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ukgourmetcoffee
Senior Member


Joined: 24 Oct 2012
Posts: 3
Location: England
Expertise: Just starting

Posted Wed Nov 7, 2012, 4:38am
Subject: Experts Required
 

Hi,

we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

Thanks

Paul Beatty
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NobbyR
Senior Member
NobbyR
Joined: 10 Jul 2011
Posts: 2,023
Location: Germany
Expertise: I love coffee

Espresso: Poccino Opus One, Ariete
Grinder: Eureka Mignon Istantaneo
Vac Pot: N/A
Drip: Melitta Linea Unica de Luxe
Roaster: N/A
Posted Wed Nov 7, 2012, 4:49am
Subject: Re: Experts Required
 

How about this idea?

Customers are allowed to create their own personal blend out of a range of different coffee beans on stock. They select the beans and the percentage in their composition.

 
***
"This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
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ukgourmetcoffee
Senior Member


Joined: 24 Oct 2012
Posts: 3
Location: England
Expertise: Just starting

Posted Wed Nov 7, 2012, 5:38am
Subject: Re: Experts Required
 

Hi,

thanks for the idea which is a great one but with minimum roasting quantities that would be very hard to make financially viable. What we are looking at though is if "our expert" was to create a multitude of blends the customers/members could then choose which ones we would retail each month.

Regards

Paul
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BoldJava
Senior Member
BoldJava
Joined: 2 Jun 2006
Posts: 1,527
Location: St Paul, MN
Expertise: I love coffee

Espresso: '82 Oly Cremina 67
Grinder: Macap MC4 Doserless Stepped
Vac Pot: Yamas
Drip: Hario, Beehouse, Cilio, Kone...
Roaster: RK Drum and Gene
Posted Wed Nov 7, 2012, 6:10am
Subject: Re: Experts Required
 

ukgourmetcoffee Said:

Hi,

we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

Thanks

Paul Beatty

Posted November 7, 2012 link

Unless your expert is physically present, your idea won't work.  Each coffee is unique.  You can't just say, "40 percent of any Brazil and 60 percent of a Sumatran.  Call it Salsa Suma."  You need to have each coffee in hand and work hard at personally blending them.  Origins differs, one crop to the next; one farm to the next.  Blending is not as easy as you are assuming.

 
"On the trail for the goats' grail..."

Dave Borton
St Paul, MN
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DavecUK
Senior Member


Joined: 21 Sep 2005
Posts: 1,393
Location: UK
Expertise: I love coffee

Posted Wed Nov 7, 2012, 6:21am
Subject: Re: Experts Required
 

ukgourmetcoffee Said:

Hi,

we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

Thanks

Paul Beatty

Posted November 7, 2012 link

You have a problem in that it's not just about blend, but:

Whether they are roasted together or blended afterwards or a combination of both. e.g. a SHG and a softer coffee would not necessarily roast well together, but may well blend perfectly OK after the roast. Or a monsoon Malabar/Brazilian blend could not be roasted together.

The roast level to which you take each coffee. This will change the blend completely. e.g. dark Sumatra, with a Brazilian (medium), or medium Sumatra with a dark Brazilian.

The roast profile of each coffee

The % of each coffee in the blend

Do you limit to 3 coffees in a blend.

Are you air or drum roasting....type of roaster (some are better for some coffees than for others).

Plus I don't understand how an "expert" on the net can work with your roasters to produce blends if they can't be tested, this would have to be 3 days 7 days 10 days 14 days and 3 weeks past roast date. It's a long old process, uses a lot of coffee and even once you have done all that......the production roasters will roast very differently to the sample roasters. I am presuming you have at least a 10k production roaster and possibly more than one. Plus you need the "expert" to test the blends using a variety of production methods, espresso, carafe, filter, moka pot, latte etc..


I don't know your level of experience Paul, how long you have been roasting and the type of kit you have or have used....so my comments are not necessarily in context, but are valid.


Dave

P.S. It also requires your "expert" from the web to have "taste", some people couldn't tell the difference between good and bad coffee, let alone blend.
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ukgourmetcoffee
Senior Member


Joined: 24 Oct 2012
Posts: 3
Location: England
Expertise: Just starting

Posted Wed Nov 7, 2012, 10:31am
Subject: Re: Experts Required
 

Thanks for the replies, very useful. We are using a major roaster who said they would create the blends for us but we wanted someone independant and individual with some background that we could utilise as a story behind the venture.
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alanfrew
Senior Member
alanfrew
Joined: 19 Dec 2001
Posts: 640
Location: Melbourne
Expertise: Professional

Posted Thu Nov 8, 2012, 12:06am
Subject: Re: Experts Required
 

Hey, I'd do it for free! All I'd need would be a business class return flight to the UK once every 3 months and a week's hotel accomodation and meals. Seriously, the type of person you're looking for is already likely to be either running their own successful business, or retired. 36 single origins and blends a year is a big ask.

You need someone who already has a good relationship with green coffee suppliers, has excellent roasting and cupping skills, and a proven track record of creating successful blends. There simply aren't that many of us around, even in worldwide terms. Look up Sunalini Menon as an example. Whoever you get is going to be VERY expensive!

Alan

www.coffeeco.com.au
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