Announcement

Collapse
No announcement yet.

Bean/blend suggestions for Doppio/Ristretto

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Bean/blend suggestions for Doppio/Ristretto

    Hi all

    I'm hoping to get some green bean (and roast profile?) suggestions from you guys.

    I roast in a popper and husband and I drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket. We like slightly different flavours in our coffee - I like a fair bit of acidity, and he prefers less acid. We both like our doppios to have good body and it's a plus if it can be syrupy too.

    We are currently drinking Peru Ceja de Selva Estate roasted to around CS8 & CS9.
    We also liked the Colombian Volcan Galeras Supremo from our 2kg starter pack (roasted to second crack)
    I liked the Ethiopian Gambella Sundried but it was too bright/acidic for Hubs (roasted to between FC & SC)

    We've also had a Mexican roasted by Villino (Hobart) that we really liked too.

    Thanks in advance!

  • #2
    Hi there and welcome Moggle,
    Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian.
    I rarely use milk in my coffee's and prefer to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting.

    Comment


    • #3
      Hello and welcome Moggle.

      Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java.
      I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, so it will probably suit a popper roast
      However, on it's own, it may be more to your husband's taste rather than yours.
      The only Yirgacheffe on BeanBay is sold out at the moment, but I suspect you might like that one.

      With the beans you already have, plus a Java you could try different post-roast blends like 50/30/20 Peru/Ethiopian/Sulawesi.
      You will probably find that you and he prefer different ratios, but the advantage of post blending is that you can blend for just one or two cups at a time while you are figuring out what you like best.

      I'm a popper roaster, and probably always will be, because I only want/need to roast small quantities of any one bean at any time.
      Unfortunately with a standard popper we don't have much control over the roast profile, and can really only choose the depth at which we stop the roast.
      Something else that has been mentioned here on CS, is stopping two roasts of the same bean at different depths.
      For example, try a lightish CS8 and darkish CS9 separately, and then different blend ratio's of the two.
      So many variables, so little time to try them all.

      If you or your husband are at all "handy" you might want to have a look here to get few ideas to give a bit more control over your popper.
      http://coffeesnobs.com.au/home-roast...-part-1-a.html

      Cheers, and enjoy the journey,

      D.G.
      Last edited by deegee; 26 October 2013, 10:30 AM.

      Comment


      • #4
        Originally posted by fg1972 View Post
        Hi there and welcome Moggle,
        Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian.
        I rarely use milk in my coffee's and prefer to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting.
        Thanks I'm a bit nervous about going to 2nd crack because it's hard to hear over the noise of my popper - at least it is with this Peru. I tried roasting a couple of batches to different roast levels when we first got the 2.5kg Peru, but when I went to what I thought was 2nd crack it was burnt and revolting. I guess I could try adding a minute or two to my successful roast times

        Comment


        • #5
          Originally posted by deegee View Post
          Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java.
          I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, so it will probably suit a popper roast
          However, on it's own, it may be more to your husband's taste rather than yours.
          The Sulawesi Blue is one that keeps jumping out at me when I look at the beanbay page. I used up the 500g of Ethiopian that came with the starter pack. Hubby was REALLY vocal about not liking it so I can't see us trying that one again.

          Originally posted by deegee View Post
          Something else that has been mentioned here on CS, is stopping two roasts of the same bean at different depths.
          For example, try a lightish CS8 and darkish CS9 separately, and then different blend ratio's of the two.
          So many variables, so little time to try them all.
          I actually already tried this with the Peru. I roasted half to the end of first crack (or when there was 10-15 seconds between pops) which I would say is about a CS8 and then half for an extra 3 minutes which took it to about CS9. On their own the CS8 was too acidic and bright for hubs, but we both agreed that the CS9 was a bit boring. Blended though, they're really nice.

          We have already added a tomato-tin chimney to the popper, but I haven't tried roasting in bigger batches than 100g. I might give that a go too.

          Thank you for your suggestions!

          Comment


          • #6
            Yes, I should have guessed that you had already tried a blend of the two Peru roasts.

            I suggest that you use your feminine wiles to get him to agree to an Ethiopian or a Yemeni bean even if you are the only one who likes it.
            And he may find that one of those blended with the Sulawesi is pretty good too.

            I wouldn't advise doing larger batches at present, though if you are in Tasmania, it might be OK if the weather is cold.

            One might expect that doing larger batches would slow down a roast, but if anything, it tends to actually speed it up.
            In most parts of Oz, summer means that popper roasts go too fast, and smaller batches are one way to slow them down.

            As to the Peru being a bit boring, I guess that's why many here on CS use it as a base for their blends rather than on it's own.

            Cheers, D.G.

            Comment


            • #7
              Originally posted by deegee View Post
              I suggest that you use your feminine wiles to get him to agree to an Ethiopian or a Yemeni bean even if you are the only one who likes it.
              And he may find that one of those blended with the Sulawesi is pretty good too.

              I wouldn't advise doing larger batches at present, though if you are in Tasmania, it might be OK if the weather is cold.

              One might expect that doing larger batches would slow down a roast, but if anything, it tends to actually speed it up.
              In most parts of Oz, summer means that popper roasts go too fast, and smaller batches are one way to slow them down.
              Actually 95g seems to be better than 100g. 100g needs too much extra agitation (either shaking the popper or with a wooden spoon handle) to start spinning.

              I'm not going to push my luck for now with a big batch of ethiopian (although I might grab a bag from Villino at some point) but we are running low on green beans and the sulawesi is calling me. Also a local roaster sold me some 'PNG Organic' a few times which I remember as being nice - although I at that stage in my roasting career I took a lot less notes and more or less threw the beans in the popper and hoped for the best.

              Comment


              • #8
                The Gambella works best for me at a more developed roast level than what you have indicated, if you have some left try a darker roast.
                It's an awesome bean!

                Comment


                • #9
                  Originally posted by Moggle View Post
                  Actually 95g seems to be better than 100g. 100g needs too much extra agitation (either shaking the popper or with a wooden spoon handle) to start spinning.
                  That's right, and in the warmer months here in Brisbane I used to roast as little as 75g to slow things down and get a bit more time before first crack and between 1c and 2C.

                  Like you I find that 2.5Kg is a lot of beans for someone who roasts on a small scale, but I'm lucky enough to have a couple of local roasters who will sell me smaller quantities. If one of your locals will sell you small lots, you could try just about any Ethiopian or Yemeni beans they might have. They will all be quite different from the Sulawesi, and should blend quite well with it. I have also tried a Kenyan/Sulawesi blend that was pretty good too.

                  Cheers, DG

                  Comment

                  Working...
                  X