Blending

Blending is mixing different beans from different areas. After roasting, blending is the most important factor in deciding the final flavour of the coffee. Robusta and Arabica beans can be blended together to lower the cost of the blend. Robusta tends to produce more crema than Arabica and is used in espresso blends to boost crema and body.

The main reasons for blending coffee are to:

• create a coffee with a more complex, balanced flavour than if it was made with just one type of bean

• reduce costs, while still producing a pleasant drink

• reduce a coffee manufacturers dependence on any one type of bean or region.

Blending Process

1. The blend starts with a bean that is fairly neutral.

2. The blender/roaster then adds beans that complement the desired flavour and aroma profile.

3. The beans flavour profiles are determined by tasting coffee made from them. This is known as ‘cupping’.

4. The blend is complete when the blender feels the desired characteristics have been met and the blend is well balanced and consistent.

Single-origin

Some coffee beans have all the best characteristics and do not need to be blended. These are usually produced in smaller quantities and are very expensive and rare.

Examples of notable single-origin coffee varieties include:

• • Jamaican Blue Mountain

  • Yemeni Mocha

  • Hawaiian Kona

  • Tanzanian Peaberry.

Another notable coffee is the Kopi Luwak from Indonesia. It is known as the most expensive coffee in the world because of how it is processed.