OK- when it comes to the finer points of coffee tasting and roasting I am somewhat of philistine. In the past I have randomly blended various beans, but never with any real intention or understanding of the subtleties.
So I am asking for some help making a planned blend this evening so I can see if I can taste the difference.
Here is how I have started: I just roasted 400 grams of the Java Blawan estate. Roast time was around 20 minutes- I killed the roast at the first signs of 2nd crack- which continued for the first few minutes of the cooling cycle. I then opened the door to try and speed up the cool down. The result was a CS8-9? medium dark roast (pictures attached) I think it looks quite good? Nice even roast- no oil spotting yet, or chipping, perhaps a few charred bits?
This will be my base bean.
For blender beans I have the following on hand:
Brazil Pulped Natural
India Madikeri Robusta (enjoying a bit of this in my blends I must say)
Ethiopian Gambella Sundried
Peru Ceja de Selva Estate
Honduras Los Bancos
PNG Wahgi Peaberry
PNG Wahagi
Tanzania Rononi
I plan to roast another 800 grams or so. two or three mixer beans?
Now: does anyone have a master roaster recipe for me? Is my base bean no good?
If it looks like a good starting point- and If I get a response this evening I will commence roasting and then post the tasting result in a few days...
BTW- this blend will be for lever espresso machines in the main. I will post a shot of the pull once I have rested the beans for the period of time recommended by the master roaster.


So I am asking for some help making a planned blend this evening so I can see if I can taste the difference.
Here is how I have started: I just roasted 400 grams of the Java Blawan estate. Roast time was around 20 minutes- I killed the roast at the first signs of 2nd crack- which continued for the first few minutes of the cooling cycle. I then opened the door to try and speed up the cool down. The result was a CS8-9? medium dark roast (pictures attached) I think it looks quite good? Nice even roast- no oil spotting yet, or chipping, perhaps a few charred bits?
This will be my base bean.
For blender beans I have the following on hand:
Brazil Pulped Natural
India Madikeri Robusta (enjoying a bit of this in my blends I must say)
Ethiopian Gambella Sundried
Peru Ceja de Selva Estate
Honduras Los Bancos
PNG Wahgi Peaberry
PNG Wahagi
Tanzania Rononi
I plan to roast another 800 grams or so. two or three mixer beans?
Now: does anyone have a master roaster recipe for me? Is my base bean no good?
If it looks like a good starting point- and If I get a response this evening I will commence roasting and then post the tasting result in a few days...
BTW- this blend will be for lever espresso machines in the main. I will post a shot of the pull once I have rested the beans for the period of time recommended by the master roaster.




Comment