HomeRoast Digest

Topic: blends (26 msgs / 447 lines)
1) From: Scott Jensen 
I actually wrote this and mailed it on May 5th, I don't think it ever went
through,  I was off list for about a week.  I searched the archives and did
not see it so I am reposting it
Tom,
I believe you had mentioned in one of your letters that Monkey blend had
five beans in it,  which is the about the maximum for a blend.  Why is that?
Is it just experience speaking, anything more tends to get all mixed up and
taste like muck?  Or is it roasting lore passed down from generation to
generation?
Is there an absolute maximum or does it depend on the beans you are
blending?
Just curious,  you sparked my interest with those words and I am hoping to
get you to expound on them further!
Thanks,
Scott J.

2) From: Jamie Steigerwald 
Is there a good way to roast blends? What equipment is best to do that with?
And does anyone have any good blend recopies?
Thanks all!
Jamie

3) From: Beth & Rob 
This would be interesting as I am a newcomer to homeroasting. I've been
roasting the bean types individually then mixing them in proportion to suit
our tastes before we grind. Right now I am trying a Brazil Cerrado base with
Nicaraguan Maragogype or New Guinea Keyup. The results are great.
Are there any benefits to roasting the beans pre-blended? I would imagine it
hard to find the right roast time.
regards
Beth
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with?
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4) From: Kent Pierce 
 
See the blending tips from our host at:http://www.sweetmarias.com/blending.html...........Kent
At 01:40 PM 11/27/00 +1000, you wrote:
<Snip>

5) From: John Cramer 
I've roasted my favorite blend of 50% each Indian Monsoon and Yemen Mocha
pre-blended with great success. I'm not sure of the rating, but they're roasted to a
very dark chocolate brown. It's a really potent blend. I use 1/2 cup beans, ground,
for a 12-cup drip machine.  Should you not believe me, just try using more...:-)
Blessings,
John
Jamie Steigerwald wrote:
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6) From: Jim McClellan 
For my 'during the day' coffee, I 'blend' my recent roast caffeinated with
whatever recent roast decaf is on hand at about 50/50. Haven't run into a
blend I didn't like yet and the added bonus of 1/2 decaf is you can drink
twice as much coffee!
Jim
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: rnkyle 
 I played with some blending today.
1- 50% Columbian Supremo Bucharamonga Especial
    25% Yemen Mocha Ismaily
    25%Sumatra Mandhellng
Roasted Full City+ 10sec. into 2nd crack
2- A classic Malabar Gold  Dr. Johns formula
    Roasted Vienna 30 sec into 2nd crack
3- A blend for espresso ( first attempt on this combo)
     50% Brazil Fazenda Vista Alegre Traditional Dry
     25% Yemen Mocha Ismaily
     25% Sumatra Mandhellng
Roasted to just short of rolling 2nd crack
I will let it rest, and try it on 12/1/03
All were roasted in my drum on a cool windy day in Anderson South Carolina.
Ron
rnkylehttp://rnk10.tripod.comRoasting drums for gas grills.

8) From: John Abbott 
You ARE going to follow up with a cupping report -RIGHT?
rnkyle wrote:
<Snip>

9) From: rnkyle 
Yes I will John.

10) From: Jeff Oien 
Some blends that have worked well for drip. Can't
remember if I mentioned some of these before.
20% Sulawesi/80% Yemen
20% Sulawesi/50% Harar/30% Yemen
That one is really good. If Yemen and Harar are equal
they seem to compete too much.
25% Sulawesi/75% PNG-Kimel (made for each other)
45% Sulawesi/55% Brazil "Dulce"
35% Sumatra/65% PNG-Arokara (gone)
30% Java/70% Yemen (part dark Yemen is good too)
In general the Sulawesi and Sumatra are dark and the others
at barely FC but I want to try the Sumatra Lintong at barely FC+.
Just some ideas. I always like hearing what others like.
Someday I'll try monsooned but haven't really gone there yet.
JeffO

11) From: George Holt 
One of my favorites is:
1/3 Yemen 1/3 Harrar 1/3 Washed Sidamo
Pre-blended and roasted to Full City
On 10/17/05, Jeff Oien  wrote:
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--
George Holt
Waxhaw, NC 28173

12) From: Gregg Talton 
Hey George, I was in your neck of the woods this weekend.  On a whim
we visited Waxhaw and left with two trucks full of furniture  - you
probably know where I went.  So, is that coffee shop in Waxhaw worth a
stop?  I almost stopped but the arts and crafts festival was in full
swing and I didn't see any available truck parking.
Gregg Talton
Belmont, NC
To stay on topic- My usual blend is 40%Sumatra 50% Brazil and 10% Monsoon.
<Snip>

13) From: George Holt 
There is nothing special at the Cross Roads. The coffee is better at my
house, which is about a 1/2 mile north of the coffee house.
On 10/17/05, Gregg Talton  wrote:
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.
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--
George Holt
Waxhaw, NC 28173

14) From: susan oppenheim 
hi
i need some ideas for blends
i want to create a blend for each colour of roast
light medium dark and espresso
what blends do any of you like?
and why?
loved all the threads on the starbucks vs tim's vs mcd's posts
thanks
susan Oppenheim
java mama-Toronto

15) From: Brett Mason 
Hi Susan,
What coffee is your favorite single origin?  Thiws might help others to
offer suggestions on blends...
Brett
On 3/29/06, susan oppenheim  wrote:
<Snip>
--
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

16) From: Rich Adams 


17) From: susan oppenheim  


what coffee is my favorite single origin?
oh goodness
it's so broad...
i like coffee that does not overtake you as its surprisingly good subtleties
come back again and again as you swirl it around in your mouth and wake up
all those little taste buds
i never ever eat anything now while I am drinking my coffee
not since roasting at home
so I like coffee that stands on its own
coffee that tastes better cooler than hot
coffee that is mellow and rich
thanks for the page from tom's site
gosh tom 
you rock
susan O
java mama


18) From: Wesley Simon 


Have you tried a good Guatemala or Costa Rica?
On 3/29/06, susan oppenheim  wrote:
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p
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19) From: Jerry Procopio  


Susan,
I roast about 15 pounds a month for "customers".  The blend that has 
gotten the most positive comment and what they seem to compare 
everything else that I roast to.  It's also one of Mickie's favorites. 
It is a pre-roast blend of:
	50% Guatemala
	20% Sulawesi
	10% Kenya AA
	10% Yirgacheffe
	10% Harar
I haven't tried Lot 30 Harar yet, it is soooo blueberry that when I do, 
I may cut it back to 5% and maybe increase the Sulawesi.
I roast this blend usually to FC in an RK Drum.  I get an even roast 
except for the Harar, which seems impossible to get an even roast on 
unless you take it to FC++.  I usually stop the roast about 5 seconds 
into 2nd crack and it is a pleasant, full bodied cup.  For my $*bucks 
converts that still like a darker roast, I have started taking it about 
45 seconds into 2nd crack, resulting in a FC+ with a nice roasty flavor 
that still retains some of the varietal nuances of each of the 
individual beans.  (I got this idea from Tom's French Roast Blend)
Good luck,
JavaJerry
susan oppenheim wrote:
<Snip>


20) From: Peter Zulkowski  


Hi Jerry,
I am not Susan, but I thought I would thank you for sharing your blend.
I will dig through my stash and see if I have any of those to try it out.
The way I have been blending is just using the same bean, lot 30.
First I roasted two 1 1/2 pound batches and placed them in a large 
covered SS bowl.
In a few days I roast another pound or two, to different degrees of 
roast, from full city to city +, varying the ramp time to first and 
pause between first and second.
Horse tastes great even out past a week, so I keep doing this, and every 
time when I am through mixing it all together I scoop out some for our 
daily use.
The coffee is great!
Right now I have a few customers who have been buying a pound here and 
there, but I have been giving samples of this 'blend' and it is getting 
rave reviews.
PeterZ
Trying to increase my customer base, here in LHC.
Jerry Procopio wrote:
<Snip>


21) From: Jerry Procopio  


My 12th grade English teacher is probably spinning in her grave.  The
second sentence should have read "This is the blend that has received
the most positive comments and what they seem to compare everything eles
I roast to."  My bad!
Jerry Procopio wrote:
<Snip>


22) From: Jerry Procopio  


Peter,
What my wife pointed out about this blend is that it seems to stimulate
your entire tongue.  It tickles your tastebuds from the front all the
way back and has a nice lingering aftertaste.  Ron K gave me the basic
formula before Christmas 2004 and I have been refining it ever since.
In November 2005 I settled on this formula and it gets rave reviews from
whomever tastes it.
In ref. to your blend, are you saying that you use only lot 30 Harar and
just keep adding the fresh to the old?  If I understand you correctly,
you have the same bean, roasted to different levels & profiles, on
different dates, all mixed together and you just continue this, putting
some in and taking some out... yes?
BTW, isn't that lot 30 a wonderful bean?
JavaJerry
RK Roasting in Chesapeake, VA
Peter Zulkowski wrote:
<Snip>


23) From: Peter Zulkowski  


Yes! Only Lot 30.
Some people called this a melange blend in the past.
This just takes it a step further.
Every day it is a bit different.
Have not had it go longer than 10 days though. Usually run out before 
then, or it goes to the church :)
PeterZ
Jerry Procopio wrote:
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24) From: Tom Bellhouse 




25) From: Justin Marquez 


On 4/4/06, Tom Bellhouse  wrote:
<Snip>
"EVERYBODY likes this blend the best!"
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.com


26) From: Michael Dhabolt 


A blend I've been happy with recently and has been getting rave
reviews from my entourage of tasters (read, too lazy to roast their
own) is:
40% - Guat Barillas
20% - Tangania AAA Songea
20% - Sulwasi Toraja
20% - Harrar Horse #532
I notice it is similar to the one JavaJerry presented.
Mike (just plain)




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