Post By theonetruepath
Post By RevolutionRoasters
Post By Lyrebird
Post By Gretsch
"Notes of chocolate"
Ethiopian Sidamo Ardi Naturals plus Guatemala Jacaltenango 50/50. Both medium roast, and about two weeks after roasting.
I actually thought I was drinking hot chocolate...
I get the same kind of cocoa bomb with the Peru Ceja de Selva when roasted to just before second crack. I have also found that extraction can help highlight the chocolate notes, usually more pronounced when the extraction is on the slower side initially then somewhat faster toward the end for beans that have this trait - idk how that works, never bothered to study the science behind it.
I did a blend of Brazil Pulp Naturals, Indian Elephant Hills and some Sumatran that was given to me and it had hints of chocolate too.
Only problem is there's a slight bitterness to it, not sure what does that but would love to get it out somehow.
I had similar experience with one of our first blends. The blend was exactly what i wanted however there was something mid palette that always got to me. After cupping the origins separately we found it o be the Brazil. Being such an amazing coffee we were reluctant to swap it out so we just backed it off by 10% and that did the trick. Gotta love blending, down the rabbit hole we go.
Originally Posted by Gretsch
You were painting the coffee?
Originally Posted by RevolutionRoasters
The word you wanted was palate.
My roasts now consist of 50% Brazil Pulped Naturals, 25% Ethiopian Gambella Sun-dried, 25% Sulawesi Blue and add another 15% Robusta Indian Monsoon to the mix, all roasted separately using P3 or P4 into 2nd crack and P1 for Robusta.
I think the P3/4 profiles allow the bean to dry out thoroughly before the high heat kicks in. Oh yeah. Switch to 1/4 heat on R1C and then to 3/4 heat after 45 seconds or so.
Flavour is consistently rich with that chocolate hint. Mmm Mmmmm !