I need blend advice

[BenG]

This isn't necessarily espresso blending, though we do use a moka pot.

but, I'm thinking about blending a very fruity bean with a chocolate bean.

I'm new to home roasting, and what I've tried so far that was very fruity was the Ethiopia WP Jimma Duromina CoOp that I got last month.

The one I've tried that seemed chocolatey was the Brazil Cerrado DP Fazenda Aurea

Any thoughts on such a blend? The Ethiopia isn't available anymore, but I did just order some of the Kenya Nyeri Tegu AB.

[martin]

Have you seen the blending basics article from the coffee library yet?

[BenG]

yes, I've read that. anything in particular you think I should re-read?

[martin]

Nah, just start messing around with beans. :-)

Although I've grown fonder of the Cerrado in its own right since last year, I'm also less excited about it as a blend base than I used to be. The Mokha Java style two-bean blends are the ones I've had the most enjoyment out of, and I have in fact tried that style substituting the Cerrado a few times when it was on hand. Maybe it's because I genuinely like the slightly funky wet-hulled profile, but IMO it's better with Indos. Best combination I've had would probably be last year's Sharasi with last year's Java Kajumas - amusingly, I recently finished off the last of those two lots, and while I have the current year's crop of both, I haven't roasted either yet. Maybe I should try to schedule that one of these days...

With the clean, bright fruits of a Kenyan I don't think that sort of blend works as well. You could try it with the Cerrado, but the most interesting Kenya blend I had last year was probably the "African Summit", a blend of a nice bright Kenya with the Rwanda Dukunde, the latter roasted darker (FC, maybe FC+). A more traditional approach would be something like the three bean blends in the guide, with a nice CA keeping the Kenya and Cerrado company. I've had ad-hoc, end of the jar blends that were loosely inspired by this sort of scheme, but never set out to roast with the specific intent of a three way blend.

[coffeegeek55]

I am late to the party. In my opinion, Kenyans just do not work in an espresso blend. I suppose it depends on what you are looking for. I have used the Cerrado Fazenda Aurea for a base in espresso and it works nice. However, a green that is currently not available, Guatemala Finca San Diego Buena Vista, works much better for a base. In fact, a couple of the Guatemalans that I have tried actually work better than the Brazils. You still get a good amount of chocolate plus a more rounded coffee and more body. Ethiopians are certainly the way to go when you want to add some fruit to the blend. Getting the balance is the key. The Ethiopians add some nice aromatics. I like the Harar's and the Longberry is currently available. I prefer the dry processed over the wet process Ethiopians. The dry process helps bump up the crema but for some reason I just find them easier to blend with. I really don't know why.- I try to keep it to a 2 bean blend. But ever now and then it is fun to play around and do blends like the Yemen Sharasi, Harar and some Monsoon Malabar. Very interesting and quite tasty!!!
Anyway, keep us informed on what you decide and the outcome. Love hearing what other people are doing for espresso. Make it a great day!!! Jim

[BenG]

thanks for the reply. haven't yet tried blending.

I got 4 new coffees in and have just recently sampled them all. one was the moka kadir. I might just stick with that and not bother blending myself.

[coffeegeek55]

Interesting that you got the Moka Kadir blend. I just received 2 pounds yesterday. It sounds like an awesome blend. 3 Ethiopians, a Yemen, and all dry processed. I will be roasting this today. What machine do you have for espresso? Grinder? Just curious. I have an old Saeco Starbucks brand. A real workhorse. I keep thinking I will upgrade someday but I have become very attached to the Saeco. For grinding I use a Nuova Simonelli MDF.
Question. What did you roast the Moka Kadir to and how long of a rest did you go with? Keep us up to date should you decide to blend. Make it a great day!!! Jim

[BenG]

Interesting that you got the Moka Kadir blend. I just received 2 pounds yesterday. It sounds like an awesome blend. 3 Ethiopians, a Yemen, and all dry processed. I will be roasting this today. What machine do you have for espresso? Grinder? Just curious. I have an old Saeco Starbucks brand. A real workhorse. I keep thinking I will upgrade someday but I have become very attached to the Saeco. For grinding I use a Nuova Simonelli MDF.
Question. What did you roast the Moka Kadir to and how long of a rest did you go with? Keep us up to date should you decide to blend. Make it a great day!!! Jim

I don't really have an espresso machine. just a cuisinox moka pot (stovetop espresso).

I'm not sure how long I let my first roast of moka kadir rest. I had enough to brew twice - first brew was probably 2 days rest, second brew more like a week. I roast in an air popper, pretty much full city plus.

I roasted again yesterday afternoon so we'll see how it does.

[coffeegeek55]

Ben, thanks for the info. I was thinking of going Full City + or Vienna. Just getting home from work so I will be hitting the back deck soon. I also roast with air poppers. I have 2 Poppery II's , both a little different from the other. And an old West Bend, what I believe to be the popper that was sold before the Poppery II came out. Anyway, wish you well with that recent roast. Let us know how it is in the cup!!! Make it a great evening!!
- Jim

[BenG]

had the moka kadir this morning. it's been over 3 days rest. brewed in moka pot. it was wonderful!!!

had some Java Kopi Sunda also brewed FC+, also 3 days rest, also brewed in moka pot. it was mediocre at best.