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Topic: pre-roast blending (3 msgs / 119 lines)
1) From: Allon Stern
So, I made a random blend of odds and ends, and that got me thinking....
Different beans soak up heat at different rates, they roast differently.
What effect do these beans have on each other as they roast?
Let's say you have bean A which roasts faster than bean B. Maybe it's  
smaller, or less dense, or whatever.
If you roasted them independently, applying the same amount of heat,  
the bean mass of A beans would get to a higher temperature faster  
than the mass of B beans.
Now you blend them together before roasting.
Do you get A beans in the mix at a higher temperature than the B  
beans, the same as if you post-roast blended them? (not likely)
Do the B beans, during the endothermic portion of the roast, steal  
heat from the A beans, thus slowing down the roasting of the normally  
faster beans?
Do the A beans, during the exothermic portion of the roast, add heat  
to the B beans, thus speeding up the roasting of the normally slower  
beans?
How might these factors interact? Anyone have insight? Experience?  
Wild conjecture?
Discuss.
-
allon
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2) From: Bob
I've tried to find beans that will take second crack while 
mixing them with others that may be very hard & resist the heat.
*for me* 1/3 Monsoon Malabar, 2/3 Sumatran & a pinch of good 
robusta can make for an excellent pre-blended dark roast.
Bob

3) From: Cameron Forde
I once tried to roast a blend of decaf and regular.  It didn't turn  
out at all.  The decaf was much drier and hit first crack long before  
the nondecaf.  Not what I expected at all.  I would have thought that  
the regular beans would have slowed down the decaf roast.  The only  
way I can make sense of this is if the decaf actually hit first crack  
at a lower temperature.  By the way, it was a USPS blend and not one  
of my creations.
Cameron
On 15-May-09, at 6:23 AM, Allon Stern  wrote:
<Snip>
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