It's been a while. Whats' in this week's blend?

[simonp]

It's been a while, what with the festive holidays, aredundancy, and starting a new job. Anyway, I've been cheating and roasting pre-blends for a bit, so this weekend I roasted up some beans for SOs and blending.

240g Brazilian Sweet Yellow Bourbon, taken about 15 seconds into 2nd crack (about 10 snaps)

240g Sumatran Lintong, taken 20s into a rolling 2nd.

230g Ugandan Nanga Farms robusta

The Sweet Yellow makes a great single origin, but also blends well with the Lintong as it has a little apple-like acidity adding complexity to a simple 2-bean blend.
I haven't done any robusta for a long time, and the Nanga is over a year old now, so I though I'd roast a batch, use some and freeze some (I know, but Steve reckons robusta keeps much longer than arabica, so you can keep it longer, and freezing I have found doesn't affect taste too badly,a dn gains you a week or so).

I tried 50% Brazil, 25% Lintong and 15% robusta. This seemed to work, a little bite but not too much, the Nanga is very sweet for a robusta, and it also makes the crema nice and dark.

[blackice]

Simon the percentages add up to 90%. Have you put anything else inside (Kopi Lowak LOL)?

Have you tried this blend with Monsooned Malabar in the place of Sumatra?

[Beanie]

remaining 10% must be water

[simonp]

Simon the percentages add up to 90%. Have you put anything else inside (Kopi Lowak LOL)?

Have you tried this blend with Monsooned Malabar in the place of Sumatra?

Sorry, the Brazil should read 60% I have gone right off MM in espresso, except the one in Swet Marias Liquid Amber blend which seems much sweeter than that which I have blended with myself.