Blending?????

Dry_bean

Morning all, up to this point I've roasted only single origin beans, time for a change, below is a list of beans I have on hand, can any one suggest a blend that may work? I know, experiment however would like a starting point. ;D

Ethiopian Yirgacheffe

Yemen Bani Ismail

Indian Monsoon Malabar

Columbian Supremo

India Mysore Nuggets

Guatamala Huehuetenango

Tanzania Tutunze AAA washed

Indian Tiger Mountain plantation A

Costa Rica San Isidro

Ugandan Masaba AA

Kenya Kandara AA

Rwanda Gisenyi

Koffee_Kosmo

Why dont you have any Indonesian I think you should try Indian Monsoon Malabar but roast it well ahead up to 10 days before Guatamala Huehuetenango KK

Dry_bean

Koffee Kosmo wrote:

Why dont you have any Indonesian I think you should try Indian Monsoon Malabar but roast it well ahead up to 10 days before Guatamala Huehuetenango KK

Deliberate KK, I'm not a lover of Indonesian coffee. What's your feeling re ratio's 50/50 or ?????

Koffee_Kosmo

Deliberate KK, I'm not a lover of Indonesian coffee. What's your feeling re ratio's 50/50 or Huh??

I always blend 50/50 at first and adjust later if needed :o KK

askthecoffeeguy

I always look at continents when it comes to blending and so-called 'regional characteristics' - and I find it helpful to try mixing some African beans with South American and Central American beans As a hangover from my wine days I'm also thinking about a base note (a predominant ingredient which will provide the main character), a middle note (for body, structure, and depth of palate), and a top note (to add perfume and or citrus acidity) It sounds pretensions I know but it's more about building the structure of a complex coffee using a solid foundation to build upon - and on average I create at least onevor two new blends per week - and if I and the customers like them they go on the coffee menu and / or become a regular feature in the cafe depending upon supply and demand In the fickle world if speciality coffee the good gear is often in very short supply but the customers keep demanding the stuff anyway, and we often change our blends (but not our names for them and the branding) - on a weekly basis, which is fickle I know - but I like to keep the customer guessing, and they keep coming back for more!