Green bean for enhancing espresso blend's body

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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#1: Post by 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?
Dave Stephens


#2: Post by tellicherry »


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.


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#3: Post by cafeIKE »

I added PNG Kimel to replace the Sumatra I binned.

Well reviewed at Coffee Cuppers


#4: Post by Dogshot »

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

LMWDP #106


#5: Post by 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.

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#6: Post by 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.
Jim Schulman

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#7: Post by 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.

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cannonfodder (original poster)
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#8: Post by cannonfodder (original poster) »

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.
Dave Stephens

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#9: Post by cafeIKE »

cannonfodder wrote: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.

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cannonfodder (original poster)
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#10: Post by cannonfodder (original poster) »

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.
Dave Stephens