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Thread: Blending question?

  1. #1
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    Blending question?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    So forgive the novice blender for the question, but
    is 10% of a certain type of bean enough to get some flavour into the shot?

    Example.
    10% of a single shot puck would be aprox 0.8 of a gram.
    that is about 1/2 a coffee bean.
    Im not convinced that you could get that consistant or that it would even make a difference to the taste in the standard milky coffee.


    Any thoughts?

  2. #2
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    Re: Blending question?

    Dont know about the blending question but if 10%=1/2 bean then each bean weight=1.6g which means you are only using 5 beans per single basket. I would love to know where you are getting those massive beans from. ;D

  3. #3
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    Re: Blending question?

    Yeah fair enough.

    Still not convinces that its enough to change the flavour, unless its coupled bean from the same family of flavours.

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    Re: Blending question?

    try it

  5. #5
    Senior Member greenman's Avatar
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    Re: Blending question?

    If you add 10% of a nice fruity Ethiopian it can influence a blend or some roasters add 10% robusta for a bit of zip.

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    Re: Blending question?

    I plan to try it.
    Will keep you posted, just thought Id ask

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    Re: Blending question?

    I think its a fair question; its good to get some guidelines sometimes. The general CS advice seems to be "go try it", which is valid, but not always helpful. ie. whats the good of having experienced people on the forum if their advice amounts to "get experience and decide for yourself"? Enough ranting tho... just something Ive noticed.


    By way of actually answering the question... there was a thread a while ago which mentioned a statistical analysis on blend component percentages. Heres the thread and the following is a quote from it:

    Quote Originally Posted by 4A61626D67636B62610E0 link=1177985940/5#5 date=1210555686
    If a bean is 10% of a blend, for example, then, with a 14g dose, there is only a 39% probability that this sample of the blend will have that bean within +/-10% of its original proportion, and 61% probability that it will be within +/-20%

    For this reason I tend not to bother with percentages less than 20%.
    Cheers
    Stuart.

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    Re: Blending question?

    Thanks Stuart
    That was my thoughts also, but....

    This morning I did a trial.
    I used a PNG, Sumatura mixed evenly because I know what this tastes like. Then I added 10% of a very badly roasted (by me) hondrus. I tried this as a single origin and all I got was a sour taste.
    I knew that if I was going to taste the 10% it would be this one.

    WOW did I taste it, it was the only thing I could taste.
    Point proven to me. If 10% of a bad bean or roast can make that much difference I dont see why it can not be more subtle with a more complementry bean that is roasted well.


  9. #9
    CoffeeSnobs Owner Andy's Avatar
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    Re: Blending question?

    Did someone say 43 beans in every cup?
    :-?

    10% = circa 4 beans
    ...and the late Dr Illy says you can taste 1 bad bean.
    8-)

    *the above math is on a single shot!

    But yes, if you were looking for "You MUST only ever use a minimum of 8.2732% of a low altitude bean..." type answer then head off to another forum as here, the wise will suggest that you "try it and report back" because then you really know!

    If your are doing market research for a commercial blend then you will have to ask a lot of people to try it to see if its noticed and take an average of the replies. However, if you want to know if you will notice then then only you can do that!

    10% is a fair component, and depending on what you are trying to add, it should be noticed.

    If you are adding a "sweet bean" or a "body bean" then you will most likely need more than 10% to notice, however if you are adding a "crema bean" a "colour bean" or even something that tastes bad then 5% will make a difference in a double shot.


    Quote Originally Posted by 220E0D080F3E36610 link=1243731718/7#7 date=1243833335
    WOW did I taste it, it was the only thing I could taste
    Excellent. *Im glad you tried it and Im sure you are too!


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    Re: Blending question?

    Thanks Andy

    I had every intension of trying it.
    Just curious on the start of my coffee journy.

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    Re: Blending question?

    Quote Originally Posted by 3C3B3A2E3D3B283D2E213B4F0 link=1243731718/6#6 date=1243773778
    I think its a fair question; its good to get some guidelines sometimes. The general CS advice seems to be "go try it", which is valid, but not always helpful. ie. whats the good of having experienced people on the forum if their advice amounts to "get experience and decide for yourself"? Enough ranting tho... just something Ive noticed.


    By way of actually answering the question... there was a thread a while ago which mentioned a statistical analysis on blend component percentages. Heres the thread and the following is a quote from it:

    Quote Originally Posted by 4A61626D67636B62610E0 link=1177985940/5#5 date=1210555686
    If a bean is 10% of a blend, for example, then, with a 14g dose, there is only a 39% probability that this sample of the blend will have that bean within +/-10% of its original proportion, and 61% probability that it will be within +/-20%

    For this reason I tend not to bother with percentages less than 20%.
    Cheers
    Stuart.
    I think gaining experience for yourself and not just taking the word of others is critical in understanding what you do. Otherwise why not just ask for other peoples blend recipes?

    The statistical analysis may be correct, but you can prove or disprove anything with statistics. If you take into account the shape of your hopper, the size of the beans, the number of beans in the blend, the amount of coffee in your hopper and the speed of the grinder....than that analysis is 100% incorrect. if you have a 10 bean blend of equal proportion and only grind 8 grams per single with 0% wastage than we can disprove those statistics straight away.

    If you discard a whole variety of ideas based on this than you are definitely missing out on a whole variety of possible incredible blends. My mentors best advice was "try it", I always read and try to understand other peoples theory but will always try it as well. As proved in this case, depending on the beans 10% can be make or break.

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    Re: Blending question?


    Ill 2nd the advice above and add...

    Its not just about what goes through the grinder. Something like a 10% addition of a particular bean, thats roasted together with others, can create a homogenised flavour. A bit like the difference between a casserole compared to separate servings of meat, potato, etc.


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    Re: Blending question?

    Quote Originally Posted by 566F69686363745954696775726374060 link=1243731718/10#10 date=1243901629
    My mentors best advice was "try it",
    So does that mean you are my mentor????? :D


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    Re: Blending question?

    Something else Ive also "discovered" along the way, is that roasting coffee is much, much more than just a numbers game. Its one of the most tactile hobbies Ive ever been involved in and sure, roasting profiles and all sorts of other things play their part but in the end, theres only one way to "know" for sure if you enjoy a roasting outcome or not, is to taste it. Not using only a single brewing method either, but all the brewers that you have at your disposal.

    Ive found that some S.O.s and blends, while they may taste pretty good using one brew method, can absolutely knock your socks off when you experiment a bit with alternative methods. If you dont give it a go; you will never, never know.... ;)

    Mal.

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    Re: Blending question?

    Quote Originally Posted by 5874777275444C1B0 link=1243731718/12#12 date=1243919376

    So does that mean you are my mentor????? :D

    Only if I can invoice you ;)

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    Re: Blending question?

    Um yeah
    The check is in the mail ;D

    Ill have to come up to get some more Mocha Java from you soon.
    Ill introduce myself



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