OK, if you read this, you need to promise me when I make it big in the coffee world, you won't steal my secrets. Then again, how do you know I am telling you the real blends? Mwa ha ha ha....
Ahem. Back to this post. As I mentioned previously, I have been playing around with coffees for espresso extraction. I have sampled a lot of stuff individually as so-called "single origin" (SO)espresso to get a sense of individual personalities. I'll remind you that the high-pressure extraction of espresso does strange things to coffee. Tasting something as drip coffee doesn't necessarily translate into the small cup.
I decided that I wanted to start with the excellent Uganda Bugisu AA I have. As a SO espresso, it is earthy, sweet, and supremely malty. It also does a good job cutting through milk. I decided to use that as a base and came up with the following:
50% Uganda Bugisu AA
25% Mexico LaJoya bourbon
10% Aged Sumatra
15% Ethiopia Idido Misty Valley '07
I was looking for something with decent complexity, very sweet, and subtly fruity. I roasted it just a few snaps into second crack about 5 days ago and had a chance to try it today for the first time. Not bad at all for a first attempt!
The straight shot was a bit more acidic than I planned for, but not unpleasantly so. It was fairly well balanced, medium bodied, with a long, lingering woody finish. I assume that is the result of the aged coffee. In milk, the maltiness of the Uganda came through, but things were a bit more muted than I would like.
There are a couple of ways I want to take this next time. First, I think swapping out a part of the Mexico for some Yemeni coffee would add some additional complexity and reduce the acidity. Also, I think substituting the Mexico for a pulp-natural Central American coffee would add more sweetness and some more body.
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Update made to Ethiopia Korate Wet Process
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