successful blend combinations...

askthecoffeeguy

ok today I threw some png klalari and some kenyan mtaro together to produce a sensational coffee! it was smokey and elegant with traces of tobacco and kaffir lime leaves, combined with Belgium dark chocolate - in a word, yum!

Dont know how I knew it would be successful, except to say that I just did, and I'm familiar with broad regional characteristics of both coffees, which I figured would work well together

What are other folks blending right now and how do you choose your crazy concoctions?

Koffee_Kosmo

My blending practices are always experimental Mostly they come off well I also like to use maple syrup in small quantities to enhance flavour I also like hot chocolate with mint essence KK

Bottom_Line

50% Costa Rica Finca De Licho Honey 30% Laos 20% Sulawesi Kalosi Toraja The Costa is sweet with lots of flavour. A very nice bean, very complex. But too acidic for some (good in filter style though) so Added the Laos as it is smooth, still lacking something... a bit of body Added the Sulawesi for body and a bit of funk! Mucked around with the ratios a bit and seemed have got it right with the above. Chocolaty, smooth, sweet with just a bit of bite.

Dry_bean

Koffee Kosmo wrote:

I also like to use maple syrup in small quantities to enhance flavour KK

Interesting, how do you incorporate the maple syrup? 🙂

Ronin

Dry bean. wrote:

Interesting, how do you incorporate the maple syrup? 🙂

Soak the beans before roasting 😛 (Disclaimer- Do NOT do this, I'm talking BS)

Koffee_Kosmo

Dry bean. wrote:

Interesting, how do you incorporate the maple syrup? 🙂

A half spoonful into the milk before pouring

Ronin wrote:

Soak the beans before roasting 😛 (Disclaimer- Do NOT do this, I'm talking BS)

This my guess If one does soak or coats the beans with it prior to roasting I think that it will only be coating the husk and will be shed off during the roasting phase Thus not affecting the flavour KK