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by **simonp** » Mon Jun 12, 2006 10:39 pm

I've been really lazy recently, just roasting Toba Sulawesi blend, but had soem time at the weekend to roast some beans for a blend again.

Roast 1 : 250g Brazilian Cachoera Screen Dried (Hasbean), my first roast of this, taken 20 seconds into 2nd crack

Roast 2 : A mix of 80g Kalosi (HB), 80g Etheopian Harar Horse (Sweet Marias), 80g Indian Peaberry Bold (HB), I took this a little in to a rolling 2nd.

I have only tried on shot with thses beans (after 48 hours rest), I mixed 11g of the Cach with 11g of Roast 2. Not bad at all, Smooth, buttery caramel, a little fruit, and quite a spicy aftertaste, which I suspect is the Harar and Indian. Imust try the Cach on its own to see how the screen dried stuff compares with the old favourite.

by **espressomattic** » Mon Jun 12, 2006 11:10 pm

You will not be dissappointed mate...that screen dried Cahch is tops. I have also recently tried a belnd of Harrar/Kalosi/Robusta with it and it really stands out against them and gives a real clean edge to the cup. I have found that anyting more than just before 2nd ruins the Cach IMHO, and mask all those lovely flavours it holds. Go on give it a try, you know you want to

Matt

by **CakeBoy** » Tue Jun 13, 2006 12:31 am

The blends sound great as alwways. Are you using the regular varietal screen dried or the Canaria version Simon? I have tried the non-screen dried and the Canaria (screen dried). The latter is creamier than the first for me, whereas the non-screen dried has the buttery type caramel. As yet, the regular screen dried has escaped my clutches

by **espressomattic** » Tue Jun 13, 2006 8:02 am

Ah yes that Canario...jusy plain lovely...I concurr with SPongey, very creamy, very low acidity...in fact everything you would expect a coffee to be. It has got to be a classic.

by **GeorgeW** » Tue Jun 13, 2006 9:46 am

CakeBoy wrote:The blends sound great as alwways. Are you using the regular varietal screen dried or the Canaria version Simon? I have tried the non-screen dried and the Canaria (screen dried). The latter is creamier than the first for me, whereas the non-screen dried has the buttery type caramel. As yet, the regular screen dried has escaped my clutches

I.....I....I...erm.....er....

Yesterday I went out on my bike. :roll:

by **Beanie** » Tue Jun 13, 2006 10:49 am

Mr. George

by **CakeBoy** » Tue Jun 13, 2006 10:51 am

S'ok George, I have no idea what I said now either

. Must go .... trying to fill the kettle with that damned teaspoon :shock:

by **kingseven** » Tue Jun 13, 2006 11:17 am

The Cachoeira Canario isn't screen dried, its just a pulped. I am talking to Gabriel about whether or not he can screen dry the small lots of canario next year.

The screen dried Yellow Bourbon is really an excellent coffee no matter how you brew it - filter, espresso, french press....

by **CakeBoy** » Tue Jun 13, 2006 11:23 am

kingseven wrote:The Cachoeira Canario isn't screen dried, its just a pulped. I am talking to Gabriel about whether or not he can screen dry the small lots of canario next year.

The screen dried Yellow Bourbon is really an excellent coffee no matter how you brew it - filter, espresso, french press....

Sorry, I misread Steve's cupping notes. Looks like it's time to try the screen dried ...... so more greens on the groaning shelf .... and more again if you talk Gabriel into screen drying some Canario next year and it becomes commerically available :roll:

by **simonp** » Tue Jun 13, 2006 10:24 pm

It was the screen dried Cachoera, the Canario is too pricey for me :wink:

I'm not sure I would try Cach stopped before 2nd in espresso. I tried this once, and it was sour and grassy, although it was very nice the the press pot.

by **simonp** » Tue Jun 13, 2006 11:00 pm

I tried a slightly different mix today, 40% Cach, and 60% of roast 2. This gave a little more intensity to the flavour, and the Harar came through more. This was, I think, better than the first mix.

by **CakeBoy** » Wed Jun 14, 2006 1:11 am

simonp wrote:I tried a slightly different mix today, 40% Cach, and 60% of roast 2. This gave a little more intensity to the flavour, and the Harar came through more. This was, I think, better than the first mix.

That sounds like a very nice and quite complex blend. How did your Indian Peaberry beans look once roasted? Mine (in the IMEX) were an interesting light colour during roasting - almost grey for a while with a mottled effect. Tried them SO, they were interesting and I thought would make a great base for a blend or as a calming accent flavour.

by **Steve** » Wed Jun 14, 2006 2:16 pm

I found out a recent cupping the Indian Peaberry is a huge coffee when taken just to just before second, which really shocked me as I'd been taking it into second.

by **CakeBoy** » Wed Jun 14, 2006 3:29 pm

Steve wrote:I found out a recent cupping the Indian Peaberry is a huge coffee when taken just to just before second, which really shocked me as I'd been taking it into second.

Cool, I still have some left and will roast it accordingly. Thanks Steve

My only problem is knowing when second is imminent. I struggle to hear the cracks at all being a little on the hard of hearing side

by **espressomattic** » Wed Jun 14, 2006 6:34 pm

Pardon?

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