I felt very bold two days ago and I did three consecutive roasts in my IMEX. The metal casing started to glow red!
1) 125g Monsooned Malabar just into second crack;
2) 125g Harrar (H&V) burnt as the 2nd crack was not audible;
3) 63g Celebes Kalosi + 62g Colombian Supremo, start of second crack.
It is interesting to note that roasting the blend (3) went really well, and the beans were very fragrant when I poored them into my canister.
My amateurish thinking was that the Malabar would serve well as a mellow and round base, and the Harrar would add some spice to the base. I have no idea what the effect of the other two would be, but I vaguely remember somebody on a.c mentioning Indonesian and Colombians add high and low notes respectively to a blend(?)
So I do the Jamie Oliver thing and chuck them together in one canister and I start shaking the beans. 6 hours later I pull my first shot, and it is not a bad random attempt. I have no idea what flavour to attribute to which bean, but I do like the result.
So, connoisseurs, how did I do?