Originally Posted by 19181F520 link=1287301980/0#0 date=1287301980
I knew it :o
With some trepidation I offer this back to the community - the finely honed house blend. This has been the result of endless slaving away at the roaster... yada yada yada....
Seriously: I have a (small) problem at home - Mrs. KJM only drinks lattés, I drink kind-of anything and one of the daughters only drinks espresso. So my personal predilection to single origin assorted roasts has on occasion drawn the odd reproachful look :-[
Hence my quest for a consistently "nice" milk/espresso blend to keep all the troops happy.
Being a [s]lazy arse[/s] time conscious sort of person, this particular blend is very surprising in that I co-roast - every bean in the same batch! Just whack it in!
Anyway, the roast profile for me (I use a Gene) is hard and fast to first crack then adjust back to a 4 minute gap before second crack and pull before second crack starts...
The bill (for a 250g batch of green):
60g Peru Ceja de Silva
50g Guatamalan Huehuetenango
80g Ethiopian xxx
60g Indonesion yyy
Now - Ive tried this with pretty much every Ethiopian bean I have and every Indo bean I have and the flavour profile does change, but it remains delightfully smooth. Silky in fact.
Substituting the Hue for other Centrals works too.
The complexity of the bill is the result of a significant amount of playing about. But the variations when you substitute a single component arent all that great (noticible, but not that big).
The thing that surprises me (and Hazbean - who has been the [s]victim[/s] client of this blend on numerous occasions) is that the roast is nicely even - despite the Ethiopian (wheres the oxy set) and the Peruvian (lets be gentle...). No obvious defects - tipping etc.
Anyway, it is a nice blend. Needs about a week to sit, post-roast. OK at 4 days but better (depending on what youre looking for) at 7 days. My eldest daughter keeps this for 14 days and says it is best at about 10-14 days (mine dont last that long!!).
Anyhow, for what its worth - there it is. The ultimate KJM secret ;)
Originally Posted by 19181F520 link=1287301980/0#0 date=1287301980
I knew it :o
Darn. Now I have to kill you :o :oOriginally Posted by 4345525943445C5E370 link=1287301980/1#1 date=1287312742
Seriously though - it actually is quite nice! And surprisingly repeatable (as in 3 x 250g batches a week.....)
Thanks Kev, I have some of all the beans you mention, may just roast a batch of your signature blend this weekend :)
Hmmm - Ive given a couple of bags to some workmates last week/week before. Just got some feedback on it - both very happy campers. Seems the 2 week old blend suits the latté fiends with a "really rich coffee/chocolate" note.
BTW: The concept for the somewhat complex blend grew out of the well documented "espresso" blend recipes you see all over the place. Ive just played about with the proportions and done things like split the "base" beans from generic brazil into the Ceja + Hue to suit.
The roast depth (now Ive found the safe place my CS card was put in ::) ) is CS8-9. At the lighter end of that spectrum leaving the beans to sit quietly for a week is pretty essential. At the CS9 level the 4 or so days works kind-of OK.
The fact that this is an all-in roast with HARD beans (Ethiopian = rocks...) and soft and doesnt seem to result in tipping/burning/yuck beans is the most surprising thing to me. But I guess that is the Engineer in me...
Great work KJM *[smiley=thumbsup.gif],
There is nothing better than having your peers wax lyrical about your beans. With such a high quality base, youd struggle to go wrong...
You will find that Central/Indian bases often work well too...
Hmmmm. I seem to have been responsible for a certain level of coffee corruption of some of my peers...Originally Posted by 7F4A47407468444D4D4E4E2B0 link=1287301980/5#5 date=1287486585
The two workmates I make coffee for now no longer drink the coffee in the tea room (we have a 2 group Wega machine...). They both only drink the KJM supplied beans..... Which is fine by me, but does cause angst when I manage to forget to bring the beans in.. :-[
Apropos the Central/Indian blend base - I do use Tiger Mountain. In fact, I like ITM as a SO. But that seems to be my practical limit. Mysore Nuggets have never impressed (either as a bean or as the Oz colloquial... ::))
Not wishing to seem pushy - did you do that and if you did how is it tasting??Originally Posted by 537170711E0 link=1287301980/3#3 date=1287360591
(Im really curious to see if this is repeatable by someone other than me!).
Sorry Kevin, yep did roast as I posted............all gone :) Nice :-/ Yep, delicious :). Did I detect flowers, hints of cinnamon, cloves & berries :-/ :-/ fraid not :-[ It just tasted like wonderful coffee to me :-[ Sorry but I cant give you further insight into it except that I enjoyed it and will certainly use your recipe again.Originally Posted by 737275380 link=1287301980/7#7 date=1288492193
Tried a roast of this morning:
120g Peru Ceja de Selva
100g Honduras Los Bancos
160g Ethiopian Harrar Star
120g Sumatran Mandheling Mystic
with 35g of Indian Mudhikeri robusta (about 5.5%) for good measure - hence KJM Plus (or KJM Super as I think Ill call it)
Came out well -pulled just into 2nd crack. The roast turned out much more even than the photo appears.
Hmmm - can I ask a question on the Robusta? Ive never had any to play with. Ive always wondered exactly why people add it to blends. I understand it increases crema (you dont need to for this blend, IMHO). The additional "caffeine" is going to be minimal; so it has to be for taste and Ive never gotten a decent handle on exactly what it adds :-/Originally Posted by 39332631313E2A2C5F0 link=1287301980/9#9 date=1289001370
And I know I could just go get a bag and try, but my bean stash is stupidly large and Im trying to cut it back, rather than increase!
Anyway - be interested to hear how it tastes!!
Hey - glad it worked out OK. The tasting descriptions of SO coffees I can usually agree with the "florid" notes those with impeccable palates provide, but Ive never really found that with blends.Originally Posted by 507273721D0 link=1287301980/8#8 date=1288909351
Seems to me the blending process kind-of muddies the tasting waters. Which is something I find a bit boring at times (hence I roast SOs too - it is just me that drinks them here :-?).
Nevertheless - the flavour profile does change with time. During the second week the sort-of chocolate flavours seem to peak, for example. Keeping some beans for > 1 week is pretty difficult for me though!
Anyway, glad you enjoyed it!
Looks like an interesting mix. Ill make a note to try it at some point in the future since I dont have those particular beans here - pretty sure I have most at my [s]other warehouse[/s] parents house :)
Just down to my last shot of this and congratulations on coming up with this blend KJM. Quite enjoyable and definitely worthy of trying again. Lovely creamy texture that lingered for quite a while. Smooth range of tastes that worked together well.Originally Posted by 5B514453535C484E3D0 link=1287301980/9#9 date=1289001370
I started drinking from Day 7 with some fruitiness of the Harrar coming through but not much else happening. The other beans started kicking in at Day 9 and, as typical of my preferences, was best from Day 10 right up to Day 12 - today.
I ended up giving some to a colleague, otherwise I would have liked to have enough to last the full 2 weeks when the robusta tends to kick in.
Id say the Huehue may work better than the Honduran bean. There was a somewhat unusual flavour in there, and I think a bean that would add a little more choc would work better.
The robusta would likely work better roasted separately and a couple of days earlier so it is 2 weeks old when the rest of the blend hits Day 10. To my taste, the 5% proportion I used was about right. But a separate robusta roast would also let me see how the KJM blend works on its own, as KJM presented them and then see what extra the robusta does contribute.
But well done KJM. This is a winnerblend and, as you say, will stand using different Ethiops and Indos.
Gee - I feel almost embarrassed at that! Glad people are finding it worthwhile though!Originally Posted by 444E5B4C4C435751220 link=1287301980/13#13 date=1290028763
Ive been studiously evaluating the period of +1week for this blend since I posted it. Seems to me (not that Ive got the palate to end all palates..) that the chocolate complexity (that Mrs KJM revels in..) seems to magically appear about 1 week in. Real sea-change in the flavours.
Did a mega-batch of "this" blend last week - with Yemeni beans substituted for the Ethiopian (because I had just enough Yemenis left for this sized batch... 8-) ). Tried it today and it is not as smooth and silky as the Ethiopian version (yet). Ill wait and see and report this one back too!
Hi, just did a "kjm" roast in my corretto ...doubled the quantitys and had to use a kenya AA instead of the Indo, hopefully itll turn out nice :)
Roasted to the the start of 2nd crack @ 219c ....about CS 8- 9
Kenya AA eh? Been there, done that one ;) Will be good!Originally Posted by 27293F2D7F7E4C0 link=1287301980/15#15 date=1290829926
I generally stop just shy of second crack, but occasionally I forget to compensate for the ambient temp and I just hit the first couple of snaps. Seems to make not-that-much difference. Accidentally did a rolling second crack once, when distracted by something. That one: not so good. But did have the advantage that it was OK to drink much sooner my notes tell me.
Be good to hear how this one goes - be sure to let us (well, me certainly!) know! Im still trying to figure out if people actually (1) like this and (2) find it a repeatable roast...
Hey kevin, yeah the roast went well apart from it trying to take off on me after RFC.........settled it down quickly then after a couple of minutes or so pulled it at the first snap of 2nd crack....looks good, not super even due to different bean types , but pretty uniform all the same ......cant wait to try it next week :)
Got a woman from work coming over mid week to try out roasting as she wants to get into it, so we might do a repeat of this one l reckon for her *;)
Since I roast in a Gene I dont really have the problem of roasts zooming off after R1C ;)Originally Posted by 27293F2D7F7E4C0 link=1287301980/17#17 date=1290833656
One thing though - you do need patience. Just had the whole family over for my middle daughters 22nd birthday bash. I considerably under-estimated how many coffees! The pre-lunch coffee had 14 days post-roast on it and the after lunch coffee was last weekends roast. Everyone (even the coffee philistines...) rated the morning coffee as "much better". Questions like "Dont you have any of the beans you used this morning left?". :-[
No-one believed me when I said they were the same beans - just a different roast date....
Hey kevin , l just tried some of the blend this morning ( ran out of my other stuff ) , only 3 days post roast , and it was quite good already....still has a way to go but quite drinkable.
lll have to buy some roasted local to get me through til this is ready ( first time lll have bought for ages :) )
Melissa from work is coming Thursday , shes really looking forward to having a go at roasting ....were both shiftworkers so will need a good coffee at all sorts of odd hours of the day I had a laugh !
I have to say that there is a sharp difference (for me) with this blend at about 7 days. Before that, the smoothness isnt quite so smooth (only really noticed in an espresso, not a milky). But as mentioned above, from 4 days on it is OKish... I too have been caught short on occasion.Originally Posted by 484650421011230 link=1287301980/19#19 date=1291077219
I hope you have fore-warned your friend that roasting can be slightly, ah, addictive?
Hi Kevin, yeah it went well , lm doing another tonight :)
l see what you mean re the change in flavour....its taken on a fruiter taste now after about day 7/8, not bad at all :)
l might try roasting the kenya seperate to a CS 9 or so to bring out some more chocolate flavour ( the blend looks like a CS 7 in hindsight ....have to get the card one day off andy )
One of the things Ive found with this blend is the absolutely puzzling feature: it seems better when co-roasted. Ive done (a lot) of this blend with the individual elements roasted "just-so" (IMHO). Strangely, in the closest to double-blind tasting I can arrange, everyone seems to think the co-roasted batches are better.Originally Posted by 656B7D6F3D3C0E0 link=1287301980/21#21 date=1291786081
I find that a bit irritating, since I feel I should be able to optimise by doing it all individually and blending post-roast. I hope your desired chocky-depth-improvement works! (You might like to consider taking the Indo beans a tad darker too. And possibly the Peruvian.... :o ).
Happy experimenting. It is great fun. Make sure you have a note book and sticky labels for the blends!!
All my roasting to date has been SO.
I know I should probably start blending with 2 beans, but I want to have a go at this one.
Trouble is, I have no Indo beans at all. Could I use some Indian madikeri or mysore nuggets instead? Any other suggestions? Chinese?
Originally Posted by 0706014C0 link=1287301980/22#22 date=1291846658
Hi kevin , it sounds like co-roasting is what it takes then to make it its best....atm lm just running the kenya instead of the Indy , maybe lll get some Indy in to try.... would Monsoon be ok ( lm intrigued by the way its processed , lve never tried any Indys )
Thank you Kevin for providing the efforts of your labours for all of us. I gave this a go this morning using the following:
150g Peru Ceja de selva
125g El Salvador chapparistique
200g ethiopian guna limmu
150g sulawesi rante kapua torajah
Hit first crack at 1136 and pulled it before second crack at 1620 and got 520g brown out of the 625. Fortunately have a few things roasted at the moment so should be able to see out a 7-10day wait!
I have been doing some blending for a wile now and last week I tried this lot..
300g Ethiopian Kuza... 200g Sulawesi Toraja Utara...100g Costa Rica Tarrazu..
All in to gather and taken to just before second crack nice even colour C9.
Started trying these at 3 days post roast as a flat white which is the way I like my coffee it is a very smooth drop indeed with no acidity worth a try. :P
Apologies for the delay - been a bit of "hectic" in my life just at the moment...Originally Posted by 162D2326420 link=1287301980/23#23 date=1291988010
The mysore nuggets would be a suitable replacement for the blending base - the South American/Central mix. But if you do that, you end up with a different blend, of course. But the same principles apply.
The Indo beans are (IMHO) pretty unique (Actually - most beans are pretty unique - especially the ones Andy chooses....). I add them to the blend for the sticky thickness they lend to the cup (as an espresso) and the base "earthy" tones. I should point out Im pretty crap at describing tastes....
The other thing Id add - and strangely I had exactly this conversation with Hazbean in the office this morning - is that with 4 beans in the blend the individual flavour profiles are all kind of blurred. So while you can substitute any African bean for anyother in this blend and the taste does not radically swing, it does nevertheless change a bit.
My subsitution of the Yemeni for the African content worked (for example) but the overall taste of the blend was pushed over quite a longish way. Nicely, I must add. For me, that was the single biggest change Ive seen in the taste profile with subsitutions.
So if you elect to make the blend and sub out the Indo for Indian (they do, afterall, both start with "I" and live in the same general area!) then your mileage will definitely vary, as they say, but due to the relative complexity of the bean mix Id reckon on it being quite nice to drink. You can always try a small batch ;)
According to my logs and my somewhat bizarre labelling the "KJM Blend" is actually B16-f - so it was the 16th blend series I tried and the 15th (sorry - Software Engineer - I use Hex...) variation of that. Most of the individual blend series only got to -7 or so. So there is a lot of tweaking that has passed!
Unfortunately I didnt use any Indian beans in any of the B16 family of blends... So I have no useful data to pass on.
Experimentation is a wonderful thing though ;) Happy blending!
What is your gene time/temp profile for your blend
argon - it is basically as described in the initial post.
I pre-heat to 250C; whack the beans in and run to first crack with the temp set at 250C. *Once first crack is mostly over, I dial down to give me about 4 mins to second crack. *At the moment that secondary temp is 232C when it is about 16C ambient and about 240C when it is 6C...
All these temps are on my Gene; Hazbean who lives not that far from me uses slightly lower indicated temps. *I suspect there is a fair bit of genetic variation with Genes! *(Sorry).
I do an emergency stop and externally cool too (and immediately replace the roaster cylinder and set it to cool..).
For me, this takes between 9.5 and 10.5 mins to reach first crack (as a data point). *In summer, I suspect Ill not pre-heat to the max.
The Gene does not have enough thermal ooomph to power through ambient air temperature differences IMHO. *So you have to work around that a fair bit.
Hi Smokey, did you roast them all in one batch or did you blend post roast? My guess is that, by the way your post was written, that they were pre-blended.Originally Posted by 272D382F2F203432410 link=1287301980/9#9 date=1289001370
Anyway, it must be something about camera flashes that bring out the extremities in bean roast variations. *Next time Ill put my beans in the sun and take the pic without a flash and see how it turns out. :o
Pre-blendOriginally Posted by 12303C3C3E3C3631305F0 link=1287301980/31#31 date=1292484420
Possibly due to shadows and reflections. Natural, even light would be best. Direct sunlight might mean you lose some definition if the light is too bright.something about camera flashes that bring out the extremities in bean roast variations
OlSmokey is just a label that signifies I have made over 500 posts. Because you have made less than 50, you are shown as Greenbean. RegularRoaster is between 100 and 500 posts,Hi Smokey
Nice to see you saw the funny side of me calling you Smokey. *Anyway, its good to see someone pre-blending before a roast, because with my TO oven I do not want to do 4 individual batches just to make one blend. *If I did then Id end up with 2 kilos of roasted beans that will take 2 months or more to consume. *If I reduced the roast batch sizes to 150grams then Id be working the machine 4 times as much (though for shorter durations) - that is where I think the small domestic machines are excellent for roasting SO for post blending.Originally Posted by 5C564354545B4F493A0 link=1287301980/32#32 date=1292484882
Now on tasting. I thought there was something wrong with me when people talk about coffee chocolate overtones, berry flavours and floral scents, as to me coffee tasted like, well, coffee! Well 4 days after my first roast I pulled a straight shot and got a real complex, definitely chocolatey taste and a lot more. I could not believe it was the same coffee I tasted just after roasting.
Cheers Flynn *;)
Well what you taste is what YOU taste, not what others tell you. I know exactly what you mean and that was how it was for me when I first started taking an interest in coffee preparation and for a long time after.Originally Posted by 183A363634363C3B3A550 link=1287301980/33#33 date=1292486558
But after a while you do start to pick up various flavours especially when you try drinking espresso or coffee made by manual brewing methods - without milk or sugar.
Thank you so much for sharing this blend. It is an absolute delight and I could taste the hours and hours of tweaking youve done! For me, it was smooth, rich and in perfect balance. Im only on day 5, but its a treasure already. I look forward to sharing a few of my blends down the track when they reach this level of consistency.
Cripes. Im embarrassed :-[Originally Posted by 2227212028273D264E0 link=1287301980/35#35 date=1293140781
Im glad people are finding it good/interesting.
Ive made up a mega-batch to give away for Christmas but being concerned about the rate at which my dwindling stocks of Ceja have been going down, I substituted Daterra..
I forgot how nice that can be ;) Different, but nice. I did that batch half at the usual lighter roast level and half a bit darker... In the certain knowledge that my family will be scoffing it before the 7 to 10 day mark (largely because I forgot to roast it early enough...). The mix of the two different roast levels (basically well short of SC and half into SC..) is really nice!
Anyway lionfish - merry Christmas!
Roasted my first batch of KJM house blend on Christmas Eve consisting of:
60g Peru Ceja de Silva
50g Guatamalan Nueva Granada Estate RFA
80g Ethiopian Yirgacheffe
60g Indonesion Goya Mountain
and first sampled it on Tuesday. (11 days old?)
Wow! All I can say is that lionfish said it best! Fantastic depth of flavours and complexity, great body and mouthfeel. Great for lattes. Ill be roasting plenty more in the near future and passing it around for others to sample.... maybe Ill remember to give credit where credits due! *;)
GDay to you too Rusty. Glad you like it. Please dont make me send the boys around to sort you out... ;) ;)Originally Posted by 567177707D35343232040 link=1287301980/37#37 date=1294282980
Im stoked that so many people actually like it. I reckon you might have hit it at pretty much the spot-on drinking time too.
It was designed to be nice in a latté. For me, that was the hardest thing. To get it really nice and smooth as an espresso but not excessively bland in milk - took a long time!
Ive been drinking a fair bit of Ghimbi SO just lately which is fabulous and have been drinking this blend at work. It is really interesting to flip between the two. I love the Ghimbi, but the blend is just so nice and "well rounded" for want of a better word. My little coterie of KJM blend drinkers at work keeps growing...
Hi Kevin,Originally Posted by 1D1C1B560 link=1287301980/38#38 date=1294642793
I think youve hit the mark perfectly. It mustve taken you a lot of trial and error to get the blend to this point.
Shortly after my last post, I tried pouring a double espresso using the KJM. Wow. It was by far the best espresso Ive had - the distinct flavours and the smoothness!!! True - Ive probably had less than 20 espressos in my life - but this made me realise why so many people, especially csers live and breath the stuff. * * *
On a side note, I found this blend ridiculously easy to dial in and get the perfect pour. Is this common to most blends? To date Ive mostly roasted single origins and my sunbeam grinder has been frustrating me with one setting being too fine, the next too coarse and generally having to change this repeatedly over the course of one batch. With the KJM I found the right grind setting and I havent had to change it once...
I find it pretty easy to dial in too. When I finish a bag, I just dial back a tiny bit for the new bag (younger) and it comes pretty close. Very repeatable. I think you might be onto something there too Rusty - the Ghimbi definitely needs more grinder fettling. But I have to say Ive never really had that much of a problem dialling in beans. Occasional mega-cockup, but not enough to alarm!Originally Posted by 012620272A62636565530 link=1287301980/39#39 date=1294707702
Having said all that, if you make the blend and sub out the African beans (Ethiopians, in my case) with Yemeni - the pour becomes noticeably different and I find I have to back off the grind quite a whack..
Thinking about this a bit more, it might be a property of the number of different beans too. The averaging out in both the flavour dimension (I think of it as the different beans filling the "holes" left by the others...) and the extraction dimension?
Anyway, Im chuffed you loved the espresso. Its made me consider trying the shift Mrs. KJM over to drinking them... Last experiment ended in failure though!
I know what you mean. I went there once and Im not going back! The fact that my partner loves KJM lattes is satisfaction enough!Originally Posted by 5D5C5B160 link=1287301980/40#40 date=1294708741
Experiment: Ive just added some indian robusta additions to the KJMs blend at 10pc and 15pc (oh!). Im drinking the blend at day 10. Robusta was also added green into the blend (which may have also contributed to it not working).
I can report that - in both instances - it has harmed the blend. Sure its still tasty, but the balance is not there.
I read that Flynn did a 5pc blend. That - or less - is likely to be the mark. I love the taste of robusta (and often have it on its own) but it just blew the blend out of proportion. The subtle flavours disappeared. It did, however, beef up the crema and added some lovely dusty colours and flavour.
What I have found recently with my preblend roasts that the blend seems to go through stages.Originally Posted by 494C4A4B434C564D250 link=1287301980/42#42 date=1294958651
With the KJM blend I seem to get two hits of the Ethiopian - at aboyt Day 8 - 10 then again at Day 12 -14. The earthiness of the Indo kicks in around Day 12. The robusta comes in at Day 14 and seems to dominate and upset the balance of the blend for a Day or 2 then it settles down to a truly blended taste with no dominance but there was a more pronounced earthiness perhaps from the comination of the Indo and robusta.
I have only tried the blend once so far and the excellent body and mouthful and lingering taste is one of its best features.
I will definitely try this without the robusta and also roast some robusta separately to add at Day 15+ to the remaining batch to see how it affects the blend
Well, robusta. Hmmmm.
Courtesy of my colleague and all round good bloke - Hazbean - I was donated some "good" robusta beans (following my post asking exactly what they might add to a blend...).
I roasted them, and tasted them. At 7 days, at 14 days and beyond. To me, 100% robusta just screams something that might have about 43 beans in a cup...
Ive tried adding them to the blend, added to the grinder as I grind a shot. I can actually pick as few as 4 robusta beans in the grinder :o I have to say Im not a fan AT ALL.
Some discussions about robusta have revealed that the addition of a small amount is rated to give an increase in crema and mouthfeel.
Two things Ive never found lacking in this blend are crema and mouthfeel :-?
So Im a robusta non-believer, Im afraid. And the total destruction of a glass of Ethiopian Ghimbi is probably against the Geneva convention, so we wont go there either :o
That was terrific though! Now I learn a little about that.
Hope to order some beans at this upcoming Beanbay sale (ie19th Jan) and then do a blend of 150gm Brazilian Pulp Natural, 150gm Peru Celvas, perhaps 150gm Ethiopian or Kenyan and either 150gm Indian Mysore Nuggets or 150gm Indo to make up 600gm for the coretto for 500gm approx roasted.
Do you think good idea?
Ill have a go at this first time at blending KJM-ish style and let you all in on the results in the cup. :)
Im not sure either to add 5% of robusta into the mix...hmm.
What the heck. Ill do one batch without the robusta, and one batch with at same time n see how it goes.
Gary at G.
I roasted up a second batch of this blend last week (dont think i let the first batch rest for long enough), this time changing up the Ethiopian and Indonesian beans and resting for 8 days.
The body is amazing and it holds up incredibly well through milk, very similar to Andys extraordinary Espresso Wow in that regard.
Flavour wise, its quite complex and not quite as smooth as i was expecting at day 8. but im going to stretch this one out to two weeks plus just to see how the flavour profiles change.
Im already working out which of my Ethiopian beans to try in this blend next time. ;D
Having only ever roasted single origins before, but reading the rave reviews above, I tried this combination:
60g Bolivian Green Mountain Estate
50g Guatemalan Huehuetenango
80g Ethiopian Yirgacheffe Special Prep
60g India Mysore Nuggets Extra Bold
I dont have any Indo beans at the moment. *I was going to leave it in the bag for at least a week but ran out of beans this morning (so only 4 days post roast). *
I cant really comment on the blend, not having blended before, but it made a cracking latte! * *;D
I think I tasted earthiness for the first time. *The taste lingered long in the mouth, so I was enjoying it all morning.
The two shots I made this morning were the best so far Ive achieved with my newly acquired Lusso. *Im going to try a smidge coarser grind tomorrow as the extraction took a while, but I agree that this blend seems easy to dial in!
I also like the idea of combining some of my favourite beans in small quantities - should make them all last longer. *8-)
Thanks KJM! *;)
Youre entirely welcome. One small suggestion - which you can feel free to ignore, of course.Originally Posted by 435D45485E5D4647290 link=1287301980/48#48 date=1295309801
Ive found that the Ceja de Silva is one of the components I definitely dont want to substitute. Have tried (just lately) substituting in the "Brazil Pulped Naturals" (since my stash of Ceja de Silva is rather low.. :o) - and the result is noticeably not as good. Still quite drink-able, but it is missing something relative the original.. It gives a drier finish in an espresso, and lacks some of the long lingering depth in a latté.
Substituting the other components around works just fine - the blend remains pretty much within the same "operational parameters" but when you sub the Peruvian out - it is like the whole thing moves one click along some flavour profile dimension.
Ive had a few shots just lately as a real short ristretto. Hmmmm... Nice.