Let me start by saying that I have not done any home roasting myself. But this has not stopped me from reading and learning. And my reading has brought a question to mind.

I know that people will do post roast blends looking for balance or even to exaggerate or highlight a flavor from a bean that would not come out from a specific roast profile that another bean in the blend would suffer for.

My question is has anyone done a blend with various roast dates of different regional beans, so that the beans in the blend are all coming into the peak of their post roast profile but would only be great for a day or two at the most? Or do you keep notes well enough to know that bean x will be best 10 days from now, bean y will be best 4 days post roast and do the batch of bean y on day 6 to mate up with bean x?

I was wondering... Thanks.

-Cecil

P.S. This may be more in line over in the Roasting forum, if so please shift it over there.

A big roaster will sometimes blend beans roasted a few days apart; it will depend on their roasting schedules. But I've never run into anyone doing it for taste reasons. My guess is that it's one of the things one can compensate for by changing roast level; instead of roasting the fast aging batch a few days later, just roast it a tad lighter, so it ages more slowly, on the same day.

This leads me more to the conclusion that I would have been better off posting this over in the roaster forum.

Sorry it may be the right question, but in the wrong place.

Admin help please.

-Cecil