Coffee Blending – ‘A Science of Flavours’
Just like an artist, with tubes of paint and pallet can create all the subtle colour changes of the spectrum, so too can coffee blenders have a similar ‘tool base’ to create shades of flavours. Blending is a very serious business, where blend recipes hold high value and the science is exacting. Though the majority of coffee comes from the same varietal Arabica, with lesser volume from other choices, the flavour and structural characteristics inherent within each bean, from different global locations, vary dramatically.
We all acknowledge that the common grape varietal Chardonnay, grown in France, South Africa, Australia or California, will produce obvious and diverse finished wines, though the varietal is common. This is due to soil, micro-climate, altitude, season, temperature, and rainfall. Then of course, there is the makers mark. So too, these variables are highly applicable to coffee production around the globe.
Characteristics such as body, acidity, fruit and other variable flavours, along with size, density, and colour are also relevant to the coffee bean. These diverse characteristics present the blender with thousands of blend options, both good and bad, as they are combined together. The challenge in creating successful blends is in using all the available characteristics and applying them in a balanced and harmonious manner, creating a bigger and better flavour experience in the cup. While single origin coffee is an interesting beverage option – to note and enjoy one location’s individual characteristics – it is important to understand that the global market is driven by the consumers palate, which demands the best possible coffee experience. Blending can achieve this objective.
Coffee blenders diligently work with the variables of each season and each shipment of beans, to maintain a consistent and reliable product. There is no doubt that a blended coffee brings forward a richer coffee experience and is critical to the success of espresso infusion.
