I did some more roasting yesterday. I did a batch each of Kenya Kiangundo (huge beans) and Panama Bouquette. Both should be great on their own. The Kenya is roasted full city+ or so (a little darker than I intended) and the Panama is full city. Someday I will get serious and buy a thermometer to guage the temperatures. And a stopwatch. Ok, maybe not. I kind of like the intuitive roasting, where the cues are subliminal, and you just know that the roast for this particular bean should be just a tad darker. But then again, that is how I feel about just about everything.
I also threw together a blend of coffees that I don’t really get excited about on their own. It consists of El Salvador Everest (a peaberry), Ethiopian Sidamo, and Papua New Guinea Agoga. In case you are wondering if the blend turned out exceptional, it didn’t, but it was alot more rounded than each would be on it’s own. To tell the truth, it was more of a way to use the PNG in a blend that would be palatable. I have nothing but trouble trying to get the PNG to taste good, so I though maybe it would work out in a blend that I did not expect a lot from. In that sense it was a smashing success. It truely was a mediocre blend, which we will drink without comment.