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Blend Ehtiopian coffee

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  • Blend Ehtiopian coffee

    I want to blend Ethiopian coffee specially sidama with other country coffee, do any body know which coffee good to blend to get good flavor and creama?

  • #2
    You might want to add what type of brewing and roast level you plan to use the blend. I use post roast blend Ethiopian and Brazil or Guat Hue for espresso at Full City.

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    • #3
      I don't know much about blending, or roasting for that matter, and I have a thoroughly undeveloped palate. I just like good strong coffee.

      My favoured roast is about 600g in coretto of Ethiopian (I like them all, gambella sundried if I had to pick one) followed by 600g South American (Brazil yellow bourbon for example).
      Roasted to the start of 2nd crack.
      Then blended and bagged.

      Lasts 2-3 weeks in my house.

      I'm no expert roaster but I have done maybe 50. I don't have the patience or equipment for tight control, temp curves, repeatablility - it's all by feel, just like how I cook.
      So every batch different. But the mix of Ethiopian and SA seem to balance each other a bit, take some of the rough edges off.

      [edit] just saw you also blend Brazil with Ethiopian Jojo, coincidence!

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      • #4
        I like my Sidamo two ways--straight and 50/50 with a good Aceh for a version of the "Mocha-Java" classic blend.

        Greg

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