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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Coffee

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Roasting your own espresso blends
TheBentern	#1 Posted on 07/17/2014 9:43 AM
Newbie Posts: 6 Joined: July 12, 2014	Does anyone here regularly roast their own in house espresso blends? What ratios of different origins have you had success with? I've had good luck with a 60% Brazil DP + 40% Sulawesi Toraja. Which I would only consider slightly unconventional (I could be off base here though). I love the results though. Incredible body, molasses crema, and some nice chocolate tones, if a little more one-dimensional than most espresso blends.


Randy G	#2 Posted on 07/17/2014 10:18 AM
1/2 Pounder Posts: 398 Joined: February 17, 2010	I went off the Indonesians years ago when the "earthy" taste became more like "dirt" to me. But you are on the right track. There are a number of African origins that are very good in blends similar to the one you are using. Ethiopian, Kenyan, Tanzanian all are nice that way, and even reversing the ration to 60% African, 40% Brazil. The choices and ratios make it an endless quest. Variety is, indeed, the spice of life! www.EspressoMyEspresso.com Life's too short to drink bad coffee.
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TheBentern	#3 Posted on 07/17/2014 10:47 AM
Newbie Posts: 6 Joined: July 12, 2014	I've done some Ethiopians in a blend of (if I recall correctly) 50% Brazil DP 25% Central American 25% Ethiopian. It turned out pretty good. Sometimes it got a little too fruity or spicy for my taste, depending on the Ethiopian or the central I used. EDIT: Also, I will agree with you on the "dirt" earthy Indonesian beans. I've had some dirty Bali Blue moon and few bad Sumatras. I haven't had a lot of problems with most of the Sulawesi I have purchased though. I've been digging the Bodhi leaf's Sulawesi Kalossie pretty well lately, and it can be had for a song on eBay. Edited by TheBentern on 07/17/2014 11:01 AM


ciel-007	#4 Posted on 07/17/2014 11:07 PM
1 1/2 Pounder Posts: 651 Joined: April 03, 2012	According to legend, Mocha-Java was the very first successful commercial coffee blend; you might consider starting with that one. I've been experimenting with espresso blends for a couple of years. I've tried dozens of combinations. My best pulls come a blend that includes beans from Brazil, Columbia, Ethiopia, Indonesia, and Kenya. Such a blend is capable of satisfying the most demanding palate, while offering one impressive finish. The key to any blend is dialing in the ratios; the above beans are listed in declining proportions, and you will need to experiment. Ciel Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK?NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101


TheBentern	#5 Posted on 07/18/2014 9:03 AM
Newbie Posts: 6 Joined: July 12, 2014	Wow, that is a diverse blend, Ciel. I bet it's very complex. I guess I need to get a little more avante-garde with my blending. What were you looking for when you arrived at this combination?


ciel-007	#6 Posted on 07/18/2014 12:03 PM
1 1/2 Pounder Posts: 651 Joined: April 03, 2012	Quote TheBentern wrote: ... Wow, that is a diverse blend, Ciel. I bet it's very complex.. What were you looking for when you arrived at this combination? On a recent rip to Cote d'Azur, I had the privilege of savoring the wines of a world-famous winery - Chateauneuf-du-Pape. The winery is not far from the Pont-du-Gard, and the grapes here date back to Roman times. The sommelier walked me through the Chateau's various offerings. As we progressed towards the winery's finest C?pages, the sommelier summarized excellence with a single word: "roundness". The best Cuv?es were clearly associated with a wonderful feeling of roundness in the mouth. In other words, a sensation associated with perfect balance... giving the impression that every nouk and cranny of the mouth has been caressed with sumptuous flavors. The 5 beans I use in my blend are the closest I have come (... so far) to a pull that gives me that wonderful sensation on "roundness" when savored. Ciel Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK?NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101


smico	#7 Posted on 07/19/2014 9:40 AM
1/2 Pounder Posts: 262 Joined: December 17, 2011	Ethiopia must be dry processed Ciel, right? I blend 2 or 3 coffees most of the time. I might try to add more origins. Hottop B2 + HTC, Cremina 83, OE Pharos, Brewtus IIIR, Baratza Vario


ciel-007	#8 Posted on 07/20/2014 10:57 AM
1 1/2 Pounder Posts: 651 Joined: April 03, 2012	Quote smico wrote: Ethiopia must be dry processed... I blend 2 or 3 coffees most of the time. I might try to add more... Miroslav, the quest for "roundness" in my pulls is an ongoing process. For a while, I too used a blend consisting of 3 beans. Through experimentation and cupping, I discovered that Kenyan beans added "brightness" to my pulls (stimulating fungiform papillae towards the front of the tongue). Likewise, through experimentation and cupping, I also discovered that "finish" was stretched and enhanced considerably by adding dry processed Ethiopean beans (stimulating vallate papillae towards the back of the tongue). Ciel Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK?NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101

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