Space Time Blend
Space Time is our first ever blend here at Alchemy. When thinking about the composition for this blend we wanted something with a nice rich chocolate back bone, that could hold up to milk but isn’t boring. We wanted a blend that had some cool fruit notes but wasn’t dramatically tart or fresh fruity. Space Time is an equal parts blend of a washed Colombia Huila and a natural Ethiopia Hambela.
How does the blend work?
When blending coffees you have two options, you can blend your coffees before you roast them or blend them after you roast them. If you have two coffees that grow in similar environments/climates, are a similar density, and are a similar age you can blend them together before dropping them in the roaster. Pre-blending is tricky because you are forecasting that the coffees will react the same to the heat inside the roaster.
Space Time is a post blend, we are roasting a batch of the Hambela and then a batch of the Huila and mixing them together. This allows us to nitpick the roasts a little bit more. We know what we are getting out of the Ethiopia roasts and we know what we are getting out of the Colombia roasts.
There are a couple of signifiers we use to make sure that the blends will work on the bar as well. For starters we chart every roast, making graphs that represent the changes in bean and environmental temperatures over 30 second intervals for the duration of the roast. These charts give us a ton of data about the coffees and how they will taste. The data point we are most looking for in the roast is called “RD” or roast development. Roast development in our eyes is what is happening starting 370 degrees until the roast is dropped out into the cooling tray and considered done. We are looking for a 16% RD meaning that of the entire time the coffee is roasting I want 16% of it to be from 370 degrees until done.
If the coffees in our blend have matching RD’s then they will be equally solvent. This means that water will pass through both beans at the same efficiency. We need this because we want our shots to be easy and consistent. If your beans have different solubilities then every shot you pull will be different depending on how much of each bean makes its way through the grinder into your portafilter.