I'm running out of my "espresso only" beans and need to put together a short list for an order. I haven't had much success with blending - except Cathy's patented Jampit blend - and I prefer that in a French Press. I like Tom's Monkey blend and have had the widest acceptance of espresso made with them. So MB is on the list. What single source beans does the list prefer for espresso? homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yaucco Selecto, roasted about 30 seconds into 2nd crack... - al r. John wrote: <Snip> -- - Al Raden http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brandydesigns.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
My all time favorite single source espresso is the PR Yauco Selecto. It's the only one that had the right balance of body, sweetness, and interesting flavors (peaty single malt scotch), and the only one that I know which comes close to a good espresso blend. People I trust say certain Konas are suitable, but the Greenwell I tried was too high toned, although the flavor had great portential as an espresso blender. If you like Peet's blends, try a preblend of Antigua and Mandheling, at any proportion from 1:2 to 2:1. This is great spice bomb for milk drinks. Any Mocha or Ethiopian 1:1 with Sulawesi makes a decent to good preblend mocha- java style espresso. On 28 Sep 2002 at 9:02, John wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Al - since everyone else is silent - I guess YS goes on the list. I haven't had any in stock for almost a year now. Thanks. John On Sat, 2002-09-28 at 09:16, Al Raden wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "John" <Snip> Fine, I wasn't going to mention it but since you're going to be that way:-) Try a mélange Kona roast for shot change of pace! 1/2 Vienna rolling second light sheen to moderate oil, 1/2 light full city before 2nd crack zero oil. Very smooth and sweet. Very unlike the low tone flavor of MB... MM;-) Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA Now back to roasting... (first roast for another batch of above mélange just finished cooling...) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
OK - I've got that! I've not used ANY Kona for espresso -but I'll try it. John On Sat, 2002-09-28 at 14:06, Mike McGinness wrote: <Snip> -) <Snip> cond <Snip> l. <Snip> just <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Jim Schulman" People I trust say certain Konas are suitable, but the Greenwell I tried was <Snip> I concur. I don't use my brightest Kona for espresso mélange roast. MM;-) Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
John wrote: <Snip> Never expected it, but made some lovely espresso from Tanzanian Peaberry wok roasted to the first few snaps of second crack. (The characteristics of wok roasting are closer to drum roast than to air roast.) I roasted it to give to my daughter - to get rid of it - but could not resist trying a little at about 24 hours rest. The TP was smooth and chocolaty with a surprising amount of body. I was just finishing my test cup when Daughter arrived to pick up her coffee. I surrendered it reluctantly. Now I have to order some more! For the conservation of the Tibetan Lhasa Apso, Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
--- John wrote: <Snip> Ok, I'll speak up. I think the YS tastes much more like the "malteds" they used to serve in soda shops instead of the rich malty flavor of an Isle of Isly Scotch. It does have good "feel" to it (easy to digest) and probably is best as a single bean brew since the flavor is so unique. The only single bean/single roast that I've tried that tastes like a perfect espresso blend all by itself is the ISH, roasted into second crack. You've written in previous posts that you like it better for vac pot... That distressing news from St. Helena will keep me searching for alternatives in any case. My daily espresso-well, cafe crema-is Pluma, but blended with different roasts. Adding some Timor Aifu roasted to an aggressive full city adds some lovely whipped creamy mouth feel and a light dose of Sulawesi-like spice. Tried the Timor yet? Charlie <Snip> ===== Do you Yahoo!? New DSL Internet Access from SBC & Yahoo!http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://sbc.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I've got some samples of Sigri PNG from the SCAA show that make a
lovely SO espresso. I don't know how they compare with the PNG Tom
carries, but I intend to find out.
Best,
David
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