Post By coffeechris
Post By Mb21
Not sure if best place to post so please move if fits another area better.
Looking at ordering more greens soon so thought I'd ask what people's thoughts are on my current collection and if restock on what I'm low on as there great or if should try something else, and if so what's your suggestion:
getting low of these
Indian Elephant Hills A.
Ethiopian Gambella Sundried
Plenty of these left
Costa Rica Cafe Hermosa
Brazil Pulped Natural.
Peru Ceja de Selva Estate
Rwanda Nyungwe (A not sure on this Bean but likely my roasting)
Mainly roast as pre-roasted blends of 2-4 beans in a behmor. Drink milk based drinks and try as espresso but milk is 90% of the consumption.
Thatís a good selection, but if you can I suggest trying as many different beans as you can. Also try roasting as single origins as this is where the Behmor is at its best. I drink both black and white coffee and the morning cappuccino is often made with a blend but not always. Iíve found some great single origins that are really nice with milk. I almost always blend post roast so you could try this as well.
Originally Posted by Mb21
I drink mostly milk or espresso with a small amount of milk (machiatos) and love the Columbian Volcan Especial and the Ethiopian Biftu. Both wildly different from one another but work well as single origins or as blends in milk or black.
Would recommend both (and have before).
There is no right or wrong... Keeping to what you already have if you like what you are roasting will keep it simple for you. The beans you have you can experiment with to make blends (as there is no right or wrong). then again if you want something different to try, there is no reason why you cant try something different. This said if you are looking to find the individual characteristics of each bean i would be roasting them on their own and seeing how they go. A few of those bean from memory stand out by themselves with milk.
The one your not sure of the Rwanda, i personally like alot, its a bean you can roast at different roast depths. I tend to roast a little darker as Andy says in the description, it brings out coco flavours in it alot.
The Sulawesi, Ethiopia split of 50/50 works a treat as a alternative version Mocha Java.
I personally go for a blend go with a Brazil, Indo and central American coffee. Like i said though theres no wrong or right.
I feel my post is a little disjointed but i hope you get the idea and i suggest you try the Aceh danau laut tawar. I find this one by itself to be wonderful and also works very well in most blends.
CoffeeSnobs - BeanBay - Green Coffee - Aceh Danau Laut Tawar
Thanks everyone. Been trying different blend but think I'll go back to roasting as SO and trying them that way to get a better understanding of each beans flavours and roasting charitorisitcs. Then can blen what I want and as different raatios to try new things easier.