarias.com/blending.htmlThe espresso ideas are half way down the page. mas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
-- <Snip> I agree that SO coffees make better espresso than blends. While I have several favorite SO coffees for espresso, I have found only one blend that suits my taste. Steve homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Just curious, what are some of the favorites (SO & blend) on this list? J.D. <Snip> several favorite SO coffees for >>espresso, I have found only one blend that suits my >>taste. <Snip> |
On Fri, 14 Dec 2001 15:01:13 -0500 "jewldee" writes: <Snip> The blends I've played with and liked are: Moka-Java (no, really), though a bit proportionally altered, say 75% Java and 25% Yemen Raimi 30% Colombia, 30% Panama, 30% Java, 10% Harrar (or Ghimbi) 33.3% Colombia, 33.3% Panama, 33.3% Java Oddly enough, I'm not a big fan of Java as a SO coffee (press or espresso), though Sulawesi isn't bad. -Tim GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dl.www.juno.com/get/web/.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
One of my favorite SO coffees for espresso is Ethiopian Ghimbi. Steve -- On Fri, 14 Dec 2001 15:01:13 jewldee wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
almost any Brazilian for espresso - melange of CR Hacienda La Minita for pure pleasure. |
Hi List, <Snip> The Zimbabwe AA is my favorite, but I make a blend from a SO by making one batch that that goes well into second crack and another batch the I stop well before second crack, then I mix the two batches 50/50. The Zimba AA tastes much the same only more so. A real slap up-side the palate. Kevin homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At 12:46 PM 12/14/01 -0800, you wrote: <Snip> Then you might like 33:33:33 Sumatran : Mexican : Guatemalan Antigua all light City homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Fri, 14 Dec 2001 18:29:44 -0600 Rev Mark Gilstrap writes: <Snip> I don't know that I've ever had a light-city roasted espresso. Wouldn't that be... um... barely palateable? I might try something like that for my press, though. I'm definately going to get some Oaxaca on my next order. :) -Tim GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dl.www.juno.com/get/web/.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> No! You must try - at least try - a lighter roast for espresso. Very different from "typical" espresso, but still quite good. As long as the light roast isn't so light it's sour or bitter. You have to choose the right variety that will take a lighter roast, but even say a city roast tastes good out of an espresso maker. I'm not a frequent espresso maker at all, but while I love standard espresso (I used to like Graffaeo's from San Francisco best - never tried Tom's classic Italian blend), I was surprised at the flavor the first time I tried one of my home roasts, that was only a city roast. yum! -- garyZ homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Fri, 14 Dec 2001 17:55:40 -0800 Gary Zimmerman writes: <Snip> as <Snip> <Snip> I'll see... do you have any specific suggestions as to bean or blend? I did try a FC-ish Guat Atitilan once, and it was on the sour side... (and I love that particular roast of that coffee in my press). -Tim GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dl.www.juno.com/get/web/.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At 3:01 PM -0500 12/14/01, jewldee wrote: <Snip> For espresso, I personally love Malabar Gold and Moka Kadir as blends, and the Aged Sumatran '98 as S.O. David -- "Till there be property, there can be no government, the very end of which is to secure wealth and protect the rich from the poor." -- Adam Smith (yes, that Adam Smith) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
That's something I have been trying to figure out - the ratio between roasters and amount of beans. I usually roast 20-30 seconds into second crack with my Fresh Roast, about 1 3/4 oz of green. This gives me a pretty dark, oily roast. Total time is about 3:50 to 4:00 minutes. The temp, by the way, is about 425. I never know exactly because the darn thermometer never stays calibrated. With my Poppery I take it about 2 minutes into second crack to get the same look. Total time can be 10 to 12 minutes for 4 oz of green. I haven't picked up a Whirley pop yet but I expect it will be different since it's not an air popper and the quantity could be up to a pound. Anyone owned all three and figured out any formulas to use to keep consistency between them? steve surviving the storms in Seattle <Snip> Probably <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I buy 20#s of Sulawesi Toraja when I'm about out and 5#s each of Aged Sumatra, Yemen Mohka Mattari, and Brazil Cerrado. All dark roasting beans. I roast them all separate. When it comes time to brew I can either enjoy one or for my blend I usually mix Sulawesi with an equal amount of one of the other three. I do buy other beans but I always keep these four in stock. My favorite decaf is Sumatra which I find I can roast right before I brew. It's too hard to predict when I will need it so I can't roast ahead. But it makes an incredible cup to enjoy in the evening especially with guests AND you have a little roasting aroma to add to the enjoyment. steve |
<Snip>
I like to add 20% City roast to a blend some times for my espresso.
In fact, I added about this amount of a Kenya last week and it really
spiced up the cup. Playing around with this kind of blending is fun
and makes me realize I can be a bit of a snob: if someone had told me
they use 20% med. roast Kenya in an espresso blend I would have
thought they were nuts. As always, I learn more about coffee by
simply trying things and not thinking of what will or will not be
possible in advance. Now that Yirgacheffe/Monsooned Malabar blend
that someone was raving about a long time back, THAT is a bit too out
there for me.... Tom
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