Blend suggestions???

Dry_bean

Morning all, roasted some Nicaragua Maragogype the other day and it's leaving both Heather and I a little underwhelmed, would like to roast something else to blend with it in an effort to make it a little more palatable.
Have listed what I have available, any thoughts?

Ethiopian Yirgacheffe
Yemen Bani Ismail
Indian Monsoon Malabar
Columbian Supremo
India Mysore Nuggets
Guatamala Huehuetenango
Tanzania Tutunze AAA washed from
Indian Tiger Mountain plantation A
Costa Rica San Isidro
Ugandan Masaba AA
Kenya Kandara AA
Rwanda Gisenyi
Brazil Moreninha Formosa
Kenyan AB Karen

E61

Crikey! Where to start? 😃

WotB

Equal quantities MM, Rwanda Gisenyi, Costa Rica San Isidro.

Dry_bean

WotB wrote:

Equal quantities MM, Rwanda Gisenyi, Costa Rica San Isidro.

Thanks for the suggestion WotB. What about the Maragogype, equal quantity of that as well? 🙂

WotB

In the case of including the Maragogype, 40% MM, 20% each the rest.

Dry_bean

WotB wrote:

In the case of including the Maragogype, 40% MM, 20% each the rest.

Just roasted a batch along the lines of your suggestion WotB, will report back with an opinion in a few days. ;D

WotB

I forgot to include the disclaimer, Crap. 😛

WotB

I'll let DB figure that one out 😛 Mostly crap at myself for not putting in the disclaimer.

tauyeung

Phew - for a second I thought I read that Wotb was suggesting that as part of the blend ! Need another cuppa me thinks ;D Or maybe eyedrops....

tauyeung

Cuppa arrived [tick] Screen size increased [tick] Sight and hearing still intact but perhaps I need to tone down the multitasking (reading this forum and drinking cuppa at the same time don't count).

Dry_bean

AngerManagement wrote:

I tend to use any thing other than African..... Not sure why, but in general I steer well clear OR only ever use a small amount at best in a blend. Have yet to find a African SO that I would say is better than an OK...

Ain't it amazing, my preference is for African and South American, I avoid Indonesian beans like the plague, just not to my taste, don't like the earthiness of them. Wouldn't it be a boring world if we all had the same tastes?

Dry_bean

WotB wrote:

In the case of including the Maragogype, 40% MM, 20% each the rest.

Couldn't resist, tried the roast last night, not bad at all, lots of crema and pretty smooth with plenty of body and flavour, certainly a vast improvement on Nicaragua Maragogype as a SO. Will let it degas for a few more days before I try it again. 🙂

WotB

Glad you're enjoying it so far. I really enjoy using MM as a base for blends. The rest of the ingredients balance out the blend and give it more complexity.

shape_shifter

I would like to try making a blend. People seem to have success with KJM's blend but I don't think I have the right beans to have it work. Peru Ghimbi Brazil Bourbon Kenya Kagongo Peaberry Tanzania Rononi Tanzania TEC (I think too good to blend though) Haiti Grand Cru de Beaumont Nic Las Brisas Boa'an Obviously the first two are fine but are there any others I can substitute for the Hue and Indo? Or any other blends that have worked for others that I can try?

hiphipharar

You don't have the right ingredients for the KJM which include a Sumatran and a chocolatey Central American such as a Honduran, Guatemalan or Mexican which I have used to make a KJM but the Hue works best. You can't sub these IMO without ending up with a completely different blend. But you could always come up with the SS blend: the fun of blending is try different combinations for yourself. I would consider getting an Indonesian bean as it is so useful in blending.In the meantime I would be playing around using the Peru + African. The Brazil can be used as a base for just any blend. Using a proportion of 25-50% I find it sweetens the blend plus smoothes out the flavours so you don't quite get the dominance of the stronger beans such as the Ethiopians.

mycuppa

Hi Nicole, You could try....... 50% Brazil Bourbon 30% Peru 20% Ghimbi Roast to first snaps of 2nd crack, not into it. Cheers, Jeff

shape_shifter

Thanks hip, I thought I'd ask anyway. Ha to coming up with my own, I'm crap at blending for some reason, I can do aromatherapy blends without a problem but coffee I just keep missing the ball, I've done a few and there was one that I swear smelt and tasted like marzipan when I first roasted but over time went horrible, I would have loved if it had stayed that way. Thanks Jeff I'll give anything a go 🙂

Koffee_Kosmo

Be like me and just take pot luck with a witches brew My flukes have been great so far KK

hiphipharar

shape_shifter wrote:

Ha to coming up with my own, I'm crap at blending for some reason

Post-blending (roasting each bean individually then blending) implies understanding when each bean is at its best and planning to roast to coordinate when the beans are collectively the best. Having said that I didn't have that much success with post-blends and all my pre-blends have usually come out well in my KKTO.

mycuppa

I gave up on post-blending years ago, but I really gave it a good hard go for a long time till I was running out of energy and busting my back. It's lots of work (manual effort) and there are just a very small number of roasters who may still do this - probably for their own reasons. There can be something magical when a blend works.........just like cooking a fabulous dish...