Rorschach Test II

 

Rorschach Test II

Posted on Wednesday, May 14, 2014 - 5:45pm By Michael Harwood

http://store.ceremonycoffee.com/coffees/rorschach.html

Rorschach Test II

We are thrilled by the response to the Rorschach Espresso Project thus far! Thank you to everyone who has shared this idea, given feedback, and tasted it! We take great satisfaction in seeing this idea spark curiosity in what espresso can taste like.

We hope you are having fun dialing-in and enjoying those big, sweet, exciting flavors found in Test I: Bolivia Apolo. Now hold onto your hat for Test II! Over the next two weeks, we're releasing Rwanda Gitesi as a 50% filter roast, 50% espresso roast blend, bringing together the best of both profiles. The lighter Gitesi is super sweet, juicy, and tea-like in flavor. The darker Gitesi is deeper, bittersweet, and a little spicy. Together, they are well-balanced, complex, and unbelievably delicious! Where the Bolivia Apolo shows sublime restraint, the Rwanda Gitesi brings the heat in the flavor department. We think you'll love it!

As with Test I, we are aging the roasted filter component of the blend in-house. This means that the coffee gets to you when it's ready to be extracted (about 3 weeks off-roast). This sort of aging is not the kind of thing we'd normally be into. Freshness in coffee is typically paramount. Our preferred off-roast dates are 2 days - 2 weeks off for non-espresso brewing (like pour over or press pot) and 6 days - 3 weeks off for espresso. These timelines have a lot to do with how different roast profiles age out. Darker roasts age/stale more quickly than lighter roasts (something to consider when ordering coffee), meaning that a blend of two different roast profiles may want different ages for an ideal extraction. The brewing method also plays a big role. Pressurized espresso extractions often aren't equipped to deal with fresh, gassy coffees as effectively as manual brewers are, unless they have a soft infusion stage. That said, aggressive espresso does extract flavor from older coffee more efficiently than the gentle extraction of a pour over or press pot. This connects with the reason we age the filter roast component of the blend, to allow a denser seed the time needed to degas and mature into a range of flavors that taste amazing. The less dense, espresso profile component on the other hand, only needs a week of aging before being subjected to espresso extraction. This is why you will see two roast dates on your bag of Rorschach. Both blend components are aged to their maximum deliciousness.

If you are curious about how we enjoyed Rorschach Test II: Rwanda Gitesi, check out our suggested starting point recipe below:

Rwanda Gitesi Mélange
50% filter profile/50% espresso profile
Ideal Off-Roast Dates: Filter - 3 weeks off; Espresso - 1 week off
Recipe: A 1:2.2 to 1:2.4 weight ratio, about 2.2 - 2.4 fl. oz., we might call this Normale Plus
Dose: However much fits comfortably in your basket (fill it up and level it off without settling to find out), we use 22 grams
Beverage Weight: If a 22 gram dose at the 1:2.2 - 1:2.4 range of weight ratios, then extract 48 - 53g grams beverage weight
Extraction Time: 40 - 45 seconds total extraction time (no soft infusion stage)
Brew Temperature: 201 F

Just like with Test I, you'll notice a larger shot weight/volume and a longer extraction time than we might consider normal (normal being ~2oz & 20-30sec). Of course, when we start playing with non-traditional roast profiles as espresso, "normal" ceases to be as relevant. It is exciting to think of the possibilities if we take that perspective!

Thanks again for experimenting with us. We hope (think) you'll love Rorschach Test II: Rwanda Gitesi as much as we do! Be on the look out for Test III in a couple weeks!