By Percolate · Recipe 1
Midnight Decaf
A dark decaf espresso starting point aimed at bittersweet cocoa and a rounded nut finish rather than smoky roast flavour.
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
55% Colombia EA decaf, chocolate and caramel profile
A decaf chocolate-and-caramel foundation; use aroma and roast behaviour as well as colour.
Decaf · Intended flavours: chocolate, caramel
45% 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 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. Decaf beans start darker. Judge development from aroma and roast behaviour as well as colour. Rest 3-7 days before the first comparison, then taste again as it settles. If roast bitterness hides the ingredient character: Try a less developed finish before changing the blend.
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.
- Colombia EA decaf, chocolate and caramel profile: 165 g (55%)
- Brazil CO2 decaf, chocolate and nut profile: 135 g (45%)