Post By flynnaus
Never played around with blending until xmas 2017, my workmates got me a bottle of gin so thought i'd repay the favour with some home roasted and blended coffee for them
Enter the tnetennba blend...
to end up with a roasted batch of around 750g in the Behmor I do the following:
350g Colombian Volcan Galeras Especial
300g each of PNG Mt Ambra A and Aceh Danau Laut Tawar
I roast all the above separately to 10 - 15 seconds into the start of second crack, I'm now roasting this for my 2 workmates regularly and they seem to like it, I seem to lose about 20% of each bean by approximate weight
Seems to be best around 5 - 6 days post roasting, I usually roast over 2 or 3 days and do the Colombian last
We all work in IT hence the bizarre name for this blend... I noticed that the Aceh isn't available anymore as well as the PNG being sold out.... thankfully I've just bought some greens a few weeks ago so have supply for a few weeks, but can these 2 be substituted for something else in beanbay?
Yes, good question. Is the tnetennba blend made of the three specific beans you mentioned or could it be any Columbian, PNG and Indo bean?
For my mind, it should be the three specific beans and if you subbed another bean, one or more characteristics of the blend could change and you could get a different taste. For example, the PNG Mt Ambra is very different to the Wahgi. I haven't tried the Aceh Danau but I would imagine it is quite different to the Sulawesi Blue. Similarly, the Colombian would have different characteristics. Some have commented that tge Especial is better than the Superior that was previously available.
But does it matter? You could blend three different beans from the same countries of origin and end up with something that tastes different. It may even taste better. The best suggestion is to make do with what you have available. If one bean is no longer available, try something else. That's the joy of blending: discovery.
One last tip: if you buy new bean, consider trying it as a single origin first to learn what characteristics the bean has and thus could bring to a blend.
Thanks for the insights, I've always been a single origin fan but roasting for my work colleagues introduced me to blending, I'd tried the 3 different coffees as SO and guessed the ratios from that
I've actually been wanting to get a 2nd blend up and running and hand out a trial size of it and see if it's favourable, just hard to guess what might stay in stock for a while since i'm only buying a bag of each every few weeks
And to answer your initial query yes the blend has only been those 3 specific beans
Not really going to be anything constructive in my reply - but bravo for the IT crowd reference haha.