This was based on a blend idea I got from somewhere (can't remember where) quite a while ago. It is supposed to give a taste profile similar to Illy (or what Illy would be if you could get it fresh!). It goes thus:
40% Brazilian - I used Santa Terezina (I think it was) that I had a bag lying around that needed using
20% Yemen
20% Dry processed Sumatran or Sulawesi - I used some Lintong, half of which was aged Lintong as I ran out of normal.
20% Clean lively washed Central American, PNG, or Indian - I used Indian Planation A
I roasted the Brazilian and Yemen together, about 20 seconds in to 2nd crack, just before it gained pace.
The Indian and Lintong I roasted together, just a little further into 2nd, stopping just as the snaps got rapid.
Both roasts had no oil, and after 3 days rest still no spots.
The taste is good, smoother than I expected with the Yemen and Indian. There is certainly a spicy edge, and some good low earthiness from the Lintong, the aged adding some bite and smokeyness. It does taste really bad if the pour is not good though. I ran one shot where I hadn't quite distributed properly and the pour was pale, it tased sharp and rubbery
When the pour is good though it is really nice, not a chocolately espresso, but still quite sweet. Ceratinly works well with milk too, the smokeyness of the aged lintong cuts through nicely.
Definitely worth a go if you like a spicy espresso with lowish acidity.
