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Thread: Espresso Blend needed

  1. #1
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    Espresso Blend needed

    Cafelat Coffee Tamper and Accessories
    Using a popcorn popper for roasting and a newbie at it. Have plenty of beans to blend so would be interested in ideas as to which would work well together including blends with 3,4 or 5 beans. drink black coffee and enjoy a strong smooth espresso but an everyday blend might be a nice change too.
    My beans are Excelso,Cerrado,Java,Kenya AB, Guatamala,Yirgachette,Harrar,PNG,Robusta,Mandhelin g and decaf Swiss H2O Espresso
    Have tried some suggestions given in this forum and would be happy using some of them but wondered if anyone had a few suggestions using my specific bean choices

  2. #2
    Senior Member flynnaus's Avatar
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    Re: Espresso Blend needed

    Well welcome nzb and you have already found the right place to get the answer to your question: the Blending room.
    You have the ingredients for a KJM blend which I can recommend so why not give that a try.

  3. #3
    KJM
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    Re: Espresso Blend needed

    One thing Id add to Flynns comment - you need to let the stuff rest for long enough! While I roast my blend relatively lightly - darker versions are more drinkable more quickly.

    So maybe a mega-roast day - keep roasting! Then you can try the first lot at 4 days or so and youll still have some left to enjoy the smoother and more nuanced more aged ones..

    Experimentation!

    Cheers
    /Kevin

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    Re: Espresso Blend needed

    Thanks both for taking the time to reply and Ill do a KJM blend - any suggested proportions or just equal amounts to begin. I have heard to leave a few days and roasted them Monday and enough left to now blend too. Am lucky as have a local bean importer who lets me have 250g of whatever blends i choose so many more new ones to try as well. any youd recommend that I didnt mention I have already. Am roasting to med + not to the really dark colour.

  5. #5
    Senior Member flynnaus's Avatar
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    Re: Espresso Blend needed

    Quote Originally Posted by 383033363E2B375F0 link=1290588389/3#3 date=1290620132
    any suggested proportions or just equal amounts to begin.
    The best thing for you to do is to read through the Blending room posts for ideas on quantities. KJM has provided what worked for him. I tried a variant with a *small quantity of robusta and a different Cenmtral American bean.

    As you are a newbie to roasting, can I suggest getting used to roasting one type of bean first before going into blending. Perhaps start with the Brazil Cerrado as Brazilians tend to be easy roasting.

    Do single origin roasts of several (or all of your beans) and learn to roast them properly as not all beans should be roasted the same way.
    Learn to appreciate how the beans age and the way the taste changes.
    As you can only roast small quantities at a time in your popper, do at least two batches - one lighter and one darker, and then mix them together. *For my tastes, most roasts are good from about Day 10 onwards but a recent Harar Longberry roast was good at Day 5 and has peaked again at Day 12.

    For blending, try this: roast some of your Harar or Yirgachefe. Stop the roast immediately when second crack begins (or slightly before if possible). Then roast some Sumatran - you can go darker for this type of bean.
    Now try some of the Ethiopian and Sumatran in equal quantities. This is the classic Mocha Java blend and it is a staple among many coffee roasters. Always a winner.

    Try different proportions of each bean such as 60:40 to see how each works. Then try roasting them at different times so one rests longer than the other before blending. For example, blend a 10 day old Indonesian with a 5-7 day old Harar or Yirg.

    Now roast some Brazilian and try equal quantities of the Ethiopian, Indo and Brazil. The Brazil will tend to even the flavours out so the roast will taste smoother. But this is my taste - yours may well be different.

    As I said, start reading through the posts on CoffeeSnobs - its a gold mine of info for the budding roaster. The main thing to do is to just get into it, try ot for yourself- but dont be afraid to try something different (other than the safety warnings).

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    Re: Espresso Blend needed

    Thanks - lots of good info there for me especially about blending 2 different days old blends. I have been into the blending room and read the posts there and again took notes on what was of interest. Im making notes of everything I do too so can keep up with the good and bad ones ive done. I didnt see KJMs blend in his reply but will look through the posts - its most probably there.

  7. #7
    Senior Member flynnaus's Avatar
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    Re: Espresso Blend needed

    Quote Originally Posted by 626A696C64716D050 link=1290588389/5#5 date=1290642623
    I didnt see KJMs blend in his reply but will look through the posts - its most probably there.
    Its in the first post of the KJMs House Blend thread

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    Re: Espresso Blend needed

    Got it thanks
    Quite an interesting post too and will definitely try it sometime but I dont yet have all those beans so will get some next visit to my friendly bean man! May even share the blend with him. Have done more roasting today and will leave some for several days before tasting. At the moment Im roasting all separately to try as SO and then mess around with blends.

  9. #9
    KJM
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    Re: Espresso Blend needed

    Quote Originally Posted by 434B484D45504C240 link=1290588389/7#7 date=1290664723
    Got it thanks
    Quite an interesting post too and will definitely try it sometime but I dont yet have all those beans so will get some next visit to my friendly bean man! May even share the blend with him. Have done more roasting today and will leave some for several days before tasting. At the moment Im roasting all separately to try as SO and then mess around with blends.
    Hey nzb - you dont really need the exact set of beans. If you read the post youll see that I substitute quite a bit :-)

    Going with what works for you is the biggie. The "KJM blend" came about because I was looking for a very particular thing... This was done in the way outlined above - by roasting each bean individually and figuring out what each bean would be bringing to the table. Im not real sure how you get to a predictable result without that background...

    /Kevin

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    Re: Espresso Blend needed

    Thanks Kevin - i do understand and coffee taste is very personal - a good guideline/blend just points the way! Im getting a lot of that so all helps. cheers

  11. #11
    KJM
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    Re: Espresso Blend needed

    Quote Originally Posted by 2B2320252D38244C0 link=1290588389/9#9 date=1290707324
    Thanks Kevin - i do understand and coffee taste is very personal - a good guideline/blend just points the way! Im getting a lot of that so all helps. cheers
    Hey - that was exactly why I posted the recipe. Something that I discovered works over a pretty wide range of input bean types and roast depths. (Although the recipe I posted is actually the one I use most!).

    Glad to know it actually might have helped someone!

    Cheers
    /Kevin

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    Re: Espresso Blend needed

    Yep its even getting in NZ where I live! Few weeks time my friends will be thanking you too or toasting your health with an espresso. cheers

  13. #13
    KJM
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    Re: Espresso Blend needed

    Quote Originally Posted by 373F3C39312438500 link=1290588389/11#11 date=1290821618
    Yep its even getting in NZ where I live! Few weeks time my friends will be thanking you too or toasting your health with an espresso. cheers
    Hmmmm..... Maybe I should "charge" - a nice visit to the south island... nice!

    Cheers!
    /Kevin

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    Re: Espresso Blend needed

    Quote Originally Posted by 575D485F5F504442310 link=1290588389/4#4 date=1290638705
    Then roast some Sumatran - you can go darker for this type of bean.
    MMMmmmm, well I dont necessarily agree 100% with that.

    Have roasted 8 good grade Sumatrans in the last 12 months and only 1 of them held the heat properly.

    Sumatrans can show defects very quickly on darker roasts. Be careful.

  15. #15
    Senior Member flynnaus's Avatar
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    Re: Espresso Blend needed

    Quote Originally Posted by 686868390B0 link=1290588389/13#13 date=1291191811
    MMMmmmm, well I dont necessarily agree 100% with that.
    I didnt say dark, I said darker (than the Ethiopian roast)

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    Re: Espresso Blend needed

    NZB, if your bean supplier is who I suspect, try a mix of their Brazilian Morigna (spelling), 50%, with 25% columbian excelso and 25% sumatran, this would be my favourite blend, but I do drink milk based drinks not black (very often)

  17. #17
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    Re: Espresso Blend needed

    For me the blend is the most important part of good espresso. I can get around a useless machine or no tamp, and I can go buy some bottled water. I can buy a stove-top moka pot for just over a tenner and Ive used some unusual tamps in the past. But if the blend is bad: well, you cant make a doppio out of a sows ear!

  18. #18
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    Re: Espresso Blend needed

    Im a seasoned coffee popcorn popper roaster! Sort of - by which I mean Ive roasted maybe 15-20 batches. Its fun and cheap to try, but definitely not perfect! My popper seems to roast really quickly (4 minutes to second crack), which is a lot faster than commercial roasters and Behmors etc. Id like to try and slow it down but that usually involves connecting dimmer switches to the fan or something similar. Im not much of an electrician so I dont think Id be able to do it safely (or use it safely again afterwards!).

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