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Understanding Coffee Blends

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

Whether pre-mixing green beans or blending individually after roasting, the method must depend on the characteristics of the coffee in the formula. Both methods are acceptable. Post-roasting blending allows different roasting degrees for each bean, enabling each component to perform at its best.

Coffee Bean Varieties and Blending

Before blending beans, it's essential to understand the different flavor profiles of coffee varieties from around the world, as beans have distinct characteristics based on their origin. Different coffee beans have unique personalities due to different varieties and origins, with subtle differences in acidity, bitterness, sweetness, aroma, and body. Single-origin coffee beans typically emphasize the unique characteristics of a particular coffee variety. Blended beans are commonly used for espresso-based drinks like Espresso, Americano, Latte, or Cappuccino, resulting in more balanced, smoother, and 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 blending - What kind of 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 the characteristics of 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 coffee beans are used in blending, it's necessary to clarify the task of each coffee bean, whether to highlight its smooth bitterness, bright acidity, or rich body.

Purposes of Coffee Blending

1. Stable Flavor

Since coffee beans are agricultural products, even the same variety of coffee beans will have different flavors each year. Mixing several types of coffee beans together solves this problem 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, as 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 (including Brazil, Colombia, Guatemala, Mexico, El Salvador, Jamaica, Peru, and about 20 other countries); Southeast Asia (including India, Indonesia (including Java and Sumatra islands), Papua New Guinea, and about 10 other countries); and Arab and Africa regions (including Ethiopia, Kenya, Tanzania, Arab, Uganda, and about 25 other countries).

2. Balanced Flavor

Since espresso machines have the characteristic of amplifying the most prominent flavor characteristics of coffee beans, we almost never use single-variety coffee to make Espresso. Otherwise, if the coffee bean is more bitter, the resulting Espresso will be exceptionally bitter; if it's more acidic, it will be very acidic. Therefore, we need to balance various flavors through blending.

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

3. Stable Flavor

Because coffee beans are agricultural products, even coffee beans of the same variety and from the same region will have different flavors each year. Mixing several types of coffee beans together solves this problem 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, if we select single-origin coffee beans with easily identifiable flavors as SOE, we can create espresso with unique and typical flavors. For example, the typical citrus flavor of Yirgacheffe, the fruity flavors of Kenya, etc., combined with the fact that espresso amplifies coffee flavors, making specific flavors more prominent compared to pour-over. However, although SOE performs outstandingly, because it comes from a single origin, its disadvantages are also relatively easy to amplify, so factors such as roasting and grind size will affect the flavor, and it's 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, it is one of the main coffee cultivation areas. Colombia generally has an altitude of 1500-1800 meters, mostly Bourbon and Caturra varieties, processed using the washed method. The beans have high density, uniform size, and 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 and are circulated. Although the cultivation conditions in this region are also very good, the cultivation infrastructure of coffee farms and surrounding conditions is not very developed. Green bean drying equipment or washing processing facilities are not yet complete, which is regrettable. Coffee from the Huila region has a strong flavor with a heavier texture.

In particular, the nutty, chocolate, and caramel aromas and appropriate acidity of coffee from the Huila region 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's suitable for blending coffee. The coffee has a strong flavor with a heavier texture. Its nutty, chocolate, and caramel aromas and appropriate acidity can be called high-quality specialty coffee, suitable for 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. Mostly Bourbon variety, processed using the pulped natural method. It has moderate moisture content, softer bean texture, and thinner thickness from bean surface to core, making it unsuitable for roasting at too high temperatures, as the temperature of the roaster's inner wall will scorch the bean surface, resulting in 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, making fine adjustments as temperature rises after the first crack begins, promoting more complete caramelization reaction, and discharging the beans when the temperature approaches the second crack.

Flavor characteristics: Comfortable bittersweet taste, extremely smooth 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, when making espresso, it will have soft, slight acidity, clear sweetness, nutty aftertaste, with an overall feeling that is not too stimulating, balanced, and 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. The caffeine content is 2.2%, higher than Arabica's 1.2%, and chlorogenic acid content is also higher, making them quite bitter. They are usually used in commercial beans and are cheaper than Arabica beans.

In terms of individual bean flavor, 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 excellent taste can also be produced, suitable for making lattes, cappuccinos, and other espresso-based drinks. Our commercial blend for Espresso, because it contains Robusta beans, will have richer crema, classic taste, with caramel sweetness, nutty and 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, called red-top coffee, with elegant flavor but weak constitution, poor disease resistance, susceptible to leaf rust disease, and low fruit yield. Typica has slender branches, spreading at 50-70 degree angles. The opposite leaves are long oval, with smooth leaf 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, rich and mellow taste, uniform particles, high oil content, and fruity aroma. Its quality and taste are similar to Colombian coffee.

Blend Flavor:

With 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'll only get a glass of milk, not coffee; in some domestic cafes, there are also flavored lattes, such as matcha latte, purple sweet potato latte. Remember, they don't contain coffee.

Latté 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, but it's 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, it was translated as "Xiao Bai" (Little White), "Ping Bai" (Flat White), or "Ao Bai" (Australian White) in China. After being introduced to China by Starbucks, it was translated as "Fu Rui Bai." Compared to 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'll feel a layer of milk foam over 1cm thick, with a relatively soft texture. Although Flat White also has some foam, it's finer, with 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 for a longer time on this basis, using 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 to 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 by 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:

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

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473