Another coffee roaster packaged a discussion we had earlier in the year for his newsletter. You can read that at: https://us6.campaign-archive.com/?u=d2242365d3eec7033e7ed870f&id=101265ab93 if you want.
@shpuld It was either shoot or get crushed by her own orb.
That's going to go on the shelves later today as Holiday Blend. The thing I like about working on this blend each year is that I don't try to match a flavor profile that I've done previously (it's different every year) and I only need to worry about having enough coffee to sell it for a couple months. It's an opportunity to be creative and demonstrate what coffee blends can be when disconnected from normal business constraints.
That pre-blend I mentioned yesterday turned out exactly as I hoped it would now that the coffee has had time to de-gas. It's a combination of coffees from Kenya and Sumatra roasted darker than I normally take the Kenya and lighter than I normally take the Sumatra (keeping good notes from product development helps). The signature flavor characteristics of both of these coffees are present in the blend, but with a more balanced expression than the coffees display separately.
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.
The cat didn't come to bed with me last night, which is unusual. Maybe she doesn't like the new sheets I put on? When I left for work today she was sitting on the heat vent in the kitchen (I turned the heat up because the bedroom was a little too cold) so it could be a warmth thing as well. She rarely wants to get under the blankets.
Author of Typica software for coffee roasters.