Espresso is made from a blend of coffees—earthy tones mixed with high notes and various beans to provide depth. Sometimes different roasts (light and dark) are combined after roasting for that perfect flavor. Several online coffee houses offer espresso blends already roasted—or in the case of Sweet Maria’s ( Sweetmarias.com )—they send a specially blended mix of green beans and let you set the roast time! Using a pre-blended mix is a good place to start if you are experimenting with home roasting.
The recipe below was developed after just such experiments. It is a mix of green coffee beans roasted all at the same time. The actual amounts you use depend on the size of your roaster; the recipe below was formed for a very small roaster—1/2 a cup per roast. Cup sizes are given for a large batch along with percentages so that you can tweak it for your roaster.
40% Brazil – 1 cup; this forms the base and provides the “body” of the espresso without any dominating flavors.
20% Sumatran – ½ cup; this provides depth
20% Guatemalan – ½ cup; adds bright notes. Any bright Central American coffee will work here.
10% Ethiopian Harar – ¼ cup; provides earthy tones.
10% Good Robusta – ¼ cup; adds a “bite.”
Mix the green beans in a large plastic bag until the beans are evenly distributed. In the case of our home roaster, we roast ½ cup of the mixture at a time. Roast to: 45 seconds to 1 minute into second crack—the oils should just start showing on the surface of the beans.
Here’s a good book on the subject: Home Coffee Roasting
For more information about home roasting go to: