"Coffee Knowledge" Coffee blending techniques, how to mix the flavor your customers love the most!

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Mixed coffee is also called blended coffee

A master roaster understands the characteristics of each coffee bean and blends them artistically to create a desired new flavor. A master roaster's knowledge of blending coffee beans is the best kept secret in the industry.

Almost all popular Italian coffees nowadays belong to the category of blended coffees. We generally call coffees that are made by mixing two or more different varieties of coffee or the same variety of coffee with different roasting degrees as blended coffees. Blended coffees are not simply adding together, but rather, they are made by blending coffee beans with excellent flavors, using the blender's unique understanding of coffee flavors to make different coffee beans complement each other.

What is the purpose of blending coffee beans?

Blended coffee is generally made of three or more different varieties of coffee, blended according to their sourness, bitterness, sweetness, fragrance and mellowness to create another unique flavor of coffee.

After the blending is completed, the blended coffee is fragrant, smooth, refreshing and golden in color, which is the best coffee. The blended coffee drinks are very casual and require individual color.

People blend coffee beans for the following purposes:

Stable flavor

Since coffee beans are a crop, even the same type of coffee beans will have different flavors every year, so mixing several types of coffee beans together is a good solution to this problem, allowing the taste to remain basically consistent every year.

Balanced taste

Since one of the characteristics of Italian coffee machines is that they will amplify the most prominent flavor characteristics of coffee beans, we almost never use a single variety of coffee to make Espresso.

If it is too bitter, the espresso will be very bitter, and if it is too sour, it will be very sour. So we need to balance the flavors through blending.

Reduce costs

In fact, the cost reduction is due to the fact that coffee producing areas are often affected by natural disasters and man-made disasters, resulting in reduced production. At that time, since it is a blend, you only need to find a coffee bean with a similar taste to replace the corresponding coffee beans in the formula, instead of spending a lot of money to buy coffee beans that have increased in price due to reduced production. But after arriving in China, we have creatively appeared coffee blends such as Blue Mountain flavor, which means that if we can't drink the real Blue Mountain, then drink Blue Mountain flavored coffee. Anyway, no one knows what Blue Mountain coffee tastes like. A good formula can create a coffee legend. For example, ILLY and LAVAZA, which are well-known to our Chinese people, are among the best. I hope that China will soon have a blended coffee that truly suits the taste of the Chinese people and has Chinese characteristics, rather than just deep roasting low-quality coffee beans and mixing them together for the sake of low cost.

Depending on the type of coffee, the blended coffee will have different characteristics in taste.

In order to actually apply these combinations, you must first understand the flavors of dozens of single-origin coffees. Each coffee shop will also mix coffee beans in different proportions according to its own characteristics. The following are several representative blending ratios. Of course, you can also challenge yourself to try out your favorite ratio.

1. Sour Italian coffee blend: Colombia 30%, Brazil 60%, Guatemala 10%

2. General blending method of coffee: Colombia 30%, Brazilian 60%, Robusta 10%.

3. Blending method of mixed commercial coffee with bitter taste: Colombia 30%, Brazil 30%, Kilimanjaro 30%, Robusta 10%.

There are two ways to blend beans: roast first and then blend, or blend first and then roast, also known as cooked blend and raw blend. The latter is a greater challenge for the roaster. The blended beans are aged for a few more days to allow the qualities of the beans to blend and the flavor to be balanced and unified. Cooked blends generally take about a week to grow. Raw blends can be used after 3-4 days of growth because the different beans have already influenced each other during roasting.

When blending coffee, you can first understand three very basic methods of blending coffee beans.

1. First, decide on the base coffee beans to be used in blending. Use this type of coffee beans as the center, and then further select other types with rich personality to blend the overall flavor.

2. You can try to combine coffee beans with completely opposite properties, which can add a more special coffee aroma.

3. Combine beans with similar properties and blend them, then further select beans with rich flavors to add a special aroma to the overall coffee.

Here are a few examples (10 is the maximum degree, based on dark roasting):

1. Formula: Guatemala SHB30 + Mexico AL30 + Brazil NO.2.1930 + Kilimanjaro AA10

Result: Aroma 5, Bitterness 5, Sweetness 5, Sourness 5

2. Formula: Sumatra Mandheling G140 + Colombia SUP30 + Brazil NO.1920 + Kilimanjaro AA10

Result: Aroma 5, Bitterness 10, Sweetness 5, Sourness 3

3. Formula: Mocha 20 + Hawaiian Gona No. 120 + Brazilian No. 2.1920 + Kilimanjaro AA40

Result: Aroma 9, Bitterness 10, Sweetness 7, Sourness 10

4. Formula: Guatemala SHB40 + Mocha 30 + Kilimanjaro AA30

Result: Aroma 10, Bitterness 5, Sweetness 6, Sourness 7

5. Formula: Brazil NO.2.1950 + Mexico AL30 + Jamaican Blue Mountain Coffee 20

Result: Aroma 5, Bitterness 3, Sweetness 5, Sourness 6

6. Formula: Brazil NO.2.1930 + Colombia SUP50 + Java Robusta coffee W1B120

Result: Aroma 3, Bitterness 8, Sweetness 8, Sourness 6

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