Hi all,
I've been trying different blends with a few great coffees and having some luck- thought I'd share the recipes and ask if anyone had any good blends to recommend.
These 4 coffees were roasted separately:
Brazil Irmao Pereira pulp natural- sorry no profile because I bumped the cable and lost Artisan halfway thru. I use a datalogger so I was able to stay on track though- 2:30 development on that one. Single origin was pretty one dimensional- low end, not much sweetness or acidity. Not bad but not very interesting.
Burundi Mpemba- the contest bean. As SO it's very sweet, lots of acidity and a really nice espresso.
Ethiopia Kaffa Michiti, which I thought was a natural/dry process based on the description but is not. It still hints at fruity sweetness but not the overpowering floral or fruitpunch like you get with some of the great dry processed Ethiopias.
Nicaragua Vida Joven- a winner at any roast level. Lots of body and chocolatey sweetness at this medium roast level. Used as an alternate base.
Starting with the Brazil as a base the shots were balanced- rounded is what came to mind, sweet too- pleasantly sweet. And completely different from any of the SO's. Tried different amounts of each element sticking with the Brazil as a 40-50% base and enjoyed them all. Increasing or decreasing the amount of Burundi increased or decreased not only the brightness but also the sweetness. Then I replaced the Brazil with the Nic. Also good and sweeter by far. The flavor profile drifted away from rounded to just sweet and... addictive
