2 more tries...

[Joris]

I moved the last post I made in the "1th attempt" thread to a new thread.

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A couple days ago I did the following blend:

Brazil Fazenda Cachoera Canario (30%)
El Salvador Finca La Fany Bourbon (25%)
Etheopian Harrar (15%)
India Monsooned Malabar (20%)
India Robusta (10%)

After degassing for almost 4 days the taste :
Creamy, spicy yet sweet, caramel and hints of nuts, in the distance a tiny bit of fruit. Velvet mouthfeel with a spicy/sweet aftertaste that lingers a while.



and as we speak I'm roasting (per origin) :

Brazil Sitio Boa Sorte CoE 2005 (40%) for the sweet fruity taste
Cuba Cafede Cuba Caracolillo (40%) milkchocolat
Guatemala Fica Entre Rios Org.Cert. (20%) sweet flowers

I think this will be a blend with more frruit than the spicey blends I usually end up with but it should still be a sweet one

[espressomattic]

I like the sound of the first one....must buy some more greens to play with....

[Joris]

The second blend just smells delicious.... too bad I have to wait another couple of days....

Ah well, can't complain, am typing whilst sipping on a nice espresso from a previous blend (same Matt has tried).

[BazBean]

Joris... do you try both as espresso and milk based on these blends?

interested in how they compare as always. the first blend sounds like it sits together perfectly but can i ask what you feel the malabar brings to it, as i have only ever used as S/O

Barry

[Joris]

The malabar brings in a little nut and spice. Also I like how a coffee based on MM "feels" in the mouth.

And yes, I do try them as espresso, ristretto and cappuccino, if there's any left I even try a latte All the blends I tried to make had something in common, they were all very nice in milkbased imo. As espresso I love the first one in this post and the one in the Joris' Afasian blend thread. The others I tried were less nice in espresso (too much spice or tobacco from using too much Old Brown Java and India Peaberry Bold.

The second blend in this post is something different, no robusta or very spicey beans, can't wait to try it, tuesday will be the happy day

[Steve]

I find Malabar so difficult to sit nicely in a blend. Its either not there or punches you straight in the face. A tough coffee to blend with.

[Joris]

I find Malabar so difficult to sit nicely in a blend. Its either not there or punches you straight in the face. A tough coffee to blend with.

That's probably why all the blends I tried where I used MM tasted rather the same. I used a lot of MM in this blend so it's presence is very easy to spot. In future blends I'll use less (or none).... but I never knew blending was this much fun

[bogner]

brilliant that people post their blends in here - makes me wanna try this out myself!

[espressomattic]

You know you will Bogner and the great thing is it is soo much fun and as long as YOU like it who cares????????

[Beanie]

I get the feeling I'm the only one who's not a fan of MM

Anyway, I'm liking the sounds of the 2nd blend. And have tried similar to the 1st (-minus both Indians and regular Cach instead of Canario) a long time ago - was happy at the time with it I suppose I should go back and try those combos at some point... but I've got soooo many new beans to play with I've noticed too that what I enjoyed at the start of my roasting adventure, I'm 'needing to fine-tune' now But I suppose that's what learning is about

[bogner]

what really appeals to me is that blending must be a great way to use the 'leftovers' - with the risk of making a great blend but not being able to get the beans again .. (and BB - you're not the only one who's not too keen on MM )

[Joris]

I'm liking the sounds of the 2nd blend.

I'm liking the taste of it

It is very nice, some chocolat, definitly honey, some sweet fruits which comes out when swallowing. Sweet and almost no acidity nor any spice. Silky texture and medium-long sweet aftertaste.

There's only one downside.... I roasted 500g and went through it in less than 3 days, only 2 or 3 shots left I'll just have to roast another batch tonight