TANKBrewing Senior Member Joined: 11 Jan 2012 Posts: 6 Location: Arkansas Expertise: I love coffee
Espresso: krups Grinder: cheapo for now Drip: cheapo for now Roaster: Converted Rottiserie
Posted Wed Jan 11, 2012, 8:58pm Subject: Opinions/Ideas on Blending
I have been playing around for a couple of months now with blending, and have only found one that I just absolutely love.
50% Sumatra 37.5% Guat 12.5% Kenya AA
Roasted just to first sound of 2nd.
Drinking Now...
75% Columbian 15% Kenya AA 10% Guat
Roasted just to 2nd. I do like this one, but it doesn't standout...
I have used PNG, Monsooned Malabar, Uganda, Guat, Kenya AA, Sumatra, Costa, Columbia Supremo, Ethiopia Yirg, Madan PNG and Mexican in the past with different blending. I guess I just didn't get the right blend for something to really standout. I think the best singles were Madan PNG then Monsooned Malabar. Let me know what blends work for you and/or experiences with blending. I haven't really blended post, except using up coffee that's on it's last leg of fresh... Thanks, and hope to get alot of answers/blend ideas!!!!
Posted Thu Jan 12, 2012, 10:55pm Subject: Re: Opinions/Ideas on Blending
Timothy, I enjoyed reading your profile, and best of luck with your nano brewery(a shameless plug so when you come to the Nashville area with your brew, you won't forget your pal Rob. LOL)
OK, blends. As we all have differing tastebuds and preferences, it's hard to say exactly what will work. Inf fact, most of us love to flit around with different formulas, as that's a big part of the enjoyment of home roasting. That said, it appears, especially from the 1st blend, that you like a brighter profile. As you are roasting in a modified rotisserie, it would be helpful to know about WHEN by time you hit 1st crack, on average, and how long you "stretch' before the onset of 2nd snap.
Long times to 1st would dull the brightness of the Kenya and Guat, for sure. Assuming you're getting to 1st between say 11-13 minutes with your 3 #roaster, and assuming you want to pre-blend, for lots of crema start with a Brasilian dry process (DP), maybe at 50% for body, choco/caramel, and a little nuttiness. Maybe go with 25% El Salvador, and maybe 25% Sumatran, or an Indian like Mysore Nugget. For an interesting twist, try a blend with a Mexican base...40% Mexican (DP if possible, but wet process is fine), 20% El Salvador, and maybe 20% each Ethiopian Sidamo and Sumatra Blue Batak.
Kenyan is NORMALLY not a major constituent espresso blends, not say it can't be.
Have you considered roasting a Single Origin, such as a fruity El Salvador (they have been very good this year) as a "melange?" meaning do one roast a couple of snaps into 2nd crack, cool leisurely to allow the coffee a bit more roast off the heat. Then roast another batch to city +, stopping before the onset of 2nd crack. Cool in the same manner. Then blend to taste.
EDIT... BTW, if your roaster is not getting to 1st crack till 15-16 minutes, you are BAKING your beans, not roasting them. (you prolly know this) If this is the case, reduce the load by 50%. For instance, my BEST results in my wonderful Behmor 1600 is about 13oz by weight, an ounce give or take, depending on the freshness of the bean, and the actual varietal, bean hardness, etc. The behmor will do a full pound, but i happen to like a bit quicker route to 1st crack, then a longer stretch, especially when roasting for espresso, as my lever really shows off the mid range fruitiness in coffee.
Posted Fri Jan 13, 2012, 7:01am Subject: Re: Opinions/Ideas on Blending
50% Ethiopia Harar or Yirg, City + 50% Sumatra, FC+
Yum.
My version before *$s figured this out and ripped me off ;-) (Netphilosopher's Willow Blend):
50% Guatemala or Costa Rica, Full City (acceptable but surprisingly good substitute is Mexico Chiapas or Brazil) 50% Ethiopia Sidamo, City+ or sometimes Full City.
The above is also interesting to roast TOGETHER. First crack is spread out, but for some reason the Ethiopia seems to crack slightly later than the Central Americans, so you kinda get a naturally lighter roast on the Ethiopia at the end. The Ethiopia will be ending first crack as the Central Am starts into 2nd crack.
I've found that Liberica used in 10% amounts or less add a dried strawberry overtone to most anything. Liberica is expensive and intense by itself, so that's just an interesting fact, not anything practical for blending.
I've tried Kenya and Tanzania - I find the brightness tends to mash up with a moderate-bright central America. These add a nice tang to a brooding Sumatra.
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"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
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