Coffee blending is an art that combines sensory experiences with practical considerations, allowing coffee drinkers to distinguish between different coffee varieties. In this article, we’ll explore the basics of coffee blending, address crucial questions related to creating coffee blends for various markets, and even discuss some common blend types and how to make your own.
The Choice Between Blends and Single Origins
Coffee blends and single origins are two major categories of coffee packaging and marketing. Single origins are defined by the source of green coffee, often using the country as the common denominator. On the other hand, blends are created by roasters after sourcing, mixing multiple lots together.
Interestingly, there can be some overlap between blends and single origins. For example, coffees from different producers separated by vast distances could still be blended into a generic country profile and qualify as a single origin. Many coffees labeled as “Single Origins” are, in reality, blends with similar origins, tracing back to the farm level.
When Creating a Coffee Blending
When a roaster creates a blend, several critical angles must be considered, including flavor, costs, applications/usages, pre or post-roast blending, minimum percentages, and the number of coffees to be included.
Blending Coffee for Flavor
Achieving balance is a key goal in coffee blends. The flavors should harmonize and complement each other, with elements like sweetness, acidity, body, and finish working together. Crafting a well-orchestrated blend offers an excellent opportunity for a balanced cup of coffee.
Seasonal blends allow roasters to capitalize on associated flavor profiles and offerings. For example, a holiday blend might feature notes of baking spices, while a spring blend could highlight floral flavors.
Blending can also be used to hide undesirable flavors in sub-standard coffees. By using such coffees as a minority percentage in a blend with bold-flavored components, roasters can mask their flaws and create an opportunity to move inventory.
Blending Coffee for Finance
Cost is a crucial concern for many roasters, especially when creating blends for grocery shelves. Blends for grocery stores can target specific demographics, offer potential profits at lower price points, and meet vendor price targets.
Understanding the balance between the cost of each component and its contribution to the flavor profile is essential for achieving desired results within financial constraints.
In this case, we skillfully minimized the cost of goods for the ultimate blend without compromising the significant contributions of expensive components to the flavor. Employing this approach, attaining the desired flavor profile within our financial boundaries became effortless.
Brewing Your Coffee Blend
Brewing the coffee as intended for the end consumer is a critical step often overlooked in quality control programs. While cupping is essential, using an auto-drip or espresso machine is vital when blending for espresso.
Espresso blends often have a long tradition of use-specific blends. The house espresso blend, for instance, is a signature workhorse that consistently delivers excellent shots and pairs well with milk for cappuccinos and lattes.
Creating an excellent espresso blend involves identifying the intended flavor profile, brewing individual components as espresso, and making micro-adjustments to bring out the best during quality control.
When to Blend: Before vs. After
Roasters face the decision of whether to blend coffees before or after roasting. Pre-roast blending offers easy to use in production and requires minimal additional equipment and labor. However, it can be challenging to adjust blends during development and may result in uneven coloration.
Post-roast blending provides more flexibility during development, allowing for easy changes at the quality control level. However, it requires additional labor and equipment and may lead to variations in extraction when brewed.
Creating Coffee Blends: How Many Coffees? What Percentages?
The number of coffees and their minimum percentages in a blend are subjective choices. While some prefer complex 15-part blends, most blending professionals recommend two to four parts for simplicity and ease of development and production.
Its impact on the final flavor profile diminishes for blends with less than 25% of a specific coffee. Using risky or poor-tasting coffees in small percentages can help move inventory without compromising quality.
Common Coffee Blends
Several classic coffee blends exist, such as Mocha Java, which initially combined Yemen and Java coffees but now includes Indonesian coffee at large and medium fruity natural process coffees.
Other blends like the American House Blend and Breakfast Blend often incorporate American-grown coffees from Mexico to Brazil, occasionally adding small percentages of East African and South Pacific coffees.
Espresso blends are versatile and can include various combinations of coffees to achieve a desired flavor profile. Robusta is often used in espresso blends for crema and caffeine content.
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Final Thoughts on Transparency
While blending coffee is fun and offers opportunities for creativity, labeling blends can be tricky. Roasters are encouraged to embrace transparency whenever possible to engender trust with customers and the roasting community. However, more opacity might be required in some cases, particularly for blends intended to remain on shelves consistently.
In conclusion, coffee blending is a fascinating process that combines artistry, practicality, and consumer preferences to create distinctive and balanced coffee offerings.
Read also: Single Origin vs Blend: What’s the Difference and Which Is Better?
