Favorite recipe for espresso blends

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
k7qz

Postby k7qz » Jan 10, 2007, 2:13 pm

I always enjoy threads where people post their favorite "recipes" for espresso blends as I'm usually game to try something new-

My preference are those blends which are fairly straightforward (2, 3 or 4 varieties), composed of green beans that are easily obtained by the masses as well as being forgiving in a basic roaster not to mention in the cup, for not everyone has access to those treasured rare beans or a Diedrich in the garage... :wink: Perhaps SO's should be fair game as well.

For example, Tom at SM's gave me one of his fav's consisting of of 50/50 mix of MM (Monsooned Malabar) and Sulawesi Toraja grade 1 taken to early 2nd crack. I played with it a bit and personally prefer a 50/50 mix of MM and Sumatra Triple Pick.

Any takers?

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Compass Coffee
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Postby Compass Coffee » Jan 10, 2007, 2:48 pm

I posted a couple of my recent espresso blends in the Espresso Blends Inspired by Black Cat thread.

9/03 Jim posted this espresso blending reference tidbit on SM List:
An espresso blend should have roughly 30% bright beans, 40% medium/base, and 30% body beans. My favorite bright beans are Antigua, Kenya, and Harar, so 10% of each; my fave mediums are Brazil and Yauco, so 20% each of those; and my fave body beans are Budadiri and Sulawesi, so 15% each of those.



FWIW my blends tend to roughly follow that pattern. Great thing about home roasting you can adjust percentages and beans used to suite your taste and (to a degree) roasting methods.
Mike McGinness, Head Bean (Owner/Roast Master)
http://www.CompassCoffeeRoasting.com

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another_jim
Team HB

Postby another_jim » Jan 10, 2007, 6:28 pm

A terrific medium bean available almost every year is Bolivia Cenaproc, which produces an incredibly sweet caramel and almond shot SO. It's almost magical as a cappa. Amazon sells this (yeah!) in their reseller program. If you want to use it as a replacement for Brazil, note that it's a washed coffee, so only use it to blend with a DP Sidamo or Harar at the top.

We make fun of the Italians, but it's almost impossible to have a good espresso blend that doesn't have a nice Brazil. You can get away without it if your bright beans are all DP, but otherwise it is a must. This year I like the Facenda Cacheoira's Yellow Bourbon. Several vendors have it; I like Paradise, which has gotten in a very nice lot recently. This one makes a very satisfying SO. The latest crop of Brazils has apparently been spectacular, since the top COE lot scored 93 (90 plus scores are unheard of in Brazils). So keep your eyes peeled for super premium SO brazils this year.

Sadly, I haven't been at all happy with any bass beans this year; e.g. Sulawesis, Sumatras, etc. (I'd be happy to hear any suggestions). Both Terroir and Paradise are selling aged Sumatras that add a tawny port style vanilla and oak to a blend. These are premium priced coffees, but are also quite intense for my taste, and should be used at 15% rather than 30%.
Jim Schulman

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Compass Coffee
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Postby Compass Coffee » Jan 10, 2007, 6:57 pm

I'm currently using 03 crop Aged Sumatra from SM 06 (and no longer available). Agree 30% ratio likely too intense and out of balance for Aged Indonesian element. For my tastes 20% isn't too high with corresponding higher 40% on the top end.
Mike McGinness, Head Bean (Owner/Roast Master)
http://www.CompassCoffeeRoasting.com

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Postby Compass Coffee » Jan 10, 2007, 7:14 pm

another_jim wrote:If you want to use it as a replacement for Brazil, note that it's a washed coffee, so only use it to blend with a DP Sidamo or Harar at the top.

We make fun of the Italians, but it's almost impossible to have a good espresso blend that doesn't have a nice Brazil. You can get away without it if your bright beans are all DP, but otherwise it is a must.

Excellent point, gotta keep the DP to WP ratio up! Which I just learned from my current blend. Previous blend I'd used DP Harrar with 50:50 DP & CD Brazil. Current blend switched out the DP Harrar for WP Kenya and kept the Brazil 50:50 DP CD and consequently have taken a crema persistency hit. Tastes great but crema isn't as great boo-hoo. And of course didn't just mix a single roast batch but 6#. (Doesn't sound like that much but I go through about 75% SO to 25% espresso blend) Thinking I just may take the remaing 5# and re-mix it to rectify...
Mike McGinness, Head Bean (Owner/Roast Master)
http://www.CompassCoffeeRoasting.com

k7qz

Postby k7qz » Jan 10, 2007, 7:49 pm

another_jim wrote:A terrific medium bean available almost every year is Bolivia Cenaproc, which produces an incredibly sweet caramel and almond shot SO. It's almost magical as a cappa. Amazon sells this (yeah!) in their reseller program.



Huh, Amazon- no kiddin'... :shock:

I'll add this to the "give it a try" list !

k7qz

Postby k7qz » Jan 17, 2007, 11:51 am

another_jim wrote:A terrific medium bean available almost every year is Bolivia Cenaproc, which produces an incredibly sweet caramel and almond shot SO. It's almost magical as a cappa. Amazon sells this (yeah!) in their reseller program.



Per your recommendation Jim I ordered a 5 lb. bag of this from the seller on Amazon. Roasted a batch and pulled my first SO shots of this offering this morning. Very nice! Reminds me of a liquid cup of an Almond Snickers candy bar-

I'm pretty much of an exclusive double ristretto guy but my wife loves cappa's and this should really put a smile on her face. (whatever it takes to earn bonus points that may be applied when trying to get myself out of the doghouse over espresso equipment purchases... :wink: )

Appreciate the lead!

LeoZ

Postby LeoZ » Jan 17, 2007, 2:39 pm

FWIW, here is the best espresso blend ive made. been tough to modify, any percentage of something else seems to throw off the flavors, so i may just try to start from scratch on another.

25% brazil yellow bourbon
25% yemen
25% sumatra mandheling
8-10% robusta
15-18% la minita

i prefer it brewed cooler than most shots, it seems to help bring out mellow fruitiness.

comments?

Abe Carmeli
Team HB

Postby Abe Carmeli » Jan 27, 2007, 7:05 pm

LeoZ wrote:FWIW, here is the best espresso blend ive made. been tough to modify, any percentage of something else seems to throw off the flavors, so i may just try to start from scratch on another.

25% brazil yellow bourbon
25% yemen
25% sumatra mandheling
8-10% robusta
15-18% la minita

i prefer it brewed cooler than most shots, it seems to help bring out mellow fruitiness.

comments?



It's practically impossible to comment on generic coffees. Your blend may work well with the lots you have and if you take next year's crop using same origins it will not work. If I were to go by dry principles, Your La Minita should be clashing with the Yemen, but I'm not surprise at all that it isn't. When presenting a blend, the only way to make it meaningful to others is to give a full description of the coffee origin: Name, Year, Lot. (Lots are not always available), and who sells it.
Abe Carmeli