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Topic: Need help on blend ideas (6 msgs / 162 lines)
1) From: sjmorrison
Can anyone give me some ideas on how to blend these beans to make a nice 
brew? I have so busy experimenting with my favorites that I have 
neglected the Central Americans and a few others! I have a stash of 
other varietals to mix these with. I am just not familiar with them as 
individual beans and I want to roast some for gifts.
Here are the orphans in my stash:
Zimbabwe Salimba
PR Yauco Selecto
El Salvador SHG  Santa Adelaide
Honduras SHG Org. Mavala
Nicaragua Matagalapa
Thanks for your help.
Sherry
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2) From: R.N.Kyle
Hey Sherry, I don't know if anyone has responded to your request for a =
blending idea. Here is one that works good for a drip blend
A simple blend that only requires a single origin.it is called a =
Mélange. Roast the same coffee to different degrees, and blend them =
together.  say roast one at city, and again at a full city or darker. it =
adds some complexity to the taste and it is easy to adjust to your =
liking.
Ron Kyle
Anderson SC
rnkyle

3) From: Carolyn Cook
Heck, we do that naturally. All we do is dump unsorted sized coffee beans into the roaster and they come out all colors! Just kidding, because we don't do it intentionally, we just don't have a size sorter yet.
Caroline
 "R.N.Kyle"  wrote:Hey Sherry, I don't know if anyone has responded to your request for a blending idea. Here is one that works good for a drip blend
A simple blend that only requires a single origin.it is called a Mélange. Roast the same coffee to different degrees, and blend them together. say roast one at city, and again at a full city or darker. it adds some complexity to the taste and it is easy to adjust to your liking.
Ron Kyle
Anderson SC
rnkyle

4) From: R.N.Kyle
Caroline,  
 uneven roast can be quite good, like (Yemen Raimi) It roast uneven, and =
is so good. adds complexity. intense chocolate, hints of dried =
fruit,.this is seriously intense coffee
say 25 percent, mixed with 75 percent Sulawesi, and you have a nice =
Mocha Java
Ron Kyle
Anderson SC
rnkyle

5) From: R.N.Kyle
Look up the coffee you are trying, on SM green coffee or archives Tom =
has on cupping, and look what a pro taster detects in the brew, and =
practice, if you know what you are looking for sometimes it is easier to =
identify. Practice, Practice. you may find that you are tasting more =
then you thought.
Ron Kyle
Anderson SC
rnkyle

6) From: sjmorrison
Ron,
I envy all of you who has a very sensitive palate. Between my lousy 
sinuses and my insensitive tongue, I am not able to peceive those finer 
myriad tastes in the varietal coffees. You described a wonderful mixture 
of dried fruit and  intense chocolate in the yemen raimi. Alas, it 
eludes me. All I know is what tastes good to me and what doesn't. I am 
able to say that I can tell a winey coffee from a mellow one such as an 
African vs an Indonesian. I much prefer the mellow slow roasted 
Indonesian flavors than the bright, winey flavors.
Want to lend me your taste buds for a few days?
Sherry
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