NobbyR Senior Member Joined: 10 Jul 2011 Posts: 2,041 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sat Feb 9, 2013, 2:49am Subject: Re: These origins-recipe ideas?
Welcome to CoffeeGeek!
Since espresso is rather a brewing method than a specific type or roast of coffee beans, you can make espresso from any kind of beans. It's just that some beans taste better than others as espresso. There's only one way to find out: go ahead and brew some. That's part of the fun.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
frankward Senior Member Joined: 9 Feb 2013 Posts: 39 Location: Massachusetts Expertise: I live coffee
Espresso: La Pavoni Professional Gold,... Grinder: Mazzer Mini, OE Pharos Drip: Hario, Chemex Roaster: Hottop
Posted Sun Feb 24, 2013, 1:52pm Subject: Re: These origins-recipe ideas?
It is interesting that you mention those varieties as I just popper roasted and blended similar beans today. I'm trying 50% Columbian (from Rao's), 30% Sumatra gayo linge (from Esselon), and 20% Ethiopian sidamo (fair trade from Esselon).
Typical espresso blends often include a Brazil (50%), a Sumatra (40%) and some Ethiopian 10%(often harrar or yirgecheffe).
How did your blend turn out? I won't know about mine until tomorrow, after they have degassed a bit.
I have been looking for a list of possible bean combinations for a full flavored espresso. I'll look over on the roasting forum.
All the best, Frank
I currently have the following:
Ethiopian sidoma Colombian Sierra Nevada Sumatra mandheling Peru nanijjaro(don't know how it's spelled)
Any advice on a espresso recipe from these would be helpful or any info at all! New to espresso!
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