What is the ultimate Espresso Blend?

[Alun_evans]

Okay- other sections of this forum deal with "La Macchina" (the espreso machine), "La mano" (the Barista) and "Il Macinadosatore" (the grinder)... 3 of the four key ingredients in espresso making. Espresso Beans (or "La miscela") is the fourth component. Most roasters, cafe owners and home based experts swear that their espresso blend, above all others, is the blend of blends. I am keen to know, without too many secrets being given away , what posters consider to be the ultimate in espresso blends.

[Coffee Guy]

Well most roasters including ourselves start off with basically the same base for their espresso blends, Colombian (or some other South American), Ethopian (or another African), and maybe Sumarta (or some other Indonesian). But after that, that's where the simularity ends and the creativity begins. We even add a few other beans to each of our basic espresso blends just to add a little something, something to keep our competition guessing. I'd like to tell you the rest, but I'd have to...
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[Espresso]

The roasting process is one area I've stayed away from, mainly because I've always had alot on my plate and I don't want to spread myself too thin, but I'll reference the "other forum" as to the fact I plan upon getting into the roasting area cowboy style, so any input you guys can post will be helpful. It would be very nice to get a generic recipe post to give me a starting point. I do know the sellers of the roasters tend to offer it free of charge, but I'm building mine, so will keep my ears open and listen to you experts about which direction I should go.

So far, we have 4 roasters on board within the espresso forums, perhaps you guys might want to swap recipies and come up with something new, 2+ more heads are better then one, if you get my drift.

[Alun_evans]

Hmm... maybe we could put a couple of basic blend recipies up so people can get an idea of how blends are put together- ie: what single origins blend well together and a few roasting profiles to boot. Hehehe... you may get a stony silence though if you asked the guys to give away too many of their secrets . A great espresso blend takes many, many hours of roasting and cupping to perfect.... and even then its always a work in progress!

[topher]

I am not currently using robusta in my espresso...have toyed with it in the past...is anyone using robusta? I was using under 4% before....heard schomer(sp?) tell people in a seminar to use no more than 12-15% to me that is a bit much
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Topher
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[Coffee Guy]

Depending on the blend I'm making, I will use a little robusta, however, not more than 10% I find that depending on the origins, robs actually help round off some of the other beans, plus it usually produces a little more creama for those that just have to see a lot of the brown stuff But then again I've found that Brazilians do the same.

Okay, quietly, here's a great blend, be sure to keep this a seceret Wait a minute someones coming...What...No, I not giving away our secerets HELP!!!

Well until next time
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Seattle Gourmet Coffee
"Where Coffee Reigns"
www.seattlegourmetcoffee.com

[Alun_evans]

Well...I use a good amount of mandehling for my base bean...and (yes) I use give or take...+/-...around 8-10% of washed robusta in the blend. The other beans....well....as they say in the mafia trade..."3 can keep a secret..... if two of them are dead"

[espressooutfitters]

My request for the forums was just posting the basics, when you purchase a commercial roaster, I've been told that they will give you a basic set of recipies. And checking out some of these new green bean package sellers, they have them posted to there as well. This may turn out to give you guys something to expand upon within your operations as well, since you are already ordering the green beans themselves, and can keep it so that you don't sell secret blends or anything, but it's an idea. I also have to reinterate the fact that you use different suppliers and beans themselves, and it might be cool to experiement with beans you don't normally purchase and not have to buy them in bulk, ie. a swap between you guys.

Also, the blend has something that is a major part, but humidy and temperature both within the green bean and the roaster temperature and time while roasting has to be an issue that effects it, so can't discount it.
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[Tylerscoffees]

Hello. I'm new to the site but I'm really interested in doing a lot of research on this form. and I've come across a really cool coffee and I just want let everyone know its tylers coffee acid free coffee ?
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Our computerized "Z-Roasting" System optimizes roasting time to assure that Tyler's Coffee is Acid Free with maximum flavor.

[sandy256]

Wow. Thank you for sharing your best expresso blends. Now I will do some research about the blends suggested in this thread.
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Low acid coffee that has the bold flavor you love and at the same time it doesn't cause you heartburn neither stomachache.

[juliekw1]

My favorite - 50% Monsoon, 25% Sumatra, 25% Yemen. Roasted just into the 2nd crack. Makes a rich, smooth full bodied espresso with excellent crema. Love it!!
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Julie Weaver