World Blend 15

[arrtist]

Re: World Blend 15

sounds confusing last time i tried a blend with that many beans in it id just finished sweaping the blending room floor and i needed to season the barrel with an over roast but needless to say i didnt acctualy try and cup it so theres proof that blends with that many beans do have a purpose without causing to much confusion

[Dennis]

Re: World Blend 15

Well, I decided today was the big day and decided to put some of this roast through the grinder just 3 days post-roast.

Ill do my best to describe this, though keep in mind Im an absolute novice...

As the beans were ground I noticed that the dominant fragrance is still an earthy chocolate, though has also developed an scent similar to a wine that has been vintaged in an oak barrel.

The body was thick and syrupy like treacle at the outset of the pour, though began to run a little quick about 20 seconds in, leading me to cut the shot at about 25secs. In addition to the chocolate and wine, roasted almonds now came to mind in the espresso.

The shot was somewhat acidic, particularly when it first hit the palate, but left a soft, slightly sweet aftertaste.

With milk added, I would describe this coffee as medium body, with a mild nutmeg flavour complimenting those previously described.

The aftertaste was somewhat disappointing as it was not buttery nor did it linger for long. Im hoping this will develop with time as I was quite impressed with this coffee.

The following pics are mid-pour and with milk-added to include a lovely example of the original lumpy spud artwork. The crema that you see in the cup has not been enhanced - it really is very dark in colour!

[GrindOnDemand]

Re: World Blend 15

Being OCCCD Dennis, chocolates probably ingrained in your nasal hairs mate!

Hence the smell? Hopefully coffee smells emit next opening, & grinding, & extracting.

Waiting for cupping notes on such a monster blend ...

[Dennis]

Re: World Blend 15

These were blended immediately before roasting and held at 150* for 5 minutes before proceeding to 230* until 2 minutes after 1st crack, then temp increase to 233 till onset of 2nd crack.

I am guessing that most beans seemed to achieve 1st crack at around the same time - they do sound different, but dont know that I was able to distinguish 15 different types! I cut the roast at 20mins, or around 30-45 seconds into whatever bean went into 2nd crack first!

I briefly opened the bag this morning and there is a distinct chocolate smell, though not much else at this point.

[Big_Steve]

Re: World Blend 15

15 different beans... who would have thought!

Im inspired!

[Thundergod]

Re: World Blend 15

Did you put them together just before roasting Dennis?
I was thinking of putting them together for a few days before.

[Dennis]

Re: World Blend 15

Maybe I should get someone else to try it - not that I dont think it will be nice, but just that I am very inexperienced describing coffee flavours. :-[

Ah well, will give it a go!

[GrindOnDemand]

Re: World Blend 15

;D

The schnozberry is highly sought after for its exquisite aromas in some quarters, Dennis.

If your complex blend cuts the mustard, youll be the Willy Wonka of the bean-roast-world!

Your bean smorgasboard looks very nicely, evenly roasted though mate, from the pic posted.

Looking forward to tastin notes ...

[Dennis]

Re: World Blend 15

As long as it doesnt taste like snozberries!

[GrindOnDemand]

Re: World Blend 15

Whoa mate - my palate struggles to find defining flavours in a SO roast, let alone tackling the differing sensations in such a whopper! Ill be interested in reading your cupping notes on such a beast.

[Thundergod]

Re: World Blend 15

Hmm! Only 15 varieties.
Surely we can top that.

[Dennis]

I couldnt resist...

Equal amounts of the following, blended and roasted together:
Peru Grace
PNG fairtrade
El Salvador los nogales
Yemen bani ismail
Harar longberry
Yirg
Kenyan peaberry
Merthi robusta
Mnsoon Malabar
Tiger Mountain
Huehue
Mountain Top Bin549
Yauco Selecto
Altura
Buorbon Yellow

To produce: