The Art of Espresso Blending | What Coffee Beans to Use for Espresso | Recommended Espresso Coffee Beans

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What is Espresso Blend? Why isn't the topic just coffee blending?

Because French press or drip coffee blending doesn't need to be too precise, completely incomparable to the complexity and rigor of espresso blending. Espresso coffee blending is truly an art form.

After all this talk, are you really professional?

I have been working on coffee blending in cafes for 4 years, blending over 200 different coffees, using coffees from more than 60 countries, and tasting thousands of cups of espresso. My Has Bean Espresso blend is the best-selling one, receiving unanimous praise from the industry, especially from customers.

What makes a good espresso blend?

First, I must declare that everyone has their own opinion about coffee, and my principles might differ from yours. This is for reference only.

Good espresso depends on good blending. I believe all practitioners share the same view on this point, but the prerequisite is that you must taste a large amount of single-origin espresso. Only by tasting the flavor of single-origin coffee and conducting cupping can you know what flavor each coffee has when tasted alone, so that later in the blending process, if you want to add a bit of sweetness, you'll know which origin's coffee to use.

At the same time, record as many details as possible during cupping. Don't be afraid to taste the same coffee repeatedly, and be bold in trying new varieties. No one can make good coffee on the first try—everyone has certainly experienced failure. Additionally, cupping methods should be as professional as possible so you can truly understand each coffee. Of course, you can taste directly with an espresso machine, but this method is lazy and lacks accuracy. Only cupping can truly get your taste buds working while teaching you to compare and analyze. Only through comparison and analysis can you truly understand the characteristics and differences of each coffee.

Next comes trial, trial, and more trials! Blending cannot be completed in one go—no one limits your number of attempts. Continue until you find the most ideal flavor! Cupping, tasting, adapting, blending, and re-blending—this is the charm of espresso blending. Your work is endless, each batch of blended coffee has its unique charm, and every batch of coffee is unique!

What is a failed espresso blend?

A failed espresso blend is disastrous. Once a roaster makes a mistake, they might lose valuable customers. In comparison, drip blends have a high tolerance for error. Even if mistakes occur, people might choose to forgive because the water-to-coffee ratio difference between drip and espresso is too significant!

A failed espresso blend might be too complex, or have too little complexity. It could be too smooth, too bitter, too fresh, or already deteriorated—you know what I mean. My personal favorite espresso blend might be too rich in flavor, too full-bodied, and too expensive for ordinary consumers. The roaster's responsibility is to find that espresso blend that satisfies everyone's needs, finding the perfect balance point.

One principle I follow is that coffees with higher acidity, such as Kenyan, cannot make blends that are too acidic. I still remember when I was young and eager to express my love for Kenyan coffee, wanting to reflect it in an espresso blend at all costs. But I eventually discovered that people had no reaction to my Kenya + Costa Rica blend and suggested I make it into drip coffee. Fortunately, this coffee is now one of my best-selling drip blends, so don't be afraid of failure—every attempt is worthwhile!

About Roasting

Roasting is a very important step in espresso blending. There are roughly two methods of blending: one is to blend first then roast, the other is to roast individually then blend. For commercial roasters, roasting first is much simpler and can reduce waste. For example, when roasting a batch of Colombian coffee, if you roast too much, the remainder can be used for blending.

But personally, I prefer blending first then roasting. As for why I choose this way, I can only tell you it's due to experience. Blending first allows the coffee's flavor to be more even and unified.

Regarding the degree of roast, I strongly agree with David Schomer's definition of roast degree in his book "Espresso Coffee Professional Techniques." I use what he calls "Northern Italian roast," which I call medium-dark roast. The coffee should reach the state where it's about to release oil but hasn't yet, with a deep reddish-brown color. If roasted any darker, the coffee will become more bitter (but Starbucks considers this good espresso). If you insist on dark roasting, please go lighter to avoid burning the coffee.

Professional Techniques for Espresso Blending

No more suspense—let's get straight to the point. Today, let me share some exclusive recipes with you!

1. Ethiopian Yirgacheffe

For Yirgacheffe, I stopped stocking it long ago, mainly because this coffee has limited production and sometimes inconsistent quality (like the 2002 batch). I started turning to Sidamo and Djimah, but honestly, nothing can compare to good Yirgacheffe. I still regularly purchase some high-quality Yirgacheffe, which brings a smoother and more balanced flavor to my blended coffee.

2. Ethiopian Longberry Harrar

For this coffee, I must admit I had prejudice. Why? Because a few years ago when I first established the Has Bean website, I tasted a cup of Longberry Harrar, and the flavor was the most sour I had ever drunk—not the good kind of sour, even worse than some robusta... So for a long time, I deliberately avoided this coffee. But until 2 months ago, I tasted a new batch of beans, which gave me a new perspective on it. I decided to add a little to the blend, but not too much. I want it to bring some new flavors to my blend without overturning the flavors of other coffees. This coffee has flavors extremely similar to Yemeni coffee.

3. Brazilian Bourbon Fazenda Cachoeira

Until 1 year ago, the only Brazilian coffee I stocked was the most common Santos. In my view, Brazilian coffee tastes plain and lacks personality—why bother seeking small-batch coffee from small plantations? But by chance, I tasted this coffee, and its sweet, smooth flavor pairs very well with my blends.

4. Colombian La Manuela

Smooth enough in texture. Although not as sweet as F. Cachoeira, it adds body to my blend.

5. Brazilian Santa Terezinha

Its smooth and delicate flavor can balance the sweetness of the entire blended coffee while increasing flavor subtlety and avoiding excessive lemon acidity—a perfect harmonizer.

6. Bolivian Organic

Rich chocolate aroma that can elevate the quality of the blend to a new level.

7. Finally, Robusta!!!

I don't care what others say—I know nothing can compare to an espresso blend with robusta added! Of course, the amount should be small (below 10%), and you must use the best robusta (trust me, I've tasted robusta better than some arabica).

Robusta brings more caffeine, better crema, and flavor balance. Don't let prejudice influence your decision. Below 10%, you won't even taste it, and the overall quality of the coffee will be significantly improved.

Conclusion

This is just a simple introduction to espresso blending and roasting. I could write an entire book about these topics, but to keep readers from falling asleep, I decided to keep it simple. I think the key to blending lies in your philosophy and flavor choices, but don't forget that customers are God—meeting their needs is our responsibility!

I believe blending is a powerful guarantee for quality espresso. I can adapt to poor machines, use no tamp, use bottled water without filters, I'm even willing to use old-fashioned moka pots, but if the blend isn't good, sorry, goodbye!

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and unknown beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473