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Why you need blend of coffee

Coffee blends allow you to get complex tastes,Especially it is important for espresso, as rare mono-varieties have a fairly balanced and complex taste. Espresso from a mono-grade can be very good, but it will have a very strong taste. For example, a drink from Kenya will be sour. Therefore, the most important in the preparation of coffee blends is to supplement some of the taste qualities of the variety with others so as not to damp their positive properties.

Study of mono-varieties

Before starting to compose a blend,it is necessary to study the cultivars used. It is necessary to imagine the extent to which they are best used, what degree of roasting to take, how the taste of one or another variety manifests itself in mono-mode or in a mixture. Not knowing the characteristics of mono-varieties, it is impossible to get a good blend. It is best to brew mono-varieties in a French press or in a filter in order to appreciate the subtleties and nuances of taste.

How many varieties to take

Virtually all specialists believe that thanLess grades used in blends, the better. It is ideal to take from 2 to 4 varieties, permissible 5-6. The increase in the number of mono-varieties leads to the fact that the tastes are mixed, individual notes of coffee are lost, and the taste of the whole mixture turns out to be unattractive and with slightly discernable nuances.

Choice of base and auxiliary elements

Usually in the blend is a base variety, on itaccounts for approximately 40% of the total mass of the mixture. The base should have a balanced and sufficiently strong taste. You can use two bases in an equal proportion if they complement each other well. This is the basis for all other additives, the taste of the base is the main one, and the other varieties will sound like seasoning. It is important that the base has a proper balance even before the other impurities are added. Nevertheless, there are classical blends in which there is no base, they consist of several varieties, taken in equal proportions. For those who first experiment, some tips will come in handy. If you want a bright and strong brand that gives a aftertaste, then you should pay attention to Ethiopia or African varieties. Middle America will give sourness, this is a fairly easy grade. India is sweet and soft. Brazil and Indonesia are quite universal. The washed sorts are softer, unwashed somewhat more harsh to taste. Robusta will give strength and clarity to almost any taste.

How to mix

The cultivation of arabica is not recommended in proportionless than 20-15%, otherwise they will simply be lost. The easier the taste of coffee, the more it should be taken in order to preserve the taste in the mixture. Bright varieties sometimes dull other components, you should be more careful with them. It is also useful to consider roasting: the stronger it is, the stronger the taste of this variety will show. Dark roasting always dominates, even if it is not so much, but it may even be good if the blend is made for coffee with milk. In any case, blend is a product of creativity, there are no rules, there are only recommendations. You can use classical approaches, but you can improvise and get an amazing result.