What is blending?

Coffee blending requires two or more single-origin coffees. If the blending ratio is good, it can serve as a "logo" for your store. "Compared with single-origin coffee, blending can create a more complete, rounded, balanced, and eye-catching taste. The uniqueness of blending lies in its ability to create a more complete flavor."

Bean blending methods and profits;

Blended coffee is usually used to make milk-based coffee, because the fat and sugar in milk will neutralize the bitterness of coffee. Therefore, the degree of roasting of blended coffee is mostly medium-dark or deep, which also means that the defective taste of coffee will be masked. It is also because of this that coffee shops can further reduce waste, increase production, and thus increase profit margins.

Back to our store, the most important thing is to make a profit. Blending can accept beans of different qualities, reducing costs while ensuring output. If the blending formula is reasonable, the roaster can mix 70% coffee with lower cupping scores and 30% coffee with higher scores (generally speaking, the cupping score basically determines the price. Some coffees are not outstanding as a single product, but mixing them for blending may play a key role).

Brand and product story;

Establishing a brand image is one of the core tasks of an enterprise. Many coffee companies are famous for their blending. Many foreign coffee companies regard blending as their secret recipe. If they can make a signature blended coffee, it is definitely the best choice for customers with a consistent taste. The consistency of taste all year round is also the key for customers to consume here.

People like to listen to stories. When we share this cup of coffee with customers, we can use storytelling to explain it. Customers may listen with gusto. While telling stories, we need to pay more attention to satisfying their taste needs.

Set the expected flavor;

It is important to set a target for the expected flavor profile and consider the number of coffee species used in the blend. I think simplicity is ideal and it helps to ensure a harmonious blend. If a particular coffee species accounts for less than 10%, its flavor is almost impossible to detect.

When you want to create coffee with nutty and chocolate flavors and a smooth taste, you can consider Brazilian and Colombian coffees. If you want floral aromas, a bright taste and citrus acidity, you can consider Ethiopian beans.

Cupping is king;

If you have decided which coffee to use, the next step is to cup it. You need to prepare different ratios. It is recommended to do a blind test before the cupping begins. This will avoid any possible subjective bias. The more people participate in the cupping, the greater the chance of success.

Should we assemble first or later?

First mix:

The depth of blending is completed before roasting. The moisture content and density of each bean should be similar, and each type of coffee should be roasted consistently, which saves time and effort.

Post-blending:

Each type of raw bean is roasted separately and then blended together to better reflect the advantages of each type of coffee.