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Author Topic: Espresso Blends  (Read 6956 times)

Lwowiak

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Espresso Blends
« on: 12/12/2011, 10:18 PM »
I wanted to dedicate a thread just for espresso blends. Aim is to list the component beans, the results and any substitutes. Also, whether the blend is green or brown.I will start it off with the classic suggested by mycuppa:
50% Brazil
30% Sumatra
20% Ethiopia.

I think this makes a well balanced espresso. I tried the following:
50% Brazil BSCA
30% Sumatra Aceh Wet Hulled Gr1
20% Ethiopian Trabocca Harrar.
Green Bean blend.

Overall, very nice and smooth. Enjoyable in milk also.
I find the Sumatran a bit too earthy, and would like to add a bean with body and sweetness. Some of the Indian "Elk Hill" sounds good. It would be nice to find a couple equivalents.
My previous blends did not contain as much Brazil, and I have to say the Brazil Daterra Sweet Collection works well also. The 50% Brazil does smooth out the taste somewhat. I also found that keeping the Ethiopian to 20% worked better.
Aim next time is to substitute the Ethiopian with a Costa Rican.

Please share your thoughts and experiences.


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mycuppa

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« Reply #1 on: 12/12/2011, 10:38 PM »

Overall, very nice and smooth. Enjoyable in milk also.
I find the Sumatran a bit too earthy, and would like to add a bean with body and sweetness.

Lwowiak, if you have the right Indo it should be doing exactly that - tons of body and sweetness - without the earthy taints. In many respects, the term "earthy taint" can be a tad over-used when describing Indos - almost like a goto word and too often the acid has not been balanced correctly and people are thinking it's "earthy".

I've just come off a 6-day Sumatran binge having tasted many Mandheling, Lintong and Java to select my fave.

Done right, Indos offer explosive sweetness that climbs higher than a stairway to heaven.

You can experiment with more unwashed coffees in place of the Indo, a Uganda Bugisu, some Honduras a nice an low acid or a quality Colombian, however remember to go a little deeper into the roast level.

Koffee Kosmo

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« Reply #2 on: 12/12/2011, 10:45 PM »
That earthy taste you describe in the Indonesian bean is normal
Some people call it funky

In my experience this taste that tingles your tongue is contained mostly in the crema
As an experiment try drinking it after spooning the crema away or by stirring the crema into the coffee

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Lwowiak

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« Reply #3 on: 12/12/2011, 11:46 PM »
Thanks for the suggestions Jeff. Will give them a go.
I have some Columbia del Obispo, but enjoy it too much as a SO.
There is nothing wrong with the blend as it is. Its just my taste buds at the moment. Some Indonesians will always have that "taint". I have had a Blue Batak that was full of body and sweetness, admittedly it was roasted a tad darker than this was. I will try the blend as a brown blend, and roast the Indonesian a bit darker.
KK, I always stir the crema as you describe, but still manage to detect it, even when the bean is roasted as a SO.

Another variation may be the roast profile. I will try it with some variations and see what difference it makes.
Thanks for the replies.
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askthe coffeeguy

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« Reply #4 on: 18/12/2011, 11:32 AM »
Just put together a blend of Nicaragua cup of excellence Lt 13 and PNG Sigri AA - gotta say its my home roast blend pick of the year - as it oughta be for the price!
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hiphipharrar

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« Reply #5 on: 18/12/2011, 11:46 AM »
Just put together a blend of Nicaragua cup of excellence Lt 13 and PNG Sigri AA - gotta say its my home roast blend pick of the year - as it oughta be for the price!

Gotta agree: 50/50 blend of PNG and  is a winner.

hiphipharrar

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« Reply #6 on: 18/12/2011, 02:15 PM »
Gotta agree: 50/50 blend of PNG and  is a winner.

Errr...blend of PNG and Nic that is but a CoE would clearly improve things further

Lwowiak

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« Reply #7 on: 21/12/2011, 08:25 AM »
Roasted this blend once again:
50% Brazil BSCA
30% Sumatra Aceh Wet Hulled Gr1
20% Ethiopian Ghimbi.
Green Bean blend.
Ended up being darker (translates to got distracted, so ended up with a darker roast).  :-[
I still get a bit of an earthy taste from this Sumatran. Not a bean that I like. Espresso is still ok, but could be better.

Tried a variation and got the perfect result.
50% Brazil BSCA
30% Sumatra Panjang Mandheling
20% Ethiopian Trabocca Harrar
Green bean blend.
A delicious, well balanced espresso. Lots of sweetness, body and some fruit. Very, very happy with this result. Roast profile changed slightly. Shorter time between first and second crack.
First crack starting at 9 minutes, Roast Stopped at 13:30 minutes. Second crack was beginning and the beans were emitting  a few snaps like rice bubbles when tipped.
FZ-RR roaster.

BPI blend:
35g Brazil Daterra Sweet Collection
65g Brazil Fazenda Lambari Estate
65g PNG Waghi AA
45g Indian Monsooned Malabar AA
Green bean blend. FZ-RR roaster.
This produces a very smooth espresso, lots of body and a nice cocoa finish. Tons of crema, with gloopy pours.
Very pleasant as espresso or in milk. I like this blend also.

Might try adding another bean to this blend, and reducing the Brazil a bit.
Not sure what to add, open to suggestions.
1 Grp Bosco; Macap M4D; Gino Rossi RR65; FZ-RR 700 Baby Roaster, KKTO.

mycuppa

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« Reply #8 on: 21/12/2011, 09:25 AM »
The MM, although in moderate proportion, has a tendency to dominate a blend - which is exactly what you are trying to achieve.

Look for something with sparking acidity, put in about 20% depending on the character of the bean - many washed Centrals, high grown can do the trick - Costa Rica, Nicaragua, Guatemala, Honduras, El Salvador, etc.

What you then try to do is play with the ratios of MM versus Central to strike a balance that suits your preferences.


Lwowiak

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« Reply #9 on: 19/03/2014, 01:07 AM »
Continuing my experimentation into the perfect espresso blend.

My wife and daughters holidayed in Rome recently and enjoyed some memorable espresso at the Illy Espressamente  in the Galleria Alberto Sordi in Via del Corso. Granted, the company and location added to the experience. They still insist it was the best espresso they have had, and said it was perfectly balanced and very smooth.

My challenge is to replicate such a blend.
I am open to all suggestions, and would welcome your input.
1 Grp Bosco; Macap M4D; Gino Rossi RR65; FZ-RR 700 Baby Roaster, KKTO.

QM0996

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« Reply #10 on: 19/03/2014, 01:22 PM »
Continuing my experimentation into the perfect espresso blend.

My wife and daughters holidayed in Rome recently and enjoyed some memorable espresso at the Illy Espressamente  in the Galleria Alberto Sordi in Via del Corso. Granted, the company and location added to the experience. They still insist it was the best espresso they have had, and said it was perfectly balanced and very smooth.

My challenge is to replicate such a blend.
I am open to all suggestions, and would welcome your input.

Without knowing much more; Robusta would have played a big part.

While many are liking their coffee lighter / fruity and almost TEA like; the Italians still go for that deeper and darker full body cup.

And to me, the new style is OK for many and those that might wish to expand their experiences. But at close of day; I like a deep fully body coffee with a buttery mouth feel and not so acidic; and unfortunately it is becoming harder to find and unless home roasted.

Brett H

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« Reply #11 on: 19/03/2014, 05:18 PM »
Without knowing much more; Robusta would have played a big part.

While many are liking their coffee lighter / fruity and almost TEA like; the Italians still go for that deeper and darker full body cup.

And to me, the new style is OK for many and those that might wish to expand their experiences. But at close of day; I like a deep fully body coffee with a buttery mouth feel and not so acidic; and unfortunately it is becoming harder to find and unless home roasted.

Couldn't agree more... In all respects. 

I like BRIC: Brazil, Robusta, Indo and Columbian 30/10/30/30.  Pulled 30s into 2nd crack.  There you go!
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askthe coffeeguy

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« Reply #12 on: 19/03/2014, 11:06 PM »
I blended a png whagi today with a peru grace estate and I must say I was very happy with the resulting coffee!

Twas just an impromptu blend from a couple of open bags but it tasted great and was gone in 60 seconds (or thereabouts) so I guess that's a good recommendation!
"The crema which dissipates is not the lasting crema..."

QM0996

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« Reply #13 on: 20/03/2014, 12:00 AM »
I blended a png whagi today with a peru grace estate and I must say I was very happy with the resulting coffee!

Twas just an impromptu blend from a couple of open bags but it tasted great and was gone in 60 seconds (or thereabouts) so I guess that's a good recommendation!

Those two would have to be close to the mark for me; depending on how they were roasted....

I am truly impressed that they are also GF.

Brett H

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« Reply #14 on: 20/03/2014, 05:04 PM »
Those two would have to be close to the mark for me; depending on how they were roasted....

I am truly impressed that they are also GF.

Lol... Not only GF but also no added transfats!! 
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