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Thread: South American - a smooth, smooth brew......

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    South American - a smooth, smooth brew......

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,
    Have just blended the Brazilian (PN) to CS10, Colombian (VG) to CS8-9 & Peruvian (CdS) to CS9 in equal amounts. At day 4 the brew is strong enough to cut through the milk, is rich, smooth and not the slightest bit acidic. IMHO it is also great (best) as an espresso. The crema is dense and tight, not overly foamy or zesty. Sorry about the poor cupping description. I will play around with the ratios a little over the coming weeks but am extremely satisfied with this blend.

    Anyone tried this one before?

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    Re: South American - a smooth, smooth brew......

    An update of the South American blend.... Improving very well. Day 6 and then 7 have been the best that it has drunk - markedly so. I have had to adjust the grind slightly both days but can not recommend this blend highly enough to others interested in a blend from this region. A really delicious espresso yet very nice in milk based coffee as well.

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    Re: South American - a smooth, smooth brew......

    What ratios in the various beans are you utilizing?

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 4E62716A6D6671030 link=1335189130/0#0 date=1335189130
    Hi all,
    Have just blended the Brazilian (PN) to CS10, Colombian (VG) to CS8-9 & Peruvian (CdS) to CS9 in equal amounts.

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 133D37382D696B6061590 link=1335189130/2#2 date=1335437523
    What ratios in the various beans are you utilizing?
    Hi, all of the beans are mixed together in equal amounts - being 1/3 each. I havent played around with any other ratios yet as I am both too lazy and am really enjoying this blend as is. The next time I do it I will look at mixing the ratios around a bit or even try taking the Peruvian a little deeper.

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    Senior Member Barry O'Speedwagon's Avatar
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    Re: South American - a smooth, smooth brew......

    Gave this a go as a small pre-blended roast in the i-coffee(160g green, 60 Peru / 50 Brazil / 50 Colombian...no good reason for the 10g extra Peru..Ive just got plenty of it). Got close to CS10. Both myself and SWMBO very much enjoyed it as a latte and will try again (when I re-stock...my Brazil and Colombian were just part of the starter pack). Good stuff Frank.

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    Re: South American - a smooth, smooth brew......

    I just finished up a pre roast blend of this today.
    For me it did not come into its own till day 7, only improved from there, i can only speak up to day 12 ;D

    But yes i found very low acidity, lots of cocoa type chocolate, smooth upfront with a slight* bitter sweet finish like you get in 80% cocoa chocolate. Quite enjoyable.

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    Re: South American - a smooth, smooth brew......

    Just tried this blend in a few different configurations. First had a little bit of Ethiopian in it, it did not taste as good IMHO. 2nd go was 50% Peru, 25% Brazil and 25% Colombian all roasted to the same depth as the original batches. It tasted great but, was not quite as good for mine, it lacked just that little bit of punch that the brazillian gave it to cut through the milk. So I will maybe try roasting the peru just a little further or just go back to the original, its fun to play around. I might look at getting some central american to throw in it and see how that goes.

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    Re: South American - a smooth, smooth brew......

    Roasted this blend Tuesday night without seeing this thread beforehand and was surprised that it had already been done! I I threw 100g of each of the coffees that were listed before into the Behmor on 1lb and P3. I just tasted the product this evening and was pleasantly surprised! As you mentioned, it does in fact cut through the milk really nicely and is really, really smooth! For my first blend ever im actually quite happy with myself.* ;) Time will tell with how it progresses.

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 10332E3932263D5C0 link=1335189130/8#8 date=1337332766
    Roasted this blend Tuesday night without seeing this thread beforehand and was surprised that it had already been done! I I threw 100g of each of the coffees that were listed before into the Behmor on 1lb and P3. I just tasted the product this evening and was pleasantly surprised! As you mentioned, it does in fact cut through the milk really nicely and is really, really smooth! For my first blend ever im actually quite happy with myself.* Time will tell w
    HI Lorenza,
    Nice one. I am pretty new to roasting too. I have always loved central and south american coffees and dont like anything overly acidic. The secret to getting the brew to cut through the milk as well as it does is the darker roasting of the Brazilian.

    It should get better as it gets older.

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 7D5142595E5542300 link=1335189130/9#9 date=1337334520
    Quote Originally Posted by 10332E3932263D5C0 link=1335189130/8#8 date=1337332766
    Roasted this blend Tuesday night without seeing this thread beforehand and was surprised that it had already been done! I I threw 100g of each of the coffees that were listed before into the Behmor on 1lb and P3. I just tasted the product this evening and was pleasantly surprised! As you mentioned, it does in fact cut through the milk really nicely and is really, really smooth! For my first blend ever im actually quite happy with myself.** Time will tell w
    HI Lorenza,
    Nice one.* I am pretty new to roasting too.* I have always loved central and south american coffees and dont like anything overly acidic.* The secret to getting the brew to cut through the milk as well as it does is the darker roasting of the Brazilian.

    It should get better as it gets older.
    Hi Marnier,

    Tried this coffee again this morning and im loving it! Its really cutting through the milk nicely as a double ristretto in a latte, and the pour is DELICIOUS... Its SO good. :D

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 7C5F42555E4A51300 link=1335189130/10#10 date=1337478747
    Hi Marnier,

    Tried this coffee again this morning and im loving it! Its really cutting through the milk nicely as a double ristretto in a latte, and the pour is DELICIOUS... Its SO good.*
    Hi Lorenza,
    So glad you like this blend too. I am at sea at the moment but will be roasting some more as soon as I get back ashore. I will be trying a few different ratios and roast depths when I do - really just to see what affect, if any it actually has.

    It seems we have similar taste so if you come up with, or try a blend you really like, be sure to let me know!! :)

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    Senior Member DavidW1960's Avatar
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    Re: South American - a smooth, smooth brew......

    So the Brazil is @ second crack and the others are pre second crack yes?

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    Re: South American - a smooth, smooth brew......

    Quote Originally Posted by 6346514E4370161E1117270 link=1335189130/12#12 date=1337746232
    So the Brazil is @ second crack and the others are pre second crack yes?
    Hi David,
    Yes pretty much, The Brazilian was at the start of second crack and a CS10 in colour before I pulled the roast. The other two beans were at CS9 - right on the cusp of second crack but certainly not into it - I think that anywhere close to CS9 for the Colombian and Peruvian is good. As long as they are well past CS8.

    Hope that helps.

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    Re: South American - a smooth, smooth brew......

    After spending a lazy week experimenting with these three beans (and occasionally with the Honduras currently on beanbay), Ive come to the conclusion that I prefer this blend with 50% Brazil and 25% each of the Peru and Colombian (or a Central). Probably just my palate (and the fact that I drink lattes/flat whites). Also enjoyed a blend swapping the Colombian and Brazil around.

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    Re: South American - a smooth, smooth brew......

    Looking to try the blend soon once i get my hands on the beans i ordered through Beanbay.

    I like the descriptions mentioned on this thread.

    Looking forward to it. :)

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    Roasted this blend in equal proportions as per OT.

    Cupped 5 days after resting.

    Roasted the Pulped Natural to just before second crack, dark brown. The others to a medium brown, 3.5 minutes after first crack.

    Drinking nicely in flat whites and caps. Does nicely in all milk based drinks with it's slightly nutty, but predominantly cocoa and chocolate with moderate acidity due to the level of roast profile i took it to.

    As an espresso it's nothing special.

    It won't change my mind about using other single origins as straight espresso.

    Good safe blend for those who is trying blending for the first time.

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    Quote Originally Posted by sidewayss View Post
    Roasted this blend in equal proportions as per OT.

    Cupped 5 days after resting.

    Roasted the Pulped Natural to just before second crack, dark brown. The others to a medium brown, 3.5 minutes after first crack.

    Drinking nicely in flat whites and caps. Does nicely in all milk based drinks with it's slightly nutty, but predominantly cocoa and chocolate with moderate acidity due to the level of roast profile i took it to.

    As an espresso it's nothing special.

    It won't change my mind about using other single origins as straight espresso.

    Good safe blend for those who is trying blending for the first time.
    HI Sidewayss - if you would like to improve the espresso a bit do what BOSW has done and up the Brazilian content to 50% to make it a little more robust. I also roast the Colombian to a solid CS9 so as to take out as much acidity as possible.

    Fun to play around with and drink - suits my palate as an espresso with the dark roast of the Brazilian... Will definately mix it up some more.
    Regards, Mariner.

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    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Mariner View Post
    HI Sidewayss - if you would like to improve the espresso a bit do what BOSW has done and up the Brazilian content to 50% to make it a little more robust. I also roast the Colombian to a solid CS9 so as to take out as much acidity as possible.

    Fun to play around with and drink - suits my palate as an espresso with the dark roast of the Brazilian... Will definately mix it up some more.
    Regards, Mariner.
    Welcome back Frank. Ship break down or something? I'd also add that the Brazil Yellow Bourbon (new on Bean Bay), also works well in this blend (and as a base to Mocha/Java), but I tend to use this one at a 40% weighting (30/30 for the Peru/Colomb).
    Cheers
    BOSW

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    Hi BOSW,
    Been (thought about saying Bean) very busy, family had flu (Mrs Mariner is never allowed to get sick ever again), work and uni..... Anyway, what is the new Brazilian like? I will have to try some shortly. I certainly think that for my taste buds there is a magic ratio for a near perfect cup there somewhere for this blend. I tend to think a little heavier weighting on the Brazilian side like you have been doing seems pretty good - a little better for an espresso. Maybe I should try a ratio like the golden number of 1.618. This would make the coffee roughly 19% 31% and 50% or for the snobs with more discerning palates than mine 19.17632%, 30.93140% and 49.89235%.

    Might just go and order some Brazilian for now.
    Regards, Mariner.

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    Senior Member Barry O'Speedwagon's Avatar
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    I'm profoundly unqualified as a coffee taster, but if pushed would say that the Brazil Yellow Bourbon is a touch sweeter than the Brazil Pulped Natural (both at about CS9.5). Both work well in this blend but I think the Bourbon suits my palate better when I use it as a base for Mocha/Java (Gambella/Sulawesi actually).

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    THanks BOSW,
    I will give it a go when I get home from work. Might have to do a side by side cupping session once I do.....the BPN is a very nice brew and will always keep a place in my cupboard until Andy doesn't sell it anymore. I too am profoundly unqualified as a coffee taster and have the palate discernment of a goat, so your description works perfectly for me.

    I will let you know how I go.

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    Brewed this up and was a little too ambitious with my maneuver..... Roasted the Brazilian to CS10.5 right into rolling second crack Flavor is still good, there was some light spotting on the Brazilian beans but, I noticed a slight bitterness in the after taste that was not the finish of the original blend. So, for my taste definitely no later than the start of second crack with the Brazilian.

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    Just to give some follow through feedback on this solid unobtrusive blend.

    Has served up well in the restaurant with many happy customers.

    Have always taken each of these beans to just before or first signs of second crack and never into rolling second. I just don't like oils on the surface of beans. Have always preferred the oils in the bean.

    Normal roast is 700 grams each of the Peru, Pulped Naturals and Columbian to produce 3 x 500 gram bags and 250 odd grams for myself.

    The KKTO (sweet spot is 700 grams) is great for roasting those size batches. Even though it can roast bigger loads, my bean cooler is the limiting factor.

    Overall it's a great classic style blend without being exotic, and easy to roast. Nice chocolate and slight chocolate tones with mild acidity. Medium body. Satisfying sweetness.

    Supplies running out soon, so will have to order some more.

    Do try for the cusp of second crack Mariner, give them a good rest for 4-5 days and then enjoy. Thanks again for this thread.

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    Senior Member Barry O'Speedwagon's Avatar
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    So.....on Sunday I roasted approx. 250g each of the Braz PN, Braz Yellow, Peru, Colombian, and Nicaragua Diamond....also a smaller roast of the Eth. ghimbi. Took the Brazils darker than the others (prob CS9.5-10). Previous Wednesday did a small batch of Sumatra Robusta (to let it age more). So next weekend I'm going to play around with subtle variations on the Sth American blend (have put 20% Centrals in before....a nice change). Going to start with adding 15% Robusta to the standard Braz/Colomb/Peru. I quite liked what the Robusta did to a Brazil/Central blend I made a couple of weeks back.

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    Senior Member sidewayss's Avatar
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    Will be interested to hear whether you prefer robusta in that blend or without it Barry, as i am a noob when it comes to robustas. I,ve never added it to my blends. Guess will have to try it at some stage.

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    South American - a smooth, smooth brew......

    Hi BOSW,
    Also very interested to see what the robusta does to the brew. Please let us know.

    On another note, still haven't tried this brew with the Brazil YB and should actually order some to see what it does to the mix. I just find it very hard to go past the PN for a great anchor for this brew.

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    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Mariner View Post
    Hi BOSW,
    Also very interested to see what the robusta does to the brew. Please let us know.

    On another note, still haven't tried this brew with the Brazil YB and should actually order some to see what it does to the mix. I just find it very hard to go past the PN for a great anchor for this brew.

    Cheers guys. Over the past two days I've tried the following 2 blends:

    24g Brazil Yellow, 22g Peru, 22g Colomb, 12g Sumatra robusta (80g in total) AND
    28g Braz Yellow (CS9.5-10), 26g Peru (CS9), 26g Colomb (CS9)

    Robusta 11 days post-roast. Other beans 8 days post-roast. 19g of ground beans in 14g Synesso basket, extracting 29-31g of brewed coffee (so b/w a ristretto and standard espresso), drunk as a latte.

    Both very smooth. The one with the robusta just has a little more bite (particularly in aftertaste)....has a hint of what is often described as the 'traditional italian' blend, but more subtle. A toss-up as to which I prefer, and frankly probably comes down to my palate on a particular day. Haven't tried them as straight espresso (only have one every few days...and prefer africans for these). SWMBO prefers the one with robusta.

    Next step is to substitute a central (the Nicaragua) for either the Peru or Colomb, but probably drop its weighting to 25%. Will try with and without robusta.

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    Senior Member Barry O'Speedwagon's Avatar
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    Further update:
    Moved on to blends involving some of the Nicaragua (OK so it's not really a Sth American blend now...).
    Day 1: 30% Braz PN, 30% Peru, 25% Nic, 15% Robusta
    Day 2: 34% Braz PN, 33% Peru 33% Nic
    Definitely preferred this one without the RObusta. So for me, the addition of Robusta/Nicaragua are either/or.

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    South American - a smooth, smooth brew......

    Hi BOSW,
    Thanks for the update. Did the robusta add anything to the brew? Was the crema heavier and thicker? Did it pour any better - I know flavour is king but seeing a nice thick, syrupy shot ooze out of the machine is pretty awesome too.

  31. #31
    Senior Member Barry O'Speedwagon's Avatar
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    Hi Mariner,
    I didn't pay enough attention to the difference in pour, but the resulting crema was a little thicker (and darker) with the robusta blend. I definitely wouldn't go about 15% on the robusta though, and it does seem to need more resting time (otherwise it is smoky/woody). To borrow a wine term, the robusta blend had a touch more 'body'. I suspect that my preferences will alternate between the straight Sth American blend, and variations with a small amount of either (but not both) Robusta or the Nicaragua.
    Cheers
    BOSW

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    Now I am looking forward to tasting the Mariners Blend. How many seconds for a 30ml shot Mariner do you advise? I have just started cupping and.....my palate is much like a goat too, but a refined goat,I had a laugh

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    Hi Caffeine, much better pallet than me - too many burnt taste buds from meat pies cooled down with beer!!!

    Don't mind a tighter pour on this but the usual 25-30 seconds on the two ounce double. As long as the oils don't separate from the crema in the first delicious drops then all is good and its not too tight.



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