Hi, I'm working on a Black Cat profile blend (which I've dubbed "4 Paws")
that Jim Schulman suggested to me. I haven't tried Black Cat so am going fo=
a spicy fruit and chocolate profile. I have a Café Rosto and generally roas=
in batches of between 100 and 130 gms.
The current blend consists of 25% Eth. Harar, 25% Indian Pearl Mnt peaberry=
30% Sumatra, 20% Brazil Santos. I am still experimenting with the
proportions but currently the biggest problem is uneven roasting as a
preblend. Does anybody know if this generally can work, or how much better
it would be roasted as individual components and then blended.
With my Rosto I can't really roast much below 100gms. Which means I would
have to roast a minimum of 400gms to get my blend. I find it hard to consum=
this amount of coffee within a week. 300gms tops!! I do have a popcorn
popper but would prefer to use the Rosto.
Do any of my components have similar roast times to maybe do in 2 batches
instead of 4?
Thanks for reading.