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Thread: Pre roast brazil, guatemale and robusta blend

  1. #1
    Senior Member Alexpid's Avatar
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    Pre roast brazil, guatemale and robusta blend

    Heres my blend of 45% brazil fazenda, 45% guatemala los volcanes and 10% indian parchment robusta.
    Roasted on behmor P4 D setting until 2 min after 1. crack
    image.jpg
    I blended before roasting, and it seems pretty evenly roasted inspite of using 3 different beans!
    Last edited by Alexpid; 18th April 2016 at 04:38 AM.
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  2. #2
    Mal Dimal's Avatar
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    Think you might find that the Robusta is going to be under-roasted though mate, even if the colour appears to be similar. Always best to roast Robusta on its own to ensure it gets what it deserves...

    Mal.
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  3. #3
    Senior Member Alexpid's Avatar
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    Next time I might roast 117 grams of robusta on its own, and the roast brazil, guatemala and burundi to blend. To get a 10 % robusta blend, I think I'll roast about 500 gr of the other beans and bin the rest of the robusta...
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  4. #4
    Mal Dimal's Avatar
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    I keep a Popper to use for just roasting the smaller quantities of Robusta.
    Usually take it to the start of Rolling 2nd-Crack and then set it aside for 10-14 days...
    Works out well for me as I usually roast my Arabica beans/blends on a fortnightly basis.

    Mal.

  5. #5
    Senior Member Alexpid's Avatar
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    Great idea! Maybe I'll have a go in the oven with a small batch of robusta next time.

  6. #6
    Mal Dimal's Avatar
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    Probably do better using a small frying pan while stirring with a wooden spoon...

    Mal.

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