Delicious American Coffee Can Be Made with American-Style Machines Using Espresso Blend Beans from Colombia and Brazil!

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Understanding Coffee Blends

Coffee blends, also known as mixed coffee, combine various single-origin beans to make the most of each one's unique characteristics. Blended beans are created by mixing coffees from different origins to achieve a more balanced flavor profile. If one bean is smooth but lacks aroma, for example, another with rich aroma can be added to complement it, creating a richer new taste through complementary or enhanced flavors. Sometimes beans are mixed before roasting (called green blending), and other times they are blended after roasting (called roasted blending).

Whether you pre-mix green beans or blend individually after roasting depends on the characteristics of the coffees in the formula. Both approaches are acceptable. Post-roasting blending allows each bean its own roast degree, letting every component perform at its best.

Coffee Bean Varieties and Blending

Before blending beans, it is essential to understand the different flavor profiles of coffee varieties from around the world, as beans have distinct characteristics based on their origin. Different beans have unique personalities shaped by variety and origin, with subtle differences in acidity, bitterness, sweetness, aroma, and body. Single-origin beans typically emphasize the unique character of a particular coffee variety. Blended beans are commonly used for espresso-based drinks like Espresso, Americano, Latte, or Cappuccino, producing more balanced, smoother, more stable flavors that appeal to a broader audience.

General Steps and Principles of Blending

Before blending, we should clarify the following points:

1. The theme of the blend: what flavor we hope to achieve, i.e., determining the goal of the blend.

2. Understanding the characteristics of each coffee bean: to blend coffee, one must be thoroughly familiar with each single-origin coffee, understanding the subtle relationship between roast degree and coffee flavor, which can only be achieved through cupping.

3. Determining the role of each coffee bean in the blend: since multiple beans are used, it is necessary to clarify the task of each one, whether to highlight its smooth bitterness, bright acidity, or rich body.

Purposes of Coffee Blending

1. Stable Flavor

Because coffee beans are agricultural products, even the same variety will taste different from year to year. Mixing several types of coffee beans together solves this well, allowing the flavor to remain basically consistent year after year.

Green bean processing method: whether the green beans are processed using the washed method or the natural (dry) method, the processing method has a significant relationship with the flavor of coffee beans.

Green bean origin: coffee origins are generally divided into three major regions. Central and South America includes Brazil, Colombia, Guatemala, Mexico, El Salvador, Jamaica, Peru, and about 20 other countries. Southeast Asia includes India, Indonesia (including Java and Sumatra), Papua New Guinea, and about 10 other countries. The Arab and Africa regions include Ethiopia, Kenya, Tanzania, Arab, Uganda, and about 25 other countries.

2. Balanced Flavor

Because espresso machines tend to amplify the most prominent flavor characteristics of coffee beans, we almost never use single-variety coffee to make Espresso. Otherwise, a more bitter bean would give an exceptionally bitter Espresso, and a more acidic one would be very acidic. We therefore need to balance the flavors through blending.

Coffee blending is not simple addition. Through the blender's unique understanding of coffee flavors, different beans complement each other's strengths and weaknesses, creating a perfectly flavored blended coffee.

3. Stable Flavor

Because coffee beans are agricultural products, even beans of the same variety from the same region will taste different each year. Mixing several types of coffee beans together solves this well, allowing the flavor to remain basically consistent year after year.

The Rise of Single Origin Espresso (SOE)

SOE has become popular recently, representing Single Origin Espresso. Although not necessarily equivalent to specialty coffee, selecting single-origin beans with easily identifiable flavors as SOE can create an espresso with unique, typical flavors: the typical citrus flavor of Yirgacheffe, for example, or the fruity flavors of Kenya. Combined with the fact that espresso amplifies coffee flavors, specific flavors become more prominent than in pour-over. Although SOE performs outstandingly, coming from a single origin means its disadvantages are also relatively easy to amplify, so factors such as roasting and grind size will affect the flavor, and it is not necessarily better tasting than blended coffee.

How We Blend Coffee

(1) FrontStreet Coffee Espresso Blend No. 2 Formula:

Colombia: Brazil, ratio 3:7

Colombia Huila Region

Located in the southwest of Colombia, Huila is one of the main coffee cultivation areas. Colombia generally has an altitude of 1500-1800 meters, with mostly Bourbon and Caturra varieties processed using the washed method. The beans have high density, uniform size, and a full shape (thicker from bean core to bean surface). Because famous coffee cultivation areas are spread throughout the Huila region, the names of various small areas have become brand names in circulation. Although the cultivation conditions here are good, coffee farm infrastructure and surrounding conditions are not very developed, and green bean drying equipment and washing facilities are not yet complete, which is regrettable. Coffee from Huila has a strong flavor with a heavier texture.

In particular, the nutty, chocolate, and caramel aromas and appropriate acidity of coffee from Huila can be called high-quality specialty coffee.

Flavor characteristics: Rich and solid taste with pleasant acidity, fragrant aroma, moderate acidity, and rich sweetness that is intriguing. Due to its low price and small bean size, it suits blending. The coffee has a strong flavor with a heavier texture. Its nutty, chocolate, and caramel aromas and appropriate acidity make it high-quality specialty coffee, suitable as a single origin or as an espresso blend base.

Brazil Cerrado Region

Brazilian coffee generally grows at altitudes of 1000-1300 meters, so its density is relatively low. It is mostly Bourbon variety, processed using the pulped natural method. It has moderate moisture content, a softer bean texture, and a thinner distance from bean surface to core, making it unsuitable for roasting at too high a temperature; the heat of the roaster's inner wall would scorch the bean surface and produce burnt bitterness.

At the same time, to express the characteristics of nuts, milk chocolate, and good body, and to serve as a blending base, we use a medium-heat bean-dropping method, maintaining heat until the dehydration stage and making fine adjustments as the temperature rises after first crack begins, promoting a more complete caramelization reaction and discharging the beans as the temperature approaches second crack.

Flavor characteristics: A comfortable bittersweet taste, extremely smooth on entry, with a light grassy fragrance, fresh and slightly bitter; sweet and smooth, with a pleasant aftertaste.

Flavor after Blending:

Sweet and fragrant taste. Using medium-dark roast, the espresso has soft, slight acidity, clear sweetness, and a nutty aftertaste, with an overall feeling that is not too stimulating, balanced, and with moderate crema.

(2) Commercial Blend:

Colombia: Brazil: Robusta, ratio 3:6:1, green blending;

Roasted together at medium-dark level

Robusta Beans

Robusta beans have strong disease and pest resistance and high yield. They usually lack the acidity of Arabica beans and often have a woody aroma. Their caffeine content is 2.2%, higher than Arabica's 1.2%, and their chlorogenic acid content is also higher, making them quite bitter. They are usually used in commercial beans and are cheaper than Arabica beans.

As individual beans, the coffee taste from commercial beans is much inferior to that of specialty coffee beans. Commercial beans are generally chosen for blending, and through blending, coffee with an excellent taste can also be produced, suitable for lattes, cappuccinos, and other espresso-based drinks. Our commercial blend for Espresso, because it contains Robusta beans, will have richer crema and a classic taste, with caramel sweetness and nutty, cocoa-like, dark chocolate flavors, balanced sweet and sour, with a slight bitterness and a persistent aftertaste.

(3) Basic Blend:

Yunnan AA: Brazil, ratio 3:7, roasted blending;

Yunnan AA - Typica

Our Yunnan AA is Typica, the oldest native variety from Ethiopia, originating from southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. The top leaves are copper-colored, which is why it is called red-top coffee. Its flavor is elegant but its constitution is weak, its disease resistance poor, and it is susceptible to leaf rust disease, with low fruit yield. Typica has slender branches that spread at 50-70 degree angles. The opposite leaves are long oval with smooth surfaces, long terminal branches, and few branches. The flowers are white, blooming at the base where petioles connect to branches. Mature coffee cherries look like cherries, bright red in color.

It requires more shade when planted and can be harvested only about every two years. Yunnan's excellent geographical and climatic conditions provide good conditions for coffee growth, with planting areas including Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and other regions. Yunnan's natural conditions are very similar to Colombia's, with high altitude and large temperature differences between day and night. The flavor is mellow and aromatic, with moderate acidity, a rich and mellow taste, uniform particles, high oil content, and fruity aroma. Its quality and taste are similar to Colombian coffee.

Blend Flavor:

Soft fruit acidity, caramel sweetness, nutty and dark chocolate flavors, smooth and viscous, but with a relatively light taste.

Blending Principles

When blending, there should be primary and secondary elements to create a taste more wonderful than single-origin coffee. Before formulating a blending plan, first envision suitable combination methods, then blend through appropriate roasting, and determine the best plan through cupping and later adjustments. Hope this helps everyone.

Quick Guide: Differences Between Espresso, Macchiato, Latte, Cappuccino, and Flat White

Latte

In Italian, "latte" means "milk," so if you order a latte in Italy you will only get a glass of milk, not coffee. Some cafes also offer flavored lattes, such as matcha latte or purple sweet potato latte. Remember, they do not contain coffee.

Latte coffee (200ml): Single shot espresso 30ml + Milk

Cappuccino (180ml): Single shot espresso 30ml + Thicker milk foam

Affogato

In Italian, "affogato" means "drowned," referring to pouring espresso over a scoop of ice cream, drowning it. Not only does it look visually appealing, it is also a very delicious coffee drink, popular among women in summer.

Flat White

Whether it originated in Australia or New Zealand is still debated. Initially translated into Chinese as "Xiao Bai" (Little White), "Ping Bai" (Flat White), or "Ao Bai" (Australian White), it was rendered as "Fu Rui Bai" after Starbucks introduced it to China. Compared to a regular latte, its milk foam layer is thinner, the foam is finer and smoother, and the coffee flavor is stronger.

When drinking a cappuccino, you feel a layer of milk foam over 1cm thick, with a relatively soft texture. Although a Flat White also has some foam, it is finer, with a foam thickness below 5mm. The milk and espresso are highly integrated, resulting in a silky smooth texture.

Flat White (200ml): The base is double shot espresso 60g, and some places extract the espresso longer on this basis, using a double Ristretto (Ristretto: 1:1 Espresso)

Toffee Iced Latte Recipe:

1. Fill a glass with ice to 50% capacity, then add 10g of toffee syrup.
2. Pour fresh milk + ice into the glass until 70% full, then stir well to dissolve the syrup in the fresh milk and increase the milk's specific gravity.
3. Slowly pour the coffee along the back of a spoon into the glass. The pouring speed should not be too fast, to avoid damaging the layered effect.

Americano Black Coffee:

Espresso + Hot Water

Taste Characteristics:

The coffee extracted as an Americano is mainly bitter, making this black coffee the purest. If you want to taste the flavors of different coffee beans, Americano is a good choice.

Preparation Method:

With an Americano coffee machine, making Americano is simpler than you might imagine: add 1 measure of water, pour in 1 level spoon of coffee powder, start, and in about two minutes a fragrant Americano is ready.

Commonly used: Espresso blend beans, Mandheling, Honduran, Colombian, and Brazilian beans can all make delicious Americano coffee.

FrontStreet Coffee Recommendation

Brazil is the backbone of almost every espresso blend, and FrontStreet leans on it for both single-origin drinking and the blends behind the bar. Its moderate acidity and its balanced sweetness, bitterness and body make it unusually forgiving to roast and to extract.

FrontStreet Cerrado Red Bourbon

A classic Brazilian single origin for anyone who wants a first taste of the region. This lot is the red Bourbon common across South America, grown in Cerrado, a well-known area for high-quality beans. Roasted medium, it opens with the rich aromas of creamy peanut, toast, caramel and hazelnut: a rounded, non-acidic cup with a light bittersweet edge. As well as pour-over, it works in a moka pot, as an espresso SOE, in a siphon or in a French press.

FrontStreet Queen Estate Yellow Bourbon

From Mogiana, near South Minas, where fertile red volcanic soil feeds the fruit and builds a full aroma. The region mixes traditional farm management with newer, more standardized operations, and the quality has improved markedly as a result. This lot is the rarer yellow Bourbon, a natural mutation of red Bourbon with a cleaner fruit character. Brewed by pour-over, moka pot or a home espresso machine, it shows a sugarcane sweetness found in few other origins, alongside fruit and chocolate notes.

FrontStreet Espresso Blends

Low acidity, balance and an accessible price make Brazilian coffee the first choice in many espresso recipes. FrontStreet's Classic Blend with its rich crema, the nut-forward Premium Blend, the well-balanced Black Cocoa that so many baristas recommend, and FrontStreet Coffee's Commercial Blend built for cafes all include Brazilian beans. The Brazilian component supplies chocolate and cream aromas and a soft sweet-sour-bitter balance, and that evenness helps keep extraction stable from shot to shot.