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Thread: The problem with blends

  1. #1
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    The problem with blends

    I have a real issue with blends and this may not be a popular view...

    if we pre-roast blend then the beans in the roast each react differently to the heat, resulting in some over/under extracted beans.

    Then when the blend is extracted the beans will extract at different rates giving an uneven espresso.

    Fundamentally I can’t see How these issues can be overcome. Sensory lab have developed a blend of beans that extract st the same rates but that’s really the only way.

  2. #2
    Member woodhouse's Avatar
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    I was under the impression that post-roast blending was already the way to go.

  3. #3
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Budgiesmuggler View Post
    I have a real issue with blends and this may not be a popular view...

    if we pre-roast blend then the beans in the roast each react differently to the heat, resulting in some over/under extracted beans.

    Then when the blend is extracted the beans will extract at different rates giving an uneven espresso.

    Fundamentally I canít see How these issues can be overcome. Sensory lab have developed a blend of beans that extract st the same rates but thatís really the only way.
    I think you are over thinking it. The proof is in the cup and the main objective is for the coffee to taste good. Variations in extraction rates doesnt mean the coffee will not be good. If a blend tastes 'uneven' then the idea is to change the proportions but not all beans will blend well together.

  4. #4
    Senior Member coffeechris's Avatar
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    I do a little of both and yes having a understanding of what beans roast well together helps. As Fynn mentioned above, dont over think it, have you thought of it in a way that if you didn't roast a bean with other ones it may not get the result it did had you roasted it on its own..

    Horses for courses...

  5. #5
    Life-long Learner DesigningByCoffee's Avatar
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    I often do a "Baggin's Blend" roast (all the beans that reside in Bag Ends!) from all sorts of stuff, and they never turn out badly – just chuck em all in pre-roast and charge ahead using a basic profile. While you will certainly get bean origins roasted in a way that is darker or lighter than you may roast them as a single origin, this can add some extra zing or some earthy chocolate that may just make the result come alive. As mentioned above - let taste be your guide!
    Dimal, flynnaus, greenman and 2 others like this.

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