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Coffee Blends
CharcoalRoaster
I recently was given a lb of roasted coffee (unusual considering all my friends know I roast my own!) from Ashlawn Farm Coffee. What an amazing blend! Such dark choc and blueberry notes.

I have never considered blending before because I much prefer the unique SO characteristics but after tasting the complexity of this blend I think I want to try my hand at it.

Any suggestions on where I can learn more about blending techniques, ratios, etc.?

Thanks!
oldgearhead
I suggest you begin with the bible:
"Home Coffee Roasting"
by Kenneth Davids
No oil on my beans...
seedlings
This Roast Magazine article on blending is becoming hard to find. I suggest you download and save it now before this link is dead too.

http://www.degroeneboon.nl/blendingth...erules.pdf

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
CharcoalRoaster
PERFECT! Thanks guys. I already have the book but the PDF looks really helpful as well. Have you guys attempted blending at all?
tamarian
Here's a good article as well, from Sweet Maria: http://www.sweetmarias.com/blending.php
Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
seedlings

Quote

CharcoalRoaster wrote:

PERFECT! Thanks guys. I already have the book but the PDF looks really helpful as well. Have you guys attempted blending at all?


I rarely have multiple origins on hand since I buy in bulk to lower cost. I have tried blending, and it has always been post-roast. Roast a few origins to their own profile, then post-blend in varying amounts to see how the flavors enhance (or detract) from each other. I will say that whenever I had some robusta to blend into any single-origin for espresso, I very much liked the results.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
bvwelch
Here are a couple of articles I found helpful:

http://www.home-barista.com/espresso-...nding.html

http://www.home-barista.com/home-roas...18328.html

By the way, even with single origin, it is fun to roast a couple different levels and then blend post-roast.

Hint, for post-roast blending -- just blend small portions -- then taste, and tweak the ratios to taste.

You might even wait to blend post-grind...
oldgearhead
Thanks Chad for the great article. I blend quite often. I pretty much always blend decaf, and I usually blend it pre-roast. For real coffee though, I blend post roast. I try to keep 3 So's on hand and I try differnt ratios of roast level as well as orgin. Next week I'll miix 2 or 3 Thai's with some Columbia-Condor...
oldgearhead attached the following image:
dsc_0268_2.jpg

No oil on my beans...
Dan
I started blending with the simple, traditional Mohka-Java blend. That is, equal amounts of any coffee that would have come from the ancient port of Mokha such as Ethiopian or Yemen coffees and those coming from the island of Java or Sumatra.
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