HomeRoast Digest

Topic: On blending Fluid Bed Roasts with Longer Drum Roasts (8 msgs / 263 lines)
1) From: Jeremy DeFranco
     So I decided to hold off on the new Hottop for atleast another 6
months, until all the kinks have been etched out; and who knows, maybe
another roaster will hit the market too? [By the way who is that that
mentioned Igloo and (another company?) will be releasing some home roasters
shortly. Got any info on those?] In the meantime, I am awaiting the arrival
of a Gene Cafe. I just had to try out longer roast times, as I am intereste=
to compare them to my roasts with iroast2. Here's a question: What is the
contemporary professional opinion on blending fluid air roast beans with
longer roasted, fuller bodied beans? It seems to me the fluid bed would
bring out all those beautiful pungeant or acidic notes, while the longer
roasts would smooth out the brew. Would that be too much contrast going on
in the cup?! or might it be worth giving it a shot?
     I was initially thinking of combining (using a coffee that can handle =
wide range of roast degrees) an iRoast city with a Gene cafe full city
(brightness of city AND air roast bringing out brightness as well + taking
advantage of body-developing abilities of Gene cafe by taking other half to
the full city), but then I realized it is probably more complicated and les=
scientifically cut-and-dry than this. For example, imagine this same coffee
taken to city + in the iroast2, and full city in the Gene Cafe, Or city +
and city +, OR iroast city and Gene Cafe city plus.  Every combo would yeil=
dramatically different results- results that wil please or displease, based
only upon what cup characteristics are desired. For example, I initially
thought there should be only ONE flavor profile to shoot for when blending
air roasted beans with longer drum roasted beans. But this idea is
ridiculous! Why presume only one way is "good", when, in reality, probably
all are great in their own individual unique ways.  I
     So I will take a batch of beans, and separate it in half. And when I a=
through with each half, each will taste extremely different; Each will have
gained something the other batch failed to gain; Each will lose some
integral peice of itself, or some potential to become something else, that
the other might not have lost. In the near future, I intend to discover
whether these two batches of the same beans are meant to be mixed; Or will =
discover increasing technology has spoiled me ito the point of ruining a
fundamentally simplistic process?
     So I do wander if I am breaking any divinely-ordained law of coffee
roasting. It is interesting how the culinary arts field in general has all
these "rules" at the superficial exterior, but upon further examination,
breaking these rules tends to be innocuously incorporated into almost every
one of the more experienced chefs' daily hum-drum routines. I wander if tha=
is the case in this circumstance. To blend or not to blend, that IS the
question I ask. So I WILL try it, but in the mean time, I am interested to
know what the Roasters' Guild would say to such ideas... I'll be waiting fo=
an answer... Sincerely,  Jeremy

2) From: Bart Frazee
On Thu, 27 Apr 2006 06:43:49 -0400, you wrote:
I have been blending 85  gr. from my Popprey with 230 gr. from my
hottop with very good results. The best of both worlds, so to speak.

3) From: Ed Needham
The next great new roaster to hit the market will be approximately three 
days after you receive your new roaster.
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)

4) From: Jim Mitchell
Likewise - use a Z&D roaster along with the Gene Cafe for most Keyans and 
some peaberry coffees - it tends to mute out the screaming citrus of the two 
Kenyans I have, slap down the 'Blueberry Danish' effect of Sidamo and Harrah 
coffees, and the Z&D handles small beans much better than my Alpenrost does.
Besides being able to higgle-jiggle flavor profiles, using the two machines 
together yields a blend only a few grams shy of a full pound, which has been 
a 'magic number' for me.

5) From: Barry Luterman
This is a multi-part message in MIME format.
That's exactly what I do with my Kenyans. Two 250 gr. at city batches =
from my Hottop =500 gr. plus 150 gr. at full city of a more earthy =
coffee eg Sumatra from my I-roast

6) From: raymanowen
Jeremy, you certainly are "breaking any divinely-ordained law[s] of coffee
roasting..." Yes:
" Thou shallt not think and use your imagination in the exploration of
delightful new flavors."
 Big Coffee are the only ones that want the same identical flavor, or lack
of it, every time.
Isn't that the beauty of the home roasting experience? Self-imposed
constraints stifle the experience. Roast on-
My next next plan is to roast a pound of, say Lot 30 Harar Horse or PCE 1.7=
1.8 Km, or this Glorious Yirg. I still have ~2.5# of the latter, gotta keep
some for Brianna, a new espresso aficionada...
Anyway, I'll roast the pound into 1st crack and sample it; sample a few
seconds further... etc.
This will probably provide the best How-to for The Drum when I get a good
miasma from some "educational" learning beans.
Cheers -RayO, aka Opa!
Got Grinder?

7) From: Jeremy DeFranco
Thanks to those more experienced than I homeroasters for your insights! I
look forward to experimenting with this... By the way, thanks for the info
on the new roasters, Haha... Best wishes, Jeremy

8) From: Ed Needham
I roast one type of bean one, two or three different ways, using different 
roasters or different roast methods and blend them all together for some of 
the most balanced, delicious brews I can make.
As far as I know, no one has designated a 'coffee god' yet, so there are no 
Please let it remain that way.  Amen.
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)

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