I roast commercially for our coffee shop and wanted to publish the latest espresso blend I devised.
We are getting very good feedback about the quality of the espresso we are now offering.
If anyone has these coffees please try it.
Thanks Jason Casale
50 percent Dry processed Brazil yellow bourbon
20 percent sulawesi
15 percent el salvador bourbon
7.5 percent costa rican
7.5 percent harrar
We roast it to full city audible second crack.
We stop the roast at 430 bean temp before it gets oily.
