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Which green beans for mellow round taste ?

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  • Which green beans for mellow round taste ?

    I have been experimenting with several beans over the last few years and my preference is for interesting fruity , grassy flavours found in Ethiopian beans but the women folk in my family complain about this and demand a non aggressive mellow flavour. My impression has been this is found in PNG and Kenyan beans and I guess Blue Mountain but they are not going to get any of the latter. I don't really understand the terms used by Andy to describe the various qualities of his green beans where there is of course an enormous choice.
    If you understand what I am on about, any recommendations would be welcome. Incidentally most of my roasts are on the light side as we are not fond of burnt bitterness and usually have short black expresso brews without sugar.

  • #2
    Aussie beans tend towards the soft and mellow end of the scale. Andy has some amazing Mountain Top Estate in BeanBay and you may also want to consider 'Basalt Blue' from Coffees With Altitude from Far North QLD and Green Cauldron from the Byron Bay hinterland in NSW.

    By the way... there is no real need to aim for lighter roasts to avoid those nasty burnt flavours... especially for espresso. Medium and medium/dark roasts can also be smooth and mellow yet also possess the sort of rich, full body one tends to look for in an espresso. Just make sure you pay attention following the start of First Crack and don't let the roast get away from you. Slow things down and and aim for dropping your roast at the first hint of Second Crack and cool the beans as quickly as possible and things should be sweet as.

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    • #3
      From what's currently available in BB a couple of suggestions would be, Java Banyuwangi - nice slow ramp and taken just on the first snaps of SC.
      Uganda Kisora - I like to let this coast for a few seconds more after the first snaps of SC.

      As Vintasse has pointed to, you should be able to get rich , smooth and full body espresso at this depth of roast. What roasters are you using and other related info might help others give you some more detailed info to get the best out of your beans and keep the girls happy.

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      • #4
        women folk in my family complain about this and demand a non aggressive mellow flavour


        That's an easy answer

        Peru Ceja or India Elephant Hills (AA or the Peaberry)... 100% guarantee they will love the balance, sweetness and roundness of those.


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        • #5
          I have been using an 80/20% blend of Brazil Pedra Redonda and Indian Tiger Mountain recently for home consumption. I am not a fan of Brazilians, but this one has some complexity to it.

          You could try any Brazil/Indian in the blend and get something quite drinkable roasted to second crack.

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          • #6
            Thanks, everyone, for your advice.
            I use a "Gene Caffe" roaster and am afraid I no longer sit and wait for the cracks every time but rather adjust the timing for the various beans then set and forget. ( I use the presence of smoke more than crack to decide, waiting for about 30 seconds of smoke before cooling.) the beans end up mid brown, if I go darker it is not popular with me but especially the girls.
            The roaster tries to reach the maximum set temperature of 250 but rarely gets hotter than 240 after an average of 14 to 15 minutes where most of my roasts finish.
            I did try the Australian beans raved about by Andy but found them a bit insipid-- perhaps they needed more heat.)
            Ah, the lovely smell of my current 14.7 min Kenya AA roast is permeating the house.
            don
            Don

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            • #7
              Originally posted by donross View Post
              Thanks, everyone, for your advice.
              I use a "Gene Caffe" roaster and am afraid I no longer sit and wait for the cracks every time but rather adjust the timing for the various beans then set and forget. ( I use the presence of smoke more than crack to decide, waiting for about 30 seconds of smoke before cooling.) the beans end up mid brown, if I go darker it is not popular with me but especially the girls.
              The roaster tries to reach the maximum set temperature of 250 but rarely gets hotter than 240 after an average of 14 to 15 minutes where most of my roasts finish.
              I did try the Australian beans raved about by Andy but found them a bit insipid-- perhaps they needed more heat.)
              Ah, the lovely smell of my current 14.7 min Kenya AA roast is permeating the house.
              don
              Don
              It's not a microwave!!! I can't help but think that you will continue disappointing your wife if you keep up with this hands-off approach... and YES... we are talking about coffee here

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              • #8
                Originally posted by Andy View Post


                That's an easy answer

                Peru Ceja
                tencharacters

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                • #9
                  Originally posted by Dragunov21 View Post
                  tencharacters
                  Huh??? Am I missing something here?

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                  • #10
                    Just echoing Andy (but there's a minimum character count of ten characters on posts)

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                    • #11
                      Sulawesi blue peaberry and maybe some other beans from that region. Java also as recommended already.

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                      • #12
                        Originally posted by Dragunov21 View Post
                        Just echoing Andy (but there's a minimum character count of ten characters on posts)
                        The LIKE button is there for a reason

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