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What I was trying to achieve was a blend which I would enjoy as an espresso, yet was still intense enough to cut through milk. Something I could use all the time during the holiday season when I am always making extra drinks for visitors.
So far I have only really been playing around with SOs and 2 or 3 bean blends which I would blend as per shot to try something different every time.
I dont drink french press alot, but it is true what people say about it being alot easier to taste the difference between very small changes in the quantity of beans in the blend as well as the roast profile. You seem to get alot more flavours over different parts of your tongue that are easy to differentiate instead of all your taste buds being bombarded" with the espresso shot then the different flavours come out at different times in the aftertaste.
I recommend everyone try this, as you can easily pick out new tastes in the French press, which you can then taste in espresso if you know what your looking for.
That was a bit off topic sorry about that, back to the blend-
The weights are of the green beans. Roasted 3 separately with HG then combined.
500g Peru GVE, 10min FC pulled 19.0min about 20sec after the first snap of 2nd
This seemed the most logical for the base as it is a very smooth, mild bean with a lingering sweet aftertaste. I like as an espresso but it could be improved.
400g Brazil Yellow Bourbon, 9.5min FC pulled 18min, very first snap of 2nd.
I really like the mouthfeel of this bean and the sweet front palate. The mouthfeel of the Peru was one thing it was lacking and this bean complimented it perfectly.
350g Kenya AA, 10min FC pulled 19.5min about 30sec after the first snap of 2nd
This was the only bean I had that had the bright fruity flavours which I like, and added a nice dried fruity aftertaste. I should have added more it was not as evident as I had hoped for in an espresso, but was a little overpowering in french press.
I tried the blend in the press yesterday, 48hrs post. It was what I was hoping for but a little on the bright fruity side. I expect it will improve over the next few days.
This morning had a double espresso (72 hours post), now THAT was what I was trying to achieve! Sweet but slightly earthy, with a sweet aftertaste almost of cooked raw sugar and dried fruit (dont ask me which fruit I can only really compare it to a brandy fruitcake? I dont really eat it all that much...)
Made a double shot Latte after that which seemed a little bland (maybe because I had just had an espresso?) but a family member had it said it was the best in a long time. Not bitter at all didnt add sugar. Commented on the sweetness.
Made myself a 2oz triple ristretto later on that day with equal parts milk (dont know what it is called) and it was also great, it seemed to emphasize the lighter sweeter notes especially the raw sugar like taste, was less intense than the espresso, but in no way boring or bland.
All in all I am very happy with this one, and think it will serve me well over the week or 2 it will last
John.
So far I have only really been playing around with SOs and 2 or 3 bean blends which I would blend as per shot to try something different every time.
I dont drink french press alot, but it is true what people say about it being alot easier to taste the difference between very small changes in the quantity of beans in the blend as well as the roast profile. You seem to get alot more flavours over different parts of your tongue that are easy to differentiate instead of all your taste buds being bombarded" with the espresso shot then the different flavours come out at different times in the aftertaste.
I recommend everyone try this, as you can easily pick out new tastes in the French press, which you can then taste in espresso if you know what your looking for.
That was a bit off topic sorry about that, back to the blend-
The weights are of the green beans. Roasted 3 separately with HG then combined.
500g Peru GVE, 10min FC pulled 19.0min about 20sec after the first snap of 2nd
This seemed the most logical for the base as it is a very smooth, mild bean with a lingering sweet aftertaste. I like as an espresso but it could be improved.
400g Brazil Yellow Bourbon, 9.5min FC pulled 18min, very first snap of 2nd.
I really like the mouthfeel of this bean and the sweet front palate. The mouthfeel of the Peru was one thing it was lacking and this bean complimented it perfectly.
350g Kenya AA, 10min FC pulled 19.5min about 30sec after the first snap of 2nd
This was the only bean I had that had the bright fruity flavours which I like, and added a nice dried fruity aftertaste. I should have added more it was not as evident as I had hoped for in an espresso, but was a little overpowering in french press.
I tried the blend in the press yesterday, 48hrs post. It was what I was hoping for but a little on the bright fruity side. I expect it will improve over the next few days.
This morning had a double espresso (72 hours post), now THAT was what I was trying to achieve! Sweet but slightly earthy, with a sweet aftertaste almost of cooked raw sugar and dried fruit (dont ask me which fruit I can only really compare it to a brandy fruitcake? I dont really eat it all that much...)
Made a double shot Latte after that which seemed a little bland (maybe because I had just had an espresso?) but a family member had it said it was the best in a long time. Not bitter at all didnt add sugar. Commented on the sweetness.
Made myself a 2oz triple ristretto later on that day with equal parts milk (dont know what it is called) and it was also great, it seemed to emphasize the lighter sweeter notes especially the raw sugar like taste, was less intense than the espresso, but in no way boring or bland.
All in all I am very happy with this one, and think it will serve me well over the week or 2 it will last
John.
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