The return of the blends

[simonp]

I thought I'd return with a "this week's blend" after giving you all a break.

I can't claim responsibility for this one, it was an idea Steve (HB) gave me quite a while back.
His original was:
40% Brazilian Cachoera
40% Bolivian Organic
20% Kona

I have no Kona, and he suggested using Etheopian Harar instaed.

I cheated a little and roasted all 3 together. The Cach and Harar are fine together, and I hoped the Bolivian would be OK in with them.
I had little success with the Bolivian in the air roaster, I got an underlying taste of over boiled cabbage! Having done it in the Hottop, I got the chocolate Steve had kept on about.

The roast went well, the Bolivian seemed to roast to a similar degree to the other 2.

After a few days rest, I was getting lovely looking pours from this, nice dark crema which stayed for a long time giving a creamy mouthfeel. The taste is very sweet with caramel,nuts, and chocolate/cocoa, and just a litle fruit. This is very smooth, and makes a really nice ristretto. Despite being on the mellow end of espresso, it is still quite nice in a cappuccino. It would certainly be lost with any more milk though.

I have been using the new (new to me anyway) Mazzer Mini to grind this, which may have influenced things a little.

I'd be interested to try this with the Kona that Steve uses though.

[phil]

Having tried something similar (with Harrar, as you did) I do find that Cachoeira and the Bolivian are "playing in the same space" in the blend.

I actually like the Bolivian as a base bean for my blends (roasted just into 2nd, as for the Cachoeira). When I get some more I'll be playing with those again. Bolivian Primera Organic and Harrar 50:50 is goooooood - chocolate and blueberries .....

Maybe a little Colombian or Bugisu as a sweetener? What do you think, Si?

[simonp]

I certainly found the Bolivian added something more than just a Cach/Harrar blend I tried before.
Bugisu would add some more sweetness, a darker chocolate taste, and some more fruit. It needs a little darker roasting or can be too acidic. Bugisu certainly seems to sit nicely with Harrar.

[phil]

Sure the Bolivian and the Cach are different, so having them both in a blend will be different. I just felt that (to draw an analogy from audio) it produced a rather over-full midrange.

[Gouezeri]

Good analogy Phil, kinda like "separation" in recording. Works nicely on a few levels. Balance is definitely a feature, but sometimes it's a matter of bringing out key, or interesting, notes.
All we need now is Steve with all his new lingo

[Beanie]

Ohhh, I've missed these blend posts So happy when I have all the "components" on hand to try it out.

Just some clarification though, Simon... did you do it 2nd time around with Bolivia as a separate roast? I think I might try this as a mix of both suggestions: Phil's 50-50 BPO-EH & yours, so: 40-Cach, 30 BPO, 30 Harrar And I suppose just into 2C?

[simonp]

I only roasted it once, Bolivian all in with the other 2

[Beanie]

Thx Simon

Aarrggg... just double-checked - no Cach but have Lagoa.

[simonp]

Ty the Lagoa, it will be slightly less sweet, but more chocolate maybe.

[Steve]

I'm waiting for the *new* crop cona may try and renew this one Simon thanks for reminding me

[simonp]

DAmn, spelled Cona Kona, which is a mountain bike

[Steve]

Kona correct my mistake sorry v late cona vac pots kona beans !

[simonp]

Ah, right after all :drink:

[Gouezeri]

and what's wrong with kona bikes? I ride a kona so nerrr

[simonp]

The was for me, not the mountain bike, I've always facied one myself