Espresso Blend v1.3

Our espresso blend is coming together. We've had a pretty good idea about what we wanted to create and how we would achieve it right from the beginning. But getting the roast profiles and blend percentages dialed in takes a lot of experimentation and patience. For us a blend is a living thing that changes year round as the green coffee looses some of it's freshness after harvest. Consequently you have to adjust the blend frequently if you want to maintain a similar taste profile. Consistency is the goal for a lot of roasters, but at the same time you have to accept that coffee is an agricultural product that changes a lot both from year to year but also in the time after harvest. Anyway, the espresso today was a little too fresh but still had what I look for in an espresso; heaps of body, sweetness, a delicate acidity and a lingering aftertaste. It's going to be interesting to see how much better it's going to get once we go full speed on production. We used my La Marzocco GS/3 and a Compak K-10 conical grinder to do the tasting - not the worst setup for a small espresso tasting :-)