another_jim wrote:If you preblend, it's best to do it a week or more ahead, so the moisture content in the beans can equalize.
Jim, you've mentioned this elsewhere.
When queried, you said you had no supporting evidence, just that it seemed like a good idea.
I don't wish to impugn your impeccable credentials, but we must avoid creating old wives tales.
I can imagine the concept may have some validity when receiving carloads of beans from diverse sources, but for the typical home roaster's stash, won't the local environment will be the controlling factor once the beans have been on site for a short while?
I've queried, by no means an exhaustive, few artisan roasters on the subject and none blend green beans a week ahead to equalize moisture.
Has anyone done any testing, rigorous or not?
