Mocha Java (50/50 yemen mocca sanani & java estate), roasted to Full City. Drinking drip from my Technivorm KBT741, black no sweetener or cream.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
Now that the holiday season is over, I finally have my crowd pleasing holiday cappuccino blend dialed in. ....I'm sticking with it at least a few more weeks.
25% Sweet Maria's El Salvador Tablon Tempisque Bourbon. 25% Sweet Maria's El Salvador Siberia Bourbon. 50% Klatch Dry Process Ethiopia Gedeo Worka.
The Tablon Tempisque is taken to Full City+ 444F 3.5 minute finish to bring out some dark chocolate, pinch of cinnamon and mulling spice. Fairly Intense and full bodied. The Siberia to Full City 440F 3.5 min finish is milk chocolate and creamy body. These 2 play together well to bring structure and foundation. (I just love a good Central Bourbon; it is my quintessential coffee bean) The Worka is roasted about City+ 428-430F 3 minute finish. I also have Sweet Maria's DP Ethiopia Konga to play this part as well. Keeping this one on the light and fast side for fruit forward, though it does take extra time drying and ample ramp heating for a healthy first crack.
1/3 each works, or 50/50 Siberia/Ethiopia is easy, but 50/50 Tablon Tempisque/Ethiopia tends to overwhelm the blend.
All of these coffees can be made to work as a SO espresso as well....
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