By Percolate · Recipe 1
After Rain
A cocoa-and-spice espresso experiment with a caramel bridge and a little berry aroma as the contrast.
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
60% Washed Papua New Guinea, cocoa and spice profile
A cocoa-and-spice component chosen for depth without relying on a very dark roast.
Regular · Intended flavours: chocolate, spice, caramel
25% Washed Colombia, caramel and chocolate profile
A caramel-led washed coffee that can connect sweetness with a clean finish.
Regular · Intended flavours: caramel, chocolate, citrus
15% Natural Ethiopia, berry profile
A berry-led accent selected for fruit aroma rather than a generic origin promise.
Regular · Intended flavours: berry, fruity
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 berry distracts from the cocoa goal: Move 5 percentage points from natural Ethiopia to Colombia 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.
- Washed Papua New Guinea, cocoa and spice profile: 180 g (60%)
- Washed Colombia, caramel and chocolate profile: 75 g (25%)
- Natural Ethiopia, berry profile: 45 g (15%)