Adrian

We are simpatico to use myu buddy tuco ramirez's phrase (inside joke- sorry). I agree with you and I do still have a couple of pounds of Ophiolite left too. Tom's latest blends don't inspire and that's a reason to play around and possibly buy some redline green to try as many like that one a lot.

Ophiolite is Brazil and Ethiopian beans. I asked for the recipe on the SM forum but I doubt I'll get a (positive) reply. I think I'll play blending different amounts and tasting as suggested but I might try a 65%/35% blend of my Brazil Moreninha Formosa and Idido Misty Valley.

As you like your blend of Kenyan and Island beans, I've enjoyed each of my blends above and the SO's from their components more then Dextral Strike (so far).

Anyone want to buy or trade for my Dextral?

GC7 wrote:Tom's latest blends don't inspire and that's a reason to play around.

It is always a good idea to have some fun with blending your own. Who needs an excuse?

GC7 wrote:Ophiolite is Brazil and Ethiopian beans. I asked for the recipe on the SM forum but I doubt I'll get a reply.

Why not just ask Maria directly? I can't see why she wouldn't give you the info. Those exact batches of beans are long gone anyway. It's not as if you could replicate the blend even if you knew the percentages involved.

GC7 wrote:Anyone want to buy or trade for my Dextral?

That speaks volumes, doesn't it? I urge you to write to Tom, as I have done, telling him how frustrated you've been with the dearth of non-bright Workshop Blends. If he gets enough feedback like that, he may consider putting out a more balanced variety of Workshop Blends, rather than just a monolithic palette.

GC7 wrote:65%/35% blend of my Brazil Moreninha Formosa and Idido Misty Valley.

I do a blend just like this, and it's marvelous... creamy chocolate with sweet fruits. I've done another similar to the one you list above (2 brazils and 2 ethiopians), except I use Yemen instead of Harrar. Unfortunately, I never ordered the Ophiolite when it was available, but it sounds like something I would have loved. Let us know if you ever come up with something that's similar. The latest SM blends have been a bit too bright for my liking, but interesting shots overall.

First time poster on HB... all this blending talk I had to chime in.

Welcome Jeebs and thanks for the feedback on the Brazil Moreninha Formosa and Ethiopia Idido Misty Valley blends.

I also missed getting any Ophiolite but have been motivated by all this blending talk to try it myself. I blended on the scale 9 grams of El Salvador Siberia Estate Bourbon and 6 grams of Kenya Kirinyaga Peaberry -Gakuyu-ini Factory. I think it was beginers luck because the shot came out very nice. Lots of very complex fruity flavors. The one area it lacked a bit for my taste was it could have used a bit more body. I followed up with a double of Basaltic Burbon which I didn't like nearly as much.

TheJohnNewton wrote:I blended on the scale 9 grams of El Salvador Siberia Estate Bourbon and 6 grams of Kenya Kirinyaga Peaberry -Gakuyu-ini Factory. The one area it lacked a bit for my taste was it could have used a bit more body.

Yes, that is a nice Kenyan. I chose the Sumatran and Celebes coffees because, as you said, it needed more body to be complete.

I have to say the new Breccia Blend is super nice for milk drinks; it is very much like a milk chocolate sweetness in the coffee. If you enjoyed Ophiolite and drink cappuccinos then try it.

wfallon wrote:Ah, the irony is painful, but not as painful as never tasting that espresso blend again!! I remember thinking to myself that I'm glad I'm not the only one so disappointed when someone made an "ode to the ophiolite blend" thread when it was retired! (I think it was IMAWriter.... post was a while ago). That blend was just so damn tasty... lol. Blend away!! You certainly have a challenge ahead of you, but hopefully you'll learn something along the way, and hopefully you'll share it with us as well : )

Good luck!
-Bill

Yes, it was me, and if I had any stones I'd email/bribe Tom intto at least revealing the country of origin of each component.
That is, IF I had the stones
Another thing about that blend was how darn easy it was to pull shot after shot with the same goodness.
I do agree with those who have suggested leaving it be, and create YOUR OWN "Ophiolite."
BTW, if you're sticking with the Misty Valley, especially the 08, roast it separately, lighter than the rest, then use what's left over from your blending as SO in your vac pot...yum!

Rob

I finished some IMV as a press pot yesterday and moved on to my first try of the WP Ethiopia Bonko this morning. It's very different but quite nice. I have not tried the IMV as a Vac pot but will do so next batch.

I was in fact going to roast the Brazil Moreninha separately to just at the first signs of second crack and the IMV (I have some 2007 vacuum sealed and lots of 2008 which has more blueberry in a FP then the strawberry-rich 2007) lighter at C+ and as suggested try different ratios. It may have to wait a couple of weeks.

Tom did say teh Ophiolite consisted of beans from Brazil and Ethiopia but of course not which farms.

Geesh, I must have missed the Brazil/Ethiopian revelation, but it makes sense.
I've always had a problem with my Brasil coffees. I just can't seem to find the sweet spot. My Brasil based blends are lacking sweetness.
I've not included PNG in a long time, maybe I might go back. My fave home blends go back around 5 years, when the (again I mention it) Lot 30 Harrar from SM's was the rage, and deservedly so.

This is great reading.

I'm another one that would love to see ophiolite again. So good, and so easy. If you discover gold, why not repeat it to the extent possible?

Some of what people are talking about reminds me of a mix I used to do - 50/50 ethiopia and sumatra. I'm inspired to go back to that now and try to tweak it as you guys have.

How is Toms new mix - Treble? I had 20 pounds of dextral strike, and passed on most of it to someone else here. He does seem to be going way too bright for my tastes - I like both the fruit and the chocolate in the same cup