Blend recipe for Forty-Six (roasted 12/18)

Coffees, much like any other consumed agricultural crop, will change over time. As these coffees change, coffee roasters have to tweak out their blends in an effort to maintain a consistent blend profile.  For example, the photo at the left is the current blend recipe for Counter Culture Coffee’s “Forty-Six”.

What’s interesting is that the original blend of Forty-Six (or MAG1 as it was originally listed in the Counter Culture recipe sheet) was 33.3% French Roast (which would vary, but was typically something Central or South American like Nicaragua or Peru), 33.3% Guatemala (almost always Antigua, and from the same estate, though the name has long since left my head) and 33.3% Sumatra (from various estates, but the green buyer at the time focused on “clean”-er Sumatras rather than the crazy funkballs that you often see).

The most fascinating part of this to me is the fact that this coffee is now half African, utilizing the big berry and fruit notes from the Ethiopians to make up the flavor profile of the replaced Indonesian.  I suspect that by upping the dark roast component, they can use the lighter roasted Africans to round it out.


When J and I took our trip to the UP not too long ago, we had breakfast at this great little place called Sweetwater Cafe in Marquette, MI. When we asked for hot sauce, we were presented with a bottle of Ray’s Polish Fire. It was kind of amazing.  It has a really nice spiciness to it, but more importantly, it has this really delicious umami characteristic to it that goes well pretty much with everything.

We’ve almost polished off our first bottle and I decided to order some online.  You can too.

Ray’s Polish Fire from Mostly Midwest on Vimeo.