November 07 bean bay blending

[Dimal]

Re: November 07 bean bay blending

Agree with much of the above but particularly support what G.o.D. mentioned above, you should roast some small batches of each bean variety you have in order to gain an appreciation of the pros and cons of each of them in the cup, and make notes of your impressions. It is by doing this that you will ultimately learn how to get the best from each bean (roast profile) and which varieties will both complement and enhance the properties of others in blends.

Start out simple and as you gain knowledge and experience, you can spread your wings a bit more and develop an understanding of which beans will make sensational blends even before you roast them. Besides, its a lot of fun building up your own roast records and blend recipes, since you are catering specifically for your palate, not what someone else thinks makes a good blend. Happy roasting....

Mal.

[GrindOnDemand]

Re: November 07 bean bay blending

Yep, totally agree Andy.

Id just add that the Sulawesi would have ample fullness & richness in body to stand out as a predominant base in a blend. Sweetness in the PNG would balance any intensity coming out of the Sulawesi.

[andy]

Re: November 07 bean bay blending


Only if you are tying to replicate someone elses blend.

A base of Indian or PNG will be far more interesting than a Brazil or Colombian base anyway.

You have enough beans there for at least 3 great blends. Dont get too hung-up on "agreed rules", roast them, try them, blend them, try them again and Im sure you will create something great.

[runfast]

Re: November 07 bean bay blending

Ok, cheers, good reading.

One question though, do I need to get a Colombian or Brazilian to use as a/the base with the above beans?

Runfast

[GrindOnDemand]

Re: November 07 bean bay blending

Gday runfast ...

Try a read of Pioneer Roasters excellent guide to the fundamental principles underlying blending:

http://coffeesnobs.com.au/YaBB.pl?num=1177985940

Sweet Marias guide is also extremely informative:

http://www.sweetmarias.com/blending.html#robusta

Personally Id tackle roasting one origin at a time, & jot some cupping notes post-roast as the beans mature over say 10 days. That way you can build a profile of each variety that could give you some pointers as to what ratios would work together to suit your individual palate.

Also, scan through the Cupping Notes section on this forum to get a feel for other CSer opinions as to certain SO taste attributes.

Finally, & probably most importantly ... have fun!

Cheers,
Tony

[runfast]

Ok, forgive me if there is another post on this topic somewhere else!

Will be picking up the beans listed below from the Bean Bay this week and - being rather new to blending - I was looking for some advice on how I should go about it. For example, which of the below beans would be used for the base etc. Would it be best to roast them all as a single first and then blend two before getting more combinations?? Also, what would be the most logical/default blend of the below beans?


Tanzania Arumeru Estate AA
PNG Kinjibi Peaberry
Indian Chikmagalur A
Sulawesi Lemo Toraja 5.00kg
Ethiopian Gambella Naturals


looking foward to your suggestions
Runfast.