I want to develop a blend for milk base coffee

[greenman]

Re: I want to develop a blend for milk base coffee

Latest blend Kenya A 60% Honduras Pacamara AA 40% CS 9--7days post roast, espresso was slightly acidic but wonderful mouthfeel, chocolatey. Flat white was smooth, cut through the milk and gave a rich velvety feel in the mouth and lingering aftertaste.

[redzone121]

Re: I want to develop a blend for milk base coffee

Due to my GF doesnt like black coffee, I want to develop a blend for her. However, Ive no clue how to do it.

I want the blend have a strong chocolate flavour and with less acidy. Anyone has any clue?

The single origin I have at this moment are Kenya A and  Yirgacheffe. Please suggest any other single origin i can purchase.

Cheers,

Tony

PNG Sigri A, has been great since roasting from Day 3-8 we have enjoyed Ristretto and Double Flat whites.
A blend I would like to share that developed from the PNG tasting so good:

50% PNG Sigri A
35% Kenya Peaberry (Top Ngong Hills)
15% India Robusta Sethuraman Estate

Pulled about 1 min into SC, just a couple of spots of oil from day 2.

Hooked into it from Day 2 and its now Day 4.

This is now my wifes favourite Ristretto and is a great Double Flat White.

Dont know enough to give you cupping lingo, but its chocolatey, sweet and punchy.


Enjoy