What Are Blended Coffee Beans? Classification of Coffee Blends and Recommended Ratios for Beginners

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FrontStreet Coffee · Classification of Coffee Blends and Recommended Blend Ratios for Beginners

Which beans should you choose when starting to blend? Here are three of the most representative blend ratios. Of course, gradually you can choose your favorite blend types according to your taste.

Espresso Blending Method with Acidic Preference

Colombia 30%, Brazil 60%, Guatemala 10%

Types of Coffee Blends

Due to the different types of coffee beans, the blended coffee has different flavors, and thus there are different types of coffee blends.

1. Balanced Flavored Blended Coffee

Formula:

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Guatemala SHB (30%), Mexico AL (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

Premium blended coffee achieves the perfect balance between acidity, bitterness, and aroma. The strongly acidic Guatemala coffee beans, Mexican coffee beans with both acidity and sweetness, and mildly bitter Brazilian coffee beans are blended in equal proportions, then mixed with an appropriate amount of highly acidic Kilimanjaro coffee beans to create a balanced, moderately concentrated blended coffee.

2. Bitter-Dominated Blended Coffee

Formula:

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Mandheling G1 (40%), Colombia SUP (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

Using strongly flavored coffee beans - Mandheling from Sumatra, Indonesia, Colombian beans with rich bitterness and acidity, Brazilian coffee beans with moderate bitterness and acidity, and Kilimanjaro beans dominated by acidity - creates a blended coffee with heavier bitterness.

3. Acidity-Dominated Blended Coffee

Formula:

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Kilimanjaro AA (40%), Mocha Highland Harar (20%), Brazil NO.219 (20%), Hawaii Kona NO.1 (20%).

Using Kilimanjaro beans as the base, complemented by smoothly flavored Ethiopian Mocha Highland Harar and Brazilian beans, along with moderately acidic Hawaii Kona, creates a mellow coffee with prominent acidity.

4. Aroma-Dominated Blended Coffee

Formula:

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Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Highland Harar (30%).

Aroma-dominated blended coffee combines various coffee beans with different characteristics to create a richer aroma. Using aromatic Guatemala SHB as the main ingredient, complemented by acidity-focused Kilimanjaro beans and naturally fruity Mocha Highland Harar, creates a richly aromatic blended coffee.

5. American-Style Blended Coffee

Formula:

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Brazil NO.219 (50%), Mexico AL (30%), Jamaica Washed (20%).

Selecting medium-roasted coffee beans, mainly using Brazilian coffee beans with balanced acidity and bitterness, complemented by sweet and sour Mexican beans and Jamaican washed beans with aroma and bitterness, creates a uniquely flavored American-style blended coffee.

Formula:

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Colombia SUP (50%), Brazil NO.219 (30%), Java Robusta WIBI (20%).

To emphasize rich, heavy flavors, use Colombian beans with full-bodied flavor and moderate acidity, complemented by balanced Brazilian coffee beans and a thick, rich, prominently bitter blend.

Blending Methods and Bean Maturation

There are two blending methods: blending after roasting and blending before roasting, also known as post-roast blending and pre-roast blending. The latter presents a greater challenge for roasters. Letting blended beans rest for several days allows the characteristics of different beans to merge and achieve balanced, unified flavors. Post-roast blends generally need to rest for about a week; pre-roast blends can be used after resting for 3-4 days, because different beans have already influenced each other during the roasting process.

Important Notice :

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