Can I ask why you are limited to SO?
I have just started roasting using a popper and I at the moment am limited to single origin beans. As my wife only likes milk drinks (and I dont mind the odd piccolo latte) I am interested in any preferences for single origin beans that go well with milk.
Thanks for any advice.
Can I ask why you are limited to SO?
I mean one type of bean - its just that I am justing starting out with one of the starter packs and I am just roasting one type at a time at the moment (unfortunately two of the four bags in the starter pack had the name of the coffee inside rubbed off so Im a bit dubious about blending them) - and if I order through the coffee polls I will probably initially order one type of bean.
My favourite coffees before I started this home roasting were the house blends from Campos and Single Origin - both my wife and I did like the Yemen Mocha Ismaili I got from Alan Frew around Christmas time but that is not available too often.
If you can identify either the
Sumatran Mandheling Grade 1
Kenya AA Grade 17+screen
try one of them. Of course, if you cannot identify either, roast one of the ones you cannot identify.
The odds are, they will all make a pretty nice cup. The New Guinea might be a bit different to jump in with.
I usually roast as a SO then blend at the grinder. Not exactly kosher but I can get uniform roast for each type then vary ratios to suit what I want on the day. Works for me. I drink double caps most of the time and have found that the only bean I dont like as a SO is a Brazillian Cerado (not bought thru CS). All others incl PNG and Kenya are fine as SO.
Maybe someone can post a pic of the beans from their starter packs to help you identify the unknowns.
Thanks - I should have been more specific - it was the starter pack before last with the Timor Organic and the Ethiopian Yirgarcahffe (the two I can ID).
Try the Ethiopian Yirg.
The country where coffee began seems a good starting point!
Me too Matt,Originally Posted by Matt G link=1141255554/0#4 date=1141267345
Usually have about four varieties on the go at once and over time I have learnt what blends well with what. Havent really found a bad one yet but lots of great ones ;D. Agree with you about the Cerrado too, not a lot of character to be found in that particular variety,
I may be wrong, but its doubtless whether youll appreciate nuances in different bean taste after you pour in the milk.
To me, the contribution coffee makes to milk drinks is to change the colour to off-white and make the taste not-so-milky!
So, any blend or SO should do the job.
Yes you are wrong.Originally Posted by robusto link=1141255554/0#8 date=1141337120
You may not taste as many nuances as with espresso, but you can certainly taste differences.
So, bollocks to the idea that any coffee will do. Start with one, keep some notes, onto the next one, etc.
I think I got the same starter pack- the other two I got were Peru Chamana and Brazil Mogiana... thatll only help if there are some slightly legible smudges on the bags ;)
Whoa, easy on there fatboy. Dont bust your boiler over a post.
I wasnt busting a boiler. I was just putting forward my opinion as you did yours.
I disagree with what you posted and I said so.
There are Milk Drinks and then there are MILK DRINKS ;D. My idea of a milk based coffee is to pour a double of approx 60ml and then top this up with another 60ml of milk and about 30ml of soft, shiny foam. And let me tell you, you can taste most, if not all the flavour nuances of the coffee varieties being used. I dont know that anyone here would regard, as typical, a milk drink that completely drowned the coffee...... just doesnt sound like a CS sort of thing to do ;),