The other day I did a pre blend roast of
Indonesian Arabica Lington 158g
Brazil Daterra RFA 158g
Mexican Chulita HG 158g
Nicaraguan SHG Parma 158g
This blend has worked well in the past when roasted separately.
However I have since learnt that this blend is not to be roasted altogether as a pre blend.
It has a slightly grassy taste which doesnt bode well in the cup at all
and it does not leave a nice taste in the mouth at all.
During second crack I noticed along with the soft cracklings there were some loud cracks, very much like the sound of a first crack.
As I was in the middle of a 5 night run of nightshifts at the time of doing the roast and 1/2 asleep it never really clicked at the time. As a result of this there are beans in the mix which are only light brown.
Im pretty certain that the Nicaraguan SHG Parma (strictly high grown) bean is the culprit and needed longer (hence just reaching FC while the rest was in rolling 2nd), but I could be wrong.
It could be the Mexican but Ive used those before in a preblend and they have been fine.
Anyway, lesson learnt. I rushed out to a non CS sponsor local roaster (name left out for legal CS reasons) and purchased store roasted beans for the first time in ages
This blend will have to go to the worms on the compost heap
Such is life :-[
Anyone have any other ideas which beans were the culprit, if not the Nicaraguan?
Belinda




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