While the main components of this blend remain the same, I often alter percentages and experiment with different pre and post blending methods as well as different roast levels. This way, I can discover flavors I may have missed or lost with some other combination.
This current batch as espresso is peach, mango, light bittersweet almond and hints of honey and chocolate. In cappuccino, it tastes like a peach/apricot creamsicle up front with the almond taking on a lighter, but sweeter role. Not recommended for drinks above 12 ounces.
This espresso is not for the choco choco dark caramel and wood crowd.
But for those looking for a bright, lively, multi-dimensional espresso--this is it.
Showing posts with label mountain mambo. Show all posts
Showing posts with label mountain mambo. Show all posts
Saturday, June 28, 2008
Friday, October 05, 2007
Doing the Mambo
I've been offering the Mountain Mambo both in the caffe and for sale for the past few weeks now. I am looking to soon upgrade my roaster so I can offer our espresso to a larger audience of coffee lovers and espresso fanatics.
The journey for the Mambo was a difficult one taking no less than thirty-three variations of beans, ratios, roast levels, etc. The biggest hurdle for me was sourcing. Since we are small, buying pallet loads of coffee isn't feasible at this time, so finding great components that I can source on a consistent basis that produce the flavor characteristics I was looking for was a lengthy task. The good thing is that all of this trial and error has sharpened my blending and roasting skills and allowed me to see the potential and the growth I have yet to reach.
The Mambo is always a never-ending work in progress as I seek to understand each bean better and how the flavors complement each other. I have done my best to create an espresso that works well both as espresso and in milk, but I want something you can have any time of the day and be comfortable with it. I am most appreciative of the reception the Mambo has received thus far, but there's still a lot of work to be done.
As I sit here sipping a cup of Guatemala Finca San Jose I remind myself to continue learning from those who inspire me and hope that I can inspire others.
To good coffee!
The journey for the Mambo was a difficult one taking no less than thirty-three variations of beans, ratios, roast levels, etc. The biggest hurdle for me was sourcing. Since we are small, buying pallet loads of coffee isn't feasible at this time, so finding great components that I can source on a consistent basis that produce the flavor characteristics I was looking for was a lengthy task. The good thing is that all of this trial and error has sharpened my blending and roasting skills and allowed me to see the potential and the growth I have yet to reach.
The Mambo is always a never-ending work in progress as I seek to understand each bean better and how the flavors complement each other. I have done my best to create an espresso that works well both as espresso and in milk, but I want something you can have any time of the day and be comfortable with it. I am most appreciative of the reception the Mambo has received thus far, but there's still a lot of work to be done.
As I sit here sipping a cup of Guatemala Finca San Jose I remind myself to continue learning from those who inspire me and hope that I can inspire others.
To good coffee!
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