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Thread: Cracking Crumbination

  1. #1
    Senior Member daledugahole's Avatar
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    Cracking Crumbination

    Thought I'd post a lucky break I just had with relatively recent beans from bean bay.... In the hope some snobs out there might be lucky enough to have some left over and can replicate the blend.
    I was going through my box of beans and thought I'd just randomly blend little bits together to get rid of them. Threw my last 200gms of Rwanda nyungwe and 200 of Honduras Montana de comayagua together in the behmor on 1lb P2 B - took it to the start of second crack.
    Wow! Great through milk, even better as a long black, and I just had my first espresso in a long time with it and loved it. The Honduras hadn't really blown my hair back until I tried it like this...and now it's gone
    Be keen to hear of other crumbinations of recent beans out there that might be worth sharing.
    Cheers
    Link

  2. #2
    Senior Member smokey's Avatar
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    dale, blimey, there are so many combinations where do we start? Glad you got a 'cracking' blend, too bad they don't last very long, hey.

  3. #3
    Senior Member daledugahole's Avatar
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    I know! I'm talking fair dinkum bottom of the bag recipes.
    Seriously though, the Rwanda / Honduras is a really nice drop eh. I've got half a bag left and it's getting better by the day.
    Roasted 160gm yirg, 50 Guatemala jac (last yrs batch) and 190 of Sulawesi blue (last yrs too) tonight.... We'll see where that goes...
    I like the random bit. Must be the punter in me....
    Guess that's roasting greens though, the crumbs done well beat most of the stuff on the shelves hands down.

  4. #4
    Life-long Learner DesigningByCoffee's Avatar
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    Hi Link
    I've found a couple of times than a simple African / Central blend works really well - especially for espresso. My fav is 50/50 Yirg/Central (mex, el sal etc) - super fruity goodness
    Cheers Matt

  5. #5
    Senior Member smokey's Avatar
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    Any Ethiopian at around 70% and then add whatever else you have, thats always going to be nice enough to drink
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  6. #6
    Senior Member daledugahole's Avatar
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    Confession.....
    I've only ever had the Honduras as part of a blend. Last week roasted what I had left as a single origin.... And I stand corrected!! As an espresso or long black it's beautiful. Stand your spoon up in it sort of body. Sticky sweet goodness. Got a hammering today, with macchiatos being the preferred format from all the driving dads at my place while the mums drunk champagne...

  7. #7
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    Had some beans that were approx. 4 weeks old so thought I would just blend them up and see what happens! WOW great result! Silky smooth, no harsh flavours taking over, just great with milk. Piccolos and cappuccino all given the tick of approval. Happy! All roasted with Behmor
    110g Ethiopian Harrar CS 9.5 P2 C stopped just at C2
    110g Guatamalan HueHue CS 9.5 P3 C stopped just into C2
    42g Kenyan Sasini AB+ CS 9.0 P2 C stopped before C2
    I am calling this for a "Cracking Crumbination"
    Cicarda
    Last edited by Cicarda; 15th May 2014 at 08:17 PM.
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  8. #8
    Life-long Learner DesigningByCoffee's Avatar
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    I'm just drinking an 'end of the bag' blend of the 'Mocha' component of a large mocha java batch I did. It ended up with about 60/40 Barundi and Tanz Njari Wami. Roasted using my standard 'african' profile which is faster to first crack than most beans. Beautiful doppio, with the great berries of the Tanzanian but with a lovely sweet creamy body to match, which I'm guessing is from the Barundi. As a f/w the berries stand out over a nice, almost Yirg-like spicy texture & flavour.

    Lucky break

  9. #9
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    Back in Nov I had an issue with my Behmor and midway through a 300g roast it stopped and showed up a dreaded Error5 message. So I had 300g of half roasted beans so I threw them in an airtight container and squirrelled them away in the back of a cupboard. After a few weeks, a holiday, a new mother board and front panel on the Behmor and Xmas I stumbled across my beans, so I throw them back in the roaster and give them their final roast. 7 days later I give them a taste and they taste awesome. That's what I call a long roast profile!!! Trouble is I have no record of the beans I used. Forgot to record any details of the original roast. I call this for a "cracking crumbination" if only I could remember what beans where in my Behmor on that fateful day
    Cicarda
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  10. #10
    Senior Member daledugahole's Avatar
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    Last week went through my dregs... Bags that have sunk to the bottom and been forgotten about. Roasted (all from beanbay), a very approx blend of 180ish Tanzanian machere estate, 60ish Sumatran mandelhing, 120 Rwanda nyungwe and a bare smidgen of the last of my Vanuatu. Tried at 6 days post roast and ironically, got a very rare and sought after favourable comment from the wife. 'Oh, that's a nice coffee... I like this one'. I should just stick to random combos....
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  11. #11
    Super Moderator Javaphile's Avatar
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    Some of the best blends I've roasted up have been these 'bottom of the bag let's use them up' mixtures. I've got one resting now that is smelling very promising at 2 days post roast. The roast is for a large batch of CP and it is made up of roughly 50% Kenya AA, 25% PNG, 15% Sulawasi, and 10% Sumatra Mandheling with a total green mass of 2.7kg. This was roasted up in 3:900g batches taken to just before 2nd crack, the first snaps of 2nd crack, and 20 seconds into rolling 2nd crack. Judging from the smells emanating from the bag this is going to make a cracking nice CP!


    Java "Waiting with drool bib in place" phile
    Toys! I must have new toys!!!

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