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Blending?????

Dry_bean.Dry_bean.
edited January 1970 in Roasted Beans or Blends
Morning all, up to this point I've roasted only single origin beans, time for a change, below is a list of beans I have on hand, can any one suggest a blend that may work? I know, experiment however would like a starting point. ;D

Ethiopian Yirgacheffe
                                               
Yemen Bani Ismail
                                                     
Indian Monsoon Malabar
                                       
Columbian Supremo

India Mysore Nuggets
                                             
Guatamala Huehuetenango
                                   
Tanzania Tutunze AAA washed
 
Indian Tiger Mountain  plantation A
 
Costa Rica San Isidro
                                                 
Ugandan Masaba AA
                                               
Kenya Kandara AA
                                                   
Rwanda Gisenyi                                                       
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Comments

  • Koffee_KosmoKoffee_Kosmo
    Why dont you have any Indonesian I think you should try Indian Monsoon Malabar but roast it well ahead up to 10 days before Guatamala Huehuetenango KK
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  • Dry_bean.Dry_bean.
    on 1298941622:
    Why dont you have any Indonesian I think you should try Indian Monsoon Malabar but roast it well ahead up to 10 days before Guatamala Huehuetenango KK
    Deliberate KK, I'm not a lover of Indonesian coffee. What's your feeling re ratio's 50/50 or ?????
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  • Koffee_KosmoKoffee_Kosmo
    Deliberate KK, I'm not a lover of Indonesian coffee. What's your feeling re ratio's 50/50 or Huh??
    I always blend 50/50 at first and adjust later if needed  :o KK
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  • askthecoffeeguyaskthecoffeeguy
    I always look at continents when it comes to blending and so-called 'regional characteristics' - and I find it helpful to try mixing some African beans with South American and Central American beans As a hangover from my wine days I'm also thinking about a base note (a predominant ingredient which will provide the main character), a middle note (for body, structure, and depth of palate), and a top note (to add perfume and or citrus acidity) It sounds pretensions I know but it's more about building the structure of a complex coffee using a solid foundation to build upon - and on average I create at least onevor two new blends per week - and if I and the customers like them they go on the coffee menu and / or become a regular feature in the cafe depending upon supply and demand In the fickle world if speciality coffee the good gear is often in very short supply but the customers keep demanding the stuff anyway, and we often change our blends (but not our names for them and the branding) - on a weekly basis, which is fickle I know - but I like to keep the customer guessing, and they keep coming back for more!
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