In reading the SM blending page, which is filled with info, has this one blend: Ah, too sweet, too boring. You want something more aggressive, chocolatey? Drop the Centrals: * 50% Brazil Cerrado Dry-process * 25% Ethiopian Sidamo or Yemen * 25% Sumatra Mandheling Dry-Process I want to try to make this, but I don't see a yemen offered on the SM site. Since I seem to completeluy suck at navigating through it, can anyone point me to some yemen, man? :) Would the sidamo but an equal subsitute? http://www.sweetmarias.com/prod.greencoffee.mvc.shtml
Before doing any blending I'd recommend following Tom's advise on his 'Blending Basics' page: "Before blending any high-quality coffees you should know the flavors of the individual coffees and have some goal for an ideal cup that cannot be attained by a single origin or single degree of roast." If you've never roasted and tasted a given coffee as an SO, how can you use it in a blend unless blending simply to say you're blending? Blending is just that, a blending of flavors. (and textures etc) Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. <Snip>
Good point, but I cant imagine that the monsooned malabar or robusta taste good on their own. Makes sense to know what they taste like. Worst case I guess I can just blend them after ive roasted individually and tasted.
Whatever the mind can conceive and believe is true, so if you can't imagine it then it is true for you. That said contempt before investigation can lead to false assumptions. I and everyone at PNWGII experienced high quality Robusta that out cupped Island of St. Helena. (Thanks particularly to Alchemist's "special" rest treated of the ISH for the cupping:-) Also know some people do like Zombie funk coffee as an occasional SO cup, my wife for one. (Zombie coffee = Monsooned Malabar, Tom used to have a poem somewhere about it...) Personally I do very little blending, especially pre-roast blending. With dozens and dozens and dozens of different coffees I prefer the differences, sometimes subtle sometimes distinct in the various coffees. Occasionally mix a couple of the 4 or so different rest ready for a shot/cup, but on the fly as the mood strikes. Like yesterday mixed Sumatra Volkopi & Bolivia Cenaproc for an Americano. The recent exception being having a blend on hand specifically targeted for a certain ristretto taste profile. Not that there's anything wrong with playing with blending! If that's what you feel like doing go for it! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. <Snip>