Green bean for enhancing espresso blend's body

[cannonfodder]

I am looking for a green, but I am not sure what I want.

I have some wonderful Harrar Horse, a fruited and bright Brazil and another Yellow Bourbon Brazil that make up a nice espresso blend except for one thing. These are to acidic and lively, I need another bean to tone down the espresso and push up the body a little more. I don't care for most of the Sumatran offerings, as a general rule I find them too earthy. However, I have only had one Sumatran this year. Any recommendations for this years crop that will add more body, tone down the acidity and deepen the cup without making it taste like moss covered fruit?

[tellicherry]

Hi,

A few ideas. I really like Indian coffees for the spice and body that they can impart.

Monsooned malabar, Dewan Estate, and Mysore are my big favorites. You can generally find some stock of these at Sweet Marias.

The Monsooned coffee is quite unusual - for me I get lots of tobacco/molasses flavors that I really enjoy in an espresso.

Cory

[cafeIKE]

I added PNG Kimel to replace the Sumatra I binned.

Well reviewed at Coffee Cuppers

[Dogshot]

I use a Uganda for exactly the purpose you describe. The White Nile is nice.

Mark

[OkcEspresso]

Java government estate. Its like 30 weight motor oil at 55 degrees below zero.

To what degree are you roasting these beans? For me, yellow bourbon at about 15 seconds into 2nd crack has almost no acidity at all.

[another_jim]

Sumatras and Javas add the most body to a blend. If you're partial to the mellow oaky-vanilla in old scotch, brandy, sherry or port; I'd recommend the aged Sumatras Lintongs sold at Terroir or Paradise. These are somewhat pricey, but add a lot of class to an espresso blend.

[jrtatl]

If you are not partial to the Sumatras, I'd suggest a Sulawesi. Heavy bodied, but sweet; as opposed to the earthy quality of the Sumatra.

I also like Indian MNEB, but they can be a little light bodied -- even though they taste like spice.

[cannonfodder]

I don't care much for monsooned beans. The monsooned funk is to overpowering for a delicate blend. I have not tried Mysore but know it by reputation.

I have a PNG peaberry but it is getting old. The one I have has a wonderful aroma but any more than 10% and it overpowers the blend. I used it at 5% in my blends which is why 5 pounds has lasted too long. I will have to look up the Kimel and maybe get a pound to try out.

Uganda, I do not recall ever trying a Uganda. I have had some unusual coffees but I do not remember ever trying that origin. Another to look into.

I have a nice Java Jampit Estate that I have been using but I am still missing something. The Java in combination with another origin may hit the mark. I have also tried Yemen, another favorite of mine. Again, it is close but not quite there. However the Yemen I am using is from last year, I have not tried any of this years crop.

To clarify further, I am using a HotTop roaster. I preheat the roaster beyond the 'I am ready' beep by around two minutes. I charge the roaster at 250F. I am roasting the Harar Horse Longberry to full city (literally the first snap of second) and the Brazil Poco Fundo (one of my favorites for a long time) and the Brazil Yellow Bourbon Fazenda Cachoeira just into second crack (5 seconds of snaps). When I use the Java mentioned above I take it 5-10 seconds into second crack.

As I said, I enjoy the Harar, two Brazil and Java combination, and that is what I have been using, but it just a little off. I can't explain it but I will know when it is right. It may just be a roast profile issue that my current setup can not do, or maybe I am being too picky. It is still a darn good combination. I am just missing that one little note that will push it over the edge.

[cafeIKE]

I am using a HotTop roaster...

If you have a variac and the HotTop is not split wired, turn the voltage down to about 105 at 380°F on the display, assuming the D version. If not then about the 3rd snap of 1st.

You can pull the chaff tray out no more than 2mm at the same point to allow more cool air into the roaster

You can open the bean fill chute about 2mm at the same point to let hot air out of the roaster.

Any, or all, of these will slow the too quick rush from 1st to 2nd and reduce the brightness.

[cannonfodder]

I open the chaff tray about mid way through second crack. If the roast is progressing to quickly than I will open the bean fill chute cover to further cool and slow the roast. That is the one thing I dislike about my HotTop (and it is the D version). I like to run two to three minutes between first and second to allow the sweetness to develop. The HotTop like to go from first to second in a minute unless it is attended to.

[cafeIKE]

I open the chaff tray about mid way through second crack. If the roast is progressing to quickly than I will open the bean fill chute cover to further cool and slow the roast. That is the one thing I dislike about my HotTop (and it is the D version). I like to run two to three minutes between first and second to allow the sweetness to develop. The HotTop like to go from first to second in a minute unless it is attended to.

Try opening during 1st. With the UHT, I cut power by ~35% at 380°F, ramping down to 35% by 420°F and increase the fan from 35% to 60% from 370°F to 400°F, increasing to 70% @ 420°F. This gives me about 2½ minutes from 395°F to ~440°F

Note power % are relative to 130v
Note fan % are relative to the fan running on 13.5v. 70% is about full tilt on the standard HotTop.

[cannonfodder]

Thanks to everyone for the ideas and tips. I will have to put in an order for a couple different origins and play with the roast profile some more.

[Arto]

I would try some Indian robusta, washed and/or monsooned. For my taste this would give the right deep body to the blend. I'm sure many will not agree

[Martin]

I don't care much for monsooned beans. The monsooned funk is to overpowering for a delicate blend. .

You don't mention how (method) you are roasting. Pre- or post-blend? The monsooned beans, IMO, are not forgiving, need to be brought along slowly. This makes them a particular challenge with a pre-blend roast, and my tendency is to under-roast them because I want the rest of the batch not to be well into 2nd where a bean like Harar loses character. It's more work, but 25% monsooned taken to full Vienna, roasted separately, tames the funk, keeps a little interesting earth, doesn't knock out fruit, and contributes to body.

BTW, the same is true (in my experience) of Robusta, which is even more of a pain, because it too needs careful, longer roast --- and the amount of R. for my typical 10-14 oz roast is so small.

Martin

[cannonfodder]

It is a bit of a melange pre roast blend. While I do not roast each origin separately, I do group them with like roasting beans. With most origin's I preheat the HotTop a little longer, 250F but with a finicky bean that needs a slow roast I go with the factory 'I am ready' beep.

I rarely take a roast into second crack unless the bean specifically likes that long of a roast. I am more a northern Italian style guy. I prefer lighter roasts that accent the origin flavor.