I like this blend best when the roast is stopped just as second crack becomes rapid, and shows no sign of slowing down. Actually, I like it a lot lighter than that too! I don't like this roasted to a dark, dark roast stage, Full French or Italian. This is because Brazilian coffees become ashy and began to bitter when roasted extremely dark. I believe strongly in a 36+ hour resting period before use for espresso extraction! It wont kill you to use it sooner... but you might notice sharp unpleasant notes.
I advocate a Northern Italian style roast (lighter espresso roast, really a French roast, stopped 30-45 seconds into 2nd crack), but the blend works very well at the darker Southern Italian style roast (a full French roast actually, at the peak of a rapid 2nd crack). Either way, get this into 2nd crack and allow proper resting that espresso demands: 48+ hours is best. This blend works great in air and drum roast machines and I developed it test-roasting on both. If you notice a tingly "baking soda effect" in your mouth, then the coffee could use more rest.
If you are vision-impaired or have another impairment covered by the Americans with Disabilities Act (ADA) or a similar law, and you would like to discuss possible accommodations when using this website, please contact us at info@sweetmarias.com.
