Anyone have any experience with SM's new "Breccia" blend yet? I just got mine the other day but havent got around to tasting the first roast yet. I will update once it's rested for a few more days.

I also have got some of the green beans, but not yet got to roasting them. It will be a few weeks. I will look forward to updates on how the roast was done and the grind and temperature of extraction, etc. Maybe it will save some time in struggling to hit the sweet spot.

Adrian

I haven't been too happy with the blend by itself, so I started blending it with 60% Ipanema Brazil and roasting it just into 2C and it has been very nice. The Brazil adds a bit of depth and a bit more crema without drowning out the nice clean citrusy notes of the blend. Also, for French press, the straight blend is excellent. One other note: this blend is far too mild by itself or with the Brazil to use in milk drinks or Americanos, it need to be drunk as stright shots to be appreciated.

Well I roasted up a small batch tonight. Nice even color and it has a very distinct aroma: rosewater, white cake, grapefruit rind, and corn (Korean roasted corn tea to be specific). I will give it a try in a day or two, but by all indications it will yield a great ultra-bright light-bodied cup.

And then 48 hours later, it brews up a very nice cup of espresso, yielding 1.75 oz in 25 seconds at 95 degrees. The espresso itself is ultrabright with amazing definition. Once again, as with every Workshop Blend, the blend is like a perfect little jewel box, complete and balanced. Here the bittersweet quality presents itself like grapefruit zest on a vibrant well defined cup. If you like those West Coast Progressive Bright blends, buy this up!

I am not usually a fan of that style. However, if you like milk based drinks, this is actually really a good blend, as it transforms itself into a very sweet reserved cup full of milk chocolate presence.

What a nice (if subtle) surprise!

I just tried my first shot and cap with this blend. Roast was done 3 days ago. The espresso, as expected, was very bright and fruity but I liked that it still had a foundation of the more classic carmel chocolate flavors. I also thought the shot had pretty good body, more than I expected. I'm not sure this bright style is for me as a straight shot but it's certainly very flavorful with no off flavors. In milk this is wonderful. The brightness is subdued by the milk but all the fruit flavors still come through. I think it's the best, most flavorful, cap I've made at home (note I'm relatively new at this)