[Homeroast] Post-roast blending

Seth Grandeau grandeau at gmail.com
Mon Mar 17 20:41:55 CDT 2014


Though I generally enjoy my coffees unblended, it's always fun to mix the
last of one roast with some of the next roast.  And sometimes, for
Christmas, I mix all the odds and ends of bags of greens and roast them
together.  Christmas Blend...never to be repeated.


On Mon, Mar 17, 2014 at 8:04 PM, kevin creason <ckevinj at gmail.com> wrote:

> Some of the unusual (as in not Central American ;-) coffees make wonderful
> additions in blending.
> I go through stages where I love Africans or Ethopians and then back on the
> Guatamala, Nicaragua, Honduras, etc. :D
>
>
> -Kevin
> /*" I am looking for a lot of men who have an infinite capacity to not know
> what can't be done. " -- Henry Ford  */
>
>
> On Mon, Mar 17, 2014 at 1:55 PM, Paul <middle.aged.kid at gmail.com> wrote:
>
> > Hi, all.
> > New to the list and fairly new at home roasting.  I tried my first
> > dry-processed Ethiopia coffee the other day and was surprised that the
> > overwhelming fruitiness was not to my inexperienced palate's liking.  So
> I
> > post-blended 2/3 dark Columbian with 1/3 light Ethiopian in a pour-over
> and
> > loved the results. I know this is probably very wrong to a lot of people,
> > but I can't deny how delicious it tastes to me.  Just wondering if
> anybody
> > had any thoughts or other strange blends that they enjoy.
> >
> > Paul Gheer
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