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Topic: Mokha/Java (19 msgs / 353 lines)
1) From: Rick Farris
Someone was talking about moka/java blends recently and he mentioned that
one of the components should be roasted very dark, and one more lightly.  I
think it was a dark moka and a light java, but I can't remember.
Would you post again, please?  This time I'll write it down.
I've devoted this month to moka/java, and I've stocked a couple of java-like
components (Timor, Sulawesi) and all three mokas that Tom carries (Ismaili,
Mattari, Raimi).  I'll be trying all six combinations this month.
I intend to start out with a 50/50 proportion, but because I know that MJ is
a popular subject around here, I'd be interested in hearing your personal
favorite blends.
-- Rick
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2) From: Oaxaca Charlie
 I've been interested reading about the "reverse" moka/java
roasts mentioned on the list-dark Moka, light Java. I enjoy most
a full city Mohka Ismaili/vienese Sulewesi or Java estate. I add
more Yemen 'cause I'm hooked on it. I'll try the lighter
Sulawesi/dark Yemen one of these days.
--- Rick Farris  wrote:
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3) From: AlChemist John
Sometime around 14:56 1/6/03, Rick Farris typed:
Probably my favorite is Jampit/Raimi roasted just to 2nd crack.   I have 
also found the Suluwesi mixes beautifully with all three of the 
Mochas.  Interestingly, I like Suluwesi with Timor.  I am looking forward 
to trying some new combinations with SM's new Java Blawan.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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4) From: Jim Schulman
Last time the subject came up, I mentioned that 
most MJ blends have lighter roasted Mocha, darker 
roasted Java. Since Mocha beans roast faster, this 
means they have to be done separately.
For espresso, I prefer Sulawesi to Java, and like 
to add a little Brazil and Robusta. I roast 50/50 
Mocha and Brazil in one roast, and 75/25 Sulawesi 
and Robusta in the other.
On 6 Jan 2003 at 15:56, Rick Farris wrote:
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5) From: Rick Farris
John wrote:
You're blending *pre-roast*?  Why?
I suppose, for completeness, I'll have to get some of that, too. 
-- Rick
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6) From: Steve Wall
On Tuesday, January 7, 2003, at 01:43 AM, Rick Farris wrote:
I can't speak for John but I just did a pre-roast blended
batch of Sumatra DP/Ismaeli and I did it because my Ismaeli
stock is down to remainders only and I'm trying not to
accumulate a vast collection of remainders.  It's not bad
but I started thinking of ways to improve this sort of roast,
and the idea of a staggered start came to me.  If my goal is
a City roasted Ismaeli and Full City+ Sumatra/Java all in one
Whirley-pop batch, I was thinking I could start roasting just
the Sumatra, run with that for about 2 minutes then drop in
the Ismaeli and then take the whole batch up until I get a
rolling 2nd crack, which I postulate would happen from
the Sumatra first.  Has anyone tried something like this?
Steve Wall
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7) From: Dan Bollinger
I doubt if this will work.  The cooler beans are going to chill the
preheated beans. By the time you finish, all beans will be the same
temperature.  And since temperature and not time determines the degree of
roast...     Dan
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8) From: AlChemist John
Sometime around 23:43 1/6/03, Rick Farris typed:
Gestalt, remainders, lazy, what I have done, also post roast, why not.... 
take your pick :-)
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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9) From: Jim Schulman
I've done this on my FR for mismatched beans like 
Indos and east Africans, or caf and decaf. It's a 
bit hit or miss. If you're happy when everything 
ends up somewhere between a few snaps and a 
rolling second, it'll work. If your pickier than 
that, good luck!
I always "preroast" the slower beans to the point 
they turn yellow and smell grassy (about a minute 
in the FR).
On 7 Jan 2003 at 6:47, Steve Wall wrote:
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10) From: floyd burton
Hey Jim-when u preroast-do you add the faster beans during the roasting
process or do you stop the roast and start over and include the faster beans
with the cold pre roasted beans.   This is important cause I want to
eventually be able to roast blends for spresso-a multi step roast might be a
solution if I can pull it off.

11) From: Mike McGinness
From: "Dan Bollinger" 
 And since temperature and not time determines the degree of
Actually it's a combination of both I believe.
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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12) From: Jim Schulman
I have the roaster in a venting box; so I stop the 
roast, take the chamber out, add the beans, and 
restart. Probably a 20 second pause.
Lately I've gone away from this. I formulate my 
blends so they're 50/50 slow and fast beans and do 
two roasts. For espresso this is easy, since one 
can divide the base into fast brazils and slow 
Indos to just fill up each side of the blend. 
Medium speed beans can go either way, depending on 
how dark one wants them.
On 7 Jan 2003 at 11:34, floyd burton wrote:
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13) From: Rick Farris
Steve wrote:
But what's the point?  Why not roast each variety individually to the
perfect roast-level and then blend?
-- Rick
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14) From: Rick Farris
John wrote:
I see.  You commonly roast a single batch at a time.  I almost always roast
somewhere in the six- to twelve- batch range, so for me it simply makes
sense to segregate the beans.
-- Rick
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15) From: Ed Needham
I'm not Jim, but
Ooooooh...I think adding cold beans to an ongoing roast would kill the heat
and ruin the roast.  The cold beans would immediately act as a heatsink and
suck the heat away from the already roasting beans. Temp drop means nasty
beans if at the wrong time.
Ed Needhamhttp://www.homeroaster.comed

16) From: Steve Wall
It would certainly be a problem if you're shooting for a 50/50
blend.  In my case I was thinking of something more like an
80/20 mix to use up just a bit of my remainder collection.
I still think I'll try it, probably this weekend.  With a
Whirley-pop or wok this is such an easy, 2 second job that
there really should be little interruption to the heating
On Tuesday, January 7, 2003, at 11:17 PM, Ed Needham wrote:
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17) From: Steve Wall
On Tuesday, January 7, 2003, at 03:52 PM, Rick Farris wrote:
What do you do when you're left with less than a full batch of
a coffee type?  Toss it and/or order more?
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18) From: Rick Farris
Steve wrote:
Well, my batch size being anywhere from 80g to 100g, it's about the same
question as "What do you do if you have half a can of corn left over?"  It
doesn't really matter.
If it's something I keep in stock I order more and add it to the new order.
If it's something I'm never going to order again I make a monkey blend with
the small leftovers, but that's a monkey blend, not a planned blend.
The problem really gets moot when you begin ordering in 5lb, or larger,
-- Rick
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19) From: AlChemist John
Sometime around 13:52 1/7/03, Rick Farris typed:
Very true.  I rarely have time to roast more than a single batch at a 
time.  Occasionally I can do two batches and then I do blend.   Although it 
may well still be single batches, some  of my incentive to get my drum 
roaster built is that I dislike having to roast 5-7 times week.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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