Recommended blend out of the current Bean Bay

[Barry O'Speedwagon]

I dont get it, why would people like an Acid taste? Could you please explain in more detail what you mean about acidity if that is at all possible.

The brighter, sweeter flavours in coffee derive from acidity.

Relatively acidic coffees also help coffee shine through in milk based drinks, whereas otherwise pleasant coffees of lower acidity tend to be quite bland in milk.

PS: The post you quoted referred to 'acidity', not an 'acid taste'.

[Minidoos]

I find the Indian base and Ethiopian for acidity is a very popular blend with the family and friends. Always a hit.

I dont get it, why would people like an Acid taste? Could you please explain in more detail what you mean about acidity if that is at all possible.

[smokey]

Working on these blends is interesting and tasteful

Now adding:-

10% Indian Monsoon Malabar - for body, crema and buttery mouth feel
10% PNG Highland Naturals - for acid and body, I love this bean
10% Tanzania Machare Estate - cocoa and body

The rest, currently 70% Ethiopian Harrar Longberry, next batch in waiting is with 70% Ethiopian Yirrgycheffe, just love them Ethiopians.

[smokey]

Day 9 and the PNG Highland Naturals + Tanzania Machare Estate is still a chocolate bomb, it has mellowed nicely though and not quite as sweet as it was initially - the bag should last a few more days so should continue to mellow out. I still prefer the PNG HN + Peru CDS blend though, smoother, less chocolate and more roasted cocoa.

[smokey]

A nice simple blend from the current beanbay options.

Just started on a PNG Highlands Natural + Tanzania Machare Estate blend, started with strong chocolate and now backing off at day 5 to a rich cocoa, mild acid that helps keep the flavour up. Pity I couldn't wait a few more days to let it mature but I ran out of my last roast and had to start drinking this on day 2, it has held up well.

I found this blend is more on the chocolate side than the PNG+Peru ceja de selva blend, will see how it ages though cause this might just be its lack of maturity coming thru.

[trickydicky2]

I was playing with a new roast profile last w/e and randomly tried a pre blend of 4 BeanBay offerings, 25% each:
- Cuba Escambray
- Honduras Montana De Comayagua
- Sulawesi Blue
- Ethiopia Dilla Zuria (all gone, I think, but could sub another BB yirg or sidamo)

Drinks great as a flat white or piccolo. Its quite a brawny blend with good body and overall a punchy savoury/chocolate edge that cuts through milk nicely. There's some nice fragrant notes in there too, plus some meaty smokiness

My only other comment is to post blend. As a pre blend it roasted too unevenly. I had to pick out 10% of the roast that were under or overdone. Finished product was about a CS9+/-

Good luck

[saoye]

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

[Barry O'Speedwagon]

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).

[kwantfm]

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.

[mote]

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

[daledugahole]

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

[mote]

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

[daledugahole]

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!

[mote]

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

[kwantfm]

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.