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Date: 01 Sep 2006 12:57:18
From: Eric
Subject: Blending recommendations
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I am a small roaster and I have been selling single-origin bean
coffees to date. I have recently been having some success selling to
higher end restaurants. They would like me to develop proprietary
blend sofar them and I am going to try to put together so possible
sample blends next week. Below I will outline what I have on hand. I
was hoping some of you might suggest some blends of what I have that
would appeal to a broad range of palates but not be non-descript.
Here is what I have:
Guatemala HueHueTenango
Nicaragua Segovia
Brazil Poco Fundo
Peru Cajaca
Tanzanian Peaberry
Sumatra Gayoland
Ethiopian Yirgacheffe
Peru DeCaf
Timor DeCaf
Mexican DeCaf
I am thinking of picking up a Kenya AA (I want to stay Organic so this
might not work) and an Ethiopian Harrar as well.
Thanks for any and all advice.
Eric
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Date: 02 Sep 2006 07:38:54
From: Gary B
Subject: Re: Blending recommendations
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On Fri, 01 Sep 2006 12:57:18 -0400, Eric wrote:
> I am a small roaster and I have been selling single-origin bean
> coffees to date. I have recently been having some success selling to
> higher end restaurants. They would like me to develop proprietary
> blend sofar them and I am going to try to put together so possible
> sample blends next week. Below I will outline what I have on hand. I
> was hoping some of you might suggest some blends of what I have that
> would appeal to a broad range of palates but not be non-descript.
>
> Here is what I have:
>
> Guatemala HueHueTenango
> Nicaragua Segovia
> Brazil Poco Fundo
> Peru Cajaca
> Tanzanian Peaberry
> Sumatra Gayoland
> Ethiopian Yirgacheffe
>
> Peru DeCaf
> Timor DeCaf
> Mexican DeCaf
>
> I am thinking of picking up a Kenya AA (I want to stay Organic so this
> might not work) and an Ethiopian Harrar as well.
>
> Thanks for any and all advice.
>
> Eric
Eric,
Whilst it doesn't specifically answer your question, there was an
interesting article in 'roast' magazine a couple of months ago. The article
is available online at
http://www.roastmagazine.com/backissues/julyaug2006/blendingtherules.html
Regards, Gary
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Date: 01 Sep 2006 14:31:02
From: jim schulman
Subject: Re: Blending recommendations
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On Fri, 01 Sep 2006 12:57:18 -0400, Eric
<edeaver@NOSPAAMMMadelphia.net > wrote:
>Here is what I have:
>
>Guatemala HueHueTenango
>Nicaragua Segovia
>Brazil Poco Fundo
>Peru Cajaca
>Tanzanian Peaberry
>Sumatra Gayoland
>Ethiopian Yirgacheffe
Breakfast, light roast blend: 1/3 to 1/2 Huehue & 1/2 to 2/3 Peru
After dinner, medium-dark roast belnd: 1/3 to 2/5 Nic, 1/3 to 2/5
Tanz, 1/5 to 1/3 Sumatra
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Date: 01 Sep 2006 11:39:00
From: Flasherly
Subject: Re: Blending recommendations
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Eric wrote:
> I am a small roaster and I have been selling single-origin bean
> coffees to date. I have recently been having some success selling to
> higher end restaurants. They would like me to develop proprietary
> blend sofar them and I am going to try to put together so possible
> sample blends next week. Below I will outline what I have on hand. I
> was hoping some of you might suggest some blends of what I have that
> would appeal to a broad range of palates but not be non-descript.
>
> Here is what I have:
>
> Guatemala HueHueTenango
> Nicaragua Segovia
> Brazil Poco Fundo
> Peru Cajaca
> Tanzanian Peaberry
> Sumatra Gayoland
> Ethiopian Yirgacheffe
>
> Peru DeCaf
> Timor DeCaf
> Mexican DeCaf
>
> I am thinking of picking up a Kenya AA (I want to stay Organic so this
> might not work) and an Ethiopian Harrar as well.
>
> Thanks for any and all advice.
Apply the any of all to me, as I haven't roasted and have little
blending experience. What I did ask when ordering coffee was what sold
as their most popular offering. Brazilian coffee, I believe the
answer. An accustomed flavor and base to blend (smooth, nondescript)
percentages, and the thought a medium to darker French roast may well
be as close to espresso as many care to go.
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