Blending for Espresso

Russell

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Happy New Year, Folks. I'm trying to make an espresso blend for my wife. I am using Nicaraguan, Indian Mysore, and Sumatran beans. I used a simple ratio of 1:1:1. To her it tasted bitter. Which beans should I increase or decrease?
 
What equipment are you testing it on? Have other coffees produced great espresso on that equipment?
 
One thing I'd suggest that you need to let the stuff rest for long enough! While I roast my blend relatively lightly - darker versions are more drinkable more quickly.
 
Here's what I would suggest.

Sumatra - Full City 5 parts
Nicaragua City+ 3 parts
India Mysore City+ 2 parts
 
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