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.
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: <Snip>
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.
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: <Snip>
--Apple-Mail-2--26595253 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed 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: <Snip> --Apple-Mail-2--26595253 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 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:
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: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast Zassman
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: <Snip>