Espresso Blend Bean Recipes, Methods, Taste Profiles, Varieties, Characteristics, and Pricing Guide

FrontStreet Coffee · Introduction to Espresso Blend Bean Recipes, Methods, Taste, Varieties, Characteristics, and Price

The ideal espresso flavor should achieve balance among all elements, with a distinct taste profile that leaves a sweet and smooth aftertaste rather than bitterness.

More specifically, it should have moderate acidity, bitterness, sweetness, rich flavors, a solid and full-bodied texture, and a lingering aftertaste reminiscent of refreshing citrus acidity.

Moreover, when made into a cappuccino, it should integrate seamlessly with milk, while the milk's natural sweetness remains clear and prominent. This way, it tastes delicious even without adding sugar.

Using 100% Arabica coffee beans, espresso can be categorized as single-origin espresso beans or blended espresso beans.

The latter requires selecting beans that complement and enhance each other's flavors, increasing the overall mouthfeel and aftertaste, while supplementing the body that single varieties may lack.

Let me illustrate with an example:

Japanese espresso expert Hiroyuki Kadowaki blends four types of coffee beans, using Brazilian beans as the base, supplemented by Kenyan, Bolivian, and Papua New Guinea beans to compensate for missing elements. All four varieties are 100% Arabica.

Principle explanation: The Brazilian base beans are selected for their cocoa-like chocolate flavor notes, while Kenyan beans contribute refreshing acidity reminiscent of lemon or grapefruit. This citrus acidity creates a refreshing aftertaste. Bolivian beans have flavor profiles similar to Brazilian beans and are added to enhance the Brazilian base. Papua New Guinea beans are chosen for their higher crema content, which helps increase body.

The most basic blend consists of Mocha, Colombian, Brazilian, and Mandheling beans.

However, they must undergo dark roasting to become suitable for espresso.

I suggest using a higher proportion of Brazilian beans in the blend.

The other three varieties should be averaged in quantity. Brazilian-dominant blends generally have more balanced flavors.

They're also easier to drink.

You can also blend according to personal taste preferences, as long as you understand the characteristics of these coffee beans.

For instance, I prefer more Brazilian beans, less Mandheling, with the other two varieties in equal proportions. I can handle bitterness but dislike acidity.

The person above is mistaken - the blending, roasting, grinding, and equipment for espresso are all different.

Although each origin bean has its own characteristics and flavor profile,

one special aspect of espresso is blending multiple origin beans to create a uniquely flavored coffee.

You can experience multiple flavor varieties in one cup - something single-origin coffee cannot achieve.

Compared to single-origin, espresso is more aromatic and concentrated.

I am extremely fond of espresso coffee.

Regarding the second floor's strong recommendation of Blue Mountain coffee - while many fakes exist,

Blue Mountain coffee can also be used in blends.

If you like Blue Mountain, you can create a Blue Mountain-style blend using Colombian and Mocha beans.

This is also more economical.

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