This weekend I tried the coffee I roasted individually and in combination. I'm finding it's hard to describe what I am tasting!
Burman's Espresso Blend - Espresso roast
A passable espresso, but not exciting.
Indonesian Gr. 1, Sumatra Tabu Jamu - Full City Roast
This coffee tasted nasty! I will roast the rest to a full dark french/Italian roast and use it for blending with nice tasting coffees that are roasted lighter.
Brazil Bob-O-Link - Vienna Roast
This was fine. It will be a nice coffee for blending. It doesn't have any strong opinions to voice.
Brazil Fazenda Aurea - Espresso
I liked this brazil better, still mild and easy going as the other brazil. It may just be the darker roast that appeals to me.
Colombian BCT Premium Huila - Vienna Roast
I liked the Colombian. It would be a good sipping all day coffee and would be good in a blend. It had a pleasant nutty taste. Not too acidic nor flat.
I wish I could give better descriptions, but I'm floundering at that.
I tried mixing all four mix in equal portions. This made a passable espresso and latte, but nothing worth singing about.
25% Indonesian Gr. 1, Sumatra Tabu Jamu - Full City Roast
25% Brazil Bob-O-Link - Vienna Roast
25% Brazil Fazenda Aurea - Espresso
25% Colombian BCT Premium Huila - Vienna Roast
I thought about it and decided to leave out the Sutmatra and one Brazil. I also added in a portion of my first roast, that was over roasted, to add in all the dark, smoky, charred notes I was missing. Now we are getting somewhere!
That is the best yet so far!
33% Brazil Bob-O-Link - Vienna Roast
33% Colombian BCT Premium Huila - Vienna Roast
33% Burman's espresso blend - Italian/Spanish roast
That's useful to know. Any beans that produce a flavor I don't like can be roasted very dark and still be useful for mixing! Sparing the better tasting beans for lighter roast. I will continue to roast beans separately so I can use different roasting styles for my blends. I keep CO2 around for beer making, so I'm going to try adding a blanket of CO2 on the roasted beans to help slow down deterioration, as it will take me a month to drink the amount of coffee I make roasting 4 types of beans, separately, at a time.