Medium Dark as a base bean in blends
Posted: Fri 21 May, 2021 9:47 am
Hi
I contributed a log file of a Mexican El Triunfo arabigo at a 4.4 -4.6 Roast level using a Steve MD profile i little while ago.
I have since been drinking some blends that use a similar profile for the base bean, with now a few added learnings.
My current blends use either Brazilian Pulped Natural or Sulawesi Triple sort Blue as the anchor. ( Generally 33 %) . I roast these to 3.8- 4.0 level ( just on the edge of medium/dark) ( the Mexican bean works well here also)
I use the same MD profile but tweak my inputs to match the bean,,,, I particularly like the profile to have an increasing power zone towards the back end of the roast)
My feature bean is then added at 66 % . ( Lazy roaster 33%/66% means three roasts only!!!!! I am sure some experimentation around the percentages could get better results still)
At the moment I am using an Ethiopian Yirgachef roasted using the Core 1500-2000 M REST profile to somewhere between 3.2 and 3.6 roast level . I have tried other profiles such as the KL classic and Ninja and this bean seems to drink pretty well on different profiles
Post blend and wait- i aim for Day 6 now and am getting more smoothness out of the roast.
Good for milk based drinks- chocolate lingering finish with some subtle pleasant tastes contributed by the Yirg ( not nutty and not cinnamon but along those lines-)
Prior to this profile, i was having trouble getting good results from the Brazil Pulped in particular - whether lower elevation profiles were used or not. Cheers Darryl
I contributed a log file of a Mexican El Triunfo arabigo at a 4.4 -4.6 Roast level using a Steve MD profile i little while ago.
I have since been drinking some blends that use a similar profile for the base bean, with now a few added learnings.
My current blends use either Brazilian Pulped Natural or Sulawesi Triple sort Blue as the anchor. ( Generally 33 %) . I roast these to 3.8- 4.0 level ( just on the edge of medium/dark) ( the Mexican bean works well here also)
I use the same MD profile but tweak my inputs to match the bean,,,, I particularly like the profile to have an increasing power zone towards the back end of the roast)
My feature bean is then added at 66 % . ( Lazy roaster 33%/66% means three roasts only!!!!! I am sure some experimentation around the percentages could get better results still)
At the moment I am using an Ethiopian Yirgachef roasted using the Core 1500-2000 M REST profile to somewhere between 3.2 and 3.6 roast level . I have tried other profiles such as the KL classic and Ninja and this bean seems to drink pretty well on different profiles
Post blend and wait- i aim for Day 6 now and am getting more smoothness out of the roast.
Good for milk based drinks- chocolate lingering finish with some subtle pleasant tastes contributed by the Yirg ( not nutty and not cinnamon but along those lines-)
Prior to this profile, i was having trouble getting good results from the Brazil Pulped in particular - whether lower elevation profiles were used or not. Cheers Darryl