jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sun Nov 23, 2003, 10:48am Subject: Plum, a simple Kenya/Sumatra blend
Here's a simple preblend espresso (mix the beans prior to roasting) that will give a "dark fruit" plum and blackberry taste over a chocolate background:
30% Blackberry Kenya with sweet roast taste (I recommend the Mutwewathi at CBC or Riley's) 30% Sumatra Lintong (I recommend the Iskander at CBC or SM) 40% Uganda Bugisu or Budadiri.
Do a few trial roasts, and adjust the proportions to suit your taste. The body and chocolate are form the Uganda, the sweetness from the Sumatra and Kenya, the fruit as listed. Substitute 10% Yrg for that amount of Kenya if you like a little zest.
This blend benefits from a longish roast, and works well in the ZAD
I go to the point the second crack starts rolling. Any lighter than the first few pops of the second, and the Uganda chocolate won't show up much. These are all high altitude, tough coffees, so the blend will stay sweet and unburnt even at a Peet's style dark Full City/Vienna roast (just past the height of the second crack).
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