The problem with blends

[cafe]

I pre-blend brazillian pulped natural, (50%), usually with Ethiopian Gambella Sundried (25 to 30%) and then try different beans for the remaining 20 to 25%. PNG, Sulawesi, Mexico, Panama. Sometimes a fourth bean. Pre-blending gets the job done in one roast, and I've always been happy with the results.

[DrHenley]

Pre-blending was a disaster for me. Half the beans were charcoal by the time I got to the end of the first crack.

[greenman]

Jiffy, I try and rest them for 4 or 5 days before using them, they then develop progressively and hold up well for a few weeks (not that they usually last that long) at this roast level!

[Jiffy]

Hi Greenman,
I have those 3 atm so I’m keen to roast today
How long do you rest/develop this before consuming?
Or should I ask what have you found to be minimum rest and also the ideal rest time ..
Cheers
Andrew

[trickydicky2]

I roast as singles as Mr LittleGene maxes out at 300g

Today I've got six origins to roast. All from BeanBay

Tanzania Ngorongoro
Skakisso
Sulawesi Blue
Panama Volcan Baru
Miel Guji Wamena

Going to do a mocha java with the Sulawesi and Shakisso

A fruity African three way

Something for everyone with a miel base plus some Sulawesi and Panama

What's left will be drunk as singles... So many options!

[Arno]

Relative newbie in the roasting game - I do both pre blend and post blend - I must say I prefer the pre blending roast due to a better consistency in roast. I can't say I notice any major flavour differences when pre blending. At the end of the day I try not to over think it and roast to taste. So far, so good - no complaints from the wife, friends, family or work colleagues with whom I experiment upon.

[Barry O'Speedwagon]

Most beans are 'ok' as a pre-blend, and a good proportion are 'fine' as a pre-blend. There are some exceptions. There was this midget Maui bean that Andy had that was enough trouble stopping from racing into 2nd crack after breathing on it, and it was certainly not a friend of pre-blends. I pre-blend 90% of the blends I do (including a corrupted version of greenman's fruitcake blend).

[wirecutter23]

Trial and error is all it takes to find which blend you enjoy. I usually post-blend 2/3 Brazil and 1/3 Ethiopian beans however I've pre-blended with the same ratio a few times because I haven't had enough of either left and I must say if there is a difference it's very minor. I'd say for the convenience of doing a single roast I prefer pre-blending!

[Kevintran]

I think you should separately roast them first. After that you can blend them with the suitable rate.
____________________________

Kevin Tran

[barri]

Fruitcake blend! I like that. I've been known to be called that.

[greenman]

Beans of similar densities work well together, my Fruitcake blend is pre-blend and comprises equal parts Sulawesi Blue, PNG Wahgi and Ethiopian Gambella--these all work together to produce a great long black and also works well in milk drinks.
If you read posts in the blending section you should find plenty of discussion on different combinations and experiences.
Happy roasting
Greenman

[barri]

Just read this older thread and the pre blend vs post blend discussion. Some of the pre blend advocates have said some beans work just as well as post blends and some don't, so then which beans work well together as a pre blend?

[Yelta]

I'd agree with DeeGee.

[Dimal]

Well said DeeGee...

Mal.

[Dimal]

Don't think there's a right or wrong way, it's very much a case of personal preference.

And, one's particular setup...
For example, the smallest batch size I can roast in our setup is 350-400g and when that is considered against a 3-4 bean blend with a total batch size, for us these days, of 750g you can appreciate that post-roast blending just won't work. We have an el-cheapo popper that is capable of roasting maximum batches of ~80g, which works out fine for small Robusta additions to a blend but useless for anything else...

Mal.