Blend suggestions???

Kelsey · December 2011

While over at Lacehim's yesterday he roasted up UNM's variation on the Brett H blend. I decided I'd give it a shot, one day post-roast. Exquisite! I can't wait to see how this develops. It's actually ruined me for the Guatemalan SO I've been drinking. Those fruity overtones are now way way too powerful and I'm not enjoying it at all.

Lacehim · December 2011

Roasted today 500gm 40% brazil sweet 35% PNG elephant 25% Indian Monsoon Malabar Will be interesting to try this one!

Kelsey · December 2011

Last night I roasted a 'take home' pack for our house guests based on MyCuppa's suggestion above: 300g Brazilian Daterra Sweet 180g Sumatran Kuda Mas 120g Domenican Republic The result was the most even and easy roast to date. First crack came at 11.14 I missed the start of SC, but it seemed to progress very quickly to RSC and I pulled the roast at that point at 18.40.

Brett H · December 2011

on 1325197119:

Last night I roasted a 'take home' pack for our house guests based on MyCuppa's suggestion above: 300g Brazilian Daterra Sweet 180g Sumatran Kuda Mas 120g Domenican Republic The result was the most even and easy roast to date. First crack came at 11.14 I missed the start of SC, but it seemed to progress very quickly to RSC and I pulled the roast at that point at 18.40.

Looks great! I bet it tastes amazing.

GaryatGala · December 2011

Looks nice to me.

Let us know how it tastes. I've never done a blend when the base bean is a Brazilian. I'll have to give that a go soon. Gary at G

Kelsey · January 2012

on 1325197119:

Last night I roasted a 'take home' pack for our house guests based on MyCuppa's suggestion above: 300g Brazilian Daterra Sweet 180g Sumatran Kuda Mas 120g Domenican Republic The result was the most even and easy roast to date. First crack came at 11.14 I missed the start of SC, but it seemed to progress very quickly to RSC and I pulled the roast at that point at 18.40.

Just tasted a sample of this today. Fifteen minutes later I'm still tasting the powerful cocoa flavour of this one. Still somewhat bright, but not overpoweringly so. I'll be roasting this blend again, perhaps even tonight. Here's what's left of my stash: Indonesian Sumatran Mandheling Kuda Mas' 800g Brazil Daterra Estate - Sweet Collection 700g Costa Rica - Herbazu Estate 400g Dominican Republic - Cibao Altura de Constanza AA 800g PNG Kimel A 1000g Indian Monsoonal Malabar AA 1000g Indonesian Java Kalistat 400g Ethiopian Yirgacheffe Grade 2 Washed 400g Kenya Dorman Estate AA 1000g Harrar 600g I'd like to roast something like the above blend, but with just a bit of added brightness. I know the obvious answer is to just add some more of the Herbazu, but if there's a better suggestion I'm all ears. Or alternatively if there's a killer blend hidden in this stash, I'm similarly largely made of hearing organs. Planning to roast tonight.

mycuppa · January 2012

on 1325455184:

Just tasted a sample of this today. Fifteen minutes later I'm still tasting the powerful cocoa flavour of this one. Still somewhat bright, but not overpoweringly so. I'll be roasting this blend again, perhaps even tonight. Here's what's left of my stash: Indonesian Sumatran Mandheling Kuda Mas' 800g Brazil Daterra Estate - Sweet Collection 700g Costa Rica - Herbazu Estate 400g Dominican Republic - Cibao Altura de Constanza AA 800g PNG Kimel A 1000g Indian Monsoonal Malabar AA 1000g Indonesian Java Kalistat 400g Ethiopian Yirgacheffe Grade 2 Washed 400g Kenya Dorman Estate AA 1000g Harrar 600g I'd like to roast something like the above blend, but with just a bit of added brightness. I know the obvious answer is to just add some more of the Herbazu, but if there's a better suggestion I'm all ears. Or alternatively if there's a killer blend hidden in this stash, I'm similarly largely made of hearing organs. Planning to roast tonight.

K, by the term added brightness in your post I hope you are referring to acidity. That being the case, throw in 15% of your Kenyan into a blend. Here is a rough guide 35% Brazil 15% Kenya 30% Sumatran 20% DR This will liven/supercharge the cup considerably and at the same time add some wonderful aromatics.

Kelsey · January 2012

Thanks Jeff - Roast to just on 2nd crack again? For me the four stand out roasts I've enjoyed have been Brett H's Finca, Lacehim's roast of your previous BSC suggestion and my own roasts of a SO Java Kalistat and the B/S/DR mentioned earlier. It's the full body, strong cocoa flavours, balance on the tongue and length on the palate I appreciate the most. By comparison my Yirg and CR Herbazu roasts have been too bright, almost 'grassy' in flavour for me to truly appreciate. I still enjoy them, but it's not my preference as the dominant flavour but I'd like a little more of that in the cup. Of course, my own roasting of those two beans is probably faulty - I'm not getting the full characteristics you've ascribed to the Yirg and its definitely my technique that's the problem. I guess I'm trying to understand better what it is that I'm tasting and how to improve my own palate as well as improve my roasts!

Dry_bean. · January 2012

Looking for suggestions for a roast profile for Yirg, I normally take them to a dark roast, looking to try a batch just a touch darker than medium, thoughts?

mycuppa · January 2012

on 1325458661:

Thanks Jeff - Roast to just on 2nd crack again?

Yes. It's going to be difficult to anticipate when you have not practiced this roast before.

Kelsey · January 2012

Things seemed to go pretty well with this blend. The Sumatran was the odd man out, looking scraggly and wild compared to the others. One of the beans, I suspect the DR, probably needed a bit longer, but I wasn't willing to take it beyond the 18 minute mark where I felt 2nd crack was in progress. Found it very hard to hear this one and had to go by smoke and sight. First crack came around 11 mins, pulled at 18. 16% loss of mass from 600 down to 505. Will post some photos soon.

Kelsey · January 2012

I've been polishing off my stash of Yirg and Herbazu over the last week, so have only just gotten back to the Brazil/Sumatran/DR and Brazil/Sumatran/Kenyan/DR blends. The first was roasted 11 days ago and has gained a big body abs lingering taste on the palate. Very very pleasant indeed. The other is a few days younger and is has been slightly sour as espresso, tho my wife has enjoyed it in milk. Will wait a bit longer before trying again as it doesn't taste quite ready. Drinkable, but not quite right.

Brett H · January 2012

I have hit Decaf gold with a wonderful 60/40 blend of Brazil Opus 1 and Colombian Supremo Decaf roasted separately to the first snaps of their respective 2nd cracks and post blended! This has been a hit with the visiting Mums and a real night time treat for me. Loads of chocolate and chicory! YUMMY! Thanks beangrean for sourcing great greens for us to play with! I love Merlos Decaf blend but this for mine tastes even better.

Muscles · January 2012

on 1326070585:

I have hit Decaf gold with a wonderful 60/40 blend of Brazil Opus 1 and Colombian Supremo Decaf roasted separately to the first snaps of their respective 2nd cracks and post blended! This has been a hit with the visiting Mums and a real night time treat for me. Loads of chocolate and chicory! YUMMY! Thanks beangrean for sourcing great greens for us to play with! I love Merlos Decaf blend but this for mine tastes even better.

Wow, great minds think alike... My wife has been enjoying the same blend for 2 weeks now and reckons it's the best decaf she has had - period. I really must try it and see what all the fuss is about... I roasted them separately, the Opus about 10 seconds past 2nd and the Colombian pulled at onset of second but using same ratio as you Brett

Brett H · January 2012

on 1326075399:

Wow, great minds think alike... My wife has been enjoying the same blend for 2 weeks now and reckons it's the best decaf she has had - period. I really must try it and see what all the fuss is about... I roasted them separately, the Opus about 10 seconds past 2nd and the Colombian pulled at onset of second but using same ratio as you Brett

Awesome!!! I also tend to extract this at 91/92 and find that that works as a nice balance for both beans. Have you had any feedback from your wife in regards to higher or lower temperatures? I am just loving my DB PID for the way it can make great coffee live up to it's potential. My wife is not a coffee drinker but she is coming around despite being pregnant and limited to decaf. How good it that!

Muscles · January 2012

No not yet, TBH I have only really expiremented with temps on my own coffess. I will have to try and see if she even notices a difference which I suspect she will not... but then again she has noticed when the coffee/milk ratio changes even just slightly so maybe her palate is developing? When she fell preggas she gave up coffee altogether and it took some pursuading to get the nod on ordering some decaf greens for her - now her mum drinks it too so the roasted beans don't sit around too long. I wish there was a larger variety of decaf greens available but hey if we are stuck with Colombian SWP & Opus for a while I know the wife will be happy.

RichardM · January 2012

If anyone has Malawi Nyika and Nicaragua La Gloria Las Brisas, I suggest a 50/50 blend of these is amazing.

Kelsey · January 2012

I was kind of embarrassed to post this when I roasted it a week ago. It was a random-substitution blend - I'd realised I'd made the mistake of ordering equal quantities of beans, rather than stocking up on the bases for blends. I wanted to use some of the beans that hadn't seen much action yet. Here's what wound up in the pot: 220g Brazil Daterra Estate Sweet 180g Sumatran Kuda Mas 120g PNG Kimmel 80g Indian Monsoonal Malabar Looked wild going in: http://i.imgur.com/uHRra.jpg But worked out just fine: http://i.imgur.com/VPt3E.jpg I'd run out of beans (hard to roast in bad weather) so started drinking it straight away. It's obviously still developing, getting more and more potent every day. That said, I'm REALLY enjoying it a lot. It's 'lively' and powerful but still smooth with no sourness and very mild acidity. Very quaffable. Next up - more MM.

mycuppa · January 2012

K - that is no accidental blend you have there.........many a company have built their volume on blends similar to that one, except of course the grades might be different. I think by day 11 or 12 you will be utterly delighted !

Kelsey · January 2012

Thanks MyCuppa. I felt like a total idiot when I was blending it - I had no idea what I was doing, but felt that the MM might add a bit more crema to the mix and throw in a bit of added oomph. It certainly seems to have done that!

Kelsey · January 2012

Just an update to say this my favourite roast to date. Nice, smooth buttery feel, powerful tasting with just a hint of brightness. Very enjoyable.

sidoney · February 2012

What I'm drinking ATM is probably not *completely* different from that. Yellow Bourbon is my Brazilian in this one (just got some recently, not had it before), roasted up 50% of that, 25% Kuda Mas, instead of Kimel I have 25% Minas de Oro which by others' notes appears to be not a completely different kind of flavour, and then I have some pre roasted MM that I have added at 10% by weight of the blend. Been playing around with these blends a bit, looking for something that has a bit of everything I'm after, although exactly what that's going to be, I'm finding out as I go along. When I've finished this batch I'll be doing head to head tastings of some SO beans from the same regions, to start with I'll be comparing Daterra Sweet and Yellow Bourbon. I need to get a better idea of what the comparisons are, not done enough of that. I'll also do my Ethiopians, my CAs, my PNGs, my other Indos, and so on. Eventually I'll get through them. I need to learn!

mycuppa · February 2012

on 1328960718:

What I'm drinking ATM is probably not *completely* different from that. Yellow Bourbon is my Brazilian in this one (just got some recently, not had it before), roasted up 50% of that, 25% Kuda Mas, instead of Kimel I have 25% Minas de Oro which by others' notes appears to be not a completely different kind of flavour, and then I have some pre roasted MM that I have added at 10% by weight of the blend. Been playing around with these blends a bit, looking for something that has a bit of everything I'm after, although exactly what that's going to be, I'm finding out as I go along. When I've finished this batch I'll be doing head to head tastings of some SO beans from the same regions, to start with I'll be comparing Daterra Sweet and Yellow Bourbon. I need to get a better idea of what the comparisons are, not done enough of that. I'll also do my Ethiopians, my CAs, my PNGs, my other Indos, and so on. Eventually I'll get through them. I need to learn!

That is likely to be an extremely rich and smooth blend Sidoney. Putting aside the MM, the YB, KM and MDO can all develop a very long finish. The MM will add to that finish - you may find it sticking to the insides of your mouth for ages. I run a similar blend for a couple of customers who have separate "black" grinders in their cafes as it's quite low in acid. The Honduras is a very nice bean and quite low in acid for a Central. It's a big bean that can take quite a lot of heat - so I would suggest some caution if you are pre-roast blending the Hondy & Kuda with the YB. For your Kuda Mas - there are 2 primary shipments being distributed at the moment and they are vastly different. The lots we were getting up until last week were quite pale green, lots of rustic, mottled appearance - tasted OK, but roasted appearance was a bit scratchy. This week, we received the new crop Kuda Mas and it's extremely dark, bold green. This is very fresh much larger in screen size and radically different to roast. Roasted appearance is nothing short of spectacular if you take it into 2nd crack. The point I'm trying to make here is that there is Kuda Mas and Kuda Mas. The recent arrival is totally different in roast (takes a monster amount of heat) and cup profile. The lesson here for all home roasters is please do not assume a bean is a bean based on anyone's description. Case in point our Kuda Mas shipments last month and this month - it's akin to dealing with a completely different bean. This is not confined to Sumatrans although I suspect the global shortage of Sumatrans is making the consistency issue a little worse than it would be normally.

sidoney · February 2012

You describe it very well! When you say exercise caution, you mean that some might be overdone and some underdone? Allowing for colour changes due to flash, this is what it's currently looking like, 6 days post-roast (except for the MM which was roasted 18 days ago). Roast done in the Baby Roaster FZ-RR-700. Which I'm told typically does a less even looking roast than many.

What you say about the Kuda Mas is interesting. I've not had enough coffee to experience differences like that yet. It's one thing reading about it and it's another thing actually seeing it in front of you.

UNM · May 2012

Advice needed. Daughter # one really liked my 75/25 brazil alegre/Tiger mountain blend. This has now run out and I have no more tiger mt. What should I substitute for a similar flavour profile? I'm thinking maybe a touch robusta or mm and some png? Any thoughts? I updated the bean stash thread not so long ago

UNM · June 2012

What to blend??? I have a lot of Java Ijen sundried to use up and quite a few end of bag lots so what to chuck in in what proportions? Main bean will be the Ijen. Candidates: Guat CoE Capetillo y Annexos Sulawesi Bukit marante Monsoon Malabar PNG washed Robusta Costa Rica Tarrazzu Costa rica San Isidro Mexi Yeni Navan Typica So what to add and why? Edit: roast optimum size 220g to 250g (max 300g)and I only have 100g guat COE left and about 50g mexi yeni. We are really talking end of bag here.

Brett H · June 2012

on 1339904365:

What to blend??? I have a lot of Java Ijen sundried to use up and quite a few end of bag lots so what to chuck in in what proportions? Main bean will be the Ijen. Candidates: Guat CoE Capetillo y Annexos Sulawesi Bukit marante Monsoon Malabar PNG washed Robusta Costa Rica Tarrazzu Costa rica San Isidro Mexi Yeni Navan Typica So what to add and why?

Mate, some lovely beans there. Quite the puzzler. I'll get the hypothetical ball rolling: 40/30/20/10 Java, Guatemala,San Isidro, Mexican There we go... I'm burning through your Guat with this one but price is no object in pretend land :stir

UNM · January 2013

updated my <A HREF=http://www.bestcafes.com.au/forum/green-beans/my-stash-did-a-rough-audit/msg36264/?topicseen#msg36264>stash listing.</A> One of my customers told me that last freebie I gave her was the best coffee she had ever tasted (cheap Sunbeam espresso m/c, coffee supplied to her pre-ground). I know the suggestion came from Crema and may have been the one Brett H Suggested above (or might have been from RM, KK or somebody else). Whoever/whenever it was, the mix worked well and was well received as is usually the case with suggestions from the forum. So, as Crema is a source of good advice, how can I now improve on the previous best? Any ideas what out of my current stock will work well together. Intended for espresso and will be aged appropriately, then ground and delivered. I'll probably do a second batch for myself though.

UNM · January 2013

in the absence of any suggestions, I went for: 55 guat volcanes 50 columbian Excelso 110 Sumatrra Kuda Mas 35 brazil total 250 But I still want other suggestions, variety is the spice of life and I have been drinking single origins for a while

Brett H · January 2013

Okay then... Mocha Java with a kick n the guts and a twist of lime: 57 Harfusa, 45 Kuda Mas, 8 PNG Robusta. I'm talking out of my hat on this one realising that only someone who wants a completely abnormal tasting coffee would love this and as a matter of fact I haven't blended myself at home since the middle of last year. I'm enjoying single origins. I'm going to put some Yemen in my next BeanGreen order!

frame

Howdy, Stranger!

Howdy, Stranger!

Categories

In this Discussion

Blend suggestions???

Comments

foot

Policies

Social

frame

Howdy, Stranger!

Howdy, Stranger!

Quick Links

Categories

In this Discussion

Blend suggestions???

Comments

foot

Policies

Social