Beans for Cappucino use


#1

Hello,

Which beans do you use to male later cappucino of? Whats you favourite?


#2

Brazilian pulped natural or natural is normally a safe bet. I don’t really want to “ruin” the more refined beans with milk - without hereby saying that Brazilian beans cannot be refined, they just tend to have more of those chocolate, caramel and nut notes that goes well in milk.


#3

Yea I agree, if I was going for a capp, I like mine pretty dry and Most likely the coffee is nuts and milk chocolate. So Rwandan, Columbian and Brazil but I tend to stick to wet processed. But i was going for a fruitier capp then I prefer a wetter capp using dry processed Ethiopian, Brazilian and a wet processed Central American coffee like Mexico or El Sal, something with lots of chocolate. I prefer not to use really acidic coffees/roasts with milk since sometimes it curdles the milk.
But I don’t make capps for myself, I make a 1:1 macchiato using full/dbl cream if I was going to do milk.


#4

I find anything might or might not give me pleasure in a milk drink, even very lightly roasted “filter” beans, if you have the equipment and skill to obtain good extractions from them. The only thing to do is try it out.


#5

For cappuccino I like to make a blend. 35% Brazil dry process, 25% Ethiopia dry process, 20% Yemen, and 20% Guatemala washed. I stop just before 2nd crack using 2 profiles for espresso.


#6

I’m also a kind of mix fan. My favorite is 50% Brazil, 35% Kenia, and 15% Peru.


#7

But that means you do not use the ikawa green beans?


#8

Sweet Maria’s is where I source my beans. Currently a lot of ships waiting to dock w beans on board in California. To achieve the blend I do four 50 gram batches with 2 roast profiles. Lately trying 100 grams Ethiopia 50 grams Brazil 50 grams Guatemala


#9

That’s a good blend, have you tried adding a Sumatran?


#10

I have not tried adding Sumatran. The Central and South Americans along with Ethiopia and Yemen are my favorites.
Ethiopia or yemen…‘Rick’s Espresso Roast - #1’ freshly roasted by @ikawahome, here’s the recipe
https://share.ikawa.support/profile_home/?CAESEEgJZfwqe0CBun6fFEUcIucaHFJpY2vigJlzIEVzcHJlc3NvIFJvYXN0IC0gIzEiBQgAEPQDIgYIsAUQrBUiBgivBxCtESIGCMMQEKMSIgYIvBwQ6xIiBgiqKRCWEyoFCAAQ2AEqBgjiCxC4ASoGCKopELoBMAE6BgiSNRDGAUImChxOQm5SNVNsNkNnYzdJOXVrRHNyR0hhZ0pUdkIzEgAaACIAKAA=

Central And South American
‘Rick’s Espresso Roast #2’ freshly roasted by @ikawahome, here’s the recipe
https://share.ikawa.support/profile_home/?CAESEK8ZsQZak0I8mJwfYowEAoMaGlJpY2vigJlzIEVzcHJlc3NvIFJvYXN0ICMyIgUIABD0AyIGCNAEEMITIgYIpgcQ1Q0iBgjnIBCNEyIGCN0nEJYUIgYI2TAQrRMqBQgAENgBKgYI4gsQuAEqBgjZMBCnATABOgYI3z4QzQFCJgocTkJuUjVTbDZDZ2M3STl1a0RzckdIYWdKVHZCMxIAGgAiACgA