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Thread: Help with a blend?

  1. #1
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    Help with a blend?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    While ive been waiting for the behmor to come back in stock i ended up *bagging a great deal on a Gene Cafe. I quickly ordered a CS starter pack and got some beans thrown in with the roaster as well.

    I am excited about the journey i am about to take and will make sure i try every bean as a SO so as to teach my palate and work out what i like.

    But *;) *I was wondering if some of you could give me a head start and suggest a blend or two using your knowledge to help me out while i develop my palate. From what i have read i think most of the beans i have are good as a base, so am usure if they would go together.

    I generally like a medium bodied coffee with a slight bitterness and predominent chocolate notes. Perhaps i should look at the mocha/java blend after i get through my current beans.

    The beans i have are:

    Brazil IPANEMA Espresso R/A
    Columbia Pensilvania Supremo Screen 17/18
    Uganda Masaba AA
    Brazil Pulped Natural
    Peru Ceja de Selva Estate
    Ethiopian Harrar Longberry

    Any advice would be fantastic
    Cheers *:)

  2. #2
    Wine_of_the_Bean
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    Re: Help with a blend?

    33% Colombia supremo
    33% Brazil pulped natural
    33% Ethiopia harrar longberry

  3. #3
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    Re: Help with a blend?

    Thanks WotB, ill give it a go.

  4. #4
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    Re: Help with a blend?

    I like to roast beans seperatly. This gives me an opportunity to try different blends while not using the whole roast eg. I do a roast of all beans I want to try on the first weekend.
    Sometimes I will cup the beans the next day, if I have time.
    Through the week I will try each bean once or twice to get a feel for the flavour.
    The next weekend I will re-read my notes on the flavour and decide what I would like to try, I found the guide to blending from Pioneer Roasters (a sticky in the blending thread) a great place to start.
    Get out the scales and make a 60 gram batch of a blend.
    Why 60g?
    Gives me a couple of shots to get the grind right (tho sometimes need more)
    Taste & enjoy or back to the drawing board for another blend.
    I tend to do this part before 2pm or I may not sleep to much that night ;).

  5. #5
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    Re: Help with a blend?

    I dont know all the beans you have but my impressions of the ones I know are.

    Uganda Masaba AA- I roast this bean long. 14 min to 1st crack then 6 *min to 2nd, drop just befor rolling 2nd crack. I get earthy caramel, choc notes with slight smoke comming through (think I could get rid of the smoke but not sure how to yet). Good body, prefer it as a single origin.

    Brazil Pulped Natural- 12 min 1st crack, 5 min to 2nd, drop on 2nd crack. Nothing but slight choc flavours from this bean for me, not a stand out but good base.

    Peru Ceja de Selva Estate- I like this bean. 13 to 1st, 5 to 2nd crack, drop on 2nd. Good choc flavour as SO, but also great base for a blend (Thanks Andy for the tip) Medium body.

    Ethiopian Harrar Longberry- Same roast as Peru, or sometimes longer. Good body and lotsa berry notes with a good lenghty finish.

    Based on this
    Quote Originally Posted by 64657065636964000 link=1277980010/0#0 date=1277980010
    medium bodied coffee with a slight bitterness and predominent chocolate notes
    I would try
    Peru Ceja de Selva Estate 60%
    Uganda Masaba AA * * 40%
    or reduce the Uganda and throw in 10% Harrar.

    I recommend getting some PNG Waghi if you can
    Peru Ceja de Selva Estate 60%
    PNG Waghi 40%
    very nice ;)

    Just the ramblings of a novice blender *:D


  6. #6
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    Re: Help with a blend?

    Thanks Ronin!

    Yea for the moment i will stick to post roast blending as i want to get a feel for each bean.
    Just had a cup of the Brazil Ipanema +2 days and i am impressed with how clean it tastes, if a little weak. Should be nice in a few more days. Definately seems like a good base.

    I havent tried cupping yet, should it be done with freshly roasted beans or are they best used 4+ days post roast (as with espresso)?

    Ill give your first suggestion a try, and then try it again with the harrar to see the difference.
    Ill keep an eye out for the PNG waghi. Ohhh nearly monthly green bay time, might be something special in there * :)

  7. #7
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    Re: Help with a blend?

    Quote Originally Posted by 7B7A6F7A7C767B1F0 link=1277980010/5#5 date=1278024279
    I havent tried cupping yet, should it be done with freshly roasted beans or are they best used 4+ days post roast (as with espresso)?
    My experence has been that it is done 1 day post roast.
    There should be plenty of info on cupping on the forum if you search for it,If not, google is great

  8. #8
    Senior Member greenman's Avatar
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    Re: Help with a blend?

    Quote Originally Posted by 507C7F7A7D4C44130 link=1277980010/6#6 date=1278024478
    Quote Originally Posted by 7B7A6F7A7C767B1F0 link=1277980010/5#5 date=1278024279
    I havent tried cupping yet, should it be done with freshly roasted beans or are they best used 4+ days post roast (as with espresso)? *
    My experence has been that it is done 1 day post roast.
    There should be plenty of info on cupping on the forum if you search for it,If not, google is great
    I usually cup the day after roasting :)



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