by michel » Tue Nov 18, 2003 9:19 pm
The world of good blending is a world where I got lost... And I love it... And sometimes when I have made a blend which is not that good, or extremely bad, I roast a single blend right after it the next day: Ethiopia Yrgacheffe or Sumatra mandheling (most of the times...) Then, after drinking this single new ideas come up in my mind to make this single better...
My last single was: washed Mexico Maragogype Superior, Liquidambar... Great! on it own... but I had to add some Ethiopia Harrar for mysterious notes (about 15 percent) the second roast... Then I found the cup a bit to earthy and I add some light roasted cuban for 'chocolat' and some Timor for spice... I have to wait till tomorrow... but I know I have to change some things already now...
But to answer your question: for a single origin... I'm in love with the Cuban beans for a couple of weeks now... The light roast seem to do fine in espresso, pour-over and french-press.
I recommend it by heart, and if you can't get them in Portugal, I can send you some if you want...
Michel
A kitchen without espresso-gear is like a body without a soul.