More Brew Temp Stuff

I've been doing more experimentation on the whole Flat Brew Temp profile and espresso blend theory I described earlier.

Until I have access to all the component beans of a couple espresso blends as well as the combined final blend this will all remain a theory. But I have some results from Single Origin tasting that indicate that the theory is at least worth considering and pursuing.

I ran taste tests with two different beans, graded on the same scale and with the same methodology as the original blend tests.

The first was the Victrola Brazil Cerrado Natural Peaberry Fazenda Pantano CoE. The results, as you can see below, map to the predicted bell curve distribution. Please note that these scores are the aggregate scores of all the attributes. Also, please note that the scores are entirely arbitrary and self referential (i.e in all cases the temp where an attribute was considered best was given a score of 9 and further scores were relative purely to that score).

The second was the Stumptown Ethiopia Sidamo. Again, a bell curve distribution.

Interestingly, and again predictably, not only is the temp "sweet spot" different for these coffees but the bell curve itself is different for each. Note that the Brazil has a very steep drop off from its sweet spot and the drop off is nearly symetrical. The Sidamo, on the other hand, drops off rapidly on the high end, but has a more gradual slope on the low end.

I'm going to continue to pursue this angle and see what I can figure out (if anything). Hopefully a roaster will be willing to provide component beans for me for their blend so I can get some real results (I'd be glad to have the beans simply labeled "Bean One," "Bean Two" etc to protect confidentiality).

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