Yuaco Selecto in espresso

[simonp]

I've just roasted up some Yuaco Selecto from Sweet Marias for use in espresso, along with some Cachoeira (HB), SUlawesi Kalosi (HB) and Yirgacheffe (HB).

I know the Yuaco is used quite a bit in peoples blends (certainly Stateside) but I'm wondering how much to use. IIRC it is used similarly to a Columbian to smooth and sweeten.

All advice appreciated

[phil]

How dark did you take it Simon? Normally I roast my Yauco Selecto shy of 2nd and use it in vac or press pots (for which it's excellent). Occasionally when I've used a little to "season" my blends I've had mixed success.

I watch this one with interest.

Footnote - I find that Cachoeira blends often don't need the services of something like a Colombian to smooth and sweeten.

[simonp]

I took it to the very first pops of 2nd. I've seen it in quite a few Jim Shulman blends (none of which I can find at he moment ).

I thought I' try it in the press pot too, as you mentioned before that it was nice.

Perhaps I hae been wasting my time with the Columbian in a Cach blend then, perhaps I should use it as more of a base for a stronger blend for my breakfast cappuccino, although at the moment I still like a Cach based double ristretto in those.

[Beanie]

Hi,

Little education needed, please HB = Hard Bean? If so, what's the diff btwn HB and Stricthly HB? Also, Cachoeira = Brazilian Cerrado? If so, how dark do you roast that?

Thanks in advance,
M

[simonp]

HB is Hasbean, supplier of most of my green beans. The Cachoeira is a particular source of bean from Brazil and is a very nice Bourbon bean. I usually take it about 10- 20 seconds past the first pops of 2nd crack for espresso. No oil, and often no visible oil blobs after 4 days.

[phil]

Cachoeira is Fazenda Cachoeira, a large farm and producer of very high quality beans in Brazil. The crop that is imported into the UK (by our good friends Mercanta) is pure Bourbon (a type of bean). Old fashioned varietals like Bourbon (especially Bourbon IMO) tend to produce the best quality coffees. Or at least I think so anyway.

Phil

[Beanie]

Aaahh... it's a bit brighter now. Thanks, guys

[simonp]

Well, I tried some of the Yucao Selecto in a blend last night. The blend was:
40% Brazilian (Cachoeira) - roasted about 15 seconds after the first pop of 2nd, long before rolling.
30% Sulawesi/Celebes (Kalosi) - roasted till 2nd crack starts to get rolling, although it doesn't look very dark, and only tiny oil spots after 3 days.
20% Puerto Rican (Yuaco Selecto) - roast stopped at the very first pops of 2nd crack.
10% Etheopian (Yirgacheffe) - roast stopped at the very first pops of 2nd crack to retain the aromatics.

Boy was this blend smooth, I was expecting a little more liveliness from the Yirg, but I think the other 3 beans are so smooth they masked it a little. It was very nice as a straight shot though, the Yirg coming through more at the bottom of the cup in the crema left at the end. The Brazilian was a little short on rest at 2 days, but the rest had 3, so I will try it again, maybe with an small increase in the Yirg.
I did try the same mix in a cappa this morning, but it is a little too light with milk.

[Ian]

Coincidentally, I roasted some Yauco on Monday, haven't tried it yet though.