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Thread: Favorite Blends

  1. #11
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    Quote Originally Posted by shadow745 View Post
    Yet another reason I will continue to buy green coffee from Sweet Maria's...

    For my taste in espresso I much prefer blends as it adds complexity in the cup, layered flavors/texture if you will. I've tried quite a few single origins over the years for espresso and find them flat/boring regardless of changes I made. To each his/her own as with most things in life.
    good point, Shadow745.

    for me, Yet another reason I will continue to promote and help Sweet Maria is that I like Tom Owen in SM. I have been trying to get him to visit our company in Guatemala for years, but until now, no luck. However, he is always nice in replying my emails and very sincere about everything.

    The guy is genuinely a great person.

  2. #12
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    One of my favorite blends is the oldest known blend, Mocha Java. I've had this blend from several different roasters but the latest comes from Klatch Coffee. Most roasters don't use the original beans from Indonesia and Yemen, they use similar beans to try and achieve the same effect but this one from Klatch says they use a genuine Java from the estates of East Java and then mixes in two different beans from Ethiopia to represent variations on the original Yemen Mocha, one from the Harrar region of Ethiopia and a second from the Amaro region of southwestern Ethiopia.

    While I've had similar separately and were very good i prefer the blend. If you haven't tried a Mocha Java blend I would recommend trying one.

    I can't wait to break out the Chemex this weekend and give this one a spin.

  3. #13
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    As for me, I like Brazilian blends.

  4. #14
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    Quote Originally Posted by Katalinajameson View Post
    As for me, I like Brazilian blends.
    just curious... why?

  5. #15
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    Well, I am new here and this is an old thread. Not sure if it will wake up or not?
    As an American living in Thailand, information is hard to come by, at least that I can understand and relate to. I am new to blending and roasting, got a Gene Cafe roaster after a year of trying to make do with popcorn poppers, got a Breville Barista Express to brew my espresso. I blend first then roast 125 g each of Thai (Chiang Mai), Brasil Rio Preto, Indo Sumatra Mandheling, Eth. Sidama Deri K. Arabica coffees with 100 g of Monsooned Malabar to a Vienna roast. And the resulting blend is pretty good espresso, even better as a latte, OK as a longo or Americano with added hot water, but very chocolaty and delicious iced with milk.
    Any suggestions, substitutions, recommendations would be appreciated.
    God Bless,
    Wayne

  6. #16
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    Wayne - first roast each as a single origin so you can taste the difference... then work on blending. When I start to make a new blend i roast and brew all of my single origins and then blend the brewed coffee (just play around). Once I get that nailed down I work on the ideal roast.

  7. #17
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    ^^^^^^
    That's cool Musicphan, is there anything you would change, do differently on my blend? Recommend that I try. So many beans, so many ratios, so little time!!!!!
    God Bless,
    Wayne
    Last edited by Tex_Thai; 05-17-2019 at 01:20 PM.

  8. #18
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    Quote Originally Posted by Katalinajameson View Post
    As for me, I like Brazilian blends.
    I second the question someone else asked - why?
    The one thing I will say about Brazilian coffees: I’ve lived in Brazil, and there’s a generic “Brazil” scent that seems to linger everywhere - on clothes, in markets, fields, etc. it’s kind of a dirt-like smell. It wasn’t pungent or anything, but every time I drink a Brazil coffee I can taste it, and it instantly brings back the memories of my time spent there.

  9. #19
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    Quote Originally Posted by Tex_Thai View Post
    ^^^^^^
    That's cool Musicphan, is there anything you would change, do differently on my blend? Recommend that I try. So many beans, so many ratios, so little time!!!!!
    God Bless,
    Wayne
    Reduce the # of beans... most of my blends are 2/3 coffees. For example, I love Guat coffees because of their chocolate notes... however, I find them best paired with a Colombian because of Brazil lacks acidity (not bright / but some acids bring out the flavor), sometimes I add in a touch of Sumatra for additional body. It really depends on the beans - it's hard to generalize about origin flavors. For example, in Colombia they have all diff growing regions - some are much sweet, some more acidic, some are super balanced. That's why I suggested brewing and really getting to know what your coffee taste likes before mixing into a blend.

  10. #20
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    ^^^^^^ Thanks, I will try that, I have Guat. beans on hand, but not Colombian.
    Thanks, God Bless,
    Wayne

 

 
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