Im going ahead with the list above, unless someone tells me itll suck.
I hope the titles not misleading, Im the idiot here, not the guide. But I have an idea for a topic that I hope others can pick up and run with.
Basically the background is that I enjoy roasting my own coffee, but I dont have the time available to put in the effort to sample heaps of SOs and figure out my own blend, and most of the blend suggestions here get outdated as old beans become unavailable.
I guess Im trying to take the tips from the KJM thread an apply them in a practical sense to the buying process.
1) You can only select from beans currently available on Beanbay
2) Blending ratios must be simple, so that blends can be thrown together easily and roasted together, and leftovers minimised (exampe ratios: 50-50, 66-33, 50-25-25, 33-33-33, 25-25-25-25, 40-20-20-20 etc)
3) Beans will be roasted together.
For example, what would you make of an equal-part blend of:
Peru Ceja de Selva Estate
Ethiopian Gambella Sundried
Bolivia Green Mountain Estate
Im going ahead with the list above, unless someone tells me itll suck.
Ethiopian Gambella is magnificient stand alone around
eight days and beyond if roasted correctly. I perfer not to take away from its uniqueness.
Took some to the States recently to a cupping/Roasting course and it scored 86 in blind tests. Creamed the commercials also being tested.
In respect of the other offerings on beanbay....the Yemens are magic.
Im not surprised you havent received a response to this. There are so many factors which will affect blend quality other than bean type: pre-blend vs post blend, roast depth, proportions, roast method/profile, age of beans, rest period, seasonal crop differences, etc.
As Im sure KJM and other experienced roasters will tell you, its a matter of trial and error to come up with the right blend. There is no other way. You might be lucky enough to come up with the right blend first up. There is no guarantee that the blend you come up with will suit all tastes.
Thats what the Blending Room board is there for.
Some of the suggested blends on the blending room are timeless.
Unless you have a shop and need to fix a taste to customers preference or your marketing of coffee, the blending process can be great fun.
A little tip.....brew two or possibly three long blacks
and from rested coffee ( make sure you have recorded the profile/level of roast of each coffee) pour some pre-determined percentages into a fresh clean cup...then taste....a bit more of this, a little less of that....
You might get some shockers and you will get some delightful results.....for me however the sweet ethiopians and yemens trump every blend I have tried.
Hence my adding some limitations that aim to eliminate some of the variables: pre/post blend, proportions, seasonal variety; and work with a simplified input and a simplified method. So the question arises - can a simplified method still result in a good blend?Originally Posted by 373D283F3F302422510 link=1316176600/3#3 date=1316390380
Timeless blends are great - if you can get your hands on the beans - which is the whole point of this thread, because you typically cant through Beanbay...Originally Posted by 1B3E393F0E1D34353528510 link=1316176600/4#4 date=1316392527
Im all for great fun, but I also dont have much time to play around with this, thanks to family life 8-)Originally Posted by 1B3E393F0E1D34353528510 link=1316176600/4#4 date=1316392527
Cant see why not. The answer is to give it a try and let us know or, more importantly, find out for yourself.Originally Posted by 527E6B6B40547671781F0 link=1316176600/5#5 date=1316416672
When you find a blend that works, great. But those beans wont be around for ever and while they do last, your roasts may vary giving a difference in the cup.
If your intent is to have someone tell you they tried bean x, y and z from BeanBay in the proportion a:b:c then they might. But when you try the same blend, will you get the same result as them?
Maybe I wont get the same result. But if thats the case why do we have the blending room?
The Blending Room exists for people to talk about what blends have worked for them. I have tried several.Originally Posted by 466A7F7F544062656C0B0 link=1316176600/7#7 date=1316468148
You complained that the suggestions become outdated because the beans are no longer available. So try a variation with the beans that you have available.
Why not start with the KJM blend? There are beans in Beanbay which you can use to make your own variation. Mix the Ethiopian Harrar Double Sort + Sumatra Sigararutang + Peru Ceja de Selva + the Mexican or Costa Rican . Double the quantities that Kevin provides to start with 500g of green beans yielding about 420 g of roasted.
Heres another favourite suggested by CSer smokeydeck that I call the Bounty blend as it tends to produce a chocolate+coconut flavour: equal proportions of a Tanzanian (or Burundi) + a Sumatran + a Brazilian. Ive found this one works a bit better as a post-blend so roast 250g each of these three. Rest separately for a few days then mix some together - say 50g of each. If that doesnt suit you, try equal quantities of the African and Sumatran plus less or more of the Brazilian.
I dont mean to discourage your effort but you say you enjoy roasting coffee. You are looking for a shortcut, but you are missing out on the longer but more pleasant journey and its about what you like, not what others like.
Thanks, thats the sort of input Im looking for. And apart from just being about me, maybe this topic suits other people too? There are plenty of previous threads asking for simple advice on where to start with blending.
Like the other posts in this board, this topic can equally be a repository of what has worked for each of you.
Plus I think it would be beneficial for Andy to have recommended blends from beans that can be immediately bought from this site.
As suggested by Flynn, specific beans might come and go but origins and blending from proven origins as previously posted (some even years ago) is timless....todays offerings from beanbay will soon be exhausted....as were last years offerings.
I wonder if the tip on blending starting with a couple of brewed coffees from different origins/roasts and tipping percentages into a clean cup for instant results is more common than I imagined.....previously I roasted seperately, blended then ground beans before brewing/tasting the blend. No option to play/amend other than finish and record if OK, or consignto the sink if less than desirable....and start all over again.
The pre brewing of say three origins and then experimenting with different proportions in a clean cup has saved me heaps of time.....and of course, reaffirmed some of the delightful SOs on offer from beanbay....ie difficult to better a good SO.
From memory the orginal blend had an Ethiopian in place of the Sumatran, but when i saw your post i gave that one a shot and adored it, so thank you.Originally Posted by 43495C4B4B445056250 link=1316176600/8#8 date=1316471330
I ended up going with equal parts Brazil Pulped Naturals, Tanzania Uru and Sumatra Danau Toba.
Just finished the bag this afternoon and it was delicious from day five right through until today, day 15.
Next week i might try putting some Harrar in place of the Danau Toba just to see how a timeless classic like the Harrar impacts on the blend.
CorrectOriginally Posted by 080808420 link=1316176600/11#11 date=1318567248
Wouldnt it be great if someone with a whole lot of experience could knock up a list of most of the coffees available and list them as stand alone coffees or coffees that should be blended.
I know I roasted some Whitsunday Gold coffee which I thought was disgusting. I dont know if I would blend it with anything other than the compost bin.
If you are basing this request on your experience of the Whitsunday Gold then I am afraid you may be in for some disappointment. I havent tried this variety but other Aussie beans Ive tried can be fairly challenging to roast well and a popper is not the best method for roasting them.Originally Posted by 173A25362A530 link=1316176600/13#13 date=1319522802
It sounds like the first thing you need to do is hone your roasting skills. Start with the CoffeeSnobs Starter pack or a bag of an easy roaster like the Peru Ceja de Selva. Roast several batches at varying depths and work out which works best. Keep some aside and try giving them a longer rest time.
I did start with the starter pack, and the first beans that I chose to roast was the Brazilian Yellow Bourbon Especial which I thought was sensational. All the other beans in the starter pack were very pleasing.Originally Posted by 2B213423232C383E4D0 link=1316176600/14#14 date=1319526500
I do realise that I have a lot to learn, however, after reading a whole pile of topics and posts regarding the popcorn poppers style of roasting, I reckon I have a fair grip of what is happening.
I have roasted over fourteen varieties in a short period of time and found all of the beans great other than the Whitsunday Gold.
re the Whitsunday Gold, send me PM with your address and Ill post some off to you rather than upsetting the worms in my compost bin.
I use the whitsunday gold in one of our blends, and also for one of our customers......
Id never serve as an S/O but offers great crema and stability. There is nothing unpleasant but also nothing outstanding.
I also know they had some REALLY old stock lying around a while ago....perhaps you got some of that!