Mastone wrote:Yes, showing my frustration. I am quite willing to do more than push a button but I thought there would be clearer directives such as.... use these three beans as a start to roasting for espresso. Plus, when one roaster said to combine three beans for roasting, I did. It afterwards realized that the beans all roasted differently and I should have roasted them separately.
I also find that a lot of roasters refer to term in the roasting that are pretty meaningless to a new roaster.
Thanks for your response, however blunt. Haha.
Try the search function on this site with the terms "espresso blend"
You'll see typical blends of a big base of Brazil (sweet, creamy, not much complexity, might be dry processed which gives some ferment) then a middle of Central America (clean, sweet, some acidity), then topped with some African or SE Asia (fruits or funk) You'll see percentages given for each.
Roast them separately and blend after.
When I blend, I keep my roasted beans separate and then blend them when I make a drink (going by weight using a ratio). That way I can adjust the flavour with each subsequent shot until I get the balance I want. Given that a shot is around 16g for me, it's a few sprinkles of each bean. It's like seasoning to taste.