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10/21/2021 2:41 AM
muckymuck, mckinleyharris and williamjonex welcome cup

10/19/2021 6:22 AM
Welcome tarunk!

10/17/2021 12:40 PM
Ploni and nader fouad, Welcome!

10/15/2021 2:19 AM
merlot85, maycondelpiero and hoeltz, Welcome !

10/14/2021 10:06 AM
Thanks for the addition to the group. Seriously considering building a drum roaster along the lines of oldgrumpus's. Love the design and craftsmanship.

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I've always blended coffee
turtle
Back when I was drinking grocery store coffee I would always blend to get something decent to drink.

Once I started roasting I kept with this blending mentality.

then I started enjoying single origins

Last roast I did a few days ago was my first blend in a while.

140 grams - Panama Bouquet
140 grams - Mexican Chiapas
120 grams - Tanzanian pea berry

I think I will go back to blending as this one provided me with flavors that do not exist in single origin beans.

My next roast will be this same blend as I have around 10# of each of these beans
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: 2 kilo Chinese drum
Grinders: Mazzer Major - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
ChicagoJohn

Quote

turtle wrote:

Back when I was drinking grocery store coffee I would always blend to get something decent to drink.

Once I started roasting I kept with this blending mentality.

then I started enjoying single origins

Last roast I did a few days ago was my first blend in a while.

140 grams - Panama Bouquet
140 grams - Mexican Chiapas
120 grams - Tanzanian pea berry

I think I will go back to blending as this one provided me with flavors that do not exist in single origin beans.

My next roast will be this same blend as I have around 10# of each of these beans


I am totally with you on this, turtle, as I'm after the best possible morning coffee experience. I'm sure, though, that some understanding of the differences among single origins in roasting and consequent aroma, taste, body, finish etc. will facilitate ideas for how what to try and how to understand results. So this is something I'm really looking forward to pursuing.

Thanks for your post!
So many beans; so little time....
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