martin wrote:Interesting selection of coffees in your lineup there, raj. Blending the Yemen and DP Ethiopia would be interesting, and mixing either with the Java would ring yet another change on the classic Mokha-Java blend. Using all three would be... hmmm, that sounds nice, too. Did you have fell designs along these lines, or is this really just an accident of roasting?
So far all of my blending has been to combine tiny remainders with whatever I have going. Since I'm exclusively (at present) using a Bunn Trifecta for brewing, "tiny remainder" means less than 15 grams given my typical coffee to water ratio.
I've had some serendipitously good blends involving DP Ethiopians, Sumatrans and Java, although not necessarily at the same time. I'm only keeping semi-objective stats about roasting, but no semi-subjective notes about results - a record keeping shortcoming that I really should remedy.
I think I may also not be roasting enough of any given bean. I started out roasting 2 back-to-back half pound batches every 3 or 4 days, but switched to roasting a single half pound batch about every other day. Since I've also been switching coffee every time I roast, it seems like I never have enough to experiment with even moderately extended resting, let alone purposeful blending. Many of my roasts have been quite enjoyable with the rest they've been getting, but even occasional instances of a coffee just starting to come into its own on the last cup is more than frustrating enough to inspire change. An example all too fresh in my mind: The last cup of El Salvador Finca Siberia Bourbon was finally
starting to get a little interesting on the last cup of the roast (~90 hours post roast).
I also think I may also not be buying enough of any one green bean. I hate it when I have a little epiphany with a bean only to discover that Sweet Marias also doesn't have any in stock. Example: Brazil Fazenda Do Sertao Catuai
I'm rapidly starting to understand why home roasters wind up having roasted coffee stashed in every nook and cranny
and enough green coffee to spark a hoarding intervention
. But I already have 2 cats - so maybe I have genetic predisposition.
Circling back in the general direction of Yemen... I really appreciate your blending suggestions. As I'm totally out of DP Ethiopians (roasted or green), I shall have to content myself with a Mokha-Java blend (oh, the hardship). My immediate dilemma though is that I had to start drinking the Java roast yesterday afternoon, and even today it only has about 3.5 days rest and is now half gone. My precious Yemen roast (at least I'm hoping/assuming that's how I'll feel about it) has rested less than 3 days. Sort of a case study in all the things I need to change (at least the ones described above).
In the hope of possibly reserving enough of my current stash for a Mokha-Java blend, I roasted 2 back-to-back half pound patches of Columbia Vereda Pedregal last night. The idea is that maybe I can use it as the means to resist cutting into my Mokha-Java reserve. Hopefully the Colombian will ring in sometime before the last cup.
I'm not sure what to do with the Siberia Bourbon, aside from enjoying it.
Well, although I've enjoyed it, I've enjoyed the majority of the coffees I've roasted more. Most of that first half pound batch was kind of boring. Some nuts but not much else going on, until the last cup when some very welcome acidity suddenly appeared. Does it seem odd that acidity wouldn't manifest until 90 hours post roast?