By Percolate · Recipe 1
Ember House
A deeper chocolate espresso brief with an earthy spice accent kept small enough to test and adjust.
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.
The recipe
55% 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% Washed Guatemala, cocoa and citrus profile
A cocoa-led component with a little citrus lift and a structured finish.
Regular · Intended flavours: chocolate, citrus, spice
15% 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
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 earthy accent dominates: Move 5 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: 165 g (55%)
- Washed Guatemala, cocoa and citrus profile: 90 g (30%)
- Wet-hulled Sumatra, earthy and spice profile: 45 g (15%)