What coffees are you blending? - Theory and Practice - Page 9
- JohnB.
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I'm using either the Daterra Sweet Blue or the Pedra Branca Pulp Natural as a base. Currently mixing 10 gr. of the Sweet Blue with 6 gr of the washed Ethiopia Sidama Shantawene Village (SM 8/2020). This gives a tasty chocolate/orange straight shot. Roasted the Shantawene just into 2C. Next time I'll take it 15-30 seconds into 2C & see if I can tone down the citrus punch a little bit more.
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- MaKoMo
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The just published March/April 2022 edition of Roast has a feature on "Best Practices in Blending Coffee" by Chris Kornman (Royal Coffee).
LMWDP #360, https://artisan-scope.org
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Have been doing a bit more volume blending the past week. The formula plays into what coffees/roasts one's using and variances between them. The Yeast Honey Guat I've got roasted to Nordic levels punches through a pretty standard Brazil base at 15%. This gets a little lop sided though because of the weight of the Brazil so I've been throwing a Nicaragua Ethiosar in there at 15% so its 70/15/15.olutheros wrote:i'm sure you could taste a contribution of flavor at 10/15% but from what i've read, lower amounts like that can run into some problems with consistency due to the statistical risk of getting an uneven distribution in any given cup/shot
I've not had settlement or inadequate blending issues of note. Of course bean size and weight has a lot to do with it and must definitely be considered. It's much more critical in a house espresso blend where the cafe will burn through literally tons a year than in the Casa or a private customer.
- CarefreeBuzzBuzz (original poster)
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Looks like the same or similar article is available from Royal.
- Chert
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Do you mostly blend before making espresso or larger quantity out of the roaster?CarefreeBuzzBuzz wrote:Another Wush Wush blend a hit this morning.
50/50
Ethiopian Wush Wush Natural
Columbia Palo Roas Sugarcane Decaf
Because a friend wants 12-16 ounces. I blend 18-24 after roasting, mix, measure his out and then save the remnant for me. Then after a week or so, I divide any remaining into my single dose freezer storage containers. I have brazil-Yemen-guatemala and brazil-ethiopia natural-nicaragua from January for further enjoyment in freezer now.
LMWDP #198
- Chert
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Same friend just got 65% Costa Rica Terrazu La Minita with 35% Showroom Rwanda Kinini Village AA. It seems like a good mix on paper. I'll get his feedback in a few days.
LMWDP #198
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Some of the best espresso beans I've ever had come from one of Seattle's "Three-V's" roasters on Pike St. Roasting right under the shadow of a mega-company they were mixing Brazil with Sumatra greens in an undisclosed proportion ( Oh-I tried!) and the results were almond nutty and light orange peel. Fabulous.
When they couldn't get the Brazil, the roaster told me they would use a Mexican. Not as flavorful but close to the original.
Also, Has anyone else seen that blending green beans tends to make them behave better around first crack? Perhaps bean-A emits its steam a few degrees before bean-B and you don't get such a massive puff all at once...
I have been enjoying mixes of various Sumatran and Brazilians from SM.
Sumatra Dry Process Gunung Tujuh and Brazil Dry Process Minas Café Pequeño worked well.
When they couldn't get the Brazil, the roaster told me they would use a Mexican. Not as flavorful but close to the original.
Also, Has anyone else seen that blending green beans tends to make them behave better around first crack? Perhaps bean-A emits its steam a few degrees before bean-B and you don't get such a massive puff all at once...
I have been enjoying mixes of various Sumatran and Brazilians from SM.
Sumatra Dry Process Gunung Tujuh and Brazil Dry Process Minas Café Pequeño worked well.