Full Bodied Rich Smooth Suggestions

[GilR]

Hi

I am looking for a single origin or blend to give me a full bodied rich smooth flavor with some sweetness for a flat white, cappuccino, latte. Importantly there should be no bitterness

A friend suggested "Panama RFA" as a single origin, but not available here.

I do have some Colombian Volcan Galeras Supremo; Kenya AAA Bold; Ethiopian Gambella Sundried;

Any suggestions will be most appreciated.

Gil

[flynnaus]

Can we assume you mean pre-roasted beans and you are not home-roasted? We could make some recommendations but that doesn't mean your palate will agree or your coffee making kit will yield optimum results.

Bitterness is not considered a desirable quality and tends to be a product of the coffee making process or due to inferior or stale beans.

Brazilian beans generally provide body and sweetness but the flavours tend to be a little too mild. Blends based on Brazilians can include richness of flavour as well. Colombian beans may be something to consider with a bolder flavour. Central Americans like the Panama can have the sweetness but not the body and tend to be on the acidic side.

Why not contact Andy via the Contact Us link and see if he can provide a sample pack that meets your requirements? I bet the Peru Ceja de Selva would be included as that would possibly tick all your boxes.

[GilR]

Hi

I roast myself. Have been using a Behmore, but just upgraded to Coffee Crafters Artisan roaster.

[flynnaus]

OK, so you live in the US then? What I said about the bean type still applies. Generally speaking, if you want sweetness and body, start with a Brazilian and try adding others.
A staple blend is 50% Brazilian, 25% Ethiopian 25% Indonesian but, as I like stronger flavours, I like a blend of equal parts Brazilian, Ethiopian and Indonesian, especially if you want something to cut through the milk.

Also have a look at this website: Blending Basics

[DesigningByCoffee]

Hi Gil
If you are getting your beans through beanbay (if you are in OZ) a 50/50 Columbian Vulcan and Ethiopian Gambella Sundried (or similar Columbian/Eth combo) roasted together just into second crack gives and awesome chocolately flavour, lots of sweetness with heaps of body and strength.
Cheers Matt

[GilR]

Thanks

I am in OZ and imported the Artisan roaster. Still trying to get the best out of it as it roast very quickly.

[Dimal]

Second flynnaus' recommendation above re: the "Peru Ceja de Selva Estate"...
This single bean is a real beauty and does tick all your boxes, until the time comes when you would like to experiment with blends...

Mal.

[deegee]

Thanks

I am in OZ and imported the Artisan roaster. Still trying to get the best out of it as it roast very quickly.

Since you are in OZ and can acess BeanBay, I have another suggestion which also includes the Ceja de Selva. I'm currently blending it (post-roast) with the Colombian Red Bourbon - usually 50/50 - and this makes one of the smoothest, richest brews I have tried.

For friends or family, I may up-dose a little and stop the shot a few seconds early which helps ensure that there is no trace of bitterness in the cup.

[Baref00t]

Hi Gil
If you are getting your beans through beanbay (if you are in OZ) a 50/50 Columbian Vulcan and Ethiopian Gambella Sundried (or similar Columbian/Eth combo) roasted together just into second crack gives and awesome chocolately flavour, lots of sweetness with heaps of body and strength.
Cheers Matt

Pretty keen to give this a shot - just ordered the greens and will trial roast later in the week. Comments on roasting profiles? (I'm a 1600+ user)

[DesigningByCoffee]

Hi Gil
I'm a corretto roaster - have to leave that to the Behmor experts I'm afraid. But I'd like a nice ramp - and a fraction into 2C
Matt

[themortalbard]

deegee - How far into FC are you going with the Ceja de Selva ? Any suggestions ? I just picked up some and could use some tips before I start

[themortalbard]

Since you are in OZ and can acess BeanBay, I have another suggestion which also includes the Ceja de Selva. I'm currently blending it (post-roast) with the Colombian Red Bourbon - usually 50/50 - and this makes one of the smoothest, richest brews I have tried.

For friends or family, I may up-dose a little and stop the shot a few seconds early which helps ensure that there is no trace of bitterness in the cup.

deegee - How far into FC are you going with the Ceja de Selva ? Any suggestions ? I just picked up some and could use some tips before I start

[speleomike]

Hi themortalbard

I think you mean how far to go into SC, you do want to pass FC :-)
I take mine to SC and stop as soon as I hear the faint cracks.

Mike

[deegee]

deegee - How far into FC are you going with the Ceja de Selva ? Any suggestions ? I just picked up some and could use some tips before I start

Sorry for the slow reply, but I have not been online much for a few days and I just saw your post for the first time.

I always take it past FC - usually close to the start of second - but I don't like taking this bean into 2C.

I seldom take it past the first snaps of 2C, and prefer to stop it a few seconds earlier if I can. Using one of my frankenpoppers I can judge this fairly easily, but with the Behmor it's more difficult. I would give you the settings that I use, but they change with the ambient temps, and with the very slow reaction times of the Behmor I haven't had much joy driving it on full manual.

Probably the best hints I can give is that I use P3 and I like FC to start with about 1:40 /1:45 left on the clock, so I use the Rosetta Stone button and the Minus Button to reset to this time at the first snaps of 1C. This usually means that first crack ends just before cool-down starts. If first ends with much more than 10 seconds left to go, I will start cooling manually.

The end of first can be hard to judge, as there are often a few late cracks just when you think it's all over, but I prefer this bean a little lighter rather than a bit darker, so if in doubt, I tend to stop a bit early rather than later.

I have always thought that this bean looks a bit lighter for the same depth of roast than most other beans. I raised the question on another thread in the past but got no response (for or against) so maybe it's just my perception.

It's a great base for blends and seems to enhance just about every other bean or combination I have tried it with.

Cheers, deegee.