HomeRoast Digest


Topic: Help blending (7 msgs / 239 lines)
1) From: jim gundlach
I have never gotten the hang of blending.  All my intentional blends  
are less satisfying than each of the SO's that go into it.  I have  
had some quite good clean-up blends that consisted of mixing several  
small leftovers but it seems the more thought I put into a blend the  
worse it comes out.  Anyway, if someone has some suggestions of a  
blend from the coffees below, I'm willing to roast individually to  
different levels, and some rational for the blend that they are  
willing to share, I'd like to give it a try.
      Pecan Jim
Here is what I have in stock in sufficient quantities:
     Java private estate type Prince
     Java government estate - I don't remember exactly which one
     Mexico Organic Oaxaca Finca El Olivo
     Kenya Auction Lot - Gethumbwini Peaberry
     Nicaragua Pacamara Peaberry
    Uganda Organic bugisu
    Panama Carmen Estate 1800+ Meters
    and some Monsooned Malabar, I think.

2) From: Eddie Dove
Jim,
I can't wait to see responses to this.  I too have had great blends, but
only by accident.
This has been mentioned before so if you already know about this then
disregard ... great article on blendinghttp://tinyurl.com/e5xcc*
*Do you ONLY roast with the androck, or is that just something you really
enjoy?
Respectfully,
Eddie
*
*
On 8/25/06, jim gundlach  wrote:
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3) From: Tom Ulmer
Hello Jim,
Let me preface this by saying that I am willing and do quite often =
challenge
the parity of convention. Needless to say, I tend to appreciate other's
efforts in the same. With that said, I feel quite certain that I'll step =
on
a few toes with the following blending suggestion(s).
I didn't notice a run of the mill Brasillian coffee in your selection. =
This
is a must for me - for blending and single origin consumption. I would
consider the following blend whole-heartedly for press pot but would not
discount it as a café con leche or cappuccino-styled drink.
Here are my thoughts on an organic blend using the Oaxacan and the =
Ugandan:
1) Take the Oaxacan to a 15 minute to first crack and end roast - I =
would
use a 3 stage temperature ramp. The thoughts are to accentuate the =
natural
sweetness of this bean. I got this idea from reading Willem Boot's =
article
on blending in the latest Roast magazine. I've tried it on a few less =
dense
wet-processed beans with similar results. Typically, the desired =
sweetness
arrives about 2-4 days after roast.
2) Do two roasts with the Ugandan - One with a reasonably gentle curve =
to
second and the other aggressively to second (I like the carbony as well =
as
the subtle milk chocolate tastes that a Bugisu has to offer).
I'd start with a 1:1 ratio of Ugandan:Oaxacan and play with the mixtures
from there leaning more heavily on the Ugandan for espresso drinks.

4) From: Michael Boshes
Jim,
With an outstanding stash like yours it's not surprising that the SOs beat
out the potential blends. Personally I let Tom do the blending for me
(Monkey, Donkey, Moka Kadir, African Highlands, etc.).
My blending is confined to post-roast mixes of available roasts. I usually
roast for espresso and for brewing and then sometimes mix the SOs in
different proportions on the fly. For example, I just had an espresso shot
of 80% Sumatra Volkopi FC+ and 20% El Salvador Kiimanjaro C+. A lot of heavy
funk, a little bright fruitiness. Just my way of giving my tastebuds a
chance to experience the coffee separately and combined.
--
MichaelB
On 8/25/06, jim gundlach  wrote:
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5) From: jim gundlach
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I roast with the androcks about a third of the time.  I enjoy  
roasting with them but when I want to watch and smell the roast  
closely, I still wok roast over a gas fire.  I also heatgun roast  
about a third of the time, usually for routine roasts.
   Pecan Jim
On Aug 25, 2006, at 9:34 AM, Eddie Dove wrote:
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I roast with the androcks about =
a third of the time.  I enjoy roasting with them but when I want to =
watch and smell the roast closely, I still wok roast over a gas fire.  =
I also heatgun roast about a third of the time, usually for routine =
roasts.  Pecan Jim
On Aug 25, 2006, at 9:34 AM, =
Eddie Dove wrote:
Do you ONLY roast = with the androck, or is that just something you really = enjoy? = --Apple-Mail-2--26595253--

6) From: Brett Mason
Jim, if it were me, Here's what I would do:
Pre roast mix of ¼ each...:
    Java government estate - I don't remember exactly which one
    Kenya Auction Lot - Gethumbwini Peaberry
    Uganda Organic bugisu
    Panama Carmen Estate 1800+ Meters
I would go Full City +
My favorite blend was
  Uganda Bugisu
  Brazil Fazenda
  Java Djampit
  Yemen Mocha
Regards,
Brett
On 8/25/06, jim gundlach  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
   Zassman

7) From: Gary Bennett
Jim,
My standard-type formula is a 3-2-1 ratio of a base bean, mid bean and
highlight. I'd try:
3 parts Uganda
2 parts Mexico or Java
1 part Kenya
I'd blend then roast (for simplicity) and take it to a full city -
just a few snaps into second.
Regards, Gary
On 8/25/06, jim gundlach <> wrote:
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