First of all I post-roast blend, I find it impossible to get the
specific attributes of particular beans that I'm looking for in a
blend otherwise. Tom's Monkey blend is, obviously, a pre-roast blend
- - and I don't have a clue how he makes it work so well.
I roast MM to just before I expect second crack - with my roaster that
is about 442° F. I roast the other beans to whatever I figure the
'sweet spot' would be if I were drinking it as an SO.
The MM in my blends used to be about 10%, it had slowly shifted to
15% untill this recent 'Elephant' bean that Tom found this year. I
realy enjoy this bean and usually end up with 20%. If I'm adding
another bean with an earthy character that brings something extra to
the show I'll go for a combination of it and the MM of 30%.
If you go with more than 10% MM watch peoples face when they try a
shot. It's a love or hate thing - the ones that hate it are really
entertaining, especially if they try to be polite, and the ones who
don't care if they are polite----are the spice of life.
Tom has a real well thought out write up on blending on the SM site
that is really worth the read.
Mike (just plain)