Originally posted by: Descartes
What kind of a blend are we talking about here? Sounds like everyone else thinks blend is the ratio of sugar to cream
My favorite blends are:
- Yemeni and Sulawesi or Flores
- Yemeni, Monsooned Malabar and Sulawesi
- Kenya AA and Monsooned Malabar
- A good Mexican (like a quality grade Oaxaca), Ethiopian Yirgacheffe and a Sumatran (maybe even a Lintong)
Overall though, for espresso I prefer the following as single-origin shots:
- Kenya AA. Absolutely outstanding when roasted to what's known as a Full City. Depends on the lot though as some Kenyans can be very acidic.
- Monsooned Malabar. A little funky, sometimes almost mushroomy and always pungent. Roasted a little darker than a Full City makes an outstanding full-bodied espresso.
For french press, vacuum pot, etc. I prefer:
- Ethiopian Yirgacheffe. Probably my favorite. If you'r elucky you'll get dried fruit, balanced acidity and a nice body. Great coffee.
- Kenya AA. Again, it depends on the lot, but it can be great for french press and/or vacuum pot.
- A quality South American. This could include a Guatemalan Antigua, a Mexican Oaxaca, a nice Costa Rican or even perhaps a Columbian. Brazilian coffees are sometimes fitting as well, but overall the profile is that of a low-bodied, smooth cup. Not a lot going on, but great for casual drinking.
I'm going to pull a shot of fresh-roasted Yemeni and Monsooned Malabar right now!