Woody Senior Member Joined: 26 Jan 2004 Posts: 482 Location: Hood River, OR Expertise: I love coffee
Espresso: La Spaziale Vivaldi I Grinder: Mazzer SJ Vac Pot: Hoover Drip: yuck Roaster: SC/GG
Posted Sat Apr 10, 2004, 10:27am Subject: Multiple Roasts for blending?
I have been contemplating roasting my own- first with Z&D's, but didn't like the idea of only roasting small batches at a time, so going with a BBQ roaster to do a larger batch and be done with it after one roast. But, if my thought process is correct, is it optimum to roast each bean of a blend separately before blending, which would then require multiple roasts anyway, so I would end up with close to a 1/2lb. after all is done with the Z&D's?
ljguitar Senior Member Joined: 28 Jan 2003 Posts: 2,450 Location: Cheyenne Expertise: I live coffee
Espresso: Expobar Pulsar Grinder: Mazzer Super Jolly, Solis Drip: Bunn Roaster: iRoast2
Posted Sat Apr 10, 2004, 10:40am Subject: Re: Multiple Roasts for blending?
Woody Said:
I have been contemplating roasting my own- first with Z&D's, but didn't like the idea of only roasting small batches at a time, so going with a BBQ roaster to do a larger batch and be done with it after one roast. But, if my thought process is correct, is it optimum to roast each bean of a blend separately before blending, which would then require multiple roasts anyway, so I would end up with close to a 1/2lb. after all is done with the Z&D's?
Hi Woody... For espresso, a FR+, Z&D, popper or other small batch roaster affords you the opportunity of roasting small quantities of beans for post roast blending. If you figure out which beans are 'fast roasting' and 'longer roasting', you can even combine some of those for smaller total batches...I don't bother.
Six roasters of FR+ and about 5 (darker roast) Z&D I think equal one quart or about .5 pounds of beans roasted.
How much do I end up with? Depends on your ratio and roaster capacity... On a 4-3-2-1 blend, I end up with 2 quarts - one pound - if I just transpose the ratio numbers to batches in the FR+. After all is roasted I blend and freeze half (double bagged & dated) within an hour of roasting, and hold them till the first quart are gone (about 16 doubles per quart if I recall).
If I do a 4-2-2, same process for roasting, and I just fill a quart jar and the rest go in a pint mason jar and we just use em up in about a week.
espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,189 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Sat Apr 10, 2004, 2:44pm Subject: Re: Multiple Roasts for blending?
ljguitar Said:
On a 4-3-2-1 blend, I end up with 2 quarts - one pound - if I just transpose the ratio numbers to batches in the FR+. After all is roasted I blend and freeze half (double bagged & dated) within an hour of roasting, and hold them till the first quart are gone (about 16 doubles per quart if I recall).
If I do a 4-2-2, same process for roasting, and I just fill a quart jar and the rest go in a pint mason jar and we just use em up in about a week.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sun Apr 11, 2004, 10:42am Subject: Re: Multiple Roasts for blending?
An intermediate approach is to combine two roasts: one a blend a of slow roasting beans, the other of fast ones.
Fast beans: Brazils, Yemen and dry processed Ethiopian, Aged Indos and Monsooned Malabar, low grown Island Beans (not Yauco, Kona, ISH or JBM, but the cheapies).
Slow beans: all the rest.
This will allow for more even roasts of blends, but it doesn't allow for multiple roast levels.
If you're really lazy, like me, you'll make blends from beans in only one or the other category.
Hi Keven... Maybe Jim S. Can help us out here...I'm not sure I've ever roasted straight Sulawesi. I like the aged for the 'flavors' it adds to the espresso blend.
One problem is that you won't be able to preblend; the aged Sulawesi roasts as fast as the others, the regular Sul slower.
It's not easy to describe the effect of aging. Acidity goes down, but regular Sulawesi is hardly acidic, so this is a minor point. The reputed increase in body is more an illusion fostered by the decreased acidity and increased bass register flavors. There's a sharp increase in "woody" and "leathery flavors; aged coffee is a bit like drinking coffee in some English club room, all leather sofas, wood panelling and old dusty books. With Indonesians - more preciselt, Javas, Sumatras and Sulawesis, it intensifies the qualities people value in these coffees. It's best to roast a batch of each, compare., and devise your own description.
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