By Percolate · Recipe 1

Market Roaster

An organic and Fair Trade bean recipe aimed at a weightier cocoa espresso, with a restrained robusta accent.

Regular cafOrganic beansFair Trade beans

Medium-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.

Choose beans recorded as both organic and Fair Trade for every component. These are ingredient requirements, not independent certification of this recipe.

The recipe

60% Washed Honduras, cocoa and caramel profile

A cocoa-and-caramel foundation selected for a rounded, sweet centre.

Regular · Intended flavours: chocolate, caramel

30% Washed Mexico, chocolate and nut profile

A chocolate-and-nut component selected for a mellow centre rather than sharp fruit.

Regular · Intended flavours: chocolate, nutty

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 deeper brown finish. Watch smaller accents so they do not scorch while the base catches up. 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 20-24% 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 robusta accent tastes too rough: Move 5 percentage points from robusta to Honduras 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.

Blending guidesReport this recipe