Newbie Blending question
Apologies in advance if this is a dumb question.
I'm currently experimenting with post roast blending different proportions of the following beans:
Tanzanian Machare, Peru Ceja and PNG Highlands naturals. At the moment I'm trying the following 40% Peru, 40% Tanzanian and 20% PNG.
My issue is whether I should measure out the proportions say 40g each of Peru and Tanzanian and 20g of PNG and put the whole 100g into a one way valve bag or keep each SO in a separate bag and measure out the relevant proportions for each dose? If I do the former then I can't guarantee that I'm getting the right proportion in each dose which I can ensure if I measure out the relative proportions for each dose. However doing it that way is quite fiddly. What do others do?
I don't think you'll notice vast differences due to uneven mixing - with the amount you're talking about (100g is only 5x double shots) I'd simply roast them all, chuck 'em in a bag, give it a shake and see what you think. Next roast - change your proportions overall if you want to experiment
Recaff, good question, I use a similar blend of Tanzania Machare, PNG Highland Naturals and Malabar Monsoon in equal portions as a base for a lot of my blends. So 30 grams each and then 250 grams of an Ethiopian or the Peru. I roast as a single roast, not separate.
In your case you can roast separately and leave in separate containers, sampling them individually so you get to know their unique flavours. Or you can mix together and store in a single container after roasting.
Or you can weight each bean separately and mix them in the grinder.
To be honest I would go with the first one so you learn about the flavours of each bean, but once that is done just mix the little fellas and shake your container, or better still roast all together and that mixes them.
No such thing as a dumb question......... ;-)
+1 for smokey's suggestion of trying the beans as SO's.
Blend the rest.
The higher the number of component SO's there are in a blend the greater the likelihood
of inaccurate proportional representation in each shot; 3 SO's are fine, more than 6 starts to become
problematic, with the added issue of obscuring the contribution each bean makes to the blend.
There is one large (ish) roaster in Melbourne who does a 9 bean blend.......
probably to deliberately obscure the character of the component beans. ;-D
Thanks all that's very helpful advice. I can see how keeping the components separate is the most flexible approach as it gives you the benefit of seeing how the SOs develop as well as allowing you to play around with blend proportions. All good fun!
When you settle on a blend you want to repeat, try both pre and post roast blending.
With my two main blends, one is 'pre' and the other 'post'.
I don't bother keeping components of standard blends separate but will just roast more of one bean
if I want some of it as an SO.
Chuck it all together
Originally Posted by Recaffinated