Mixing coffees

[jnewmark]

I've been pretty much a Starbucks Cafe Verona coffee guy for many years. I like a strong, rich tasting, dark roast, Arabica beans. I buy the beans, grind them myself, use a French Press, and drink about two cups in the morning. Lately, the Verona hasn't been tasting that good to me, so I've been trying other dark roast, Arabica beans coffee, but haven't really found one yet that I like. So I've been wondering about mixing different beans together. Has anyone tried this with good results ? I'm pretty much set on Arabica beans; tried Columbian coffees, but didn't care for the taste. Any ideas, suggestions ?

 

[kesslari]

paging Coffee guru @MJ5150

 

[MJ5150]

Mixing beans, also known as blending, is common. The Cafe Verona from Starbucks is a blend.
I wouldn't mix a blend with a blend, but what you can do is pick up a couple different single origins and give that a try.
What is a single origin? It has a few definitions when you get into it, but basically it is a bag of coffee where all of the beans are from the same coffee growing region. You'll identify them clearly at Starbucks or a grocery store when they just say the name of the country on the bag, Brazil, Kenya, El Salvador, etc. Inside that bag are beans all from the label on the bag. Taking it to the next level, which I don't think you want to do here, but it's worth just a moment to clarify, is the term single origin in itself has deeper definition. A true single origin in some circles means all of the beans in that bag came from the same country, region, farm, harvest. Not all roasters adhere to this strict definition but rather just the highest level, same country.
Blending is usually optimal when you use single origins from different continents. For example, a blend of Ethiopian and Kenyan coffee isn't going to be as diverse as a blend of Brazilian and Ethiopian.
For what you describe, I'd recommend a Central American coffee blended with a Sumatra. That'll get you close to the Cafe Verona. For the Central American, I'd recommend El Salvador or a Nicaraguan if you can find it. Costa Rica is legit and much easier to find. Even a Mexican coffee like a Chiapas would be great, although not technically Central American.
50/50 blends are easiest, but not typical. This is where it takes some experimenting and where the less experienced folks truly appreciate a high quality roaster who knows and understands the world of coffee.
But hey, it's fun along the way to experiment with blends. You likely won't ruin the coffee if the blend is off, it just won't taste how you wanted it to. So it's back to the drawing board to try again, which in itself is all kinds of fun.
I'll stop now so you can absorb what I've typed so far. Ask any other questions you'd like. This is my passion.

-Mike

 

[jnewmark]

Mixing beans, also known as blending, is common. The Cafe Verona from Starbucks is a blend.
I wouldn't mix a blend with a blend, but what you can do is pick up a couple different single origins and give that a try.
What is a single origin? It has a few definitions when you get into it, but basically it is a bag of coffee where all of the beans are from the same coffee growing region. You'll identify them clearly at Starbucks or a grocery store when they just say the name of the country on the bag, Brazil, Kenya, El Salvador, etc. Inside that bag are beans all from the label on the bag. Taking it to the next level, which I don't think you want to do here, but it's worth just a moment to clarify, is the term single origin in itself has deeper definition. A true single origin in some circles means all of the beans in that bag came from the same country, region, farm, harvest. Not all roasters adhere to this strict definition but rather just the highest level, same country.
Blending is usually optimal when you use single origins from different continents. For example, a blend of Ethiopian and Kenyan coffee isn't going to be as diverse as a blend of Brazilian and Ethiopian.
For what you describe, I'd recommend a Central American coffee blended with a Sumatra. That'll get you close to the Cafe Verona. For the Central American, I'd recommend El Salvador or a Nicaraguan if you can find it. Costa Rica is legit and much easier to find. Even a Mexican coffee like a Chiapas would be great, although not technically Central American.
50/50 blends are easiest, but not typical. This is where it takes some experimenting and where the less experienced folks truly appreciate a high quality roaster who knows and understands the world of coffee.
But hey, it's fun along the way to experiment with blends. You likely won't ruin the coffee if the blend is off, it just won't taste how you wanted it to. So it's back to the drawing board to try again, which in itself is all kinds of fun.
I'll stop now so you can absorb what I've typed so far. Ask any other questions you'd like. This is my passion.

-Mike

Thanks, Mike, exactly the advice I was looking for. I have tried single origin coffees, like Sumatra and Guatemala coffees, but not real enamored of them. Do you happen to know what blend Verona is ? Perhaps I could experiment with those beans, if I can find them. I also have been adding a dash of Cardamon lately to the Verona, which I'm enjoying, just for a change. My method and amounts with the French Press are pretty consistent, so I thought about experimenting with that with the Verona.

 

[WillyW]

Haven't bought any for years, but I did like the Kenyan, and Sumatran coffees from there.

 

[MJ5150]

Thanks, Mike, exactly the advice I was looking for. I have tried single origin coffees, like Sumatra and Guatemala coffees, but not real enamored of them. Do you happen to know what blend Verona is ? Perhaps I could experiment with those beans, if I can find them. I also have been adding a dash of Cardamon lately to the Verona, which I'm enjoying, just for a change. My method and amounts with the French Press are pretty consistent, so I thought about experimenting with that with the Verona.

I'd go Costa Rica and Sumatra, dark roasted.
Good call on the cardamon. I enjoy a quality Middle Eastern coffee now and then as well.
What we haven't discussed yet is mixing roasts, as in a dark roasted coffee mixed with a light roast coffee. That's a whole nother world to explore.

-Mike

 

[gln1955]

Mixing beans is like mixing cabs. Might be great, might be a disaster. You never know til you try.

 

[jnewmark]

I'd go Costa Rica and Sumatra, dark roasted.
Good call on the cardamon. I enjoy a quality Middle Eastern coffee now and then as well.
What we haven't discussed yet is mixing roasts, as in a dark roasted coffee mixed with a light roast coffee. That's a whole nother world to explore.

-Mike

I'm up for that, as long as the result is a strong, full bodied flavor.

 

[sleddogn]

I've been doing a 50/50 mix of Sumatra / Kona.
The start to finish of the taste is just awesome. Can do a Sumatra/Costa Rica too

 

[MJ5150]

I'm up for that, as long as the result is a strong, full bodied flavor.

Stick with dark roasted coffees. It's a myth that a dark roasted coffee bean in itself has more caffeine, but it will give you the full bodied flavor and mouth feel you are looking for.

-Mike

 

[sleddogn]

I've never understood the, strong/weak settings on some types of coffee makers. I want 100% full flavor and will adjust my grind and volume of coffee per pot myself...why pack a filter full then hit weak setting

 

[pie_man_25]

I've never understood the, strong/weak settings on some types of coffee makers. I want 100% full flavor and will adjust my grind and volume of coffee per pot myself...why pack a filter full then hit weak setting

I mean how much of a difference is it even going to make?

I doubt most of those buttons do anything.

 

[BassNugget]

Most coffee makers do not even remotely offered a correct brewing cycle time or temperature. The Technovorm did/does, but it is expensive. In college, I went to discount restaurant supply shop and bought a commercial brewer for $50.00. Made excellent coffee until it broke.

Those strong/weak buttons on the consumer grade products are supposed to change the brewing cycle (through timing or spread of the drip). I never noticed much difference though. The strong button on a Keurig does boost flavor, although I am not sure how it works (pressure maybe?).

For 13 years I had my beans roasted fresh in small batches from the green beans, ground them and then did pour over brewing in a ceramic vessel. I did pre and post roast blending, depending on the beans.

Definitely, if you like strong, dark roasts, a good Sumatra is for you. It is hard to beat and consistently rated a top choice. Can also be blended into a black and tan with something like a Costa Rican bean.

Experiment and have fun.

 

[MJ5150]

I mean how much of a difference is it even going to make?

I doubt most of those buttons do anything.

I think the big thing they did was adjust the amount of water it added to the finished product.

-Mike

 

[pie_man_25]

Most coffee makers do not even remotely offered a correct brewing cycle time or temperature. The Technovorm did/does, but it is expensive. In college, I went to discount restaurant supply shop and bought a commercial brewer for $50.00. Made excellent coffee until it broke.

Those strong/weak buttons on the consumer grade products are supposed to change the brewing cycle (through timing or spread of the drip). I never noticed much difference though. The strong button on a Keurig does boost flavor, although I am not sure how it works (pressure maybe?).

For 13 years I had my beans roasted fresh in small batches from the green beans, ground them and then did pour over brewing in a ceramic vessel. I did pre and post roast blending, depending on the beans.

Definitely, if you like strong, dark roasts, a good Sumatra is for you. It is hard to beat and consistently rated a top choice. Can also be blended into a black and tan with something like a Costa Rican bean.

Experiment and have fun.

I think the big thing they did was adjust the amount of water it added to the finished product.

-Mike

Thanks for the answers, guys. There's a machine in the office and ngl I can't tell if the button is on or off.

 

[BassNugget]

Glad I saw this post. I haven't had a good talk about coffee in about 20 years!

 

[Crawforde]

My family thinks I’m crazy when I get up early and grind my beans for my French press, or my moka pot.
Why so many bags? Why so much trouble? There is stuff in the machine from yesterday
I enjoy the whole process and the results.

 

[MJ5150]

My family thinks I’m crazy when I get up early and grind my beans for my French press, or my moka pot.
Why so many bags? Why so much trouble? There is stuff in the machine from yesterday
I enjoy the whole process and the results.

I'm with you on enjoying the process. For me, coffee is a very social thing. I need a few friends around to talk through the preparation of the coffee, sharing stories related to our lives and the happenings of the day as it may relate to the coffee we are about to drink, where it came from, the farm and people who produced it, and so on.
At the end, we drink the coffee, oldest to youngest for first sip, and then discuss whatever comes up next. I borrowed the oldest to youngest tradition from an Israeli friend of mine who shared with me the rich traditions he grew up with preparing and enjoying coffee with his family. His name is Taj. I hold him in high regard.

-Mike

 

[kesslari]

I love my Sumatra but a Sumatra/Costa Rica blend would be fun to try, having been to Costa Rica a few years ago. The coffee there was wonderful, much better than the Costa Rican beans we get up here.

 

[kesslari]

I'm with you on enjoying the process. For me, coffee is a very social thing. I need a few friends around to talk through the preparation of the coffee, sharing stories related to our lives and the happenings of the day as it may relate to the coffee we are about to drink, where it came from, the farm and people who produced it, and so on.
At the end, we drink the coffee, oldest to youngest for first sip, and then discuss whatever comes up next. I borrowed the oldest to youngest tradition from an Israeli friend of mine who shared with me the rich traditions he grew up with preparing and enjoying coffee with his family. His name is Taj. I hold him in high regard.

-Mike

Mike, that sounds pretty darn wonderful. The rest of my family are tea drinkers (but I love them anyway...) so that won't work in my house. But I love the idea.