By Percolate · Recipe 1
Midday Half
An equal-weight regular and decaf Brazil pairing for a Fair Trade bean espresso experiment centred on chocolate and nuts.
Medium roast · espresso
AI-designed starter recipe by Percolate. Checked for structure and guidance, but not roasted or tasted. Ingredient descriptions are profiles to look for, not specific available lots.
Choose beans recorded as Fair Trade for every component. These are ingredient requirements, not independent certification of this recipe.
The recipe
50% Brazil pulped-natural, chocolate and nut profile
A chocolate-and-nut base chosen for sweetness and a rounded body.
Regular · Intended flavours: chocolate, nutty, caramel
50% Brazil CO2 decaf, chocolate and nut profile
A rounded decaf chocolate-and-nut foundation selected to give the blend body.
Decaf · Intended flavours: chocolate, nutty, caramel
Roast approach
Blend the green beans before roasting.
Aim for an even medium-brown finish that keeps sweetness central rather than chasing roast bitterness. Use similarly sized lots that roast compatibly. Begin with a small trial; if one component races ahead, choose more compatible lots for the next batch. If recording development time, use 18-22% of total roast time after first crack only as a trial window, not a universal endpoint. Decaf beans start darker. Judge development from aroma and roast behaviour as well as colour. Rest 5-10 days before the first comparison, then taste again as it settles. If the two components develop at different speeds: Choose more compatible lots within the same slots and keep the equal-weight ratio for the next trial.
Tasting results have not been published for this recipe. Flavour characteristics describe intent, not a verified cup result. Match substitutions by their role and characteristics; origin alone does not establish equivalence.
- Brazil pulped-natural, chocolate and nut profile: 150 g (50%)
- Brazil CO2 decaf, chocolate and nut profile: 150 g (50%)