Replies to This Discussion

Permalink Reply by Stefan on November 6, 2008 at 5:33am

If I had to pick one, my favorite is Zoka's Espresso Paladino...

Permalink Reply by Chris Cockrell on December 15, 2008 at 5:17am

Northwest Espresso Blend - very nice!

http://www.northwestcoffee.com/types2.htm

Permalink Reply by Chuck Gutilla on December 15, 2008 at 7:30am

Is that Northwest a lighter roast?

Permalink Reply by Chris Cockrell on December 15, 2008 at 7:40pm

I'd call it a medium roast.

Permalink Reply by Joe Marrocco on December 30, 2008 at 1:23pm

I can get behind Zoka's Paladino. Yum. I also really like PT's Bella Vita. Delicious. However, being a roaster for Kaldi's has presented me the perk of helping come up with a blend that lends itself to my personal tastes. So, i would have to say that our espresso 700 is my favorite.

Permalink Reply by Joseph Robertson on January 10, 2009 at 3:17pm

None so far. Still tasting though. I always taste others to test where I am going with my own. I have a three origin blend that I am very happy with right now. Customers really have nice comments as well.
It is a never ending search for the spro sweet spot.
Joseph

Permalink Reply by Chris Cockrell on January 11, 2009 at 4:10pm

I want to see some secret blends...come on guys, spill your guts!!!

Permalink Reply by Joseph Robertson on January 11, 2009 at 4:30pm

OK, Twist my arm. I try not to get too complex. In other words I try to keep my number of origins to 3.
Right now my commerical hopper has Peru, Nic, and Sumatra in a ratio of 2parts 2parts and 1part in that order. Honestly I just keep experimenting with the 7 origins that we have. I was very surprised to pick up a sweet note when tasting this for the first time. Now to be even more bold I pre blended this mix. I have tasted and tried a lot of combinations and I thought something went way wrong with this because of the sweet note. Spro sweet? Ok I showed you mine. Who's turn is it and has anyone come up with sweet notes on first taste? Come on guys inspire me to improve this or name it.
Joe

Permalink Reply by Joseph Robertson on January 11, 2009 at 4:42pm

There is a special coffee house in Vancouver Washington Called Paradise Cafe. I stop in as often as I can to taste Mike's spro on tap. There are not many good shots to be had as far as I am concered on the north side of the Columbia River across the stream from PDX. He has the standard I use to develop my spro work.

Permalink Reply by Joseph Robertson on January 12, 2009 at 4:38pm

Chris Cockrell said:

I want to see some secret blends...come on guys, spill your guts!!!

I tried to say above that it's even more of a challenge to pre-blend your batches before roasting. I like the different origins to rest together over night before roasting.
The three origin blend above will next be modified with an organic Brazil when it gets in. I have been keeping Organic coffees in the spro blends. I prefer to use Brazil for a base but the cool part about this business is you can do it any way you want. Every cupping is a new experience.
This business is my dream retirement. To work and not know your working.
Cheers and happy cupping to all you Roasters,
Joseph

Permalink Reply by Chris Cockrell on January 17, 2009 at 6:44pm

Well I was recently inspired with a nice Brazil and started messing around. I found I like Brazils all by themselves. But - I blended some Ethiopian Yirga Cheffee and some Yemen (50/20/30) and found a fantastic espresso - I drink a lot of Aermicano's and I can't wait to try something else with the Brazil...

I too love the coffee business - roasting - creating drinks for people and watching them smile! What a thrill!

Anyway, let's hear some more blend stories!!!

Permalink Reply by Chuck Gutilla on January 17, 2009 at 8:55pm

I use Daterra Espresso Reserve as the base for the Red Tail. Currently, the rest of the lineup includes a Sidamo, Guatemalan, a Costa Rican and a touch of Kenya AA. But yeah, Paladino, Bella Vida, Belle from Coffee Klatch and Cuvee's Meritage are some coffees I've ordered that have definately inspired.

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