By Percolate · Recipe 1
Fireside Half
An organic-bean recipe using equal green weights of regular Honduras and decaf Colombia for a deeper cocoa-and-caramel goal.
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 organic for every component. These are ingredient requirements, not independent certification of this recipe.
The recipe
50% Washed Honduras, cocoa and caramel profile
A cocoa-and-caramel foundation selected for a rounded, sweet centre.
Regular · Intended flavours: chocolate, caramel
50% 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
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 sweetness disappears behind the roast: Try an earlier finish before adjusting the ingredient ratios.
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 Honduras, cocoa and caramel profile: 150 g (50%)
- Colombia EA decaf, chocolate and caramel profile: 150 g (50%)