HomeRoast Digest


Topic: Mixing roasts (2 msgs / 29 lines)
1) From: John Howison
Even before trying to learn homeroasting, I had found that mixing different roasts was a good thing.  Lately I have tried mixing two degrees of roast of a single bean (IMV), and to my nose have got a cup that is better than either. Most of the flavors that Tom had reported for the two levels were still discernable none of them having been totally blotted out.  I had noted that Tom frequently reports different flavors at different roast levels.  
Has anyone experimented with mixing beans that have not rested the same length of time?  When today's roast has rested three days, I plan to roast another batch, wait a day, mix and grind.  
Perhaps my response to mixed lighter/darker beans is only a sort of placebo effect, resulting from my positive expectation.  Has anyone else experimented along these lines? I have yet to learn how to check the archives.
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2) From: Jim Gundlach
John,
       This mixed, melange, often with an accent above the first e but  
I forget how to key that right now, or sometimes called bracketed,  
roast has a long tradition.  A search of the archives should give you  
several discussions of the topic.  Back in '04 I won a home roast  
contest with a melange of a large Nicaraguan Pacamara.
        pecan jim
On Mar 7, 2009, at 9:19 AM, John Howison wrote:
<Snip>
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