Help with espresso blending from a few sorts

[ordo.dk]

I would like to try to do some blending. I'm only just starting to create my green bean stock, so there isn't much to blend from yet - So I'd like your help - some pointers - as to what would make a decent blend. I drink both unsweetened (as in no sugar) espresso and lattes (70/30) - my wife only drinks lattes...

These are the beans that I have on hand:

Brazil Daterra Collection 2006-2007
Costa Rica COE Libano Coopeatenas
Ethiopia Longberry Harrar
Ethiopia Yirgacheffe
India Monsooned Malabar
Kenya AA Felixstowe

Not too acidic, if at all possible :) (EDIT: Bitter/sour is what I meant by acidic - sorry)

I know it isn't much, and I am missing some beans ;P I'll have to order some more greens soon :)

[ordo.dk]

Actually when I looked at my own post this popped into my head:

40% Brazil Daterra Collection 2006-2007
40% Costa Rica COE Libano Coopeatenas
20% Ethiopia Longberry Harrar

The round balanced brazillian with the nice light acidity if the costa rican mixed with a little of that dark wine/chocolaty harrar - Does it sound like it would work? I wouldn't want to waste a batch ;)

[Jeffo]

Actually when I looked at my own post this popped into my head:

40% Brazil Daterra Collection 2006-2007
40% Costa Rica COE Libano Coopeatenas
20% Ethiopia Longberry Harrar

The round balanced brazillian with the nice light acidity if the costa rican mixed with a little of that dark wine/chocolaty harrar - Does it sound like it would work? I wouldn't want to waste a batch

You have 60% that has the potential to be higher acidity which may end up being sour unless roasted fairly dark.

Here's what I would do.
15% Monsooned
45% Brazil
25% Harar
15% Cost Rica

A little into 2nd crack.

I think Harar is more interesting than Costa Rica for espresso. The CR will give it a nice clean top end.

[The_Mighty_Bean]

I would like to try to do some blending. I'm only just starting to create my green bean stock, so there isn't much to blend from yet - So I'd like your help - some pointers - as to what would make a decent blend. I drink both unsweetened (as in no sugar) espresso and lattes (70/30) - my wife only drinks lattes...

These are the beans that I have on hand:

Brazil Daterra Collection 2006-2007
Costa Rica COE Libano Coopeatenas
Ethiopia Longberry Harrar
Ethiopia Yirgacheffe
India Monsooned Malabar
Kenya AA Felixstowe

Not too acidic, if at all possible (EDIT: Bitter/sour is what I meant by acidic - sorry)

I know it isn't much, and I am missing some beans ;P I'll have to order some more greens soon

I'm not a roaster, nor do I have blending experience, except for some reading.

That being said, Starbucks Organic Regalo espresso is a simple mix of Costa Rica and Yirgacheffe. It yields smooth chocolate and citrus. You could try that out. Make it at least 60 40 in favor of the Costa Rican, or else you risk the Yirg making it overly bright.


Given that you have a fine Brazilian, which is likely to be sweet and have lots of body and crema, I would also try making a blend that is heavy on the Daterra. If you like a little bit of earthy mustiness, you could throw in 15% monsooned, but if you want clean chocolate then leave it out. Then finish it with the Harrar. After tasting, you can sort of titrate in some Costa Rican for smoothness, and/or some of the of the Yirg for sparkle. I don't know about the Kenya, it's usually found too bright, but who knows what it would do at 5 %.

~tMb

[ordo.dk]

Thanks for the inputs! Much appreciated.
I tried my rasting own above right after I wrote it - I tried to go for dark, but it was a bit difficult as there are some pretty small beans and some large ones ;P

Both of your suggestions sound enticing - I'll try them!

[ordo.dk]

Just a short update - I finished off my own blend, which was a bit too bright. It was good, but bright, and didn't cut very much through milk. It was "ok" for espresso.

I am half-way through Jeffos blend - It's very delicious! Both as espresso and in milk!

I finished off the Kenya as press pot coffee. Also I got three new coffees:

Sumatran Lintong
Colombia Supremo "La Manuela"
Indonesian Sulotco Sulawesi Private Estate Bolokan