Well, I do not know how to roast for eXpresso, but for espresso I might be able to help. I would need to know what roaster you are using. For the blend, it depends on the quality of the Sumatran. It has varied over the years from delicious to tasting like dirt to me. There are some great Africans you can try as well, and maybe substitute the Mexican with a Peruvian, Costa Rican, or similar.
Check my website as I have an article on roast profiling. I pre-blend so it may not be 100% applicable to you, but it should give some ideas.
That could get you imprisoned in some countries. ;P
Try a mix of Sumatra Mandheling Grade-1 (better stuff), a Mexican, a Ethiopian, and a Brazilian. You might be able to substitute a Guatemalan for the Mexican. 25% each. Aim for beans from each of those places that are good at Full City, then blend and roast them to Full City. I can't give exact bean names other than the Sumatran.
I haven't tried this blend myself, but I've heard good things.
I have not tried the roaster, because I just ordered it and it should be delivered next week. I have heard a lot of good things about this roaster and thought it would be a good place to start. I am opening a small roasting shop, so I need a roaster that is easy to operate.
I am also, looking for a nice smooth coffee (single origin and blend) that will be appealing to a lot of people.
I know I will need to do some sample roasting before I can choose the best coffee to roast for my purpose, but in the meantime i am trying to learn from others that have a lot more knowledge then I do.
If you can help with a good blend and single origin coffee, I am open to your comments and advice.
Uhh.. You are opening a coffee shop, and are going to be roasting your own coffee, and you haven't even used the roaster yet, and are wondering about how to create a blend...? DUDE! You are either braver than I have ever been (and I was a firefighter) or have more money than you know what to do with! Becoming a competent roaster for commercial purposes can take years. It is not terribly difficult to roast but to be able to create a blend and roast that you can duplicate over any length of time (particularly as the crops change) takes a master's touch. Your customers will want a taste they like, and they will expect to get the same taste each time they come in. That's tough to achieve. I have been roasting for ten years and I don't even try to duplicate tastes that way.
I highly suggest you hire someone to help you get started with the roasting and to teach you how.
I met the folks from Coffee-Tech and their roaster looked quite impressive. I even offered to write their owner's manual... They didn't bite. I hope you got the 2kg model.
Keep us appraised as to your progress.. a website would be cool.. not that I would know.. ;-)
I will be operating a small roasting company and will not be serving liquid. However you are correct in saying that it takes a period of time to perfect a consistent roast. So, I will need to understand crop changes, varieties and roast techniques through education; talking with people on-line; meeting people in person; and through trial and error.
I will be roasting SO to start with and move towards a blend. I have been in contact with employees from Coffee-Teck and they claim that creating a SO is not difficult as long as you have a good green bean to roast. Obviously, I am taking a risk, but I have done this with other successful business ventures. No guarantees, but I am willing to give it my best shot.
The roaster is the 2kg model.
Website is on its way!
I will let you know how it goes (both good and bad).
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