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Thread: Ideas on Blend

  1. #1
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    Ideas on Blend

    Cafelat Coffee Tamper and Accessories
    Running late the other day so couldnt get my own coffee, popped to the local coffee place (not bad). But served up a great blend with a buttery taste with a hint of spice, like cinnamon or cardamom couldnt work it out. I need to get my own house blend and this is the type I think I want to aim for. Any thoughts on what I should roast and purchase to play with ?


  2. #2
    Senior Member flynnaus's Avatar
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    Re: Ideas on Blend

    Quote Originally Posted by 23333F3C3C3F2023500 link=1296599485/0#0 date=1296599485
    a buttery taste with a hint of spice
    Sounds like it has some Indian Monsooned Malabar in it which has these qualities.

  3. #3
    Senior Member Dennis's Avatar
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    Re: Ideas on Blend

    Quote Originally Posted by 7C6C606363607F7C0F0 link=1296599485/0#0 date=1296599485
    Any thoughts on what I should roast and purchase to play with ?
    Yes, the same beans the cafe uses. Ask them what goes into their blend.


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    Re: Ideas on Blend

    Wish I could the closed down on Friday - but sure the supplier was Saint something....was in the Valley. Hmm I tired the Malabar as an SO didnt think that would create that taste ? could be wrong

  5. #5
    Gra
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    Re: Ideas on Blend

    Quote Originally Posted by 3B2B27242427383B480 link=1296599485/3#3 date=1296607550
    Wish I could the closed down on Friday - but sure the supplier was Saint something....was in the Valley.Hmm I tired the Malabar as an SO didnt think that would create that taste ?could be wrong
    Malabar I find have a longer post roast time I dont pop mine before 15 days and they just keep getting better..

    Gra..

  6. #6
    Senior Member Dennis's Avatar
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    Re: Ideas on Blend

    Quote Originally Posted by 3828242727243B384B0 link=1296599485/3#3 date=1296607550
    sure the supplier was Saint something
    Im aware of one St. Something, but may not be them. Besides...doubt they need another plug! ;D

    I dont like using Malabar in a blend - seems as though no matter how long I leave it to rest, it froths like regular dishwashing detergent added to a dishwasher.

    No offense, but cinnamon and cardomom taste and smell very different, and if you cant discern the difference, you have no hope of replicating the roast.

    I suggest you get to know a number of single origin coffees before attempting to blend. If however you cant wait, Id suggest using the KJM Blend - it reads well to me and seems failproof.


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    Re: Ideas on Blend

    Was the barista Luke Shilling?
    If so, Saint coffee is also served and sold at the cooparoo market.
    Also try http://coffeesnobs.com.au/YaBB.pl?num=1239960313
    to find the roaster

  8. #8
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    Re: Ideas on Blend

    Hey Ronin yes Luke was the Guy there...will see if I can dig around - thanks for that very helpful

  9. #9
    KJM
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    Re: Ideas on Blend

    Quote Originally Posted by 2B3B37343437282B580 link=1296599485/0#0 date=1296599485
    Running late the other day so couldnt get my own coffee, popped to the local coffee place (not bad). *But served up a great blend with a buttery taste with a hint of spice, like cinnamon or cardamom couldnt work it out. *I need to get my own house blend and this is the type I think I want to aim for. *Any thoughts on what I should roast and purchase to play with ?

    *
    Scollops - Ive found that the Daterra Sweet Collection beans give a lovely buttery mouthfeel. Could be those were the source of the butter? Im with Dennis on the Monsooned though - Ive yet to find a place where I actually like them. Theyre interesting, right enough, but not sure Id plonk them into a blend just to lift crema (which seems to be the main use). You could try something like a daterra base with just a couple of % monsooned malabar - thatd be the lovely buttery mouth plus some funky spicey overtones...

    But Im no expert..

    Cheers
    /Kevin

  10. #10
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    Re: Ideas on Blend

    Quote Originally Posted by 61717D7E7E7D6261120 link=1296599485/0#0 date=1296599485
    served up a great blend with a buttery taste with a hint of spice, like cinnamon or cardamom
    Most likely a blend containing a high proportion (or even used as the base) quality Sumatran, like a Kuda Mas, Lumika or Blue Batak.

    Some Sumatrans, particularly the more expensive controlled "aged" lots roasted to suit their moisture levels will exhibit truckloads of buttery smooth rich flavor.

    A quality dry or naturally pulped Brazil when roasted a little darker can also give a similar results, but there is a very fine line between choc and butter when playing this way with BZLs.

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