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Hi All,
I have this tendency to migrate towards the more exotic when blending, so I thought it would be prudent to see what I can do with some of the coffees that roasters tend to use as staples.
The following were blended together and then roasted to the about the beginning of rolling second crack:
150g Dry Processed Brazil
150g Colombian Supremo
150g Indian Mysore Nuggets Extra Bold
90g PNG Kimel (couldnt resist!)
60g Indian Monsooned Malabar
The resultant blend had a colour around about CS10 or CS11 and was impulse sealed after roasting. It sat for six days, after which time a few small beads of oil were visible on the surface of beans that were otherwise completely dry.
My first and second shots prompted me to actually write this up, rather than relegating it to the experiments bin that no-one will ever see ;D I came home late, but was curious enough that I couldnt resist sneaking a few shots in. The shots were visibly very rich and the mouthfeel was quite heavy, even in the second shot, which was pulled a few seconds too fast.
Flavour was pleasantly chocolatey, with hints of caramel. Nothing to write home about, but certainly a shot that I would be very happy to receive in a random espresso bar. Basically, exactly what one would expect from the staple coffees.
I await tomorrows breakfast cappuccino with great interest; hopefully this blend will be a keeper for milk-based drinks.
Cheers,
Luca
I have this tendency to migrate towards the more exotic when blending, so I thought it would be prudent to see what I can do with some of the coffees that roasters tend to use as staples.
The following were blended together and then roasted to the about the beginning of rolling second crack:
150g Dry Processed Brazil
150g Colombian Supremo
150g Indian Mysore Nuggets Extra Bold
90g PNG Kimel (couldnt resist!)
60g Indian Monsooned Malabar
The resultant blend had a colour around about CS10 or CS11 and was impulse sealed after roasting. It sat for six days, after which time a few small beads of oil were visible on the surface of beans that were otherwise completely dry.
My first and second shots prompted me to actually write this up, rather than relegating it to the experiments bin that no-one will ever see ;D I came home late, but was curious enough that I couldnt resist sneaking a few shots in. The shots were visibly very rich and the mouthfeel was quite heavy, even in the second shot, which was pulled a few seconds too fast.
Flavour was pleasantly chocolatey, with hints of caramel. Nothing to write home about, but certainly a shot that I would be very happy to receive in a random espresso bar. Basically, exactly what one would expect from the staple coffees.
I await tomorrows breakfast cappuccino with great interest; hopefully this blend will be a keeper for milk-based drinks.
Cheers,
Luca
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