Nice chocolatey blend

[greenman]

Re: Nice chocolatey blend

[QUOTE%=5547495F43260 link=1321445123/14#14 date=1331112088]Hi Greenman, what kind of percentages are you using the Indian in your blend? 20 to 30% or more? [/QUOTE]
17% Indian
16% Panama
17% Sumatran
50% Peru
they roasted really well together producing a lovely even blend

[saoye]

Re: Nice chocolatey blend

17% Indian
16% Panama
17% Sumatran
50% Peru
they roasted really well together producing a lovely even blend

Interesting. My current blend is

10% Ethiopian
40% Columbian
20% India
30% Kenya

Roasted to 2nd crack and dumped after 15 seconds after the start of 2nd crack (100gms 12.15 minutes).  After 3 days it is a full bodied smooth blend and starting to have the cocoa that I like. Not a whole lot of oil though.  I might experiment with equal portions of the 3 and maintaining 40% Columbian and see what that does.

Going to try roasting my original blend but increase the beans to 120gms thereby reducing the roasting time to around 10 to 11 minutes (I think) and see what that does to the taste and then do another roast using the equal portions blend maintaining 40% Coumbian.  Im thinking the reduced roasting time might produce an oilier roast? Cant wait for the weekend to experiment.   

[bobsta01]

Re: Nice chocolatey blend

thanks for the tips everyone, I have just roasted the Special K for the first time so might try it straight and then thinking of blending it with some Ethiopian Gambi

[saoye]

Re: Nice chocolatey blend

I might experiment with equal portions of the 3 and maintaining 40% Columbian and see what that does.

Hi greenman, I did the above blend and it really is a much more even blend than my original. with the addition of a chimney Ive managed to get 2nd crack at around 8 to 9 minutes and more oil evident on the beans. Seems to give me a smoother and full bodied espresso. I am getting hints of hazelnut and slight floral tones.

[claraflo]

Re: Nice chocolatey blend

I agree that the Tanzanian is very bright and acidic on its own. Its almost like dark unsweetened cocoa in character. Paired 50/50 with Sulawesi blue however and its a stunning mocha. Just the right acidity, heavy body and spiced sweet aftertaste. Brilliant in milk.  :P But, you have to wait 10 days post roast to get the magic.  :-/

Both roasted 2-3mins past RFC.

From my sampling this morning I get a citrus zest upfront, florals in the mid palate, coconut resting on a rich chocolate base. Im sure someone with better roasting skills could make more of it.

[jennytaylor]

Re: Nice chocolatey blend

Does anyone know why the Tanzanian is more acidic? What is the key factor that changes it compared to other beans?

[greenman]

Re: Nice chocolatey blend

Does anyone know why the Tanzanian is more acidic? What is the key factor that changes it compared to other beans?

Hi Jenny, the Tanzanian and several other African beans I have tried tend to have high acidity with citrus and floral notes, some have berry flavours, roasting them really dark can tone the acidity and bring out more chocolate/cocoa, every growing region has its own characteristics, thats the beauty of home roasting, discovering all of the different flavour profiles and combining them together to enhance the flavours in the cup--dont ya just love it

[malliemcg]

I've come across/developed the following blend which the wife and I quite like:

75% Peru Ceja de Selva Estate
25% Tanzanian Faircracked Pulper

I roast using an iCoffee in 150gm batches - and I did the following:

2x 150g CS8/9 roasts (15-17 min) Peru
1x 200g CS 9 roast (25-32 min) Peru
1x 150g CS 9+ roast (20-22 min) Tanzanian

This gave me a really nice (milk based) coffee. The wife loved it (50mL double) in 250mL milk, and I really enjoy it (60mL double with 50mL-150mL milk). It showed well at the Golden bean with a silver placing. I've played about a little bit using Elephant Hills (instead of Peru) and Ugandan Kisoro (instead of the Tanzanian) and I find the results that just worked best/nicest for us was the above.

Just need to name the beast - will have to ask my little off sider (3 yr old daughter who helps measure out and taste the beans) what her thoughts are.

[saoye]

I've come across/developed the following blend which the wife and I quite like:

75% Peru Ceja de Selva Estate
25% Tanzanian Faircracked Pulper

I roast using an iCoffee in 150gm batches - and I did the following:

2x 150g CS8/9 roasts (15-17 min) Peru
1x 200g CS 9 roast (25-32 min) Peru
1x 150g CS 9+ roast (20-22 min) Tanzanian

This gave me a really nice (milk based) coffee. The wife loved it (50mL double) in 250mL milk, and I really enjoy it (60mL double with 50mL-150mL milk). It showed well at the Golden bean with a silver placing. I've played about a little bit using Elephant Hills (instead of Peru) and Ugandan Kisoro (instead of the Tanzanian) and I find the results that just worked best/nicest for us was the above.

Just need to name the beast - will have to ask my little off sider (3 yr old daughter who helps measure out and taste the beans) what her thoughts are.

Hi Malliemcg,

I never tried playing with variation in roasts of the same beans and blending that way. I will need to experiment more with my blends. Well done on the silver placing!

[okitoki]

Digging up an old thread here, but I am looking at producing the same nice chocolatey blend espresso and was wondering if it is possible to get this from a single bean, or do I have to blend to get the taste I am after... I usually like a full body, choc nutty flavour milk based latte...

[DesigningByCoffee]

Hi Okitoki
Lot's of deeply roasted beans can give great cocoa flavours (brazil, ethiopians) but can end up a bit dry (like a spoonful of cocoa powder!). Combining this with a PNG or Indo bean can add some nice caramel sweetness & syrupy mouthfeel - that's what I've found :-)
So mocha java for me if I'm after chocolate!
Matt

[okitoki]

ok... I pretty new to this, so please bear with me...
do I start off with a 50-50 mix? the "french mix" i buy from my local roaster has 4 or 5 different blend in it, so seems overly complex to get that flavour

[kwantfm]

I've found that pretty classic espresso blends with a good Ethiopian in the mix can produce deep chocolate flavours. I've been using:
50% Brazil Pulped Natural
25% Sumatran Gunung Bandahara
25% Ethiopian Gambella Sundried

The Brazil provides a good base. Sumatran excellent body and sweetness. Ethiopian some complexity, perhaps some florals and lots of chocolate if roasted sufficiently.

[DesigningByCoffee]

The Brazil provides a good base. Sumatran excellent body and sweetness. Ethiopian some complexity, perhaps some florals and lots of chocolate if roasted sufficiently.

Howdy kwantfm
Just a query - I've never really nailed down the concept of a 'base' bean. I hear you loud and strong on the Sumatra/Ethiopian mix (I love different combo of this formula!) but what do you reckon the 'base' brazil brings to the mix? Is it kinda like choko in the apple pie? Something a bit flavourless that just packs out the weight? Or is there an inherent 'coffee-ness' that might be missing in a mocha/java on its own?

Just intrigued!
Matt

[Steve82]

Howdy kwantfm
Just a query - I've never really nailed down the concept of a 'base' bean. I hear you loud and strong on the Sumatra/Ethiopian mix (I love different combo of this formula!) but what do you reckon the 'base' brazil brings to the mix? Is it kinda like choko in the apple pie? Something a bit flavourless that just packs out the weight? Or is there an inherent 'coffee-ness' that might be missing in a mocha/java on its own?

Just intrigued!
Matt

Just my 2 bob.

I am a fan of mocha java also, have experimented with lots of different ratios but generally find that 60 / 40 - Eth / Indo works well.

However for non snobs, i have found they like it better when i have used a base bean such BPN just like Kwantfm.
I find that it smooths out a lot quicker after roasting and as you alluded to, it creates a backdrop of generic / smooth coffee-ness for the mocha java to shine against.