Lynn, thanks for the suggestions. I really underroasted the Guat and I think in fact, all of them except for the Daterra. So instead of throwing those out, last night, I blended the 4 types of beans together (not the Daterra) and re-roasted them. I know, I know.... I'm not supposed to do that but I thought, what do I have to lose? Well, I got it to a Vienna roast and I thought at least the aroma is nice today. I'll have to see what it taste like in a couple of days.

To answer your question, I roasted all 5 separately in 1/4 lb. batches and the Brazils I use the slower ramp profile (P3) on the Behmor but the others in the more aggressive profile (P1). I tried them as SO first and then started blending them together but still, nothing tasted good. I only make cappas and don't use any other brewing methods.

Ever since I started to take the plunge into roasting SO and then blend it myself, I've a setback. The very first time I roasted something were the SM's Classic and Monkey blends and they came out great but now, I find myself roasting some undrinkable cappas. I've definitely wasted lots of beans! GGGRRRRRRR!

You are not the first person to re-roast, though I personally have never done it. I know of several people on another forum I post on that will do so if they feel the roast went poorly. I myself will drink the coffee as long as it was at least started into first crack. I just draw the line at carbonized charcoal coffee. It gets put into the compost pile where at least it can be used in the garden.

As to blending, I understand. It can be a bit frustrating at first. You do have a great machine for single origins though. Levers are single origins best friends. I would suggest trying some dry process Ethiopians or Yemens or really the Brazils as SO's. In order to blend the Chicane beans try about half of the total weight as one of the Brazils and then mix the other half from the others in about equal portions. Then roast them in one batch to a Vienna. This will ensure that they are at least dark enough to cut through the milk for your cappaccinos.

Once these are through maybe you should go back to the blends that you have been using. These are what you know and at first when learning the roast process it is good to stick to one or two blends until you have a good deal of practice with the blends and your roaster and also how they behave in your espresso machine.

Thanks Lynn. I tried the re-roast of the 4 beans that I previously under-roasted and it came out ok. Definitely a lot more drinkable now than before. I also roasted a new batch of Daterra Reserve to Vienna and thought it was quite good as a SO but still think a good blend would beat this if done properly. Therefore, I'll still try to cook up a blend that I like instead of going back to SM's pre-blended espressos even though I already know those beans. It's also more challenging and more interesting to make your own.

It will certainly teach you more as well. There are numerous posts about percentages for coffees in blends on here and Coffeegeek. Try searching for them a bit as you might get some ideas about what to try together.

I recently did a roast of Terroir's Daterra Reserve Northern Italian Espresso purchased green last year but stored vacuum packed in the freezer since. It was fairly successful, getting the marzipan and chocolate notes I was looking for. After a fast ramp to 225, I took three minutes from 225 to 295. Then I slowed down the ramp up to first, taking five minutes from 295 to 380. I went through first with some energy, maintaining about five degrees per minute, then slowed it down. From the onset of first, which on my temp readout was at 397, a few degrees lower than usual, until the end of roast, was six minutes. The end of the roast was at 443, which would normally be starting second crack in my setup but wasn't with these beans. I got the first outlier pop of second just as I dumped the beans. This was with a computer-controlled Hottop, by the way. The closest Behmor profile to what I did would be P2.

Best,
David

I got a few lbs. of green for Chicane at their end of business blow-out.

Peter L. (of Terroir) describes it as "flower syrup". All in all, I'd say he's about spot on.

There is a LOT of tannin bitterness going on... which is different than over-extracted or over-roasted.

It's almost too flowery for me. But overall, I'm quite pleased with it. Especially considering my general overall biasness against Brasilian coffee.