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Thread: Heavy body offering

  1. #1
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    Heavy body offering

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight

    Hi all
    Wondering which of the current green bean offerings have a really thick body, lowish acidity, that would form the basis of a good bean to blend with? I am looking at at least using this as a 50-60% base. I like a really full coffee, either milk based, or plunger.
    Thanks in advance.

  2. #2
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    My choice is Ethiopian Yirgacheffe.

    Barry

  3. #3
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    Thick body and low acidity means Indonesian to me... so my suggestion is Sumatran Mandheling Jade.
    smokey likes this.

  4. #4
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    Quote Originally Posted by kwantfm View Post
    Thick body and low acidity means Indonesian to me... so my suggestion is Sumatran Mandheling Jade.
    From the OP description of what they are after, I will 2nd this.

  5. #5
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    Thanks, all. I do have some Yirgi, so may give the Mandheling Jade a crack. A darker roast to just beyond SC, I presume?
    Cheers

  6. #6
    Senior Member greenman's Avatar
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    the Ethiopian Gambella sundried has huge body and great in the cup!!
    chokkidog and smokey like this.

  7. #7
    Senior Member Bosco_Lever's Avatar
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    50% Brazil
    30% Ethiopian
    20% Indonesian
    Taken 15-20 seconds into second crack.

    Indian coffees such as India Tiger Mountain etc are also good for body and can be incorporated into the above blend.

  8. #8
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by deco0028 View Post
    A darker roast to just beyond SC, I presume?
    Noooooooo! Just beyond second crack is the fire brigade! And the insurance assessor!

    Body peaks at the start of second crack, the further into second crack you go then body, sweetness and bean flavour will decline.


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  9. #9
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    Quote Originally Posted by deco0028 View Post
    A darker roast to just beyond SC, I presume?
    Cheers
    Try just before / first few yelps second crack, does not need any more than this, plenty of syrupy body.

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    Quote Originally Posted by Steve82 View Post
    Try just before / first few yelps second crack, does not need any more than this, plenty of syrupy body.
    Hi, thanks. Most of my roasts are taken to start of SC, around 217-220 Celsius.

  11. #11
    Life-long Learner DesigningByCoffee's Avatar
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    I'm currently really enjoying the Brasil's - very under-rated bean (by me so far!). Smooth, sweet, big body, chocolatey…
    chokkidog likes this.

  12. #12
    Senior Member chokkidog's Avatar
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    Yep..... some absolute crackers around at the moment.

  13. #13
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    Quote Originally Posted by Bosco_Lever View Post
    50% Brazil
    30% Ethiopian
    20% Indonesian
    My usual blend. Perfect!

  14. #14
    Senior Member Yelta's Avatar
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    This is about the only heavy body offering I can come up with.

    funny_car_2.jpg
    frasertr likes this.

  15. #15
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    Timor would be my pick although as SO rather than blend.

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    Quote Originally Posted by ajayro57 View Post
    My usual blend. Perfect!
    Do you roast them together or individually?

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    I usually roast the Brazil separately and the other two combined. At present I'm using Brazil Cerrado, Ethiopian Yirgacheffe and Sumatra Mandheling.

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    I use a similar blend and blend pre-roast.

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    I've found that the China Mt Gaoligong bean from bean bay is great as a base. I didn't like it at all as an SO, but seemed to really open up when mixed with some of the African beans. I definitely prefer it to the Brazil pulped naturals, and is really worth a try at the price. I've just bought the Sumatra Mandheling jade and India elephant hills to try in blends as well. So i might give Bosco's suggestion a go .

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    Quote Originally Posted by DaveD View Post
    I've found that the China Mt Gaoligong bean from bean bay is great as a base. I didn't like it at all as an SO, but seemed to really open up when mixed with some of the African beans. I definitely prefer it to the Brazil pulped naturals, and is really worth a try at the price. I've just bought the Sumatra Mandheling jade and India elephant hills to try in blends as well. So i might give Bosco's suggestion a go .
    Hi DaveD
    That bean has been on my 'to try' list as well. Wonder how it compares to the Mandheling.
    Why did you prefer the Gaoligong to the Brazil pulped?

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    Hey deco0028,

    I found that the China seemed to give a bit more sweetness and body, as well as a smooth silky finish . I thought the Brazil seemed to have a bit of a drier finish, and just was a bit lackluster to my tastes. Let me clarify that i drink milk coffees, and in really just developing my palate, so it's pretty subjective. Though I'll still stand by the China bean standing out in a blend versus a single origin.

    Cheers, Dave

  22. #22
    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by deco0028 View Post

    Hi all
    Wondering which of the current green bean offerings have a really thick body, lowish acidity, that would form the basis of a good bean to blend with? I am looking at at least using this as a 50-60% base. I like a really full coffee, either milk based, or plunger.
    Thanks in advance.
    I agree with half the replies above... the key to remember is that home roasting is all about finding what YOU like best.

    The Jade really fits the description with a thick, heavy body and low acidity and I would also recommend trying a swap of the Brazil for the Indian Elephant in the above blends to yield even better results.

    While I'm making suggestions, I think you will find that "plunger and milk based" are two very different beasts and you might get best results creating a blend for each to suit your taste.

    Enjoy the journey!

  23. #23
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    Quote Originally Posted by Andy View Post
    I agree with half the replies above... the key to remember is that home roasting is all about finding what YOU like best.

    The Jade really fits the description with a thick, heavy body and low acidity and I would also recommend trying a swap of the Brazil for the Indian Elephant in the above blends to yield even better results.

    While I'm making suggestions, I think you will find that "plunger and milk based" are two very different beasts and you might get best results creating a blend for each to suit your taste.

    Enjoy the journey!

    Thanks, Andy!



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