The blending of coffee has been around for centuries. Blending is two or more varieties of coffee mixed. These can be as simple or complex combinations that add different elements of character to your coffee. Blending is truly an art form and can lead to some delicious combinations for the budding connoisseur or a bitter aftertaste from a bad combination. It’s important to have base coffees which can be the main stead of the flavor or add top notes that add a little extra ping! Try combining two different roasts to begin with. You’ll find this an excellent starter point to judge the subtle changes to the flavor and aroma. After you’ve improved your own favorite blend, then you’re hooked. Soon you’ll be trying many blends and concoctions.
Each variety of coffee is delicious in its own right. However, finding the correct combination and balance for a blend is very rewarding. Before long, you might share your recipes with friends, exchanging ideas. Similarly, I’m always wanting to try new combinations myself. So if you have any good recipes, please share them below in the comments section. (I’ll happily try them at least once).
With all this is mind, begin your journey into coffee blending with these four main quality determinants: taste, body, bitterness, and aroma. Each creation needs a base Coffee to act as a foundation of the blend. This base coffee dictates the overall taste of the final blend.
Start off by blending two roasts of the same variety of coffee. I find the mildness of Mexican grounds best to start with. Next, try a basic blend using ¾ Brazilian Arabica coffee and ¼ Indian Coffee. After a few blends, you’ll start getting a taste for it. After that, you can introduce Kenyan coffees, Tanzanian and Sumatran varieties.
The term “Single Origin” is about trace ability and knowing the exact origin of a coffee variation. Single origin is when a coffee is from a single region a single area, a single farm or even a single crop. Its specific and exact, it’s not a blend but more like the ingredients of a blend. A single taste if for want of a better term.
Brazil is well known for natural and pulped natural coffees and Brazil provides 1/3 of all the coffee in the world. Therefore, most coffees used as base are Brazilian.
Most Kenyan varieties offer a sweet and savory nuance most experts describe as being a wine-like acidity. The majority of beans grown at high elevations are grown in volcanic soils. These volcanic soils imbue the beans with a high acid content adding acidity to the taste.
Sumatran Coffees have a unique processing method called wet hulling. This process gives Sumatran coffee distinct characteristics which favor the region’s earthy tones. Sumatran varieties of coffee have a full body and low acidity.
Tanzanian coffees have a medium to full body that can be intense and creamy. The highest quality Tanzanian coffees give off notes of a sweet berry-like, fruit flavor.
Indonesian coffees tend to have a dark bold flavor with a prominent taste of earthiness. The semi-wash process used by Indonesian farmers creates a taste of earthy, musty, wood and even tobacco. In addition, some of the finer blends have a sweet spice flavoring. There is often a long lasting finish to Indonesian coffees.
We divide coffee Beans into four main types of Bean. Arabica, and Robusta are the most common, Liberica and Excelsa are the less common of the four types of coffee beans.
Coffee beans vary in size and quantity of grounds per beans. Ground coffee beans are the correct consistency and quantity. Being easier to mix equally, accurately, and quickly! It’s the perfect use of a reusable coffee pod and its how I got drawn into this, mixing roasts in my K-cup to tweak a flavor slightly.
Get equipped with a coffee scoop to measure the amounts and portions correctly. This set of 3 Kiseer coffee scoops, 2 in 1 long handle stainless steel coffee spoons. These Kiseer coffee scoops are also handy clips for resealing your coffee grounds package.
The flavors of ground coffee much like batman have many enemies. These enemies are Moisture, oxygen, light and heat. Avoid these enemies by storing your ground coffee at room temperate in a metal airtight container and above all in a dark place!
Inevitably like me if you get drawn into blending your own coffees, you’ll end up writing the recipes. Marginally adjusting the perfect amount of each variety. Talking about and even frequently trading recipe ideas with friends. Similarly, with so many possibilities and so many blend recipes out there, please share yours in the comments section below.