Whether it started purely as a quest for efficiency, or as a way to achieve consistency in a blend, pre-blending green coffee is a pretty staple practice for coffee roasters. The alternative, and perhaps original way of blending is the classic post-roast blend whose adherents tout its ability to give them ulitmate control of each coffee and thus better quality.
Whether you do one or both of these methods of blending in your roastery, it always helps to explore the why behind them, and talk about the possible benefits and drawbacks of each.
To help us understand this more I am thrilled to bring on to the show roasting educator extraordinaire and founder of Relative Coffee Co., Bryant Banker-Scannell!
Bryant has helped launch the coffee careers of hundreds of new roasters through his work as lead roasting instructor and the heart of the in-house roastery at Mill City Roasters®. He also owns and operates Relative Coffee Co. which combines his passion of roasting, design, and photography to create a fun and tasty coffee brand. Based in Minneapolis, Bryant has worked in cafe and roasting positions since 2011. With over a decade of roasting experience, he believes coffee should be approachable, fun, and unique to your experience in the industry.
We discuss:
- Bryant's Beginning in Coffee
- Education Based in Reality
- The Art and Science of Coffee Roasting
- The State of Blending Coffee
- Omni-Roasting vs. Individual Characteristics
- Pre-Blending vs. Post-Roast Blending
- The importance of Quality Balanced with Efficiency
- The Importance of Heat Management in Roasting
- Post-Roast Blending: Advantages and Considerations
Links:
www.relativecoffeeco.com
Instagram: @relativecoffeeco
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