Coffee Blending Tutorial [with or without a Roaster]
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- čas přidán 29. 08. 2024
- I've been roasting coffee at home for a while now and one of my favourite things to do is blend different coffee beans together to get the best flavours out of each one.
I generally start with 20:60:20 as this usually has the most interesting flavour to start off with, but as you can see in the video there are infinite options for blending coffee beans. Try it for yourself!
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Your video makes it so simple and effective . My best blend is, 1/3 is Ethiopia Yirgacheffe and 2/3 is Brazil. Both are medium roast.
I really enjoyed this clear and interesting review of your process. You make something that not that many folks attempt seem very approachable and attainable.
I been roasting for over ten years now, first on a standard Hottop, now a gas-fired Huky 500. The blend that works best for me nowadays is 60% Brasil and 20% each Sidamo and Ugandan, the latter two contributing with that earthy flavor typical of high-grown natural beans.
This is insightful, I liked the idea of blending the green beans and leaving them for a day or two to come to equilibrium in moisture content and density. 👍
Also I believe blending different roast levels together (sometimes of the same coffee) is a thing as well.
I don’t have a toaster but I love single source Arabica from the Itasy Region of Madagascar and a Robusta from either the northern or southern part of Madagascar. A medium roast incorporating 25% robusta and 75% arabica. It is incredibly nice. I would love to share this coffee globally.
This was so informative! I’ve been home roasting for years, but I’m ready to start making my own espresso blends. I buy from Sweet Maria’s, now I know what to order - Brazil, since I already have a Nicaraguan and an Ethiopian. This is going to be so much fun! Thanks!!
Let me know how you get along!
Thanks for sharing these tips! I fee eventually I will end up further down the coffee rabbit hole one day and it’s good to have this info in my back pocket for when that time comes.
Do it! You'll love the process the more you get into it ☺️
@@homecafecharlie Ive heard it is cheaper to get green beans anyways and that the shelf life is longer when they are green.
@@robtheknob7791 100% true. I pay maybe 15% of the price for green beans, then roast them myself as I need them. It's awesome! My roaster has paid for itself twice over!
If you ever find yourself in Malaysia, you have to try Artisan cafe's house blend. They are located in Bangsar, KL. Their house blend is soooo good
I am not blending yet. This is the first time hearing about blending beans in roasting. I am a beginner and started roasting just this last summer in a frying pan, then went to an air popper, then to a stainless steal wok pan and now have settled on a stove top, manual pop corn popper. From what i am understanding in your presentation it is important to know what flavors can be found in the chosen beans. I have just been roasting and not really considering the types of flavors found in the beans I am buying. I will do more research. Thank you.
Glad you found it useful! Yes different beans bring different flavours and textures. You have to think about the ratios, but I've found that starting off with the 20:60:20 rule works great to start, and you can finely adjust from there based on taste. Takes a bit of training your palate to achieve this, but you're on the right path!
This reminds of spending two days in Algerian Coffee Stores in Soho trying out different blends for my coffee business and thinking how glad I was I didn't have to roast the beans as well. You make it seem interesting and fun though.
Thanks for the video Im from Dominican Republic will try to stick with local coffee
Pretty much....MORE of the Brazilian. (Like the rich guy said). ;). Great video!!
Awesome, Thank you .
Danke!!
Thank you so much for an amazing video.
I made a blend of Ethiopian coffee, Brazillian, Indian and Colombian one, the outcome is good coffee with strong taste which I liked so much, but I noted a dominating taste of caramel or sugary one, and I assume it's due to the Columbian beans I used, my question here is, is there any way to overcome the extreme caramel or sugary taste?
The ratio used is:
Ethiopian: 10%
Brazilian: 40%
Indian: 30%
Columbian: 20%
Sounds delicious! I should try some Indian coffee again. I had a Monsooned Malabar that was amazing once.
I've been roasting at a company for a year and for those particular coffees I'd up the brighter coffee (the Ethiopia in this case) to 20% and adjust the rest without any of them exceeding 40% (eg. Brazil 40%, India 20%, Colombia 20% or Brazil 35%, India 30%, Colombia 15%). Then just work your way from there to your taste preference :) (Personally I only blend 3 origins at max because above that usually it gets pretty incoherent so for this case I'd get rid of either the India or Colombia).
This blend seems like the best seller in Amazon called Lavazza Super Crema.
Thanks for the great video, I'm just getting interested in coffee roasting and learning a lot from your videos. But I have a question about something I don't see toasters do and probably because of a good reason I'm not aware of, can I mix different roasts of the same coffee to get different tasting profiles in the drink? Like different degrees of light, medium, and dark roasts of the same coffee variety?
Great question, and you absolutely can. It's all experimentation. The main issue with mixing different roast levels is varying sped of extraction. So for example if you have a dense coffee and a light coffee, the dense one will extract more slowly (underextract) and the light one will extract quickly (overextract) so instead of being able to find a nice balance of flavours, your coffee will be in a weird middle point where it's part over and part under-extracted. Basically won't taste good unless you are very specific with finding maybe a dense coffee and roasting it darker (breaks down more, easier to extract) and a light (in weight) coffee and roasting it lighter (harder to extract) so they kind of meet in the middle. It's hard but doable, and could be very exciting if done well. Just really really hard.
@@homecafecharlie thank you for the reply. You're absolutely right.
Arabica or robasta What beans do you use in milk base coffee?
How many types of blend...??
Recently I never use robusta. No need as arabica processes are so nice and I don't need the extra caffeine or body. I'm hoping farmers start using better processing methods that give robusta and Liberia beans more character so they can complement arabica
Hi Charlie, I am from South Africa. I hope you can respond to my question. We buy coffee beans already roasted and now we are trying to blend 50% Brasilian and 50% Rwanda. Is correct to take a measuring cup of each, put them in the grinder and then prepare the coffee? (My husband grind each first, put them in different containers and then use them to prepare the coffee, this means that I have a lot of containers with grinned coffee waiting to be used)
You can just weigh and blend them together. A cup is pretty rough, you might end up with much more of one than the other if it is a dense coffee. I'd say just use a scale and weigh them and mix together before grinding
Hey Charlie, I have been trying for a while finding single origins I like and then taking those top single origin coffees and do a blend, I roasted 5 different region sample pacts such as Indonesian, Ethiopian, south and central American, and African. I am trying to find a blend that suits well for espresso and one blend that suits well for drip or even better a blend that does both in one. Any recommendations on what single origins and ratios to use for a blend of what I am wanting? thank you.
It's all experimentation. Make french press coffee with each one and try mixing them in ratios and see what you think!
Plz share more blends
I'll try now that soon, maybe in a short video. I have some beautiful green beans arriving soon. Can't wait to receive them!
I never thought of brewing and mixing the liquid coffees to get an idea of what a blend would taste like, does it accurately kinda predict what it would be like when you brew them together though? I guess here would be slight differences in how they extract but it should be pretty close I guess?
Yes, exactly - it's not perfect but it's a good approximation.
I think the only problem with blends is that no dose will ever be the same no matter how thoroughly the beans are mixed when it comes to batches, unless you blend single doses you can't garauntee the ratio of each origin
Very true, I mostly use single origins now anyway, but the consistency isn't a huge issue and I've mostly had good experiences with high quality blends.
Hi Charlie. How do you get the consistency for the espresso blend? Example the ratio of coffee blend is 50:50 but when grinding you may get 70:30.. or 60:40... because we can't guarantee that every grind is exactly 50:50 blend? or do you dose first before grinding and not put everything on the bean hopper?
It's always gonna be an issue, every bean is different so with blends you end up with a middle point rather than a clear taste. That's just the trade off!
isnt easier to roast each type individually and then mixed the roasted beans in a grinder at your preferred ratio?
Whatever works for you!
How do you define easier? It’s certainly easier to dial in your flavor balance, post roast, but once you dial in your ratio I find it easier to pre-blend so that way I don’t end up with a lot of single origin left-overs on the lower ratio components. On my Hottop I’m doing a lot of 120g Brazil, 60g Costa Rica, 40g Ethiopian blends for my espresso. I’ll mix that up by replacing the Ethiopian with Kenya or Papua New Guinea. Cheers.
can I do these using espresso machine? or is it better using pour over or french press?
It's easier to discern with a brew method that gives you more liquid and isn't so sensitive. Personally I find it easiest with a French press or pour over 😜
Hi there I'm doing a coffee dissertation soon and I wanted to make my own blend I have Brazilian and Peru what can I do
I don't know, try mixing them in various levels and tasting them? Sounds like you have a lot of studying to do for your dissertation (and by studying, I mean drinking coffee) ;)
I’d be interested in your espresso roast on your Genecafe, which I have, what time and temp and grams do you use?
Good question. It's a little complex. I put in 200g, charge temp (preheat) to 220, then lower the temp at around 8 minutes to 218, then 216 at 12 mins and 214 at 14 minutes, and around that time it's usually at around first crack. The temp is a bit less reliable than gas but you can get a decent declining ROR by controlling the drum temp like this. I hope that helps
@@homecafecharlie Thanks Charlie, I’ve been roasting for 15 min. @250C and depending on the bean I can get a lot of scorching or not, even with 150gr. which seems to be the maximum my machine will tolerate- every machines different but I’ll try your profile and see if that makes a difference. Love from Australia.
@@homecafecharlie Thanks Charlie, I roasted to your recipe, very nice.
@@homecafecharlie Typical first crack temperature is usually at around 196C. What you had mentioned is 218C during the 8 mins roast. Can you please explain this?
My rule is 50/50 -- mix 1 underroasted coffee and 1 overroasted supermarket coffee beans to make them drinkable :D
🤣
Can i have blend only 100% robusta
Sure! It's gonna taste awful but the caffeine content will knock your socks off 🤣🤣🤣
Can you share the website that you source the green beans?
In Japan I use Namamame. They have been pretty reliable!
@@homecafecharlie great.. but the website is in Japanese. how do you order from there?
Google translate 😅
lol you really like coffee huh
Hehe yeah pretty much 😎