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Blending the same bean with different roast profiles

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  • Blending the same bean with different roast profiles

    Hi All,

    Given the coming humidity and heat in Qld and the associated inconsistencies with popper roasting - I was wondering if there was any benefit to doing a number of roasts of different times and temperature profiles and then blending these to achieve an overall good roast?

    ie for 80g batches you do a light roast (4minutes,200C), a medium roast (6minutes,212C), and a dark roast (9minutes,220C) and then blend these into one batch... any thoughts?

    Thanks,

  • #2
    Re: Blending the same bean with different roast profiles

    depends on what you are trying to achieve, not really sure what your asking :-? could you explain a bit more? are you looking for longer lasting roasts? better taste?

    sorry me no comprende

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    • #3
      Re: Blending the same bean with different roast profiles

      Just as in all home roasts--try it and see.

      FWIW, I used to buy coffee from a roaster who blended up just such a mixture. When Ive tried it, usually with only two batches, the idea was to get both the chocolate from the darker roast and the fruit from the lighter.

      I havent been doing it lately because my roasts arent very even anyway--they usually vary from CS 9 to CS 10 in any one batch.

      Greg

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      • #4
        Re: Blending the same bean with different roast profiles

        Thanks Greg - thats what I was alluding to - sorry for being vague.

        I was wondering if that was an acceptable / common practice amongst roasters ?

        Thanks,

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        • #5
          Re: Blending the same bean with different roast profiles

          AH ha!, now i know what ya on about.......silly me!, for sure, ive done it to experiment and i would imagine roasters do this too, im sure one of the boys will jump in to answer it from a professional roasters point of view, but i think greg nailed the basics

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          • #6
            Re: Blending the same bean with different roast profiles

            It was the first type of blend for me.

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            • #7
              Re: Blending the same bean with different roast profiles

              hey guys basil from cc, its great to see someone experementing using different profiles on a single origin. i have had some great results in the past. I tend to keep the profiles quite close ie. just before 2nd,on 2nd and just after 2nd crack .Thats based on 3 profiles ofcoarse you can try 2 also.Elsalv san emilio is a great bean to start of on.
              happy roasting.

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              • #8
                Re: Blending the same bean with different roast profiles

                Just re read this and.......
                Originally posted by 191D3B222227382F204E0 link=1257122882/4#4 date=1257162682
                ive done it to experiment and i would imagine roasters do this too, im sure one of the boys will jump in to answer it from a professional roasters point of view
                ive rhymed way too much id say......wouldnt you! lol

                ps im going to bed......nite lol

                Comment


                • #9
                  Re: Blending the same bean with different roast profiles

                  Hi,
                  I work in an Italian coffee company (is it a professional point of wiew?) and usually (off course even the same coffee can be different depending from the weather condition.) for our 80/20 blend we mix Mexico Altura roasted in two different levels, one more dark for a chocolate-like sensation and one more light for vanilla-fruity...
                  I dont think is very common among companies, we do it with just a blend, but with this blend we have won the title of best coffee in Germany!

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                  • #10
                    Re: Blending the same bean with different roast profiles

                    Off course it changes. Different roasting points give different degrees in acidity and bitterness, it is absolutely important, mainly using high quality beans.
                    In my company is a common practice and I suppose it is the same for other companies really careful to quality.
                    8-)

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                    • #11
                      Re: Blending the same bean with different roast profiles

                      Thanks Gabrielle,

                      Ill contact you next time Im in Gernay and will try to get yr coffee -sounds good.

                      In the meantime Ive moved on to a Hottop roaster so Im still trying to master the new technology - I still use my popper for roasting Kenyan beans though because I think it looks better.

                      Still think that fluid bed roasting is the way to go.

                      Rgds,

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                      • #12
                        Re: Blending the same bean with different roast profiles

                        Lots of info to be found on CoffeeSnobs about this. Just use the Quick Search Tool up in the top R.H. corner.... http://tinyurl.com/37fzcyt

                        Mal.

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                        • #13
                          Re: Blending the same bean with different roast profiles

                          I have tried blending the same bean with different roast profiles and it was a lot of fun... At least I have

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                          • #14
                            There are some locals (Coffee Brothers) who import their own coffee beans from Vanuatu's Tanna Island and have a roaster roast this bean to CS6, CS8 and CS 10 and then blend them. I've bought some of their green beans and tried their roasting suggestion and it is a winner.

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                            • #15
                              I've also used this technique, with an awesome Mexican bean, when doing some contract roasting for a local winery.
                              3 bean blend, Mexican 60%, Ethiopian Harrar 20%, Sumatran Mandehling 20%. The Mex was roasted in 3 batches,
                              The 'hottest' batch was just at first scouts of 2nd crack, the other two batches were 1 and 2 degrees 'cooler', respectively.
                              A complex blend where the variation in the sum of the parts exceeded the straight sum of the parts.
                              It was an effective way of building a blend and not having to carry too much variety in bean stock, which suited the clients.

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