By Percolate · Recipe 1

Cocoa Forge

A Fair Trade bean dark espresso experiment, pairing a cocoa foundation with caramel and a small robusta contribution.

Regular cafFair Trade beans

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 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 Nicaragua, caramel and stone-fruit profile

A caramel-led component with a stone-fruit goal that can soften a cocoa base.

Regular · Intended flavours: caramel, stone_fruit

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 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. Rest 3-7 days before the first comparison, then taste again as it settles. If bitterness overtakes the cocoa goal: Move 5 percentage points from robusta to Nicaragua 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