Results 1 to 7 of 7

Thread: This is what I have.....

  1. #1
    Senior Member
    Join Date
    Dec 2009
    Posts
    106

    This is what I have.....

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I have these beans and am wanting to make a rich blend to suit mainly milk coffee drinkers as we have family coming to visit soon and I am looking to show off a bit....

    I am planning a cupping session next weekend with the husband but wanted peoples opinions on the following beans and possible blends.

    about 500gm Peru Ceja de Selva Estate
    about 1kg Sumatra Mandheling 2009
    about 200gm Ethiopian Gambella Naturals
    2.5 kg Ugandan Masaba AA
    2 kg Indian Monsoon Malabar AA
    2.5 Kg PNG Wahgi AA
    2.5 kg India Madikeri Robusta

    Any suggestions? For what it is worth I have a Coretto set up.... Thanks

  2. #2
    Senior Member
    Join Date
    Jan 2008
    Posts
    476

    Re: This is what I have.....

    60% Sumatra into a lazy rolling SC
    30% Ethiopia Gambella, to the first snaps of SC
    10% splash of the PNG Wahgi pulled shy of SC (that way you can keep the rest of the batch as a SO backup if the blend doesnt cut it ;) )

    leave it a week...


  3. #3
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: This is what I have.....

    Hmm, Ill have a go.

    But first, like you said, cupping is a great way of determining a blend! Roast several of these beans, sit down and cup them to identify what they might add to a blend, then try a few blends and cup those.

    But anyway, Ill answer your actual question, too. ;)

    My go-to blend is "base + acid + something interesting". So you could go Peru + Wahgi (pulled before SC) + Uganda (for some jammy/chocolate notes - assuming that Ugandan is anything like my favourite Bugisu...). Other interest beans would be the Sumatran or Monsoon Malabar.

    Or you could look at a good pair (eg. Mocha-Java -> Ethiopian-Sumatra) plus something to fill in the blanks (in that case, maybe need a bit more acidity (Wahgi).

    I recommend roasting some up and playing around with blends.

    By the way, the above is assuming youre blending AFTER roasting the beans separately (recommended), as it gives you much more flexibility, and makes sure the beans are each roasted optimally.

    Hope that helps.
    Cheers,
    Stuart.

  4. #4
    Senior Member Luke_G's Avatar
    Join Date
    Aug 2008
    Location
    Northen Rivers
    Posts
    659

    Re: This is what I have.....

    This would be what i would blend if the above mentioned beans were mine.....

    50% Peruvian Ceja de Selva as a base for its sweet chocolate body..
    20% Sumatra Mandheling for some earthy spice...
    30% Ethiopian Gambella naturals for the fruity tang...

    Recently i have been using Indonesian Blue Batak and Ethiopian Limu on a base of Columbian.

    The trick for me is getting the Ethiopian just right as if its roasted too dark its "special" citrus flavors and aromas get lost in smoke.

    Good luck with the visitors mum2three! Let us know how it turns out?

  5. #5
    Senior Member
    Join Date
    Dec 2009
    Posts
    106

    Re: This is what I have.....

    Thanks so much everybody. I am getting so excited about it now.... I have previously blended a few here and there but usually due to time constraints blend pre roast. This time I am going to be careful and do it all properly...... Fingers crossed.

    Any ideas about the india madikeri robusta?

  6. #6
    Senior Member Luke_G's Avatar
    Join Date
    Aug 2008
    Location
    Northen Rivers
    Posts
    659

    Re: This is what I have.....

    Quote Originally Posted by 59415906405C465151340 link=1268892804/4#4 date=1268908932
    Any ideas about the india madikeri robusta?
    Use it sparingly!

    For washed robusta i find it works well up to but no more than 15%
    For unwashed robusta i dont go over 10%

    I do use a robusta in a couple of my blends but only where they lack body or the ability to cut through milk as it tends to dominate the finer flavors of an arabica.

  7. #7
    Senior Member
    Join Date
    Dec 2009
    Posts
    106

    Re: This is what I have.....

    Thanks for the input everyone. After our cupping session, my husband and I have a much better appreciation for the individual qualities of each bean. My Brother in law said to me the other day that he cant drink a coffee unless it is a mocha so have decided not to waste my good beans on him anyway.....



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •