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What dennis said. Andy cups all the beans before they go in the green bean store to make sure they are up to his standards.
In the end let your taste guide you.
I just wrote a summary of differnt region characteristics based on my own taste and roasting technique but thought better of it.
Originally posted by 5B4B58405456575D390 link=1249559128/3#3 date=1251368966
I have started with single origin and cant actually bring myself to do a blend roast as Im afraid nothing will beat single origin roasts, or some of them anyway.
i normally only do SO roasts but after reading one of the blending threads i tried a 3rd mik of kenyan, colombian and indonesian.
Came out quite OK.
When i get an opportunity i will do separate roasts and then try some blending and see what happens.
I have started with single origin and cant actually bring myself to do a blend roast as Im afraid nothing will beat single origin roasts, or some of them anyway.
Originally posted by 647176797962030 link=1249559128/0#0 date=1249559128
As someone new to coffee roasting, how do you know what beans from what regions and what part of the world are good?
Its complex. But there is an easy way...put your trust in Andy and buy your greens from beanbay.
Originally posted by 647176797962030 link=1249559128/0#0 date=1249559128
The more I read and research the more confusing it becomes.
Stop reading. Jump in and do it. Take plenty of your own notes.
Originally posted by 647176797962030 link=1249559128/0#0 date=1249559128
Is there a good resource (apart from Coffee Snobs of course) such as a book that breaks the world into regions and disscusses the beans that come from these regions and what they are suited for?
If there is, it would be out of date as one crop varies from another. You could generalise and say one region produces beans that are acidic, spicy, etc. but then that information isnt as useful as your own palate.
Originally posted by 647176797962030 link=1249559128/0#0 date=1249559128
How does someone know to blend one type of bean from South America with another from Africa to make a really great blend or is it just a long journey of trial an error?
You cant become a Michelin star chef overnight. Start with single origins and get to know each one. You might like them just the way they are and never feel a need to blend. On the other hand, once you know what it is in particular you like about one bean, then blending can be complementary....like bacon and eggs!
Most importantly, stretch some boundaries, and have fun with it!!!
As someone new to coffee roasting, how do you know what beans from what regions and what part of the world are good?
The more I read and research the more confusing it becomes. Is there a good resource (apart from Coffee Snobs of course) such as a book that breaks the world into regions and disscusses the beans that come from these regions and what they are suited for? How does someone know to blend one type of bean from South America with another from Africa to make a really great blend or is it just a long journey of trial an error?
I realise this is a how long is a piece of string question but a starting point would be great.
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