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Recommended blend out of the current Bean Bay

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  • Recommended blend out of the current Bean Bay

    Hey All,

    I am going to create a Roast to try some fundraising for my daughters school.

    The plan is to roast up 5kg of beans and see how we go pumping some coffee out on election day.

    I am wondering if anyone is willing to throw in a recommendation for creating a roast out of the current range of Green Beans?

    I have roasted plenty on my Correto - and I am ready for a long day roasting - but we'll see how it goes!

    Glyn

  • #2
    Hi mote,

    There is a myriad of blends that can be put together from what is on offer.
    I'll throw one into the pot for you.

    Firstly though, how are you proposing to make the coffee? Espresso? Press? Pour-over?

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    • #3
      It will all be Espresso

      I have recently tried some Brazil and Ethiopean Blends, and used some Peruvian, but really this was all Guess work ...

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      • #4
        My three cents minus one (thank you auto correct). You could do a lot worse than to have a look at the KJM blend thread. But to keep things simple, a roughly 50% base of Brazil Pulped Natural or India Elephant Hills, 25% African (Gambella is probably my pick) and 25% Sulawesi Tana Toraja is a pretty good allrounder...I'd assume 90% of customers will want a latte/flat white. Go the India in the base if you want more cocoa and crema. If you post-blend the beans take the base a little darker than the rest of the beans.

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        • #5
          Originally posted by Barry O'Speedwagon View Post
          My three cents minus one (thank you auto correct). You could do a lot worse than to have a look at the KJM blend thread. But to keep things simple, a roughly 50% base of Brazil Pulped Natural or India Elephant Hills, 25% African (Gambella is probably my pick) and 25% Sulawesi Tana Toraja is a pretty good allrounder...I'd assume 90% of customers will want a latte/flat white. Go the India in the base if you want more cocoa and crema. If you post-blend the beans take the base a little darker than the rest of the beans.
          I find the Indian base and Ethiopian for acidity is a very popular blend with the family and friends. Always a hit.

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          • #6
            +1 to BO'S recommendation.

            If the school is buying the greens you could simplify things by doing a 50/50 blend.
            2x 2.5 kg bags will yield approx 4.150 kg of roast.
            My 2 c would be a 50/50 blend of PNG Wahgi and India Elephant Hills.

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            • #7
              Originally posted by Barry O'Speedwagon View Post
              My three cents minus one (thank you auto correct). You could do a lot worse than to have a look at the KJM blend thread. But to keep things simple, a roughly 50% base of Brazil Pulped Natural or India Elephant Hills, 25% African (Gambella is probably my pick) and 25% Sulawesi Tana Toraja is a pretty good allrounder...I'd assume 90% of customers will want a latte/flat white. Go the India in the base if you want more cocoa and crema. If you post-blend the beans take the base a little darker than the rest of the beans.
              I keep gravitating back to 50% Brazil, 25% Indonesian for body (Sumatran, Java or Sulawesi) and then 25% Ethiopian of your choice. I've recently been using the Ethiopian Sidamo and it's really lovely. Also like the Gambella and Yirgacheffe (at a lighter roast level) if I'm looking for something a little more floral and lifted.

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              • #8
                Thanks all for your replies!

                I will be buying the beans (as a donation) to the school and will probably grab 3x2.5kg bags.

                I will read through the responses and see where I end up.

                Thanks for sharing your Intellectual Property

                Glyn

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                • #9
                  Originally posted by chokkidog View Post
                  My 2 c would be a 50/50 blend of PNG Wahgi and India Elephant Hills.
                  2nd that idea. I've only recently roasted and drunk this one, and it was a simple, great tasting, easy to roast blend. That wahgi is a hit!

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                  • #10
                    Thanks all! I have jumped on BO's suggestion of "50% base of Brazil Pulped Natural or India Elephant Hills, 25% African (Gambella is probably my pick) and 25% Sulawesi Tana Toraja" and we'll see how it goes. I might end up grabbing some PNG to try the alternate blend as well.

                    I really appreciate all your help.

                    Glyn

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                    • #11
                      Heh mote.
                      How'd you go in the end? Keen to hear what you blended in the end & how they turned out. Hope the fundraiser was a hit!
                      cheers,
                      Link

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                      • #12
                        Hey All

                        It was a great day and between the coffee, cake stand, BBQ and plants we raised over $2500 for the school!

                        We had great feedback on the roast and despite some early technical glitches with one for the machines we where able to push through 5kg!

                        The roast ended up being the Indian Elephant Peaberry at 50% - with 25% Gambella Sundried and 25% Sulawesi BLue. This was close to one of the recommendations but I may have confused some beans?

                        Overall it was a tasty blend, I perhaps could have let it settle a few more days? it was 6 days in.

                        There was plenty of comments of the coffee being smooth and many where surprised that coffee at a school fundraiser could be so good!

                        My personal blend would tender towards some fruiter flavours coming through - but maybe that would have happened given a few more days for the beans to bloom.

                        Again - thank you for all your help.

                        Glyn

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                        • #13
                          Great fundraising effort... well done! Sounds like a good blend as well, I haven't used the Indian as a base yet but now plan to.

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                          • #14
                            Glad to see it worked out well for you Glyn.

                            Kwant, you can always split your base between the indian and brazil (I think of like the results I'm getting with that approach). I'm presently going Brz 30 / Ind 20 / African 25 / Sulawesi 25 (and sometimes adding a good central).

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                            • #15
                              My main blend is Indian and a punchy Ethiopian to add acidity. It seems to be what the milk drinkers like.

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