I want to develop a blend for milk base coffee

[sugilun]

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

[Thundergod]

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

My wife drinks long blacks and thinks the Yemen Bani Ismail is he best one Ive served her yet.

Also, everyone at work that has tried the PNG Kimel loves it.

[sugilun]

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

I like Kenya A as a single origin~~It is mind blowing

[GrindOnDemand]

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

A good quality Sumatran Mandheling (like Blue Batak) will give you rich dark choc notes, Ive found

[sugilun]

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

Where can i buy Sumatran Mandheling?

[GrindOnDemand]

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

Pioneer Coffee (CS sponsor) stocks Sumatran Mandheling Kuda Mas - have a looksie on their website

[coffeebreath]

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

A good dry processed Brazil (something nutty, like a daterra) as a base with some Sumatran and an East African (like an Ethiopian Sidamo) can be a great blend for milk-based drinks. Its big, chocolatey and sweet, but interesting as well...
This may be a good place to start- though 3 bean blends can be somewhat complex and difficult to know exactly what variable is resulting in what... I guess it depends how adventurous you wanna get.
Good Luck!
Anthony

[Dimal]

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

I reckon youve got two great beans there already sugilun,

Either the Kenya A or the Yirgacheffe will make very tasty and more-ish Single Origin coffee based milk drinks. Both of them are well and truly able to cut through milk so maybe all you need to do is to roast up a small batch of each and after a few days rest, make your GF a Latte with one of them and then the other at a later time, and then ask her which one she prefers.

No need to blend when youve great beans like these..... 8-)

Cheers,
Mal.

[bolb]

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

Hi Sugilun
My other half loves the Indian Tiger Mountain i got with my starter pack some time ago, I cannot wait for it to come back on the beanbay so i can get a few KG.

The last two bean bays she says "did you get my tiger mountain"


Mal

[greenman]

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

I did quite a few blends pre and post Xmas and was quite pleased with the results but lately Ive been sticking to single origins as there have been some great choices on beanbay lately (as always!!) and they well and truly hold up on their own as either espresso or milk based.
Will dabble in blends again, there is so much to learn about coffee and all of its variables..........................Im lovin it!!!!!!!!!!!!!!!!!!!!!!!

[Wushoes]

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

Costa Rica Tarrazu is chocolate all over...

[sugilun]

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

I reckon what i want is use Kenya A as a base and add some chocolate note in it. Does it make any sence? COs personally i like Kenya coffee.

Any suggestion?

[luca]

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

Hi Tony,

If you want a blend to be chocolatey and low in acidity, Kenyan coffees are probably amongst the absolute worst coffees that you could use!

Some Indian coffees offer a really high level of body and chocolate without much else to them. Some of the Colombians that I have tried can really give you that milk chocolate note, although you might need to roast them a little darker.

Another thing to look into might be some pulped natural processed coffees. These have part of the coffee cherry left on for a while before it is pulped. The idea is that there is more control over the process than a traditional natural process, but you still need to watch out because some of them can be real stinkers. That said, a good pulped natural processed coffee has a lot of body. I seem to remember someone saying that the indonesian processing method is similar to a pulped natural.

Finally, Robusta and Monsooned Malabar can also help to cut through milk, although you tend to want to (a) roast them to rolling second, (b) give them a week longer than usual to degas before using them and (c) use them in a relatively small percentage.

Those are all good starting points, but I guess that you need to keep in mind that all of this is just a big generalisation. Coffee is a crop that varies from season to season, varietal to varietal, processing method to processing method and a host of other factors. Dont let that slow you down, though - grab some high-body beans and jump right in!

Cheers,

Luca

[martybean]

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

Both great beans there Sugilun Im thinking the Yirg is brilliant on its own,but if you want some chocalate flavours in your coffee try Png Kimel or Png kinjibi Peaberry [I love this one]
and I roast them just untill 2cr starts.
I also found the Kenya A to be a little be more acidic but its a great coffee and it also is good single origin

[greenman]

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

I am using a blend of 60% Colombian Voltan Galeras Supremo Bold and 40% Malawi AA+ Panwamba, day five -- had a double ristretto with 30ml water, it was smooth, not acidic, great mouthfeel and lingering aftertaste. Followed up with a flat white and it cut through the milk to give a wonderful full bodied creamy texure.
Roasted them together to just past 2nd crack at 215C, definitely being copying that profile again.