Precise Blend for Verona Espresso From Classico Coffee

[jason_casale]

Now Classico Coffee is officially out of business I am going to give you all the formula for the classico coffee verona espresso Blend that took 2 years of development.

• 1 ounce sulawesi
• 2 ounces dry processed harrar
• 4 ounce dry processed brazil bourbon
• 7 ounce of josuma select moonsooned malabar

10 percent robusta on 14 ounces of coffee is 1.4 ounces of wet processed quality robusta from sweet marias. Roasted together until you get the first to audible second cracks. The coffee should be dry when you have cooled the coffee.
There you have it folks.

Thanks to everyone who supported us and bought coffee from us. Unfortunately we just could not make it work financially and we are liquidating company assets.

As a side note we sent some to David Schomer at Vivace he wrote us a nice note back and said he really enjoyed our Northern Italian blend and thought it was quite good.

Best Regards,

Jason Casale
Formerly Owner of Classico Coffee

[jrtatl]

Jason,

Sorry to see it didn't work out. The Verona was truly one of my favorite blends, even though I only got a chance to order it two or three times. Now I wish I had ordered it more often.

Thanks for posting the recipe. Once I get back into home roasting, I'll try to duplicate it.

Good luck to you in whatever your future may hold.

Sincerely,

[Ken Fox]

I am also sorry that it did not work out, Jason, and wish you the best in future endeavors. It was nice meeting you in LB at the SCAA in May!

ken

[RapidCoffee]

Jason, I'd like to add my regrets as well. I always enjoyed your Verona blend and the great big gloopy droopy crema-laden pours that it produced. Best wishes for the future!

[edwa]

Jason it was a pleasure to have met you when I stopped by Jim's booth at the SCAA conference and got a shot of espresso pulled by the roaster himself! I am sorry to hear your news and wish you luck in whatever path you pursue. In the words of Mel Brooks, "may the Schwartz be with you!".

[1st-line]

Now Classico Coffee is officially out of business I am going to give you all the formula for the classico coffee verona espresso Blend that took 2 years of development.

• 1 ounce sulawesi
• 2 ounces dry processed harrar
• 4 ounce dry processed brazil bourbon
• 7 ounce of josuma select moonsooned malabar

10 percent robusta on 14 ounces of coffee is 1.4 ounces of wet processed quality robusta from sweet marias. Roasted together until you get the first to audible second cracks. The coffee should be dry when you have cooled the coffee.
There you have it folks.

Thanks to everyone who supported us and bought coffee from us. Unfortunately we just could not make it work financially and we are liquidating company assets.

As a side note we sent some to David Schomer at Vivace he wrote us a nice note back and said he really enjoyed our Northern Italian blend and thought it was quite good.

Best Regards,

Jason Casale
Formerly Owner of Classico Coffee

Jason,

Sorry to hear this news. Keep in mind that every loss is a positive experience for a future endeavor. Based on this, we wish the best success for your future.

[jesawdy]

Jason,

Thanks for sharing the recipe and sorry that things did not work out for you. I tried and enjoyed the Verona Espresso on a few occasions, (unfortunately for you, probably quite discounted via HB specials or promotions). As Jim points out above, I'm sure you learned a lot in the process. (I suspect most one man roasters have a tough go at it; I know a local roaster that does it because he enjoys it, and would never make it without his "real" job.)

Anyhow, I hope you are still interested enough to continue your espresso enthusiast efforts and will still hang here at HB.