Results 1 to 9 of 9
Like Tree16Likes
  • 2 Post By greenman
  • 3 Post By greenman
  • 3 Post By Dimal
  • 3 Post By coffeechris
  • 1 Post By DaveD
  • 3 Post By saeco_user
  • 1 Post By DaveD

Thread: Blend suggestions please

  1. #1
    Senior Member
    Join Date
    Aug 2007
    Location
    Melbourne
    Posts
    246

    Blend suggestions please

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    At home I currently have the following green beans:


    • Sulawesi Rante Kapua Torajah
    • Ethiopian Gambella Sundried
    • Uganda Musasa Lower
    • India Elephant Hills AA


    Does anyone have suggestions for a blend and roast profile using combinations of the above.
    I'll only be drinking it as espresso.

    I thought I'd start with a blend somebody already likes and experiment from there.
    I'm coretto roasting.
    Thanks

  2. #2
    Senior Member greenman's Avatar
    Join Date
    May 2007
    Location
    Perth, Western Australia
    Posts
    3,156
    Elephant Hills, Sulawesi and Gambella would produce a tasty espresso taken to just around the start of second crack!!
    Dimal and saeco_user like this.

  3. #3
    Senior Member
    Join Date
    Aug 2007
    Location
    Melbourne
    Posts
    246
    Quote Originally Posted by greenman View Post
    Elephant Hills, Sulawesi and Gambella would produce a tasty espresso taken to just around the start of second crack!!
    Excellent. Thanks.
    Equal quantities of each?

  4. #4
    Senior Member greenman's Avatar
    Join Date
    May 2007
    Location
    Perth, Western Australia
    Posts
    3,156
    Quote Originally Posted by saeco_user View Post
    Excellent. Thanks.
    Equal quantities of each?
    I do a blend with equal parts PNG Wahgi, Sulawesi Blue and Ethiopian Gambella equal parts and it produces a tasty espresso/long black and goes well in milk. It has fruity notes, chocolate and good body.
    You could try equal parts and then tweak the ratios to your taste!!
    coffeechris, Dimal and saeco_user like this.

  5. #5
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    16,760
    Quote Originally Posted by saeco_user View Post
    Does anyone have suggestions for a blend and roast profile using combinations of the above.
    I'll only be drinking it as espresso.
    I use the following combination, mainly because I don't like to lose too much of the Ethiopian influence...
    For my palate, I stop the roast before 2nd-Crack starts at around 220-221C.
    • Sulawesi Rante Kapua Torajah - 25%
    • Ethiopian Gambella Sundried - 55%
    • Uganda Musasa Lower
    • India Elephant Hills AA - 20%

    Regarding the Uganda bean, I'd use this solely as a single origin, no blending. Provides a very unique profile all on its own. As with the blend above, I'd pull it before 2nd-Crack starts.

    Have fun.
    Mal.

  6. #6
    Senior Member coffeechris's Avatar
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    725
    There are endless possibilities fo these beans and any other ones you want to try. It can come down to what you want to get out of the coffee.
    Personally i aim to get a South American coffee such as Brazil and a Indonesia coffee and a central American coffee. The ones you have here though also can achieve a great blend with just two beans. The Sulawesi Rante Kapua Torajah and the Ethiopian Gambella Sundried - at close to equal parts can make for a interesting coffee.
    I agree with Mel that the Uganda is best used by itself, id also suggest roasting if you have already each bean to see what they taste like individually and then you can get a better idea of what tastes, flavors and body types you get out of each and se what percentage of each you might want to add to a blend.

    Remember two things. Once there is no right or wrong it comes down to what taste good to you and secondly and most importantly enjoy roasting it!

    Regards,

    Chris
    Dimal, greenman and saeco_user like this.

  7. #7
    Senior Member
    Join Date
    Nov 2013
    Location
    West Footscray, Melbourne
    Posts
    207
    Adding on to Mal and Chris' suggestions - I had great success with the Ugandan bean in the home roasting comp. I roasted in two batches to two different depths - CS7(halfway between first and second crack - almost filter roast) and CS9(just prior to second crack) and combined the two. Two weeks post roast seemed to be the optimal time to let the flavors develop before use.

    I also like the Indian bean at 25-33% of a blend with Ethiopian beans - lends good body and mouthfeel to the beautiful Ethiopian bean.
    saeco_user likes this.

  8. #8
    Senior Member
    Join Date
    Aug 2007
    Location
    Melbourne
    Posts
    246
    Thanks all.
    I am trying the below recipe this weekend.
    Quote Originally Posted by Dimal View Post
    I use the following combination, mainly because I don't like to lose too much of the Ethiopian influence...
    For my palate, I stop the roast before 2nd-Crack starts at around 220-221C.
    • Sulawesi Rante Kapua Torajah - 25%
    • Ethiopian Gambella Sundried - 55%
    • India Elephant Hills AA - 20%

    Mal.
    Dimal, greenman and DaveD like this.

  9. #9
    Senior Member
    Join Date
    Nov 2013
    Location
    West Footscray, Melbourne
    Posts
    207
    Quote Originally Posted by saeco_user View Post
    Thanks all.
    I am trying the below recipe this weekend.
    And I shall try it next weekend����
    Dimal likes this.



Posting Permissions

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