By Percolate · Recipe 1
Night Market
A dark espresso starting point aiming for bittersweet chocolate and earthy spice, with no promise of a particular caffeine level.
Dark 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
30% Wet-hulled Sumatra, earthy and spice profile
A small earthy-and-spice component; choose clean lots and check roast compatibility.
Regular · Intended flavours: earthy, spice, chocolate
10% Washed India robusta, cocoa profile
A restrained robusta accent for a heavier espresso goal; it is not a caffeine measurement.
Regular · Intended flavours: chocolate, earthy
Roast approach
Blend the green beans before roasting.
Aim for a deep-brown finish with bittersweet rather than charred aromas. Stop before a rolling second crack. 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 23-27% of total roast time after first crack only as a trial window, not a universal endpoint. Rest 3-7 days before the first comparison, then taste again as it settles. If the earthy character is too strong: Move 10 percentage points from Sumatra 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%)
- Wet-hulled Sumatra, earthy and spice profile: 90 g (30%)
- Washed India robusta, cocoa profile: 30 g (10%)