This looks to be a very interesting blend. While I have appreciated every blend that has come down the pike, none have piqued my personal palate like the Ophiolite Blend. THIS one looks like it shares many of the same characteristics. I have ordered some. I would be interested to see what other people think...

I am interested to hear you thoughts on it. I pulled shots over the weekend and am really excited about it! I think some of the workshop blends have simply been in a tonal range that's too high for a lot of people. That may be an issue. Then again, it's a dilemma for me because in developing them I can't help but act on personal preference ... I mean it would be impossible to put something out there after working through so many iterations of a blend and refining it, if it wasn't the exact recipe that I was really excited about. I do think Tessitura is different, marked buy a much more moderately bright "grace note". Again, interested in the feedback, as well as roast level and roast curve info., rest time, etc.

Tom

Thanks for stopping by here at HB. As I mentioned over at your forum, the Ophiolite Blend is/was a favorite of everyone who has posted on it here. I have a pound left and vacuum packed for a special occasion. We'd love its "cousin" if you get the appropriate beans in coming harvests. I for one have been trying to recreate it with my Brazil and Ethiopian stash without much success as a "clone" but still for me more enjoyable then the bright workshops I've tried such as Dextral Strike.

I saw this one (#7) last week when I put in an order for your new kettle and some beans but it didn't strike my fancy from your notes so I ordered your new Nicaraguan "fruit bomb", Colombian microlot, Ethiopian, Brazil and other SO's to work out blends and SO's on my own along with good brewed Vac Pots. Just some customer feedback for you.

Just was pulling some shots of it and checking it out with Josh and Josh downstairs ...It definitely has more body than recent workshop blends, I found it a little gritty but (oddly) not in a bad way, and that clearly has to do with grind and shot mechanics, more rustic in terms of fruit and chocolate roast taste, and dried apricot accent note. So it's different. I have #8 all worked out, but it is more wet-processed content, clean, lighter body, so 7 and 8 are a good contrast.

I know this sounds odd, but I really like to hear that someone would NOT order something based on a description and notes; to me it means that the process works. Nomatter how people feel about the lot-specific blends, it is definitely a rewarding approach. One of the issues is lacking the benefit of complete control of the final shot, meaning that I don't get to roast the coffee exactly like I want to. I had to disqualify one blend I REALLY liked because it required a too-specific degree of roast. (If you are interested, it is because of Kenyas - which in my mind can be one of the most rewarding yet difficult coffees to work with for espresso). So it's one way a roasting shop has a great advantage in espresso. Then again, I think so many shops are maintaining blends that might have been solid when conceived, but have lost their way through the process of substitution. That's just based on things I taste here locally. People resort to brazils, sumatras and fruity coffees because its an easy way to get a full-body espresso that has flavor. But it is not controllable, shots vary greatly, and the fruit and funk in the flavor gets out of hand. And of course the other local issue is too-dark roasting. I am still convinced that a lot of shops treat espresso that they dark roast as a wastebasket for older green coffees, slight defect lots, etc. Oh, I am rambling again... sorry...

Yeah, Tom, keep up the good work with your espresso blends. I too liked the Ophiolite, especially - but only had roasted 1 lb. in my Behmor. I suppose my mainstay has been Moka Kadir. I like your new Classic Espresso - after roasting a few lbs. I think I will order more. I have not tried your new workshop La Tessitura yet. (I like to order 20 lbs of beans at one time to save on shipping costs)

I like the Treble Response blend - but I prefer it roasted a a few seconds into second crack, in my Behmor - before hitting the cool button. (you suggested stopping it before second crack.)

Howard

Hey Tom, glad to see your here on HB. The Workshop blends have been a big hit, and DrDna always gives a nice report on them... As do many others.

My two favorites so far, were the Ophiolite, and the Basaltic Bourbon. I was real mad at myself for not buying more of the Ophiolite when I had the chance.. It was a great blend. The basaltic bourbon was as well... Great berry flavors, and a perfect balance of brightness. Ive got a half pound left... Really wish I had like 2-3lbs. Out of the brighter toned blends, the BB was probably my favorite so far. I skipped the Treble Response.. Didnt sound like it was for me, but Ive also got some Breccia in my stash. This new one sounds great. Im all for bright espressi, but the ophiolite was top notch.

Non-Workshop wise.. The Moka Kadir is a great blend...I dont homeorast for espresso as much as I used too.. But I always keep some Moka Kadir on hand for a good solid blend which handles different roast levels well.

IF you do ever decide to Do the Ophiolite again, thatd be awesome. I know the point of the Workshops is that you dont need to substitute beans just to go for a certain profile... Focusing purely on the best coffee currently on hand, and I agree with it totally. But, if you ever feel the need to Make the Ophiolite one of your "normal" blends, like Monkey or Moka Kadir... Im sure many of us here would be pleased. Out of all of the Workshops, that one was probably the one which is most talked about.

sweetmarias wrote:I know this sounds odd, but I really like to hear that someone would NOT order something based on a description and notes; to me it means that the process works. Nomatter how people feel about the lot-specific blends, it is definitely a rewarding approach.

So it's one way a roasting shop has a great advantage in espresso. Then again, I think so many shops are maintaining blends that might have been solid when conceived, but have lost their way through the process of substitution. That's just based on things I taste here locally. People resort to brazils, sumatras and fruity coffees because its an easy way to get a full-body espresso that has flavor. But it is not controllable, shots vary greatly, and the fruit and funk in the flavor gets out of hand. ...

Tom

I could not agree more on the first point. As home roasters we too have the great advantage of playing with blends of beans and the variations in their roasts. I can play with my Brazils, Sumatras and fruity coffees and any one batch can be off a bit without much bother or with 10 lbs. of greens left over or being "stuck with" a specialty roasters offering with the only choice being to order it again or going to another place to order. I've stockpiled some great Brazil and Ethiopian DP's for my "fine tuned" self made blends. I also love the Moka Kadir blend and its been my espresso this week. I always plan to have some on hand. When you come out with a workshop that seems to fit my tastes I will certainly go back and order. So,- yes your honest notes are highly appreciated.

JmanEspresso wrote:IF you do ever decide to Do the Ophiolite again, thatd be awesome. I know the point of the Workshops is that you dont need to substitute beans just to go for a certain profile... Focusing purely on the best coffee currently on hand, and I agree with it totally. But, if you ever feel the need to Make the Ophiolite one of your "normal" blends, like Monkey or Moka Kadir... Im sure many of us here would be pleased. Out of all of the Workshops, that one was probably the one which is most talked about.

I know - but that's the strength (and weakness) of lot-specific blending ... when it's gone, that's it! I am having a problem right now finding my notes for the blend as well, or I would share it with you right now. I know it's around here somewhere. Anyway, while I can't reproduce a blend, I can take what I learn from one, and apply the same general knowledge to a new set of coffees...

sweetmarias wrote:I know this sounds odd, but I really like to hear that someone would NOT order something based on a description and notes; to me it means that the process works.

Excellent point. When you sell as many different coffees as you do, you are not just catering to one taste.

I don't order coffees you describe as "dry," or "pungent," since in the past I tended to find them too bitter. I much appreciate the descriptor, which acts as a warning for me. I know people who equally appreciate your high acidity scores, avoiding those coffees.

The toughest part is probably scoring and describing coffees that are good quality, but not really to your own taste.

Jim, you bring up a good point. I have wondered how hard it is for roasters/cuppers to be able to review a coffee, that in itself, is a great coffee, but that they personally aren't fond of. I think this also speaks to the nature in which Third-Wave coffee professionals/enthusiasts cup coffees, as opposed to how large companies, like MaxwellHouse/Folgers do. Discussing your notes with other cuppers, I think, is a great way to allow the coffee to be described, without any personal biases or preferences.