HomeRoast Digest


Topic: Pre vs Post roast blended > Kokoleka Hua blend? (4 msgs / 126 lines)
1) From: miKe mcKoffee
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I still maintain post roast blending cup potential is superior over
pre-roast blending the preponderance of time. That would include this new
blend. However, just the "act" of post roast blending adds time and labor
which equates to adding cost. Try "thoroughly mixing" even just 32# roasted
coffees by hand! (Which is what I do all the time for an Ohana roast
session. Been thinking of looking at a manual "cement mixer" or something.)
When small quantities needed pre-roast blending more roaster efficient.
(Small defined being less than all USRC batches being maxed for needed
roasts). In this case his min' order at his price is 6# which is one 7.25#
USRC batch. This new account uses maybe a 1/4 of what I use in my Café and
was looking for the lowest cost possible. We even shaved coin by not using
commercial bags, instead using (washed:) cookie dough tubs. I do NOT want my
wholesale clients ordering more than they can use while fresh just to save
money like some places do...
That said pulled a shot of this new blend Monday for Mike (just plain) while
he was picking up the 4grp Linea to work on and agrees it's a darn nice
shot. Had one again myself this afternoon. While I do believe it's very good
and very marketable, also believe it's not near as dynamic a shot as Ohana.
As a pre-roast blend also affords the potential in the future of offering it
as greens so homeroasters can compare my roast to theirs like some other
roasters do. That will never happen with Ohana.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
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2) From: Charlie Herlihy
Everything you wrote makes sense to me, but I just wonder if you have tried using the cooling tray of your roaster as the "manual cement mixer" for mixing post roast blends? It's worked for me when I was roasting for someone with a commercial roaster like yours.
  Charlie
--- On Wed, 9/17/08, miKe mcKoffee  wrote:
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3) From: miKe mcKoffee
Not gonna happen for 40# greens 32# plus roasted! Commercial roaster yes,
but it's only a wee 3k roaster with appropriately sized cooling tray that
just barely holds 10# greens roast batch ~8# post roast. 
miKe
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4) From: Mike Chester
I still maintain post roast blending cup potential is superior over
pre-roast blending the preponderance of time. That would include this new
blend. However, just the "act" of post roast blending adds time and labor
which equates to adding cost. Try "thoroughly mixing" even just 32# roasted
coffees by hand! (Which is what I do all the time for an Ohana roast
session. Been thinking of looking at a manual "cement mixer" or something.)
Maybe a sausage mixer would work.  They have a crank or motor and a paddle =
assembly and are designed to mix large batches of sausage, so unlike a ceme=
nt mixer, they are approved for use with food items.  Here is a link to an =
example  If you look around, you can probably find a better price as this p=
lace tends to be a bit high, though their quality is good.  =http://tinyurl.com/4y7s8yWhen small quantities needed pre-roast blending more roaster efficient.
(Small defined being less than all USRC batches being maxed for needed
roasts). In this case his min' order at his price is 6# which is one 7.25#
USRC batch. This new account uses maybe a 1/4 of what I use in my Café and
was looking for the lowest cost possible. We even shaved coin by not using
commercial bags, instead using (washed:) cookie dough tubs. I do NOT want my
wholesale clients ordering more than they can use while fresh just to save
money like some places do...
When you said "wholsale" I pictured much larger quantities.  For those size=
 batches, pre-roast blending makes a lot more sense.
That said pulled a shot of this new blend Monday for Mike (just plain) while
he was picking up the 4grp Linea to work on and agrees it's a darn nice
shot. Had one again myself this afternoon. While I do believe it's very good
and very marketable, also believe it's not near as dynamic a shot as Ohana.
As a pre-roast blend also affords the potential in the future of offering it
as greens so homeroasters can compare my roast to theirs like some other
roasters do. That will never happen with Ohana.
I just finished an Americanno of my version of this blend and "Chocolate Fr=
uit" is a good description.  I will try a straight shot this afternoon, but=
 I can already tell that it will be good.  Thanks for posting this informat=
ion to us. =
Mike Chester
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