David Makins 06 WBC blend
You can read the thread that gave me the idea here in the blending room.
I PMd Luca for some advice on where to start, thinking he had worked with this blend and might be able to offer some guidance.
The blend called for Uganda Bugisu, PNG Kimmel, Monsoon Malabar, Indian Parchment Robusta and Brazil Pulped Macabus. I didnt have the Brazil Pulped Macabus, so I sub-ed it for a sundried Daterra, and I used Kaapi Royale instead of the Indian Parchment robusta. So it wasnt going to be an exact copy from the start. In addition to that I didnt know the exact ratios, and in addition to that Im certainly no Peter Wolf!
Any way on Lucas advice and with some research into ideal profiles for each bean I settled on the following:
30% Brazil Cerrado (sun-dried) (10min to 1/C, 5-6 o start of 2/C)
30% Uganda Bugisu (12min to 1/C, 6 mins to start of 2/C)
20% Indian Monsooned Malabar (9-10min to 1/C, 4 - 5mins to rolling 2/C)
15% PNG Kimmel (10min to 1/C, 5mins to before 1st snaps of 2/C)
5% Kaapi Royal Robusta (11min to 1/C, 20 secs into 2/C 4-5mins)
This blend was rested for at least 3 weeks when used in comps, and it was blended pre roast.
I thought with my roasting equipment and skill level I would get better results roasting the beans individually. So 3 weeks ago I roasted the Monsoon Malabar and the Kaapi Royale, bagged it up and rested it for 10 days, then added the Brazil and finally the PNG and Ugandan 4 days after that and rested it for 7 more days.
The results were interesting. I was really looking forward to this one. Firstly, I need to say that (as usual) I lost control of the Monsoon Malabar as it approached 2nd Crack and went darker than I wanted...it oiled up a bit while resting. Also I think that by roasting the beans individually then blending I had an uphill battle in getting an even extraction, if that makes sense.
This blend was nice. Heaps of crema, silky mouth feel and very sweet. It was very well behaved, and (dare to say) a bit boring. I prefer an aggressive espresso and this was just...nice. It cut through milk, but the only flavour I picked up was sweetness. As espresso it had a bit more depth, but I can only describe it as sweet and warm with a some high notes in the middle and a pleasant "espresso-like" acidic/ashy finish.
Im sure I didnt nail this, but at a guess, I recken if I did, it would still be a little well behaved for my tastes. Then again, its highly likely that due to my substitutions, roasting technique and equipment and relative lack of skill, this bears little resemblance to the blend Im trying to copy!...So Im not sure what, if anything, I learned.
It was fun though!