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Thread: Shiraz type blend

  1. #1
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    Shiraz type blend

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I am trying to come up with a blend that cuts through milk and has some of the same characteristics as Shiraz. For lack of a better description...something full bodied that has hints of chocolate and spicy fruit. To date, I have achieved the "full bodied" and the cocoa, but there is room for improvement with respect to the "spicy fruit". I think I have the beans in my cupboard to do the job (recently purchased Brazil Alterosa, Ethiopian Harrar Longberry Org, Sumatra Lintong, Mexican Cofre de Perote), but perhaps a bit of guidance in the roast/blend department is in order... * :) *Currently, I have been roasting most of these individually to CS9ish. FC typically occurs between 10>12:30 minutes depending on bean, SC 4>6 minutes later. I have been removing beans just after I start hearing signs of SC (i.e. 30 sec). The beans usually rest for at least 4 days after roast. Could someone recommend a roast profile(s) for the beans I am toying with and perhaps a blend to get me one step closer to what I am trying to achieve? I have tried using the Brazilian as a base and some of the Ethiopian Harrar to add fruity characteristics. Thanks.

  2. #2
    Senior Member fatboy_1999's Avatar
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    Re: Shiraz type blend

    Buschy,
    I have found the Sumatran Lintong to be quite a powerful taste as a SO, but probably not what I would describe as "spicy fruit". Probably more "earthy" is how I would go (more like a Cab Sav).
    I have either not got, or not recently roasted the other beans you mentioned, but I would suggest the Ethiopian Harrar might be worth a shot. Failing that, perhaps trying to get your hands on a PNG to try as I have found a few of them to give me the "spicy fruit" taste. Particularly the PNG Sigri.

    Brett.

  3. #3
    Senior Member greenman's Avatar
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    Re: Shiraz type blend

    I have been roasting some Ethiopian Dima, roasted to just on second crack, the fruit in this bean is amazing, the aroma coming from the bag is all fruit, Ive used it in some blends and it has given them a real lift, I use around 20% Ethiopian, 30% PNG Suavee and 50% El Salvador Bella Vista or the Mexican De Perote, had heaps of favourable comments from my home tasting panel.
    Just tried the Sumatran Lintong Blue in a flat white, amazing caramel crema, cut through the milk nicely, it was great for only 48 hours rest.

  4. #4
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    Re: Shiraz type blend

    From reading other CSers notes, it seems the Ethiopian Harrar Longberry should display spicy, fruity characteristics. Maybe you could try roasting it to just shy of SC (based on your roasting notes, maybe three minutes after FC).

  5. #5
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    Re: Shiraz type blend

    Yes, I think the answer lies in the Harrar. I took another shot at roasting it yesterday, and pulled it just BEFORE SC. Will try in a few days and see if that brings out more of the fruit. Thanks.

    Greenman, I thought about using the Mexican as a base. I really enjoy it as a SO.

  6. #6
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    Re: Shiraz type blend

    From those you have listed, I did a few weeks back 40% brazil (bourbon bold), 40% harrar longberry, 20% sumatra blue lintong. It was quite good, all went together well, but probably a bit too much on the soft and smooth side for me. but I had guests who really liked it. Id probably go more harrar, less brazil next time. The amount of sumatra seemed about right.

    damian.

  7. #7
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    Re: Shiraz type blend

    In terms of a process on blending to match a wine taste profile, there was one or two episodes in Paul Bassets series that did something similar. Was quite interesting. I think Coffeeparts sell the series

  8. #8
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    Re: Shiraz type blend

    There are some really interesting Tanzanian coffees that are extremely complex (like a quality shiraz) in my humble opinion. Ive been addicted to a Tanzania Peaberry lately and cant get enough of it. Its very acidic and intense which gives your tastebuds a workout youll never forget. Also try and get your hands on some Kenya Masai and experiment like crazy.

    Also try Harar for the berry notes.

  9. #9
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    Re: Shiraz type blend

    Though not a home roaster, I am a wine tragic... id be looking at Ethiopian Harrar Longberry for "fruit" and PNG Wahgi AA for "chocolate"

  10. #10
    Senior Member Koffee_Kosmo's Avatar
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    Re: Shiraz type blend

    Two come to mind
    40% Nicaragua High Grown Bold & 60% PNG Wahgi AA
    Or
    40% Yemen Bani Ismail & 60% Sumatran (this is my version of a Mocha Java)

    Both yum

    KK



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