I'm from "The Greater Cincinnati" area, and I'm new to the entire scene of coffee. In less than a year's time I have gone from sipping white mochas from starbucks, to a passionate barista who also roasts his own beans.
I will be a frequent user of this forum, asking a range of questions. I would sincerely love all input from everybody reading, and you can be sure I'll try about anything suggested.
As of late, I've been reading up on espresso blending. There are sooo many different variables and suggestions, and my head is spinning...
So for my first experimental batch I blended:
50% Brazil Cerrado
25% Honduras Santa Barbaras
25% Ethiopian Harrar Longberry
for a total of approx. 1/2 lb of beans
I had heard Dry-processed coffees add desirable body to the espresso, while a brazil base is favored for a clean sweeter cup, and a bright central for fruit and a tinge more sweet... So what are the thoughts on this?
I roasted using a method I had recently picked up on in a post on this site, where I
Warm up for 90 secs on P1 1/4
then quickly punch in
1/2 A P3, then add 3 minutes.
I've got to say I was horrified by the differentiating first crack starts by the various beans, but things got a little better when I opened the hatch door a bit as was suggested. I let it go into first crack for a good 2 minutes, as I wanted to tame the tea and peach vibe that a city + harrar tends to offer. (This was what hit first crack first from observing the longberries in contrast to others).
So the result is honestly not what i had hoped for at all... From sight everything seemed to be going fine, but it appears as though the silver skin literally charred onto some of the beans! My fingernail easily scrapes it off, revealing a quite perfectly FC blend... But what happened?? Is this what charring is? I thought that was where parts of the actual bean burned?
So I'd seriously appreciate feedback on all parts of my post, and in the future I'll keep my posts down to 2 topics in one post max