I'm usually in the blend after roasting camp but for the seasonal blend I'm working on now I think I need to switch to blend before roasting. Any time you're not using stock roasts it's worth looking in that direction to keep the logistics sane.
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I'm thinking of going with 50% Kenya, 50% Sumatra, pre-blended and using a roasting plan quite different from either of the components. The press I'm drinking now tastes pretty good, but that's on approximately 0 rest so I want to taste how it does as drip tomorrow.
