By Percolate · Recipe 1
Cornerstone Espresso
A chocolate-first espresso starting point: a rounded base, caramel in the middle and a little citrus definition.
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.
The recipe
60% 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
25% Washed Colombia, caramel and chocolate profile
A caramel-led washed coffee that can connect sweetness with a clean finish.
Regular · Intended flavours: caramel, chocolate, citrus
15% Washed Guatemala, cocoa and citrus profile
A cocoa-led component with a little citrus lift and a structured finish.
Regular · Intended flavours: chocolate, citrus, spice
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. Rest 5-10 days before the first comparison, then taste again as it settles. If the finish feels too bright: Move 5 percentage points from Guatemala to Brazil on 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: 180 g (60%)
- Washed Colombia, caramel and chocolate profile: 75 g (25%)
- Washed Guatemala, cocoa and citrus profile: 45 g (15%)