As some would know, I have only recently, (compared to some) embarked on my coffeesnob journey. As part of that journey I have been taking the advice of malachi on the Home Barista site http://www.home-barista.com/forums/understanding-espresso-t116.html who recommends the best way to learn technique, is to fix all the variables and vary one at a time to see the difference each change makes.
As part of this exercise, I decided to start with making my shots using a single bean from Brazil. The exercise has been fascinating. Apart from learning the taste variation from longer and shorter pours, high and low temps, etc, it has been interesting to learn the how many different aspects there are to this one bean from Brazil. (Not to mention the differences between batches)
The other day I went back to my roaster and he gave me a bean from New Guinea to try. Wow! what a difference. It was BEAUTTEYFULLL!!!!.
There is one down side to all this however. I am finding that I am not enjoying drinking coffee blends, especially those served up in cafes which are mixed to enhanced being taken with milk. While I can appreciate better, what is a well made espresso, I am finding that blends are, on the whole, not as interesting as a single bean.
Am I missing something about blends here?
Is this a case of not seeing the forest for the trees?
I now ask, what is it about blends that makes a ‘good’ blend?
As part of this exercise, I decided to start with making my shots using a single bean from Brazil. The exercise has been fascinating. Apart from learning the taste variation from longer and shorter pours, high and low temps, etc, it has been interesting to learn the how many different aspects there are to this one bean from Brazil. (Not to mention the differences between batches)
The other day I went back to my roaster and he gave me a bean from New Guinea to try. Wow! what a difference. It was BEAUTTEYFULLL!!!!.
There is one down side to all this however. I am finding that I am not enjoying drinking coffee blends, especially those served up in cafes which are mixed to enhanced being taken with milk. While I can appreciate better, what is a well made espresso, I am finding that blends are, on the whole, not as interesting as a single bean.
Am I missing something about blends here?
Is this a case of not seeing the forest for the trees?
I now ask, what is it about blends that makes a ‘good’ blend?

ahhh, thats a tad more difficult, but worth the effort of aiming at.
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