By Percolate · Recipe 1
Cocoa Coast Half
A mellow chocolate-and-nut espresso experiment using equal green weights of regular and decaf Mexico profiles.
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
50% 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
50% Mexico water-process decaf, chocolate and nut profile
A mellow decaf profile selected for chocolate and nut rather than sharp fruit.
Decaf · Intended flavours: chocolate, nutty
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 cup feels too light in body: Choose a fuller-bodied lot in the same regular or decaf slot before changing the ratio.
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.
- Washed Mexico, chocolate and nut profile: 150 g (50%)
- Mexico water-process decaf, chocolate and nut profile: 150 g (50%)