Ferdelance Espresso Blend CBC Blend

by ferdelance on May 23, 2018

It's great to be able to say that my recipe for the blend I created is still as close to the original as possible. It's difficult as coffees change from year to year. I developed this espresso blend many years ago and I am proud to say it still lives up to my standards and taste. I am enjoying a double shot as I type this.

by Anonymous on October 22, 2007

Roasted to FC .......excellent... don,t feel the bite..... but bitter sweet still enjoy it as double shot anytime of day.....thank goodness it comes in the 5lb bags....Dave
Thanks, Dave - different roast profile - same result! Hmmmmm, maybe we've got something here?!
Russ

by Anonymous on August 15, 2018

amazing coffee, roasting to ~1-min after 1st crack it delivers crema, chocolate, nuttiness and some of the best shots I ever pulled out of my bezzera. there is very little acidity (brightness), but tons of body and dense complex flavors. like others here, the ferdelance blend was one of my first exeriences in home roasting, living in a major city with great access to good coffee, I thought home roasting is not necessary; needless to say I am a total convert not least thanks to these fantastic beans.

by handys70 on April 23, 2018

I have been roasting my beans since 2007 and have never had a bad cup of coffee since that initial batch. I am relatively new to roasting green blends since I was always attempting to roast the single origins and then blend them after roasting. CBC Ferdelance Espresso Blend kind of changed me somewhat. I roast 320 grams of this blend in a Behmoor 1600+ roaster at he 1 pound setting to about 15 seconds into 2nd crack. Cool, bag, and let them develop for 72 hours. I use 17 grams of beans for a double shot and then add the steamed milk. It starts my day. I'm not one to describe all the complex aromas and flavors of the drink, just that this blend is for me- perfect!

by jdemattei on July 23, 2017

This coffee may have changed my life. When I decided to mess around with roasting, I got a cheap green bean off Amazon just to make sure it would be something I stuck with. That made an okay cup, but I knew they were lackluster beans. After finding roasting was a process I enjoyed, and I decided to use the coffee matrix here to pick out a few beans to try. The profile of this one looked so perfect, I bought 7 pounds in my first order. I originally was roasting this for espresso, and it made the best cup of espresso I've ever had, even using a relatively cheap espresso machine. The espresso was so good it was outshining the best espresso I'd had in Italy. Then I bought a French press, and that was when my life changed. This bean makes the PERFECT cup of French press coffee (for my taste). It has a thick, incredible body to it and a rich flavor. Plus if you like a bold cup of coffee, I use 10-12 tablespoons of this in a French press and it makes the boldest/strongest cup I've ever had, while avoiding being overpowering. It's absolute perfection.

by Anonymous on September 10, 2007

Roasted well into the second crack - guesstimate FC++. Brewed it once in the Brikka and it was ok. Have brewed it twice in a single-cup, shower-head, swiss-gold, mug-top, five buck brewer.....YUM! The sweetness and complexity were a winner. Those five pounds won't last long.

by Anonymous on March 23, 2007

Great stuff, I am new to the home roasting and this was my first product that I roasted. I used the air popper method and it turned out great, for coffee and espresso. This was the best hot beverage I ever had. Coffee matrix was right to the T!!!

by Anonymous on December 17, 2006

WOW, your description is dead on. It is a really complex yet well balanced espresso. i pulled a shot and i didn't think the crema would stop, and it passed the "sugar test" which is where the sugar is supported by the crema, rather than sinking to the bottom. Then for the real test...the taste... it is very clean, sweet(sugar not included)yet has an enjoyable tartness(fruity) to it, and as i mentioned it is complex, i tasted, everything from chocolate to nuts and back to buttery. It reminds me of some of the espressos i had in Southern Italy. I liked it best roasted into the second crack as the beans had a nice and oily sheen to them. Thank's to Ferdelance(is that his real name?) for coming up with a blend especially for espresso, i have tried many different blends, and while some have been good, it seems you always have to roast it to a certain roast. This one seems to be good at a lot of different roasts, which is good if i am not paying close attention to the roast and end it early or roast it longer. Superb!!!!