Lost Planet Espresso (signature blend) green beans

Smokin Beans

Details

Origin

Guatemala

Process

Washed, Natural, Honey

Description

About the Blend Lost Planet Espresso – Like a whole new world this espresso blend, based on Guatemalan coffee blended with Indonesian coffee, is in a class of its own in the world of espresso. As rock solid as a secret planet and spinning radically on the scale of deliciousness. This is an espresso blend that you don’t want to miss! The depth of milk chocolate structure, and deep seated syrupy earthy caramel base notes make it a solid choice for espresso drink creations. The lighter roast style adds a layer of light roast taste sophistication that just rounds out the taste. No wonder it is a favorite for those lost in the great world of espresso – our Lost Planet Espresso. About the Roasting Process Maybe you have heard that roasting coffee is a work of art and to achieve excellent beautiful taste development in coffee beans it requires skillful and calculated inputs by the roast master throughout the entire roasting process? Is this true or not… Let’s look at this topic a little deeper. Some would argue that roasting coffee is easier than all that and you don’t need to worry about all those “technical aspects” to enjoy roasting your own coffee at home. In the most basic sense, you simply need to heat the beans to about 450*F or until they reach the desired “doneness” or “brown” and then cool them as quickly as possible with a fan to stop the internal roasting changes happening inside the beans. After this the coffee beans can be ground and used to brew coffee. It is as easy as that! However, as you delve a little deeper into roasting your own beans you soon realize that there does seem to be a certain science or a required sequence of events behind the roasting process that must be met to achieve the best taste in the cup. You will learn that when the cup tastes grassy or underdeveloped that you must add more time and/or temperature to your roasting profile. You will also learn that sour notes come from too low of heat in your profile curve and that roasting too