I've been working off and on for several months on a new espresso blend. I've been trying to source beans more directly and create something that both maintains high standards, yet is accessible ingredient (bean) wise.
I like an espresso to be able to work well as a shot, or in a cappuccino or latte. It needs to have a good mouthfeel, and there should be something memorable about it.
This is not always an easy task--hence (wtf?) the several months.
I think I have finally hit what I am looking for in these initial testing phases. If I can duplicate the roast with the same results, then we'll have a winner. I should know before the Holidays.