It’s always fun to take a coffee that you’ve roasted many times and do something a bit different with it. We had an opportunity to do that this week while crafting a new single origin espresso for Gralehouse. We took the Malawi Msese that we’ve been featuring as a light-roast brewed coffee and roasted it with a new profile to optimize for espresso extraction.
Compared to the drip roast, this espresso roast was a bit longer with a slightly higher finish temperature. The increased heat caused more sugar development while also reducing the acidity a touch, which is ideal for an espresso pull. The shots from this coffee have flavors reminiscent of cinnamon and orange zest. Mmmmmm, Christmas in July
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