Shake your coffee beans
A thing that just hit me when thinking about blending is that we should remember to shake up the containers with blends, why?
Ever seen goldiggers from old movies? They shake the pan and heavier particles stay while lighter particles float away.
This is happening with blended beans to, so a blend conprised of say a mandheling and a monsooned malabar, the malabar will migrate to the top because it’s lighther. So after a while with no shaking to re-blend we have a blend where the bean percentages are way of and it will taste different.
Lovely eh? MORE variables hehehehe don’t ya love me?
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