We ran out of espresso at the shop this morning. Before when this has happened we've used some of the dark roasted Guatemalan that we always have on hand for cold press. It's kind of icky as a shot, but it's dark enough to cut through 14oz of milk in a latte and still taste like something. This morning though, I just didn't want to do that to my customers.We've been pulling some lighter roasted Costa Rica as a single origin espresso lately. It has some nice flavor complexity after the initial brightness wears off. It's good as a shot, but doesn't stand up to a lot of milk so I couldn't just start using it as our main espresso.
So... what if I mix them? I tried blending equal parts Guatemalan and Costa Rica and threw in some Kenya we had on hand for extra sweetness. Instantly I had an emergency espresso blend to take us through the morning until our bean delivery arrived!
It's not what I would ever choose to drink as an espresso, but I'm pretty pleased with how well it worked considering what I had to work with. (For what it's worth, Michelle preferred it in Americano form over brewed coffee.)
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