Mixing Different Roasts - ???

[kjd2121]

I was searching around a bit and didn't find anything about mixing different roast levels of the same bean.

From what I have been reading - When a bean is roasted just up to first crack more of the beans true taste characteristics are present - More fruity, winey, etc...

When a bean has gone beyond first crack and maybe into second crack much of the beans true character has been lost and more roast character is gained.

My questions are - Has anybody mixed the two roasts and did this make a good cup of coffee? Would you taste both the beans true nature and the roast profile, or would the darker roast flavors dominate the true character?

[ResIpsa]

Originally Posted by kjd2121

I was searching around a bit and didn't find anything about mixing different roast levels of the same bean.

From what I have been reading - When a bean is roasted just up to first crack more of the beans true taste characteristics are present - More fruity, winey, etc...

When a bean has gone beyond first crack and maybe into second crack much of the beans true character has been lost and more roast character is gained.

My questions are - Has anybody mixed the two roasts and did this make a good cup of coffee? Would you taste both the beans true nature and the roast profile, or would the darker roast flavors dominate the true character?

Yuppers, have done this with good results. In my experience the key is in your blending percentages, the more of the original origin flavor you wish to retain, the higher that percentage of the bean needs to be. When I want to retain mostly bean origin flavor but add some choclately dark roast notes to it, I begin with a 75%-25% ratio and work from there. This is a type of melange roast as described here from SweetMarias:

[SIZE=3]" [/SIZE][SIZE=2]With a really good Central American that has nice balance, acidity and body, you can even blend two roasts of the same coffee with each other:[/SIZE]

60% Colombian Tuluni, or Nicaragua La Illusion, etc. roasted Full City +
[SIZE=3][SIZE=2]40% of the same coffee roasted City, just past the finish of first crack[/SIZE]."[/SIZE]

[kjd2121]

Thanks for the reply. I just found another thread about the very thing that I asked and 'Demented' had been doing some experiments. sounds like something to keep me busy for a while -