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Hi guys,
Ive got the enviable task (IMHO!) of organising the coffee machine at our church camp in a couple of weeks. The hardwares all sorted now (hence the Super Jolly acquisition, thanks Chris!) and Id intended to get Mark or someone to roast me up a few kilos, but Im toying with the idea of using it as an excuse to get a few good roasts under my belt and really give the Hottop a hammering. I reckon Ill need 3kg in total so itll take a while (even if I have the Gene helping out) and Im not sure whether to use up some of my precious green stash or buy something for the purpose. To put the requirements in context, in previous years theyve had pre-ground supplied with the machine, so anything will be better than that, and it doesnt have to be mind-blowing; naturally of course Id like it to be the best it can be (within reason) but at the same time I dont want to supply something super-expensive / rare and magnificent that wont be appreciated as people pollute it with five sugars!
Since almost everyone will have it as a cappuccino, I guess it just needs to be smooth and full-bodied, no need for effervescence! I presently have approximately:
1kg PNG Kimel
4kg Decaf Mocha Java
1kg Nicaraguan High Grown Bold
1.5kg India Mysore Nuggets
2kg Brazil Daterra 2005 Reserve
2kg Mt Gabbana Forest Limmu
0.5kg Zimbabwean AA
0.5kg Kenya A
2kg Yemen Bani Ismail
2kg India Monsoon Malabar
Heck!
Whered all that come from?!! Andyyyyyyyyyyyy! ;D Dont realise how much youve got until you do a bit of a stocktake! OK well thats worse than I thought, Id have no idea really what to pull from that.
So, any thoughts on what I should be doing? Is there a good SO in that list or around at the mo that might do? Or would a blend be the way to go? Bear in mind Ill need to have it ready for consumption by May 23 so the roast will probably have to happen this week sometime, so anything new will have to be something readily available (preferably in SA but not necessarily).
I was thinking of making a small component (say 20%) of a blend as 50/50 Malabar and Nicaraguan to give some oomph and crema and the remaining 80% from something thats safe, smooth and unoffensive. But Im totally open to suggestions, in fact direction!
Thanks!
Greg
Ive got the enviable task (IMHO!) of organising the coffee machine at our church camp in a couple of weeks. The hardwares all sorted now (hence the Super Jolly acquisition, thanks Chris!) and Id intended to get Mark or someone to roast me up a few kilos, but Im toying with the idea of using it as an excuse to get a few good roasts under my belt and really give the Hottop a hammering. I reckon Ill need 3kg in total so itll take a while (even if I have the Gene helping out) and Im not sure whether to use up some of my precious green stash or buy something for the purpose. To put the requirements in context, in previous years theyve had pre-ground supplied with the machine, so anything will be better than that, and it doesnt have to be mind-blowing; naturally of course Id like it to be the best it can be (within reason) but at the same time I dont want to supply something super-expensive / rare and magnificent that wont be appreciated as people pollute it with five sugars!
Since almost everyone will have it as a cappuccino, I guess it just needs to be smooth and full-bodied, no need for effervescence! I presently have approximately:
1kg PNG Kimel
4kg Decaf Mocha Java
1kg Nicaraguan High Grown Bold
1.5kg India Mysore Nuggets
2kg Brazil Daterra 2005 Reserve
2kg Mt Gabbana Forest Limmu
0.5kg Zimbabwean AA
0.5kg Kenya A
2kg Yemen Bani Ismail
2kg India Monsoon Malabar
Heck!
Whered all that come from?!! Andyyyyyyyyyyyy! ;D Dont realise how much youve got until you do a bit of a stocktake! OK well thats worse than I thought, Id have no idea really what to pull from that.So, any thoughts on what I should be doing? Is there a good SO in that list or around at the mo that might do? Or would a blend be the way to go? Bear in mind Ill need to have it ready for consumption by May 23 so the roast will probably have to happen this week sometime, so anything new will have to be something readily available (preferably in SA but not necessarily).
I was thinking of making a small component (say 20%) of a blend as 50/50 Malabar and Nicaraguan to give some oomph and crema and the remaining 80% from something thats safe, smooth and unoffensive. But Im totally open to suggestions, in fact direction!
Thanks!
Greg
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