A staple of roasteries, espresso outlets, and even competitions, blends can supply each consistency and differentiated sensory experiences. Based on a latest Good Day by day Grind ballot, 56% of respondents stated they go for blends to attempt new flavours, with 30% on the lookout for a product that’s “higher than the sum of its elements”.

Roasters can method blends in plenty of methods. The most typical technique is to mix a number of single origins – whether or not totally different international locations, areas, or farms – to create a well-rounded, balanced flavour profile.

Blends may additionally comprise tons which were processed in another way, whether or not deliberately or arbitrarily. Washed, pure, honey, and experimental processing strategies all have a huge effect on flavour, which influences the result of the ultimate product.

Given the numerous tasting notes of various processing methods, mixing them requires nice talent and a spotlight to element. Combining the fragile flavours of a washed Colombian with a pure processed “fruit bomb” Ethiopian, for instance, might not all the time yield the very best outcomes – drowning out the previous or diluting the latter and making a “lesser-than” product.

To find out how roasters can keep away from these pitfalls, I spoke to Ashlee Eastwood-Quinn, Head of Espresso at Rave Espresso.

You may additionally like our article on how blends can cut back waste.

Processing strategies & flavour

Experimentally processed coffees have made their mark on the business during the last decade or so. Strategies similar to carbonic maceration, thermal shock, and anaerobic fermentation yield wildly advanced and intense sensory profiles that pique the curiosity of shoppers trying to expertise new, differentiated coffees.

As a small however rising variety of producers have began to leverage these superior processing strategies and open up the chances of espresso flavour, it may be simple to neglect how the standard “large three” processing methods additionally vastly affect the way in which espresso tastes:

• Washed – the pores and skin, fruit, and mucilage are eliminated to end in clear, brilliant flavour profiles that finest showcase the terroir of the espresso
• Pure – the pores and skin and fruit are left intact whereas the espresso dries. This creates intense fruity, candy flavours
• Honey – sitting someplace between washed and pure (relying on the extent of fruit and mucilage left on the beans), honey processing helps develop fruity flavours with extra rounded acidity and sweetness

Though processing strategies significantly influence flavour, origin tends to be the principle focus when creating blends. Roasters typically talk about how and why they mix a number of coffees from totally different producing international locations to create a extra balanced product general. 

In style combos embody Central and South American beans with African coffees, mixing the previous’s sometimes chocolate and nutty flavour notes with the latter’s extra fruit-forward ones. Blends can then present shoppers with extra constant and reliable sensory profiles, versus single origin choices, that are extra impacted by seasonality and may, due to this fact, change extra steadily.

Due to the better emphasis on origin, roasters typically share much less details about which processing strategies are included of their blends. For the sake of transparency and educating shoppers, this presents a chance for the business to be extra intentional with blends.

Why combining totally different processing strategies in blends isn’t so simple

Creating high-quality blends requires care and a spotlight to element. Along with origin and seasonality, many different elements should be thought of, together with availability, selection, bean density and dimension, roast profile, and solubility (or how “simply” the espresso is extracted).

Processing, nonetheless, has arguably the largest influence on flavour. With totally different strategies leading to a broad spectrum of tasting notes, and even mouthfeel and aftertaste, together with a number of coffees processed in numerous methods in a single mix poses some challenges.

Ashlee Eastwood-Quinn is the Head of Espresso at UK roaster Rave Espresso, which sells each single origins and blends.

“We frequently use coffees processed in numerous methods to make blends for a lot of causes. Whether or not it’s to realize a particular flavour profile, to supply extra accessible and versatile choices, or just to have enjoyable with coffees which might be very totally different from one another,” she says.

“Mixing a washed and pure espresso, for instance, may end up in a espresso that’s fruity and floral but additionally chocolatey and candy,” she provides. “Whereas this doesn’t essentially showcase a selected espresso origin or processing approach, it may well create a balanced mix that’s greater than the sum of its elements.”

However shedding steadiness can rapidly turn out to be a problem if roasters aren’t aware of ratios and flavour depth, making a mish-mash of flavours and aromas that won’t resonate with clients.

 A 50-50 break up of washed and pure processed coffees, for instance, might not all the time produce the outcomes roasters count on. The strong fruitiness and sweetness of the latter are prone to drown out the extra nuanced sweetness and acidity of the previous, misaligning with buyer expectations and even misguiding shoppers who wish to be taught extra about totally different processing strategies.

Higher than the sum of its elements: Why flavour steadiness is essential

Completely different processing strategies end in a various number of flavour profiles, starting from clear, brilliant fruity tasting notes to intensely fermented flavours. Combining multiple processing technique in a single mix can yield attention-grabbing outcomes, nevertheless it requires a cautious method.

“I feel utilizing totally different processed coffees in a single mix can improve or dilute flavour, so you must make it possible for every mix part is there for a cause,” says Ashlee. “Conventional mixing masks poor high quality espresso or to create generic flavours, so you must have a transparent thought of why you choose every espresso and the way it behaves in and provides to the mix.”

Following finest practices for mixing is a helpful start line. Candy Maria’s recommends utilizing not more than 5 totally different coffees per mix (additionally an economical technique) to keep away from overloading flavour combos. 

“Hold the ratios at ranges the place you’ll be able to style what every part is ‘doing’ within the mix,” Ashlee provides. “Sprinkling solely 10% of 1 espresso in means you’ll almost definitely lose its influence on the top outcome.”

Furthermore, roasters want to contemplate what the mix will likely be used for. The pronounced physique and fruity flavours of pure processing typically work nicely for espresso, so growing the ratio of those coffees for espresso blends could also be advantageous.

On the identical time, if the mix additionally accommodates washed or honey processed coffees, roasters should be aware of retaining their extra nuanced traits. In any other case, they threat shedding product integrity, so promoting the espresso as a single origin could also be extra useful.

Ought to roasters keep away from utilizing sure processing strategies? 

The problem of balancing the flavours of various processing methods raises the query of whether or not some don’t essentially work nicely or overpower different mix elements.

“I feel the one processes that hardly ever work nicely in blends are people who have delicate or closely fermented flavour notes,” Ashlee says. 

She provides that together with processing technique, cup rating and high quality are vital elements that decide which coffees may match higher as single origins.

“Usually, the upper high quality the espresso is, the much less doubtless you might be to make use of it in a mix,” she provides. “You would possibly waste an exceptionally advanced and high-scoring espresso as you’d lose a few of its distinctive flavour and nuance. 

“A superbly good, however maybe extra one-dimensional, espresso could be a actual asset to a mix. Its one nice high quality (maybe nutty flavour) can be nicely complimented by a naturally sweeter espresso – and it’s these combos that improve the ultimate product.”

The rising reputation of specialty espresso blends has pushed roasters to experiment with new and thrilling combos. Pairing totally different processing strategies is one choice, however it may be all too simple to compromise flavour and high quality.

Discovering the fitting steadiness of various processed coffees is essential. Repeatedly cupping and amending multi-processed blends is one of the best ways to realize this, ensuring totally different parts of every processing approach complement each other.

Loved this? Then learn our information to roasting specialty espresso blends.

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