[Homeroast] Espresso Progress

Sergio Kusevitzky sergio_kuse at yahoo.com
Wed Sep 8 06:16:09 CDT 2010

Ohhh.... THE question.
I roast my coffee for 14 years already and this question comes to me very often.

I blend post roast. Because I enjoy having a few SO espressos as well. Or... 
having the chance to combine different proportions of the different coffees in a 
It is part of the joy. Checking if I can "feel" the contribution of each one to 
the blend and checking blend variations for next time.
It is part of my personality... getting bored and looking for new tastes!

However, after saying that, you can try to roast them together. I got good 
results when pre-blending coffees if the roast is somehow "slow" at the 
beginning to "dry" the beans first and then a strong hot end. 

Anyhow, I'm a "post-roast blender"


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From: Hank Perkins <hankperkins at gmail.com>
To:"A list to discuss home coffee roasting. There are rules for this list, 
available at http://www.sweetmarias.com/maillistinfo.html" 

Sent: Wed, September 8, 2010 4:58:49 AM
Subject: Re: [Homeroast] Espresso Progress

Do you mix these before you roast or after?


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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