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?
>>>...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
Have you considered starting with the Sweet Maria's Blends? On 8/20/06, Maureen Azcoitia wrote: <Snip>
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
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
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
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)
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.
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>
I use a KMB and a moka pot. maureen On 8/20/06, Gary Bennett wrote: <Snip>
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?
<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
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....."
Another first class blending primer / resource that is not to be overlooked is at:http://www.sweetmarias.com/blending.htmlMike (just plain)
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
--Apple-Mail-238-160080927 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed 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 --Apple-Mail-238-160080927 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 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: