Posted Sun Oct 12, 2008, 7:00am Subject: B.Y.E. Espresso Blend
Years ago I came up with the "Liquid Velvet" recipe (Brasil+Uganda+Monsooned Malabar+Yemen) and have been roasting variants of that blend ever since.....BUT the Uganda beans available last year and this year did not work well in my espresso blends SO......
After much playing around with different stuff I have stumbled upon a great combination for espresso. I'm calling this one BYE Blend
Brasil + Yemen Sana'ani + Ethiopian Koriate = super yummy
50% Brasil (I used a Cachoiera da Grama Peaberry the first few batches and I'm trying out the Moreinha Formosa this week) 30% Yemen Sana'ani (the Sana'ani beans I have currently are from a recent Green Coffee Coop distribution) 20% Ethiopian Koriate (WP and DP work equally well - roast into the start of second crack for this blend)
It works well preblended (but of course even better to blend post-roast). This stuff makes gorgeous lovely straight shots (deep rich smooth creamy balanced semisweet slight spicy with a nice fruity-chocolaty aftertaste). It also has the huevos to punch through a classic cappa
So if you have the components, maybe give it a try!
I feel like this is a difficult question to answer online....because people tend to interpret descriptions of roast levels differently and also there may be variances from roast methods and profiles. So I'll try to answer your question in terms of roast profile.
Most of my roasts reach C1 between 8 and 10 minutes and I look for the very first C2 snips to start about 3-4 minutes after the start of C1. I try to ease into C1 and then reduce the heat to stretch the time between C1 and C2.
To roast this as a preblend I run it kinda like I would for the Yemen alone, looking for C1 to start at 9-11 minutes and then stretching the time to C2 at least 4 minutes. IMO the trick (for espresso Yemen or preblends) is to bring on C2 VERY gently and wait to pull the roast until C2 starts to roll. My favorite Yemen (or preblend) espresso roasts develop some oil spotting at around 4 days rest and develop full flavor and body after about 6 days (best for the following 10 days after).
To do the components separately, I follow a similar profile for each part but pull the roasts at different times. I let the Yemen go a tad to the darker side, getting to a full C2 roll before pulling the roast. With the Brasil, I pull the roast after the start of C2 but before the roll really gets vigorous. And with the Ethiopian I pull the roast just a tad lighter than the Brasil (still getting into C2, just a little).
I hope that helps! Maybe I'll try to take some pics to post later
Thanks John, that tells me alot. I'll most likely be doing this as a preblend; not quite sure I have the dedication, patience, and consistency to do the post blends yet.
My typical roast sounds a lot like yours: c1 at 8 or 9min and c2 at 13 or 14min and stop it when it starts to get going. I'll definately try a more "gentler" heat when I try this one.
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