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basic question about blending

PostPosted: Mon Oct 22, 2018 4:56 pm
by zahaby
Hello :)

I am establishing a small coffee-factory here in Egypt to produce Turkish and Espresso coffee.
I am a very beginner in the field.
I ordered a Toper roaster.

I have some basic questions:
1) what is the recommended blend for a Turkish coffee ?

2) shall I use pre-blend or post-blend process ?

3) in case of using pre-blend, how can you handle different roasting-profiles for different green-beans in the same pre-blended batch ? how can you handle the consistency and avoid over/under roasting for some beans over the others ?

4) does the batch-size (5 kilo , 10 , 30 etc) affect the roast-profile ? does the roast-profile results will be different if I roast 10 or 30 kilos ? is the weight a factor in the roasting-profile ?

Re: basic question about blending

PostPosted: Sun Jan 06, 2019 10:02 am
by coffeely
hey, use Brazilian Santos beans to produce Turkish and Espresso coffee. A few of them blend Brazilian beans with Ethiopian Sidamo. Costa Rican Tarrazu is also favourable among the more expensive brands. There are many grounds from other nations with Turkish style coffee culture (Greece, Israel, Balkan countries, Arab world etc.). They export them to their expatriates who live in different countries.