Thanks KJM and others :-)
I think I've decided on the following purchase from the bean bay and will see how it goes :-)
60g - Peru Ceja de Selva AAA
50g - Brazil Pulped Natural
80g - Ethiopian Yirgacheffe Special Prep
60g - Sulawesi Blue
Any comments or ratio changes you think might be best let me know but this sounds like it should be a good blend (fingers crossed)
Sorry for the confusion, I've ordered 2.5KG of each bean :-)
The amounts above are from KJM's original mix ratio's once I get the beans to blend.
Fantastic description - but you're right I'm not the man for the job! I might have to convince my electrical engineer work mate to do something for me when you get time to put up more information. I think I'll stick to my corretto for now, while wishing I had a "DavRoast".
BTW - I did a KJM blend for the work coffee club, which was very well received. The following were the SO's that I used: Peru Ceja de Selva, Costa Rica Tarrazu Extra Fancy, Sulawesi Blue and Ethiopia Harrar longberry. I'm going to have to experiment with a couple of different ethiopia's and see what I like best.
Apropos the roaster: any electrical person will do
The central you have is one of the ones I have used in the past, but tend to steer away from now. I find the Tarrazu beans give me a (very) slight dryness on the finish I've come to not-enjoy so much.
I should also probably come clean and say that the 'central' is really any bean that gives some nice mellow sweetness to the blend. So one of the Daterra collectives is something I've used too. Don't let geography get in the way! And speaking of geography - the Ethiopian beans are labelled via their export 'port' pretty much. So I prefer to get them from Andy - since he actually evaluates them rather than just buying blind. Just because it says it is 'Harrar' doesn't really mean it is the same as the previous bag of Harrar in general. If you like Harrar Longberry (I do) then each lot from Andy is 'type correct'...
Since I drink this blend both as espresso and as milk adulterated, I actually like decent mouthfeel on the espresso. So one of the things I shop for is natural or dry processed beans. They'll chaff up like a monster, but they impart SO much more mouthfeel to the coffee. The Biftu Gesha currently in BeanBay is gobsmackingly lovely. I've not done a KJM blend with it, I just roast it and drink it I can't bear to 'water it down'...
Did a variation of KJM's famous, 900g of Ethiopia Sidamo Ardi Naturals taken to around 3 degrees before second crack, then 520g Honduras Montana de Comayagua,
640g each of Elephant Hills Monsoon & Peru Ceja de Selva, divided in half and co roasted to first snaps of second crack. Set aside 70g of Ardi for a litre of filter then combined the rest and it's an absolute ripper. For the first week it was pretty good, now sitting at 2 weeks post roast and I'm loving it so much I just roasted another 2.7kg. A good bit of fruit and spice with a really heavy body, my wife seems to like it well enough in soy, I can't stop at one ristretto (normally a long black drinker throughout the day).
Thanks for the recipe KJM, I've roasted a number of different beans with your ratios, this is probably my favourite so far
I found this thread some 9 months ago and ever since have been roasting various beans keeping to the general area of production and ratio advised by KJM. Roasting is done in a Behmor. Ever since we took our first mouthful of coffee (latte) from our first attempt we have been hooked! It is interesting how the use of different beans from an area changes the balance of the taste. I roast, then 3 days later pass a latte to the chief taster and wait to see what the verdict is. More often than not it is a thumbs up.
Currently the mix is :
72g Peru Ceja de Selva
60g Colombian Volcan Galeras Supremo
96g Ethiopian Gambella Sundried and
72g Vanuatu Tanna Island
The Behmor is used mainly on 400/P3 auto with a bit of manual control to try and lengthen out the FC / SC period. The timing goes awry sometimes as I am roasting outside in Tasmania and the variable air temp has quite an effect on the times, so you have to keep a keen eye on the Behmor temp displays and think ahead. If it is cool and blowing hard then it is sometimes difficult to even get to FC!
Anyway - a big "THANK YOU" to KJM for pioneering the process and thanks to all who have added their knowledge to the thread over the years. I am very pleased to be a copycat and getting such enjoyable results.
I'm curious is people prefer to roast the beans separately, then blend, or blend then roast. I'm in the latter camp, mostly for convenience.
I have been wondering the exact same thing. I have been searching for a blend I can roast together. Currently, I roast smaller batches of single origins and record the profiles. Then I try to match bean profiles and will roast those together. Seems to work ok. Would be very interested to see what others are doing.
I pre-blend nearly all the time. Put the beans together the day before if I remember (they get to know each other a bit before being executed). The only exception is if one the component beans is a bit unusual (e.g. small / partic. soft).
Pre blend just before.
but also tastes great whenrofether for up to a week. after reading similar on CS