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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Wedding Roast
I think I have left it too late for anyone to have a chance to get back to me by Sat morning but...
As I mentioned in a previous thread, I am going to roast some coffee for my wedding in a week's time. I need to roast about 1kg, and these are the beans I have (as descriptive as I can be):
Brazilian Daterra
Kenyan AA Masai Estate
Ethiopian Harrar Mao
Sumatran Mandheling
Guatamelan (not sure which type)
PNG Kimel
Indian Catimore
I may have a couple more, but I can't check right now.
Now, my questoin or request is - does anyone have any suggestions for a good blend I can make with these beans (I typically just throw any old blend together, but given this is for a special function, I would like to do it better, however that is defined).
I would hazard a guess most people will drink it with milk, but I would like to make a blend that is really good as a ristretto.
I will roast each bean separately and blend post-roast. Any tips on roasting levels (in the trusty black and decker popcorn popper) would be appreciated.
Thanks in advance.
P
As I mentioned in a previous thread, I am going to roast some coffee for my wedding in a week's time. I need to roast about 1kg, and these are the beans I have (as descriptive as I can be):
Brazilian Daterra
Kenyan AA Masai Estate
Ethiopian Harrar Mao
Sumatran Mandheling
Guatamelan (not sure which type)
PNG Kimel
Indian Catimore
I may have a couple more, but I can't check right now.
Now, my questoin or request is - does anyone have any suggestions for a good blend I can make with these beans (I typically just throw any old blend together, but given this is for a special function, I would like to do it better, however that is defined).
I would hazard a guess most people will drink it with milk, but I would like to make a blend that is really good as a ristretto.
I will roast each bean separately and blend post-roast. Any tips on roasting levels (in the trusty black and decker popcorn popper) would be appreciated.
Thanks in advance.
P
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