We offer a selection of pre-blended green coffee blends for brewed coffee and espresso. There are pros and cons to blending; we feel strongly that good coffee doesn’t need to be blended! We want to explore the different regional and processing flavors that can be found in the cup. But there are times when a blend can offer something special, and we want to capture that in our work.
We use top shelf coffees as components, and in some cases these individual coffees are sourced just for the blend. Learn more about blends and their availability in our Coffee Library.
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Items
Name
Attributes
Score
Arrival
Process
Price
Low-Toned
Dark Chocolate
Rustic Fruit
Various Process Methods
I like this blend best when the roast is stopped just as second crack becomes rapid, and shows no sign of slowing down. Actually, I like it a lot lighter than that too! I don't like this roasted to a dark, dark roast stage, Full French or Italian. This is because Brazilian coffees become ashy and began to bitter when roasted extremely dark. I believe strongly in a 36+ hour resting period before use for espresso extraction! It wont kill you to use it sooner... but you might notice sharp unpleasant notes.
I advocate a Northern Italian style roast (lighter espresso roast, really a French roast, stopped 30-45 seconds into 2nd crack), but the blend works very well at the darker Southern Italian style roast (a full French roast actually, at the peak of a rapid 2nd crack). Either way, get this into 2nd crack and allow proper resting that espresso demands: 48+ hours is best. This blend works great in air and drum roast machines and I developed it test-roasting on both. If you notice a tingly "baking soda effect" in your mouth, then the coffee could use more rest.
We recommend a range of roasts from FC, FC+ to light Vienna. That means just ending the roast just before 2nd crack (FC), a few snaps into 2nd crack (FC+), or as second crack begins to gain some momentum (Vienna)
As with all decafs, remember they roast faster and have the propensity to get away from you and end up darker than you expected. So attend to the roaster and stop the roast manually if possible to get it just right. Roast preference with espresso is up to you. I personally prefer the lighter N. Italian roast -just a bit more than a Full City.
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