A Co$ta Blend Copy....

[coffee_joe]

Green Brazil Fazenda Cachoeira Bourbon
Green El Salvador Finca La Fany Bourbon
Green Ethiopian Yirgacheffe
Green Indian Monsoon Malabar
Green Guatemala El Bosque Amatitlan Bourbon
Green Celebes Toraja Kalosi

bought these from good old steve.... done a few roasts with the Hottop... my last blends were pre-blends...

40% Cach
40% La Fany
20% Yirg

into first few cracks of 2nd

40% Cach
20% Yirg
20% Kalosi
20% Guat....

same roast methods... however the Kalosi appears a tad lighter...

any suggestions on the above, either post blending or different mixes?

I'm trying to create a Co$ta like blend...

mmmm is it more difficult to determine the 2nd crack if i were to post blend smaller amounts? ie 125g of a particular type...

Also does anyone pre-blend a week prior to roasting to help even things out... so i've heard...

Thanks Joe

[Gadders]

I wouldn't know what a costa blend tasted like because anything they've served me has been utter rubbish

[BazBean]

Hi Joe.
can i ask what are the elements you like about the Costa Blend ! that might be a good starting point?

we all have our preferences and its not a fav of mine mainly because every espresso i have been served has been basicaly an americano and not extracted very well so hard to say what may be in it.
i think the concensous from the posts i have read and been involved with in TMC is that like most chains its more the roast that contributes to the finish rather than the make up ... hey I am no expert though!
you can hide or lets be kind and say become more consistant if you roast darker as the more subtle flavour may be lost and your left with the more base elements in the bean.
As a test why not repeat one of the blends your familular with and give it longer in the hot top... even better if you can maybe get a few beans off a costa guy to observe the depth of the roast ...
just an idea ..... but as most of us have been disapionted sooo many times from such places the mear utter of the names usually has me running for cover ....
if you do give it a try lets have the results ?

[CakeBoy]

As Baz says, the roast adds to flavour in most high street chains' blends. Costa also contains 20% robusta.

[Gouezeri]

As Baz says, the roast adds to flavour in most high street chains' blends. Costa also contains 20% robusta.

Is that all? I'd have thought it was more than that... 50/50 Robusta/OBJ maybe

[GeorgeW]

As Baz says, the roast adds to flavour in most high street chains' blends. Costa also contains 20% robusta.

Is that all? I'd have thought it was more than that... 50/50 Robusta/OBJ maybe

I suspect that OBJ would not be seen dead in such company, being destined for greater things.

[Gouezeri]

Actually, I've seen lots of people dead where OBJ has been used

[kingseven]

The bag of Costa's blend I tried was very weird and bready, not in a good way. Perhaps that implies a roasting defect, I don't know. Not really a great blend imho.

[GeorgeW]

Actually, I've seen lots of people dead where OBJ has been used

REALLY.

I have noticed some withering of my extremities lately.

[CakeBoy]

I think the freshness can vary too. Some Costa branches seem to have loads on their shelves

[Gouezeri]

Actually, I've seen lots of people dead where OBJ has been used

REALLY.

I have noticed some withering of my extremities lately.

I think the freshness can vary too.

George's extremities aren't fresh?


Seriously though, has anybody else actually cupped Costa's (or any other high st. chain's) blend? part of the problem is going to be sourcing it fresh. After that, w would be able to judge the extent to which the roast is used to cover defects and lesser quality in the beans. Interesting notion for the courageous amongst us!
D

[CakeBoy]

Cup coffee from the big chains?

We would have to start awarding our own "TMC George Cross" for bravery above and beyond regular consumption of OBJ ..........



Edit: Typo

[Gouezeri]

What are you implying by calling it a "George" Cross?