[Homeroast] Espresso Progress

michael brown disracer at msn.com
Tue Sep 7 21:11:34 CDT 2010


I blend post roast.  Some of the beans i use do better a little further into 2C, some just barely reaching 2C.

> From: hankperkins at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Date: Tue, 7 Sep 2010 20:58:49 -0500
> Subject: Re: [Homeroast] Espresso Progress
> 
> Do you mix these before you roast or after?
> 
> Thanks,
> 
> Hank Perkins
> 
> On Sep 7, 2010, at 8:43 PM, Allon Stern <allon at radioactive.org> wrote:
> 
> > 
> > On Sep 7, 2010, at 4:56 PM, Sergio Kusevitzky wrote:
> > 
> >> I invite you to use a Brazilian (50%) as a base and then add 30% Sumatra for 
> >> body and  20% Costa Rica for sweetness.
> >> You can roast the three to the verge of the second crack. 
> >> I found the Kenya and Hawaiian not suitable for Espresso. They are great for 
> >> French Press or Vacuum Pot.
> >> Good Luck and keep enjoying.
> > 
> > I've found good success using Espresso Monkey as a base, and mixing 50/50 with other coffees, usually a bright fruity one, such as dry processed ethiopians, or most recently, Aida's Grand Reserve. Yum.
> > -
> > allon
> > 
> > 
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