Matt can you remember what was in that last blend of yours before you left? Had about 20 different beans in it
Sounded lovely, need to try it!
Btw, what do you reckon is the darkest, earthiest, thickest blend you could legally produce?
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Gadders wrote:I tell you whats hitting the spot...
40% Cacheoira
40% Finca la fany
20% Yirrrrg
This morning i pulled the most ridiculously viscous, tight, deep brick red, centered shot i've ever had. The smell, indescribable. Hmm.
Thanks for suggesting that1 steve!
Phil
lastcoyote wrote:this may be a stupid question..but being a non roaster (till the urge becomes too overwhelming) i'm not in the know. so the question is....when you do a blend such as the one above, do you roast each SO bean seperately to it's own roasting profile and then 'blend them up', or do you mix your blend of beans PRE roasting and then roast them together to your desired profile?
espressomattic wrote: some beans really do lend themselves being roasted together as a blend, whilst others (In my experience, Kalosi & MM) do not, simply because they have and require a longer and darker roast that would incinerate most other beans.
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