The team spent the afternoon getting the Roasteria ready for the arrival monday morning of the antique marble bar that will become our new pastry station and siphon bar.
I now can post on the go
Blackout Espresso is our new organic espresso blend. We were looking to add a heavier espresso to compliment our Illuminator Espresso blend, which is lighter with more acidity.
Blackout Espresso has a syrup like mouthfeel, it is crazy thick, with sweet molasses up front, coats your mouth with brown sugar and tobacco, finishing with huge chocolate notes. Absolutely amazing; when finished, you think you just finished a rich chocolate dessert. This was pulled on our 4 group LaMarzocco with a brew temp of 198° F.
1-27-10 Initial cupping of Ethiopian Yirgacheffe AMB production roast.
Fragrance (dry) – Dark chocolate, sweet oak
Aroma (wet) – Candied Myer lemon peel, bitter chocoalte
Body – Light/Medium
Acidity – Up front and moving into creamy molasses notes
Flavor – Very complex ride for your palate. Citrus is sweet lemon, moving into very creamy boozy pear with milky chocolate notes in the finish
WOW! I’m getting sweet lemon and floral notes while the coffee is still in the cooling tray. Detailed notes to follow, along with notes from the rest of today’s production.