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snwcmpr
10/18/2019 2:37 PM
Eth Nat Yirg Idido roasted yesterday. I dropped some off at a friends coffee shop. In a few days he will brew it and tell me what he thinks. We believe my roasts are better than what we buy.

snwcmpr
10/16/2019 2:52 PM
Thank you for all you guys do.

JackH
10/15/2019 2:02 AM
They seem to be after the shoutbox. They have been removed. I don't see anything in the forums.

snwcmpr
10/14/2019 3:27 PM
We have been hacked. A whole lot of posts that have filled up the whole forum.

snwcmpr
10/10/2019 4:49 AM
Honduras Royal Reserve today.

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Blends that Worx
BoldJava
Thought I might get a thread started on the beaut's and blunders of blending. When I first started roasting, I thought blending would be a snap. Wrong.

I have learned that even when I really understand a single origin, what I have running through my head in a taste algorithm doesn't necessarily come through in the cup.

One tip is to roast and then blend. Folks differ on this but I like it for two primary reasons. First, beans have different density/roasting characteristics. One bean may just be finishing 1C and the other is on the edge of 2C. You have no way of controlling that.

Second, and as important, I like to tweak my blends as I cup (you can't do that with a pre-blended roast). I am anal about using a kitchen scale to measure. If it works, great. I write it down. If it doesn't, I can tell that it needs more floral and less body or vice versa.

Jump in there. Add your thoughts on blends; what worx what doesn't. Let's keep one thread going as our source document to turn to when we want to create a blend with what is left in our stash.

B|Blendin'
Edited by BoldJava on 11/18/2008 12:31 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Ol' Dutchman Blend (Mokha Java)

Sumatran Mandehling (or Java Pancoer)/Yemen Matarri.
FC/FC
60/40

There are tons of varities off this for the traditional Mokha Java. I often play with an Ethiopian in lieu of the Yemen to get the high ends (dry processed sing better for those).

B|Java
(Rockwell's Outward Bound)
imagecache2.allposters.com/images/pic/adc/10231105A~Outward-Bound-Posters.jpg
Edited by BoldJava on 11/18/2008 1:20 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Blending basic rule for me - don't use 50/50s.

I can't explain this and don't understand why it is true for my palate, but tip the scale in favor of one origin or the other (melanges are an exception). 50/50s often are mediocre. Let one origin stand out to a degree.

B|Java
Edited by BoldJava on 11/18/2008 12:49 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Our friend on the west coast has one of the best basic blending articles out there for the home roaster.

http://www.sweetm...nding.html

I trust posting the link is OK; if not, will a mod pls pull it down. Thx.

B|Java
Edited by BoldJava on 11/18/2008 12:40 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Naming Blends. I always have fun with this. I use prints from the web to create labels on the computer when I roast for friends on special occasions.

One budd is a Chicago Bears fan. He will get a roast this week after the Packers (I am in Wisconsin) trounced the Bears. It will have some photo (I will dig one out) and call it the Bearly Alive Blend or maybe Bears Crushed Blend (after the Packers won 33-3).

B|Java

www.yoursportsfan.com/gallery/I/2005/01/01/336.jpg

http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Links are great, link away!

BJ, do you usually blend origins that you enjoy individually? If so, can you comment on the cupping of one origin, the cupping of the other origin, then the cupping of the blend? This would be a great help to me. Right now I'm a little sheepish on blending. I have done some and it is always post roast.

For last year's bean swap, I roasted a couple of pounds of the 5 or so origins I had on hand. I'd put a tablespoon of this one and 3 tablespoons of another and grind that, cup it, note it, try a different combination. I"m afraid, at the end, that I sent a blend out the door that pulled the worst out of the 3 coffees.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
seedlings wrote:
Links are great, link away!

BJ, do you usually blend origins that you enjoy individually? If so, can you comment on the cupping of one origin, the cupping of the other origin, then the cupping of the blend? This would be a great help to me...

CHAD


Take a look at Tom's link. It is the best overall intro of which I am aware.

You have to have a handle a each of the origins you are using. Start with two, trying to enhance one with the other. Low notes (Sumatran, no acid, all body) complemented by high noted coffee (Yemen, florals, acids, fruits, leathers).

I have never tried 4 in a blend (except for my Red Sea blends). That is a crap shoot. Too many variables and you will just get frustrated and the cup will never fly. I go up to 3 and that is it. You can't just grab whatever you have in the cupboard and do 10grams of each. It just doesn't work.

Here is one where I beef up on the Brazil for a nice base, High-Heeled in Rio:

Java Kali Bendo/Brazil Formosa/Yemen Matarri
Vienna Roast/Full City/Full City plus
1/2/1 ratio

Great as an espresso, capp, latte

imagecache2.allposters.com/images/pic/AIM/a3905_b~Red-Stiletto-Posters.jpg


Blend on, and post back when you hit one. B|Java
Edited by BoldJava on 11/19/2008 1:13 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
EddieDove
Posting links is absolutely fine.

As such, here is a great primer on blending as well:
http://www.roastm...rules.html
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
http://southcoastcoffeeroaster.blogspot.com
BoldJava
Alley Cat Blend

55 Colombian/ 45 Sulawesi
FC/FC

Wonderful all day drinker. Very balanced. Simple but far from boring.

B|Java

cdn-i.dmdentertainment.com/funpages/cms_content/5326/alley_cat.gif
Edited by BoldJava on 11/19/2008 1:11 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
I re-skimmed the SM and RM blending articles again. I just think I'm a single origin guy. My wildly speculative guess is that mixing some single origns together will probably taste very much like some other single origin by itself. For example, a Kenya mixed with a Sulwasi may end up tasting a lot like a Guatemala. Some high fruits, little spice, syrupy... but I dunno. Moreover, I can understand reasoning for blending lower quality beans with a dash of good beans to make it taste better. But any single origin that tastes good on it's own should stand on it's own.

(or at the very least, this is my excuse! ;) )

Although I would still enjoy a dissertation (not generalities) on the cupping qualities of coffee A, the cupping qualities of coffee B, and the subsequent cupping qualities of coffee AB.

CHAD
Edited by seedlings on 11/19/2008 2:00 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
seedlings wrote:
...

Although I would still enjoy a dissertation (not generalities) on the cupping qualities of coffee A, the cupping qualities of coffee B, and the subsequent cupping qualities of coffee AB.

CHAD


If Boot's article doesn't speak to your need for specificity, it's not out there. For me, taste/cupping is very subjective and you are seeking more of an objective approach. Just different roads leading the same place.

Look at a Cup of Excellence panel's scoring. Some of the finest cuppers in the world. Yet, they don't agree on what they necessarily find and some have wildly differing scores.

For me, blending is more art than science, though you are after traits you can identify. Intangibles, taste, sensing, intuition more than precise data points that when mixed conclude in cup "C." Just one man's humble opinion.

Note: I drink single origins 90% of the time. However, on particular mornings, there is nothing like a cup of Mokha Java or a Red Sea blend. For me, I know that I don't have a single origin that tastes like either of them.

B|Java
Edited by BoldJava on 11/19/2008 3:28 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Ok, I'll press a little further... would you volunteer to cup one of your blends? Cup each origin, then cup the blend? Not for score or anything, just note the highlight flavors, mouthfeel, body. On some occasions I would be asking this to be intentionially obnoxious. Not so this time. I ask in earnest because I really do want to know specifics. I have neither a good blend, nor the coffees to make one you (or the articles) suggest, otherwise I'd happily do it myself. Remember, my coffee stash is one or two origins at most ( and always the less-expensive offerings!). I am without any extraordinary experiences or long history with coffee (~1.5 years consuming and home-roasting)... only been to one official cupping at a local roaster... often still unable to find words to explain flavors.

Thanks for your patience!
CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
seedlings wrote:
Ok, I'll press a little further... would you volunteer to cup one of your blends? Cup each origin, then cup the blend? Not for score or anything, just note the highlight flavors, mouthfeel, body.


The next time I create a blend, I will be glad to do this.

...often still unable to find words to explain flavors.

Thanks for your patience!
CHAD


I don't claim to be the best cupper east of the Mississippi but can hold my own. I have been fortunate to cup with two excellent cuppers (both avocational coffeeknuts like us) for about two years. We cupped virtually every Friday, of every imaginable variety/single origin.

For the first two months, I just showed and sipped. I learned a ton from them and we expanded that to a greater Milw/Illinois cupping group. I am always sitting next to the best cupper, trying to learn more. I jump on cupping opportunities.

Come up to Coffeefest in February: http://coffeefest.com/ I will be taking a course or two.

What I am trying to say is find some cuppers and cup together. It is very, very hard to learn by yourself. As well, I would suggest that we all jump on a variety and cup it together. I will post in an appropriate place for those interested.

Here is a link that relates to where you sense different aspects of taste on the palate/tongue: http://www.coffeeresearch.org/coffee/tongue.htm

B|Java
Edited by BoldJava on 11/19/2008 12:09 PM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
OK, I'm trying blending again. I have 3 origins from three different continents. All have been recommended in blends, but I can't say which coffees because of the "guess the origin" portion of the Christmas Bean Swap.

These are the origins and my thoughts on them after 3 days rest:
Origin A (Brought slowly to City roast in 14 minutes) = berry/tropical fruit/lemon acidic snap, delicate, finishes like milk and sugar - I liked this one the best.

Origin B (Full City+ in 15 minutes) = savory, spice, heavier body, cedar, strawberry. I had a 30 second or so overroast due to operator error with my bean cooler. Didn't want to get into 2nd, but snaps were progressing as I finally dumped it. I liked this coffee least, while I'd expected to really enjoy it. Next batch will be without roasting errors.

Origin C (City+ in 13 minutes) = chocolate, caramel, pure sugar, hint of dry citrus, feels smooth in the mouth

So, this is what I have on hand and I post-roast mixted them by weight per cup, mixing 12g of coffee and 8oz 200F water.

A% / B% / C%

First, in the 30/30/40 blend, B was overpowering with the savory cedar.

Next the 80/20/0 was worse.

80/0/20 wasn't bad, it lost any specific fruit and turned to a sweet red wine.

Finally, the 70/15/15 was the best tasting to me. It didn't have any specific noteworthiness, tasted well balanced, light bodied, sweet with a distant spice.

My apologies to whoever my Swap partner is!

CHAD
Edited by seedlings on 12/08/2008 1:09 PM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
bvwelch
BoldJava wrote:
Alley Cat Blend

55 Colombian/ 45 Sulawesi
FC/FC

Wonderful all day drinker. Very balanced. Simple but far from boring.


I tried a variation of this today-- a nice afternoon coffee was the result-- I used 55 Columbian/ 45 decaf Sumatran, both from Javavino.

Thank you!

-bill
 
BoldJava
bvwelch wrote:

I tried a variation of this today-- a nice afternoon coffee was the result-- I used 55 Columbian/ 45 decaf Sumatran, both from Javavino.

Thank you!

-bill


Yeppir, any Indo will work in this except a PNG. If using a Java, move to FC+ on it.

It is a nice cup. I like to vary my cup and when I do this one, I will have a Colombian straight, a Sum straight, and then blend on the third day.

B|Java
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Hush of Advent Blend

Guat San Jose Ocan~a/Braz Coch/Sulawesi
50/25/25
FC+/FC/C+

Fragrance is fresh forest. Cream-like, moving to butter. Perfectly balanced. Full mouthfeel (almost chewable), with pleasant, lingering aftertaste. Hints of nuts from top to bottom. Cocoa at the bottom of the cup.

A keeper; accidentally created using the remainder of cupboard.

B|Java
BoldJava attached the following image:
Winter Barns[1143].jpg

Edited by BoldJava on 12/22/2008 12:00 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
One of my standard blends (alas the specific coffees are gone now) was a 60/40 mix of a Washed Sidamo and Washed Yirgacheffe I got from a Ethiopian importer in Baltimore (Keffa Coffee). Both were 2007 crop picked up at the beginning of 2008. I've done the blend 60/40 either way, but preferred the 60 on the Yirg side (as evidenced by running out of the Yirg).

Both roasted to FC--the Yirg to grab some of the chocolate roast notes and to solidify it's silky (heavenly) body, and the Sidamo to grab the "Swiss Mocha" that distinguished the bean.

The combination was silken, rich creamy chocolate, with touches of citrus zest hot and in the finish. I made the last of this combination for Holiday gifts, and drank the remainder as drip this morning at work. I'm going to miss this one.

Time to find a replacement---thankfully there's a shelf full of Ethiopian beans staring at me. ;)
 
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