Single bean, and simply experimenting. The Kenyan I bought recently in Kenya myself; the Ethiopian comes from a small artisan producer and is stocked by a small - uber cool - coffee shop.
Half and half today.
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Single bean, and simply experimenting. The Kenyan I bought recently in Kenya myself; the Ethiopian comes from a small artisan producer and is stocked by a small - uber cool - coffee shop.
Half and half today.
I did a lot of these kind of experimenting earlier when I gave more time to this coffe related stuff. Just follow your intuition (one of the best tool you own) and see where it takes you
I value my Tme for other things today and I trust my machine & those who do this blending professionally in one way or the other for my daily boost (s).
Right now, the protein & coffee blending is of interest.
Ordered a new Latte protein bag yesterday. They also have some Mocha and Caramel Coffee protein that I might have to try for espresso mix later. Can't recall the exact taste right now, was some yrs ago. Life, what an adventure
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A blend of Kenyan (which dominates) and Ethiopian coffee.
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My blending experiments are not especially scientific, but I do know that I don't much like commercial blends that one buys because I don't think that they actually 'get' it.
To my mind, some of the best blends are like the food wine pairings you get in France; the food from a given region matches best with the wine from that region.
Thus, I think that coffees from central America would blend well together, and likewise, I think that African coffees go well together.
My own personal favourites have had a blend of one, or sometimes, two, types of Ethiopian coffee (60%, or 66% or 70% or even 75% between them) and perhaps a Kenyan or Rwandan (or Yemen coffee) making up the balance.
Ethiopian coffee is so lightly roasted that if it is represented in a blend (especially with sturdy, robust central or South American coffees) at around 10-20%, frankly, it is swamped, and what it can bring to a coffee (those clear, 'bright' notes) vanishes entirely under the weight of the other, more robust coffees.
[doublepost=1531997014][/doublepost]
I did a lot of these kind of experimenting earlier when I gave more time to this coffe related stuff. Just follow your intuition (one of the best tool you own) and see where it takes you
I value my Tme for other things today and I trust my machine & those who do this blending professionally in one way or the other for my daily boost (s).
Right now, the protein & coffee blending is of interest.
Ordered a new Latte protein bag yesterday. They also have some Mocha and Caramel Coffee protein that I might have to try for espresso mix later. Can't recall the exact taste right now, was some yrs ago. Life, what an adventure
My blending experiments are not especially scientific, but I do know that I don't much like commercial blends that one buys because I don't think that they actually 'get' it.
To my mind, some of the best blends are like the food wine pairings you get in France; the food from a given region matches best with the wine from that region.
Thus, I think that coffees from central America would blend well together, and likewise, I think that African coffees go well together.
My own personal favourites have had a blend of one, or sometimes, two, types of Ethiopian coffee (60%, or 66% or 70% or even 75% between them) and perhaps a Kenyan or Rwandan (or Yemen coffee) making up the balance.
Ethiopian coffee is so lightly roasted that if it is represented in a blend (especially with sturdy, robust central or South American coffees) at around 10-20%, frankly, it is swamped, and what it can bring to a coffee (those clear, 'bright' notes) vanishes entirely under the weight of the other, more robust coffees.
A early evening cup of Costa Rican with brown sugar is going down well.
Before I fell in love with African coffees (to wit, Ethiopian and Kenyan coffees), Costa Rican was my favourite (though I have since come across some excellent coffees from El Salvador).
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Kenyan coffee - the coffee that comes form the Kenyan government's own coffee research centre which I bought while visiting there around a month ago.
Started my day with meditation. Mostly I end my days with it.
But it might be time for more morning meditations now.
Things change.
And now really enjoying a Cappuccino from the LavAzza Gran Riserva.
It's by far the best and my favorite of the LavAzza's I've tried this far.
Not surprisingly as the beans are mostly from various countries in SouthAmerica.
With some delicate liqueur notes.
But it might be time for more morning meditations now.
Things change.
And now really enjoying a Cappuccino from the LavAzza Gran Riserva.
It's by far the best and my favorite of the LavAzza's I've tried this far.
Not surprisingly as the beans are mostly from various countries in SouthAmerica.
With some delicate liqueur notes.
This morning, I finally ordered a few different Ethiopian coffees from The Ethiopian Coffee Company.
Enjoying a mug of coffee, a blend (of my own devising) of Ethiopian, Yemeni, and Kenyan coffee.
Am enjoying a blend of my own devising (not quite the same blend as the percentages differ as yesterday's blend - there is more Ethiopian today vis. a vis. the remaining two) of mostly Ethiopian coffee, some Yemeni coffee and a small amount of Kenyan coffee.
Ok, my curiosity is peaked - what is Yemeni coffee like? Is it similar to Ethiopian?
Tomorrow, (or, perhaps this afternoon) I will make a coffee solely from Yemeni coffee.
Thus far, my initial impressions (as part of a blend) is that it is 'earthier' and somewhat 'heavier' than Ethiopian coffee, yet seems to also have some of that 'brightness' that I find so attractive in Ethiopian coffee.
Just made a mug (Le Creuset) of Yemeni coffee (and nothing but).
Not so long ago, I had the (rare) opportunity to obtain some Yemeni coffee, and ordered two bags.
The past two days, I have blended it with Ethiopian and Kenyan coffees, yesterday with an increased percentage of Ethiopian, as I like the coffees from the east of Africa, Horn of Africa region, and the first day I thought the Ethiopian somewhat submerged and lost in the blend I had put together.
Today, as it is an unusual and reasonably difficult coffee to lay hands on, (for geopolitical reasons, the country is at war and in a state of civil war) I decided to try the Yemeni on its own and offer comments and tasting notes.
To my delight, it has the 'brightness' and 'clarity' - those clean, bright notes - that are characteristic of Ethiopian coffee, but it is also 'deeper' and 'richer' in texture and flavour than Ethiopian tends to be. I would assess that it is somewhat closer in style to Ethiopian than it is to Kenyan, but a bit different to both.
Certainly, I would recommend it to anyone who has the opportunity to try it.
Not so long ago, I had the (rare) opportunity to obtain some Yemeni coffee, and ordered two bags.
The past two days, I have blended it with Ethiopian and Kenyan coffees, yesterday with an increased percentage of Ethiopian, as I like the coffees from the east of Africa, Horn of Africa region, and the first day I thought the Ethiopian somewhat submerged and lost in the blend I had put together.
Today, as it is an unusual and reasonably difficult coffee to lay hands on, (for geopolitical reasons, the country is at war and in a state of civil war) I decided to try the Yemeni on its own and offer comments and tasting notes.
To my delight, it has the 'brightness' and 'clarity' - those clean, bright notes - that are characteristic of Ethiopian coffee, but it is also 'deeper' and 'richer' in texture and flavour than Ethiopian tends to be. I would assess that it is somewhat closer in style to Ethiopian than it is to Kenyan, but a bit different to both.
Certainly, I would recommend it to anyone who has the opportunity to try it.
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Excellent I'll be on the lookout for it, I had a pure Ethopian double espresso this morning, followed by a long black and another single espresso - all Ethiopian.
Think I hit my caffeine dose for the day.
Think I hit my caffeine dose for the day.
I love Ethiopian coffee, and also really like Kenyan coffee - the coffees from East Africa and the Horn of Africa really appeal to me - but I was very impressed by the Yemen coffee.
A well needed and wonderful Cappuccino, I'm almost awake.
Looking at my sleep curve for the wonderful ~10 hrs I had, coma-sleep
Looking at my sleep curve for the wonderful ~10 hrs I had, coma-sleep
A well needed and wonderful Cappuccino, I'm almost awake.
Looking at my sleep curve for the wonderful ~10 hrs I had, I've must have been in coma
No, you must have been tired and needed it. But, little beats being able to take a deep, long, uninterrupted sleep when you need it.
I have just finished another coffee, a blend of Yemen and Ethiopian coffees. Very welcome.
Lucky you, I suppose the heat wave we have down here is a bit worse as I am roasting at night - with fitful sleep as a result. Lots of fluid are a necessity.A well needed and wonderful Cappuccino, I'm almost awake.
Looking at my sleep curve for the wonderful ~10 hrs I had, coma-sleep
Have you invested in a fan?
Very useful, if rather redolent of those TV programmes based on the short stories of Somerset Maugham I saw as a child where fans were always slowly whirring in the ceilings and the air outside was thick with the sound of crickets.