I've roasted 8 225 gm loads to the border of FC/FC+ in our new HotTop (replacing a Behmor). While it may not be the most exciting coffee to hit the planet in respect to any single characteristic it seems exceptionally well balanced, and hits "very good" across the board. There don't seem to be any real weaknesses. Very good sweetness, aroma, mouthfeel, etc.

A 72 hour rest seems to be necessary before Lenny Dee really gets rockin'.

Your thoughts?

BDL

Hard to believe no one else has tried this blend. But if you (don't) say so.

BDL

I received a pound of green Lenny Dee in my sampler espresso pack on my last order from Sweet Maria's. I'll let you know my impressions when I get around to roasting it.

Steve, in Ft. Worth.

I am trying a 12 oz batch roasted in my Behmor about 4 days ago. I guess it is at full city. Espresso made in my Elektra Semiautomatica (which I am currently having a hard time getting the optimum pressurestat setting.) I want to try this Lenny Dee roasted a bit darker... it's not distinguishing itself so far. tastes a touch flat with my setup 4 days in.

Although I always like the espresso blends from Sweet Marias (Donkey, Monkey, New Classic Espresso), I really gravitate towards their SOs. I think I really like each of the stories that goes into them. I also like the the idea of knowing exactly where the beans came from and how they were developed. It all seems so exotic

Matt,

Yes, there's the lure of SOs, as well as the fun of creating one's own blends. Good that we can do it all. The thing I most like about roasting -- even more than the control -- is the range of selections.

For me the joy of roasting includes reading about, buying and going through my stash of greens every two or three days to fool around with profiles and roast off another half pound.

Are we having fun yet?

BDL

I roasted another batch of Lenny Dee - went about 30 seconds longer on the Behmor, clearly into 2nd crack - after 2 days rest, it seems to taste better than last batch - punchier - more depth.

I really like this blend. I kept it from entering more than a snap or two into 2C and rested for 5 days. pulled at 202F and as per Tom's rec pulled the double in about 22sec. I actually pulled my most delicious shot ever from this blend. Love it!

My first roast was just past 1st crack and too acid, no chocolate and I didn't like it. The 2nd roast just into 2nd crack was much better, initial chocolate but it quickly fades, still very citrusy and pineapple acid and significantly better than the first. I'm not a big fan of acid roasts. This is a much better blend than #15. In general I find their workshops too acid and only bought it to try out especially as I hate the nut flavor in their brasil cerrado, which I bought too much of. I use brasil as the 50-60% basis of my espresso blends. I just received 20# of brasil bobolink.

Marvin

I tend to agree with iginfect, above, on Sweet Maria's workshop blends - and for most of their Espresso blends - on their roast suggestions - too light = acid. (though not their French Roast which is a dark roast suggestion) I like their blends better a bit darker coming from my roaster, with shots made from my Elektra Semiautomatica.