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Thread: Funky blend additions

  1. #1
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    Funky blend additions

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Looking through the descriptions on Bean Bay, a good number of beans have a description along the lines of:
    • "Great as a single origin espresso or as a base to a more exotic blend." (Peru Ceja de Selva Estate)
    • "Great as a single origin coffee or ad something wild and funky to produce an exciting blend." (Colombian Volcan Galeras Supremo)
    • "Great as a single origin at CS9-10 roast depth or add a higher acidity bean to make an excellent espresso blend." (Sumatra Panjang Mandheling)
    • etc.


    What kind of bean qualifies as something funky for blending? Am I looking for something with higher acidity? (Thats another descriptor I see popping up). Or fruity?

    So far Ive only roasted a few different regions, and had best results with Brazilian and Sumatran beans - which I think are standard base coffees? Im all good with getting a bit of a feel for SO, but Im curious as to where I should strike out next.

    At this point Im really just trying stuff randomly. Any advice for beans that would produce noticeably different results would be great - then I can start experimenting with blends on a reasonable basis.

    Thanks,

    Sam.

  2. #2
    Senior Member Luke_G's Avatar
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    Re: Funky blend additions

    I think it goes without saying that robusta will add a little bit extra to a blend but remember not to go too high a % without trying it as you go.

    Aged beans like an Indonesian Florez or even Indian monsoon Mallabah will always add something completely different.

    A good quality natural processed coffee will add crema and some character to a blend.

    I have found that if im using beans that have similar qualities once roasted into second crack that it might need some high notes(fruity, zesty zing) an ill add a lightly roasted African of some sort..usually a good quality Kenyan.

    Its all still trial and error for me so im keeping records of what works and what doesnt...but usually the ones that dont work so well are easily adjusted by different roast profiles of the ingredients or the addition or subtraction of 1 bean.

    All i can say is...its all fun and most importantly..its all fresh coffee :)

  3. #3
    Senior Member greenman's Avatar
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    Re: Funky blend additions

    I just threw a few dregs together--
    Brazil/Monsoon Mal (20 days p/roast)/Ethiopian Beloya (light roast for pourover)
    Everyone at home has raved about it, the Beloya really gives it some zip, unfortunately I only had 200g and its all gone :( :( :( :(

  4. #4
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    Re: Funky blend additions

    Great. Some good ideas to start. Cheers.

  5. #5
    Mal Dimal's Avatar
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    Re: Funky blend additions

    I spose youve had a read through Jasons notes at the top of this category Freney?

    http://coffeesnobs.com.au/YaBB.pl?num=1177985940

    Mal.


  6. #6
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    Re: Funky blend additions

    Yes, thanks Mal.

    Ive read them before, but again theres assumed knowledge as to what makes for an exciting addition to a base.

    From that other thread:
    This is an easy one to start with. Roast 2 types of beans. If one type is brazil, colombia, panama or a similar smooth full bodied coffee, then the other can be a little more exciting such as Harrar, Yirg, Costa Rica, Kenya etc. Start with 60% base (brazil) and 40% feature (an exciting coffee).
    Theres obviously some regions there to start with, but do they equate to descriptions of more acidity or fruity (or something else)?

    From the sounds of things I need to get my hands on something like a Kenyan or a Yirg to try next. I hear nothing but good about them.

  7. #7
    Senior Member greenman's Avatar
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    Re: Funky blend additions

    Some of the Tanzanian Rononi lightly roasted should add some interest to a blend
    Good acidity, citrus notes............

  8. #8
    Senior Member Dennis's Avatar
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    Re: Funky blend additions

    Quote Originally Posted by 554057575C5F535C320 link=1261534507/6#6 date=1261559991
    Some of the Tanzanian Rononi lightly roasted should add some interest to a blend
    Good acidity, citrus notes............
    Ok, Im a bit envious that youve already roasted and tasted this. Half of mine are at the picture framers...but thats another story.

    Im guessing you mean high acidity as you couple that remark with citrus notes - yes/no?


  9. #9
    Senior Member greenman's Avatar
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    Re: Funky blend additions

    It was Caffeinfreaks roast at bean pickup and it was nice and bright, my roast is only 2 days post but I may have to try it today ;) ;)

  10. #10
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    Re: Funky blend additions

    Yep - i find a small % of any African usually adds some high notes to a blend, particularly a Harrar or if you have any natural Gambellas from bean bay they are great too!

    CTGTC



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