I found a little slice of heaven last night in a small latte that I didn't toss out but let cool to room temperature. My regular pattern with milk drinks goes something like this: pull shot into capp sized cup, sip 10ml of straight shot to assess/enjoy, stretch some 1/2 &1/2 for a small-medium sized latte of which I generally only drink a few sips of unless it's absolutely exceptional and unique, and usually toss out the remainder or offer it as a follow-up to my milk loving girlfriend after her first latte.
With that said, I had plans in the works to try something different yesterday on my first day off. I wanted to blend some of these very intensely flavored Yemeni (Port of Mokha) samples I have on hand with a simpler, sweet and mild, clean (washed) Costa Rican. I did a ratio of 30% Yemeni,70% Costa Rican. With a coarser grind, the shot resonated with sweetness, intensity, complex dark chocolates and brooding deeper notes common in good Yemeni coffees. But what really surprised me was sampling the drink as it cooled to room temperature. Everyone's noticed capps/lattes changing flavor as they cool down, but the flavor shift on this was profound. I haven't been this impressed with a milk drink in a long time. The sweetness goes thru the roof, but the characteristics of the exotic chocolates, leather, cedar, etc of the Yemeni component only amplify and get better as it cools.
I'll be firing up the gear here momentarily for a repeat performance. This time I might deliberately put the whole concoction right into the fridge to enjoy about 30 minutes later. I'd recommend anyone give this a try with any espresso blend that has a natural processed East African/Yemen component or maybe even an Indonesian.