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Topic: Blend Recipes (16 msgs / 370 lines)
1) From: Maureen Azcoitia
Up until now I have only roasted and drank SO beans.  I am interested
in trying blends.
Does anyone have some recipes they can share?
Also can anyone share some tips on blending?
Finally, is it preferred to pre or post-roast blend?

2) From: David T. Borton
 >>>...blending recipes or tips...>>>
Maureen,
Timely question.  Great article on blending in Roast Magazine, this edition:http://www.roastmagazine.com/currentissue/blendingtherules.htmlSuperb article. 
I always roast and then blend.
DB

3) From: Eddie Dove
Have you considered starting with the Sweet Maria's Blends?
On 8/20/06, Maureen Azcoitia  wrote:
<Snip>

4) From: Tom Bellhouse
I was most interested in the article you cite.  The degrees of roast he
lists make much more sense to me than C's and plusses. I also agree with
the lighter roasts he suggests.  Here's how I learned:
I was in Mexico in San Miguel de Allende and ran out of the coffee I had
brought along.  (Yes, being a coffee snob, I brought roastd beans,
grinder and FP.)  I guess I drank more coffee than I planned, because I
ran flat out of roasted beans.  Off to the tienda on the corner for
coffee, expecting Nescafe or some other awful stuff, and there on the
floor sat a 50 lb + bag of roasted beans, much lighter in color than I
usually shoot for.   I bought half a kilo, took them home, and brewed
some of the best coffee I've had lately.  Those beans were fresh.  I got
about a 4" of froth on top when pouring the water into the FP, and the
results were outstanding.  I would previously have called those beans
"under roasted."  I hand-carried two kilos back across the border and
finished them off this week.
Another sack of beans was sitting next to the ones I bought at the
tienda, much darker and very shiny.  I asked the shopkeeper about them,
and he said they were coated with sugar after the roast!  I have no idea
what kind of drink one makes with those beans, but next time I'm down
that way I plan to try some out.  Oaxaca Charlie, do you have any idea
idea what those darker, sugar-coated beans were for?
Tom in GA

5) From: Gary Bennett
On 8/21/06, Maureen Azcoitia <> wrote:
<Snip>
Maureen,
How are you brewing?
There's also Tom's article athttp://sweetmarias.com/blending.htmlRegards, Gary

6) From: Jeff Oien
I like:
25% Sumatra or Sulawesi or Java
25% Brazil
50% Yemen, Harar, Costa Rica or something bright and fruity
You could do preroast at FC+ or Vienna, FC+, FC or City+
respectively separately.
Jeff

7) From: Michael Dhabolt
50% Brazil Yellow Bourbon
15% Monsooned Malabar 'Elephant'
35% high toned coffee of your choice,  I personally like a Yemen or an
Ethiopian like Harar Horse or Yirg, I'm into things a bit 'Funky'.
This is an Espresso blend....maybe moka pot.....wouldn't make it as a
brewed coffee.
Mike (just plain)

8) From: Peter Schmidt
JeffO,
How nice to see you posting again!  Don't stay away so long next time......
Here's a few of my favorite blends.........
A blend Les turned me/the list onto last year; Yemen/Uganda/Sumatra
50/25/25  pre-roast to FC+.  Stands up to a piece of double dark chocolate
cake and laughs.
My Wild Bill Blend, named for my friend Bill who is (or rather, was) hooked
on*$; Harar/Uganda/PNG pre-roast to a light Vienna.
Per-Ken Blend; Peru/Kenya pre-roast 60/40
Guatemala/Kenya; pre-roast 60/40
Uga-Mex Blend; Uganda Bugisu/Mexican El Olivo pre-roast to C+....  thanks to
Oaxaca Charlie for this one.
Pan-Nic Blend; Panama/Nicaragua pre-roast to C+.
Last but not least, the tried and true Red Sea Blend; Harar, Sidamo, Yemen,
varying ratios work since there's so much variation in each origin, but I
start with 50/30/20.
You can see I like blends that work as pre-roasts.  In an ideal world, you'd
want to roast each component to the optimum level, then blend optimum
ratios.  But, that's not the world I live in.

9) From: Dennis & Marjorie True
I wonder how you coat the beans after roasting...put it on while they 
are still hot?  What would that do to your grinder? How would it taste?
Has anyone ever had coffee with sugar coated beans? 
I have had chocolate covered beans I wonder if they are for eating 
instead of brewing..
Dennis
   
Tom Bellhouse wrote:
<Snip>

10) From: Maureen Azcoitia
I use a KMB and a moka pot.
maureen
On 8/20/06, Gary Bennett  wrote:
<Snip>

11) From: Maureen Azcoitia
On 8/20/06, Peter Schmidt  wrote:
<Snip>
this one sounds delicious.  however, tom does not have any yemen and i
have none in my stash.  what would be a good substitute?  or is this
blend too good to mess with substitutions?

12) From: Peter Schmidt
<Snip>
chocolate
<Snip>
No blend is so good and perfect that it can't be messed with.  One of the DP
Ethiopians should be fine.  Or, simply play with the other blends that the
list came up with, and by then Tom will find us some Yemen.  Or, better yet,
Dr. Crema mentioned something about stash reduction.  Maybe he'd like to
send you some of his Yemen.  Hehehehe
<Snip>
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

13) From: RGoldman
I have been trying the blends that are listed in the July/August issue of Roast Magazine. It is an excellent article and I highly recommend it as a starting point for making your own blends. You can read it online here:http://www.roastmagazine.com/currentissue/blendingtherules.htmlThis one article is worth the price of subscription in my opinion!
Ron
--
"Success is not the result of spontaneous combustion; You must set yourself on fire....."

14) From: Michael Dhabolt
Another first class blending primer / resource that is not to be
overlooked is at:http://www.sweetmarias.com/blending.htmlMike (just plain)

15) From: jim gundlach
Thanks for all the responses and forgive me if I don't list names  
individually.  I have decided that the way I think about coffees just  
does not work for blending.  I don't think in terms of a base and I  
generally don't use country of origin in my coffee memories.  Instead  
they are more like friends with unique identities and when I have  
tried blending I have probably thought more like a match maker  
looking at who would make a good couple.  Also, the two blends  
suggested don't quite work for me.  One does not give the theory and  
the other calls for using the Uganda Organic Bugisu as the base and  
that is the one in the list of which I have less than a pound.    
Anyway, I have decided to keep roasting single origins and that I  
will buy Tom's blends and if someone posts a blend on the list that  
sounds especially good, I may special order coffees to do that.  But  
I have concluded that it  was a mistake to think of blending from  
what I have in my stash.  Now that I have gone through some theory on  
blending, I will probably try a few blends suggested by others and  
think of them in terms of the theories and after I have bounced  
theory and practice off each other a few times, think about trying  
blending again.
    Pecan Jim

16) From: Sandy Andina
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Well, I just tried a new blend--yesterday I was given about 1/2 lb.  
of Brazil Cerrado greens.  I had about 1/4 lb. left of Monsooned  
Malabar. So I combined those, the Brazil roasted to FC and the  
Malabar to City, with about 1/3 lb. Sumatra Organic Gayo Mt. taken to  
City+.  My aim was to create a wild and funky crema-laden espresso  
sans robusta, and it's the first time I've ever had enough non-decaf  
Brazilian to constitute a good espresso base.  Will let you know in a  
couple of days (after outgassing) how well it works.
On Aug 27, 2006, at 11:06 AM, jim gundlach wrote:
<Snip>
Sandy
www.sandyandina.com
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Well, I just tried a new =
blend--yesterday I was given about 1/2 lb. of Brazil Cerrado greens.  =
I had about 1/4 lb. left of Monsooned Malabar. So I combined those, the =
Brazil roasted to FC and the Malabar to City, with about 1/3 lb. Sumatra =
Organic Gayo Mt. taken to City+.  My aim was to create a wild and =
funky crema-laden espresso sans robusta, and it's the first time I've =
ever had enough non-decaf Brazilian to constitute a good espresso base. =
 Will let you know in a couple of days (after outgassing) how well it =
works.
On Aug 27, 2006, at 11:06 AM, jim gundlach =
wrote:
Thanks for all the responses and forgive me if I = don't list names individually.  = I have decided that the way I think about coffees just does not = work for blending.  I = don't think in terms of a base and I generally don't use country of = origin in my coffee memories.  = Instead they are more like friends with unique identities and = when I have tried blending I have probably thought more like a match = maker looking at who would make a good couple.  Also, the two blends = suggested don't quite work for me. = One does not give the theory and the other calls for using the = Uganda Organic Bugisu as the base and that is the one in the list of = which I have less than a pound.   = Anyway, I have decided to keep roasting single origins and that I = will buy Tom's blends and if someone posts a blend on the list that = sounds especially good, I may special order coffees to do that.  But I have concluded that = it  was a mistake to = think of blending from what I have in my stash.  Now that I have gone through = some theory on blending, I will probably try a few blends suggested by = others and think of them in terms of the theories and after I have = bounced theory and practice off each other a few times, think about = trying blending again.   Pecan Jimhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-238-160080927--


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