As I mentioned earlier today, I'm about to embark on creating my own espresso blend. What I'd love to achieve is something with the body and dense crema of the Malabar Gold blend, without the slight bitter taste/aftertaste. I don't really care for fruity flavors like I get from Harar. Rather, I'd really like a sweet, traditional "coffee" taste. My plan is to start with a the following blend: 40% Brazil Oberon 25% Sumatra Triple Pick 25% Yemen Mocca Rimy 10% Kappi Royale Robusta All roasted to the point where oil drops form only after a few days. I'm thinking I'll also play around with some Djimmah and some Sulawesi Toraja. So, please, everyone chime in with comments and your own favorite blend. Steve Schurman Whirley-Pop Rocky Pavoni/Santos/Chambord |
Steve, You may want to try a slight variation: instead of 40% Brazilian, go 20% Brazilian, 20% Mexican or Guatemalan. Another variant would be to keep the 40% Brazilian, but put in 25% Mex or Guat instead of the Yemen. I have tried the above blends with very good results (in line with what you want to achieve). Regards, Rafael |
I'm about to place an order at SM. Any more reviews of the Classic
Italian Espresso Blend? As a reference, Malabar Gold and Mokka Kadir
are my 2 favorite espresso blends, and I'm not a big fan of the
Monkey Blend (I find it a bit too "bland"...).
Did anyone get a chance to try the Indian Malabar Blend while it was
being offered, and compare it to Malabar Gold? I assume it was
pulled because MG went back into stock. Ciao,
Renaud
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yes, I've had the Classic Italian Espreso Blend (CIEB). Let me start by saying that I'm BIG fan of the Malabar Gold (MG). The CIEB makes a very good latte. It's as good or almost as good as MG. When it comes to straight shots, the CIEB is clearly better. It seems a little smoother wirh less bite. If you drink both straight espresso and milk-based drinks, order up some CIEB. Before CIEB my espresso order was: 10% Monkey, 90% MG After trying CIEB, my espresso order is: 10% Monkey, 45% MG, 45% CIEB Hope that helps, mas <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Thanks Michael, I drink almost exclusively straight espresso so I'll
order a couple of pounds. A couple of weeks I made a MG ristretto for
a Napolitan friend and he claimed this was the first real 'Italian'
espresso he'd had outside of Italy. Ciao,
Renaud
<Snip>
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<Snip> This i what Tom wrote to me and said about his Indian Malabar blend: ...I added 12.5% Brazil Oberon and 12.5% Indian Pearl Mountain Peaberry to what is essentially the Malabar Gold formula... (Tom, sir, I hope I'm not treading were I don't belong! Please let me know if I am!) The other Tomhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
on 6/1/01 6:30 PM, Renaud Dreyer at rdreyer wrote: <Snip> Does anyone else find that the classic blend needs a very long resting period? I've only roasted in once or twice and on both occasions found it best at 4-5 days post roast. john homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> I agree, but it does taste better at day 2 & 3 than MG. mas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Fri, 01 Jun 2001 18:47:20 -0700, Renaud Dreyer wrote: <Snip> Congratulations on the nice validation of your roasting and espresso making skills. Of course, a great blend helps a lot! -- Michael DeZelar Elk River, Minnesota, USA O- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip>
It was all in the blend, of course! :) It passed the "sugar on crema"
test, which I'd never tried myself since I drink my espresso
straight.
Now I need to decide if it's the right time to upgrade from a FR to
an Alp. I love my FR and the close control I have of it, but I'm
getting tired of the close attention it needs (I cool the roast down
every 2 minutes for 15 seconds to get a nice full-bodied roast for
espresso) and the small batches.
So the Alp looks good now, but with the bigger capacity Heathware and
FR coming out eventually, maybe I should wait. Ciao,
Renaud
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hi Alex, I'm a proud fanatical hopelessly addicted to fairly new owner of Miss Silvia. Been home roasting a little over a year and have around 40 different greens. So far, my favorite single origin for straight shots is Uganda and Timor, roasted light full city. I've tried a few blends for shots but none as good, IMO. I could give you a list of SO I don't like as shots, but are great Cafe' Crema but that's another story! I just ordered a # of Tom's Monkey Blend to see what people are raving about... MM;-) Home Roasting in Vancouver, WA USA Exploring the Art & Science of coffee excellence - learning more and knowing less each day. From: "Alex Garant" <Snip> I've <Snip> by <Snip> single <Snip> a <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Alex,
You will get some superior answers to this one - but like most I started
with a single source because it was easier to learn to roast. But it didn't
take long to graduate to blends. Tom offers several really great blends -
his Monkey Blend is becoming my favorite but there are many. Lots and lots
of us blend - and I'm not that far ahead of you - but the folks are very
willing to share their formula with you. Hang on I'm sure they are right
behind this :O) And welcome to the greatest hobby going!
John |
Hi Alex, Welcome to the list. My favorite SO espressos are Puerto Rican Yauco Select roasted full city with no oil, and Uganda Budadiri or Bugisu roasted full city/vienna with a little oil showing. Yemens and DP Ethiopians also make great SO shots, but these are a bit more extreme in terms of taste. Tom's Monkey Blend is a much more balanced cup, albeit without the "character" of SO shots. It also is a terrific blend for a beginning roaster -- it roasts evenly, first and second crack are distinct and well separated, and it works very nicely for espresso from everything between a light full city to a dark vienna. IMO, It's the best place to start for understanding the espresso taste differences different levels of roast produce. Jim Schulman On 6 Mar 2002 at 0:23, Alex Garant wrote: <Snip> I've read reviews on individual coffees posted on this <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I'm new to the list and new to roasting. I recently picked up a Hearthware Precision, and would like to start roasting specifically for espresso. I've read reviews on individual coffees posted on this list, but it seems that by and large people don't blend much. Can you get a good espresso from a single origin coffee? Would the characteristics of a combination of origins make a more interesting cup? I'm looking for a strong cup with lots of body, and not too acidy. Any help would be greatly appreciated. Thanks in advance. Alex. Chat with friends online, try MSN Messenger:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://messenger.msn.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Is there any concensus on which is the best of Tom's espresso blends? Mike Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design softwarehttp://sitebuilder.yahoo.com |
About as much as there is on which is the best car. What were you thinking, man? ;-0 -- Rick |
Mike,
Different people like different blends. My advice is to build
your own set of one pound samples and see what you like.
Jim Gundlach
La Place, Alabama
On Tuesday, August 5, 2003, at 02:46 PM, Michael Geis wrote:
<Snip>
|
Good plan. Mike --- jim gundlach wrote: <Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip> Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design softwarehttp://sitebuilder.yahoo.com |
I doubt it! But in my book the Monkey Blend is the best! Les |
On Thursday, August 7, 2003, at 01:33 AM, Les & Becky wrote: <Snip> I would agree but my wife likes the new Amber and my son-in-law loves the classic Italian. They are all worth trying. Jim Gundlach |