alkinea Senior Member Joined: 5 Mar 2008 Posts: 24 Location: HI Expertise: Just starting
Posted Sat May 17, 2008, 6:31pm Subject: pre-blend, post-blend or "inbetween-blend" ?
I'm roasting small batches with a popcorn machine (6 spoons of green, about one cup), so post-blend is not a good option. Pre-blend doesn't give the best result: some beans seem to need longer roasts. This is what gives me the best results so far: - Start to roast 1 spoon of Monsooned Malabar and/or Yemen Mocca - Then one minute later add 5-6 spoons of other coffees (South and Central Americas), and finish the roast after 5-6 minutes (before 2nd crack) This way some of the coffees have a longer roast than the others, it tastes much better : )
Are some of you doing the same? Does it make any sense?
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