simonp wrote:Ooh, 40% Yirg would be too much for me, too sharp (at my roast level at least
). I haven't used any MM for ages, in fact my spreadshett says I have none, but I just remembered I have 2x250g bags under my desk here. I went off the MM as it has no real sweetness, I have some ages Lintong which has the aged funk, plus a dark molasses sweetness, it's really nice.
The MM isn't supposed to have sweetness - I often blend in a small amount (typically 10-20% maximum) to add an earthy undertone to my blends. I usually roast Yirg until the first pops of second crack, the Fazenda into a slowly rolling second crack and Monsoon until second crack is going wild and the beans are at least slightly oily.
My original blend was using the Fazenda, Ethiopian Djimma and Monsoon but I found swapping Yirg for Djimma also gave a good result.
If you roast Yirg lighter than I do (which is entirely possible
) try increasing the proportion of Fazenda (say 60-30-15). I devised my original blend wanting something with chocolate tones but without being too sweet.
I wish I were what I was when I wished I were what I am.