Blend of coffee - this is the name of a mixture of different mono-varieties of beans. Blends are created to obtain original and complex flavor combinations; they have always been popular among connoisseurs of subtle nuances. It is quite possible to try to make a blend on your own. The process is somewhat akin to mixing aromatic oils to obtain an unusual scent of perfume.
Why do you need a blend of coffee
Coffee blends allow you to get complex flavors, this is especially important for espresso, since rare mono varieties have a fairly balanced and complex taste. Mono espresso can be very good, but it will have a very distinct flavor. For example, a drink made from Kenya will be sour.
Therefore, the most important thing in the preparation of a coffee blend is to supplement some of the flavor properties of the variety with others, so as not to drown out their positive properties.
Exploring mono varieties
Before you start compiling a blend, you need to study the varieties used. You should imagine in what volume it is better to use them, what degree of roasting to take, how the taste of a particular variety manifests itself in mono-mode or in a mixture. Without 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 to appreciate the subtleties and nuances of taste.
How many varieties to take
Almost all experts believe that the fewer varieties used in a blend, the better. It is ideal to take from 2 to 4 varieties, 5-6 are acceptable. An 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 inconspicuous and with subtle nuances.
Selection of base and auxiliary elements
Usually there is a base variety in a blend, which accounts for about 40% of the total mass of the mixture. The base should be balanced and strong enough. You can use two bases in equal proportions if they complement each other well. This is like the basis for all the other additives, the taste of the base is the main one, and the rest of the varieties will sound like seasonings. It is important that the base is in proper equilibrium before the rest of the impurities are added. However, there are classic blends in which there is no base, they consist of several varieties taken in equal proportions.
For those who are experimenting for the first time, some hints will come in handy. If you need a bright and strong variety that gives an aftertaste, then you should pay attention to Ethiopia or African varieties. Central America will give a sour taste, it is a fairly light variety. India is sweet and soft. Brazil and Indonesia are versatile enough. Washed varieties are softer, unwashed varieties are somewhat harsher in taste. Robusta will add strength and definition to almost any taste.
How to mix
It is not recommended to take Arabica varieties in a proportion of less than 20-15%, otherwise they will simply be lost. The lighter the taste of the coffee, the greater the proportion should be taken in order to preserve the taste in the mixture. Bright varieties sometimes muffle other components, you should be more careful with them. It is also useful to take into account the roast: the stronger it is, the stronger the flavor of this variety will appear. The dark roast is always dominant, even if there is not so much of it, but it can even be good if the blend is made for coffee with milk.
In any case, a blend is a product of creativity, there are no rules, there are only recommendations. You can use classical approaches, or you can improvise and get amazing results.
