Our espresso blend is coming together. We've had a pretty good idea about what we wanted to create and how we would achieve it right from the beginning. But getting the roast profiles and blend percentages dialed in takes a lot of experimentation and patience. For us a blend is a living thing that changes year round as the green coffee looses some of it's freshness after harvest. Consequently you have to adjust the blend frequently if you want to maintain a similar taste profile. Consistency is the goal for a lot of roasters, but at the same time you have to accept that coffee is an agricultural product that changes a lot both from year to year but also in the time after harvest. Anyway, the espresso today was a little too fresh but still had what I look for in an espresso; heaps of body, sweetness, a delicate acidity and a lingering aftertaste. It's going to be interesting to see how much better it's going to get once we go full speed on production. We used my La Marzocco GS/3 and a Compak K-10 conical grinder to do the tasting - not the worst setup for a small espresso tasting :-)
Wednesday, August 15, 2007
Espresso Blend v1.3
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4 comments:
Nice! What kind of roaster?
I'm really glad to see your collective shaping up. So much competence and knowledge in one place!
But please, be sure to test your blend on other machines as well, especially both on a normal 'prosumer' heat exchanger as well as a consumer single-boiler machine. If not to find a blend that works for all, but at least to know how that blend behaves on very different machines!
I've had blends that really just didn't work on a consumer machine, whereas on my LaCimbali they were simply amazing.
Thanks for reading me :)
look at that terrible shot klaus....
expect more from you ;)
I would love to try some of your new coffee though! Looks like you guys doing great things!
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