How should a coffee shop approach blending coffee beans?

Coffee shops weigh specialty beans against commercial beans on price, flavor, and use. Commercial beans cost less and leave wider margins, and they work for milk drinks such as lattes and cappuccinos. Specialty beans cost several times more but carry distinct terroir flavors and strict grading, so they suit shops competing on output quality rather than price alone.

Specialty beans are judged on six characteristics, including freedom from defects and a unique aroma tied to variety and origin, such as chocolate notes from Brazil or citrus from Yirgacheffe. When blending coffee beans, shops can combine origins like Ethiopia, Colombia, Sumatra, and Brazil, then set espresso coffee beans parameters to match the intended drink menu.

In daily operations, should a coffee shop choose specialty coffee beans or commercial coffee beans? The two differ significantly in price, flavor, and use. Commercial beans have low costs and large profit margins, making them suitable for milk coffees like lattes and cappuccinos; specialty beans, with their flawless quality, unique terroir flavors, and strict grading, are better suited for coffee shops pursuing output quality. Starting from the six major characteristics of specialty coffee beans, this article combines specific beans from producing regions such as Ethiopia, Colombia, Sumatra, and Brazil, and recommends multiple blending options from the Front Street brand, providing bean selection references for coffee shops with different positioning, while also including espresso extraction parameters.

Observing the coffee consumer market, it can be found that coffee beans can basically be divided into two camps: commercial beans and specialty coffee beans. The price of specialty coffee beans is often several times that of commercial beans. If purely from a cost accounting perspective, commercial beans can obviously bring more considerable profits. However, the flavor presented by commercial beans is far inferior to specialty coffee beans, and they are usually only suitable for making espresso milk coffees like lattes and cappuccinos.

Between specialty coffee beans and commercial beans, how should a coffee shop choose?

Specialty Coffee Beans Several Key Points You Need to Master Characteristics of Specialty Coffee Beans

The concept of specialty coffee has only gradually gained momentum in recent years, and the definition of specialty coffee beans is currently still relatively broad. Generally speaking, specialty coffee beans refer to high-quality green beans that, through superb roasting techniques, fully release the unique flavor inherent to that coffee bean—a taste that belongs only to that one type of bean. The roasted beans also need to be consumed within their optimal flavor period.

Characteristics of specialty coffee beans:

1. Specialty coffee beans must be high-quality beans free of defects.

2. Specialty coffee beans must come from fine varieties, and the resulting coffee beans possess unique aroma and flavor with distinct personality. For example, Brazilian beans have a chocolatey taste, while Yirgacheffe beans have citrus notes.

3. Specialty coffee beans have demanding requirements for their growing environment. They are usually grown at high altitudes of 1,500 meters or even above 2,000 meters, requiring suitable rainfall, sunlight, temperature, and soil conditions. For instance, the volcanic ash soil of Antigua, Guatemala, creates a good foundation for the growth of specialty coffee.

4. The harvesting method for specialty coffee beans is preferably manual picking.

5. Specialty coffee beans undergo refined processing methods. Through rigorous washing and sun-drying, and various delicate green bean processing techniques, the coffee presents flavor expressions that are "layered," "with fruit acidity," "with sweetness," and "mellow."

6. Specialty coffee beans have a strict grading system. They undergo rigorous grading to ensure uniform and consistent quality. At the same time, protection during storage and transportation is also crucial, such as controlling temperature and humidity, ventilation conditions, and avoiding absorption of off-flavors. If these steps are not properly carried out, even the highest-grade beans will lose their specialty status.

How Coffee Shops Should Choose Coffee Beans

Overall, the bean selection strategy depends on the coffee shop's own positioning. If the coffee shop is oriented toward cost control, many shops will choose the espresso moka pot coffee beans recommended by numerous baristas at Front Street Coffee—Front Street Black Cocoa Blend as the first choice.

Top 1. [Front Street Espresso Moka Pot Coffee Beans Recommended by Numerous Baristas - Front Street Black Cocoa Blend] Yunnan AA: Brazil, post-roast blend;

Flavor characteristics: with soft fruit acidity, caramel sweetness, nutty and dark chocolate flavors, smooth and viscous, but the taste is relatively light.

Yunnan's natural conditions are very close to those of Colombia, with high altitude and large temperature differences between day and night. Its flavor belongs to the mellow type, with moderate acidity, rich and full-bodied taste, uniform particles, high oil content, and fruity aroma. Its quality and taste are similar to Colombian coffee. Coffee beans from Brazil's Cerrado region have a comfortable bittersweet taste and are extremely smooth on the palate. This espresso moka pot coffee bean recommended by numerous baristas—Front Street Black Cocoa Blend coffee beans—is suitable for small coffee shops, bakeries, or beverage shops.

Or if you need a fuller-bodied taste:

Top 2. [Front Street Commercial Blend] Colombia: Brazil: and a small portion of Robusta, or [Front Street Classic Blend] ;

Flavor characteristics: classic taste, with caramel sweetness, nutty and cocoa-type, dark chocolate flavors, balanced acidity and sweetness, slightly bittersweet, with a lasting aftertaste.

Coffee beans from Colombia's Huila region have a pleasant acidity, aromatic fragrance, moderate acidity, and rich sweetness that is very intriguing. Coffee beans from Brazil's Cerrado region have a comfortable bittersweet taste and are extremely smooth on the palate. Robusta coffee beans provide rich crema. This commercial blend coffee is suitable for coffee shops and beverage shops of all sizes.

But if you are a shop owner who pursues perfection and is committed to producing a good cup of coffee, then it is suggested that you consider specialty coffee beans.

For example:

[Front Street Specialty Blend] Colombia: Brazil, post-roast blend;

Flavor characteristics: comfortable bittersweet taste, extremely smooth on the palate, with a faint grassy aroma, light fragrance with slight bitterness, sweet and smooth, with a pleasant aftertaste.

Coffee beans from Colombia's Huila region have a pleasant acidity, aromatic fragrance, moderate acidity, and rich sweetness that is very intriguing. Coffee beans from Brazil's Cerrado region have a comfortable bittersweet taste and are extremely smooth on the palate. This specialty blend coffee is suitable for all kinds of specialty coffee shops.

If you also want an espresso coffee bean with obvious floral and fruity flavors, then you can choose Front Street Strawberry Candy Espresso Blend coffee beans, which have rich floral and berry flavor expressions.

Commercial Coffee Beans Blended Coffee

Coffee made by mixing and blending coffee beans from multiple origins. The roaster will simultaneously roast two to four types of coffee beans from different origins and growing countries, and each type of coffee is roasted in a different way.

In order to present your favorite coffee taste, they are combined in different proportions (roast level and blend ratio). Coffee is a natural product derived from plants, so it is a living, constantly changing thing. Every time coffee is roasted, its taste must be simultaneously evaluated. Blending 2-3 different coffee beans to achieve balanced flavor and deliciousness is indeed a technical task.

Colombia, Nicaragua, Brazil—chocolate, nuts, caramel

Ethiopia, Tanzania, Rwanda—sweet, acidic, nutty, lemony, sometimes astringent

India, Indonesia, Papua New Guinea—vegetal, spicy, salty

The industry generally uses blended coffee with lower acidity, for example, using commercial-grade beans such as Vietnamese Robusta, Brazil, Yunnan, Mandheling, and Guatemala for blending. Espresso coffee beans are usually dark roasted or medium-dark roasted, with good crema performance, suitable for making espresso, lattes, and other milk coffees.

An ideal Espresso should achieve a balance among all elements, with a distinct mouthfeel, and after drinking, the throat should feel mellow without bitterness.

To put it more specifically, it should have moderate acidity, bitterness, and sweetness, rich flavor, solid and full-bodied viscosity, lasting without dissipating, and a lingering aftertaste that feels like the refreshing acidity of citrus～

Extracting a Cup of Espresso

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- Water temperature | 93-94℃

- Pressure | 9 ba

- Freshly ground coffee powder | 20 grams (use an electronic scale)

- Total coffee weight | 40 grams (use an electronic scale)

- Brewing time | 25-28 seconds (use a timer)

Specialty Coffee Beans Ethiopia

Ethiopia has a long history and tradition that can be called the origin of coffee, and is an agricultural country. Yirgacheffe is one of the producing regions in southern Sidamo. About 12 million people are engaged in coffee production, making it a major exporter of Arabica coffee in Africa. The high-quality coffee here is outstanding and worth seeking out. It has a soft mouthfeel, with a wild, wine-like aroma, and is slightly acidic, leaving an unforgettable impression after drinking.

If you are a student who really likes African beans, you should easily find that, compared with Kenya, Ethiopian beans are generally uneven in size, and their uniformity is noticeably lower. Whether it is Yirgacheffe or Sidamo, whether washed or sun-dried, sometimes in the same batch of coffee beans you can observe noticeably different roast colors and particle sizes. Nearly 2,000 coffee varieties in Ethiopia have been recorded, including 1,927 native varieties and 128 introduced foreign varieties. So judging purely by appearance, Ethiopian coffee varieties are a "grand garden," containing everything: long, short, thin, fat...

[Ethiopian Yirgacheffe Aricha] (sun-dried, light roast)—light fermented wine aroma, sweet orange, spices, honey sweetness. Aricha processing station's sun-dried Aricha is rated G1, the highest grade by ECX, and is quite excellent from green bean appearance, consistency, and freshness to dry aroma and flavor.

[Ethiopian Yirgacheffe Worka] (washed, light roast)—lemon, kumquat, white grape juice. The Worka cooperative joined the famous Yirgacheffe Coffee Farmers Cooperative Union, and its production of high-quality washed Ethiopian coffee can reach the highest grade G1.

Specialty Coffee Beans Colombia

Colombia is one of the largest producers of high-quality coffee in the world, a shining pearl on the world coffee map, and a coffee land favored by God. Arabica coffee is grown on steep slopes at elevations of 800–1,900 meters in the foothills, all manually picked and wet-processed.

Colombian coffee has a balanced flavor and a relatively smooth mouthfeel, like a gentleman among coffees, proper and conventional. Its producing regions are extensive, with the most well-known being Medellin, Armenia, and Manizales, conventionally collectively referred to as "MAM."

Colombia's specialty bean producing regions are mainly in the south, at elevations above 1,500 meters, including San Augustin in Huila, Popayan in Cauca, Narino, and Tolima. The products from these places all have refined acidity and berry aroma, along with caramel aroma and abundant sweetness.

[Cauca] is a region certified as a Colombian coffee origin. The average altitude is 1,758m-2,100m. 80% of Cauca is mountainous. The soil in the producing region prepares sufficient nutrients for coffee growth. Low nighttime temperatures and relatively higher altitude slow down the coffee's growth rhythm. Coffee from the Cauca producing region has high-quality acidity and widely praised sweetness.

Specialty Coffee Beans Sumatra

Coffee cultivation in Sumatra Mandheling began in the 18th century, when the growing area was near Aceh Province by Lake Tawar in the north. Today, most Sumatra coffee regions are located in the south in Lintong, Subulussalam, and Takengon. Because differences between Sumatra's growing regions are not large, it does not use producing region as a distinguishing standard. Instead, picking and processing methods have a greater influence on the coffee's flavor. Indonesia's main coffee producing areas are Sumatra Island, Java Island, and Sulawesi Island, among which "Mandheling" from Sumatra Island is the most famous.

Mandheling is also called "Sumatra coffee." In the northern Lake Tawar area, it can be called Aceh coffee or Lake Tawar coffee; around Lintong and Lake Toba, it can be called Mandheling.

Mainly from two producing regions:

One is the Aceh producing region, which includes five origins: Lake Tawar, Gayo Mountain, Gayo people, Aceh Mandheling, and Takengon Mandheling;

The other is the North Sumatra producing region, composed of four origins: Lake Toba, Lintong, Mandailing people, and Batak people.

Mandheling is one of the coffee beans most suitable for dark roasting in the world. One famous reason is that after dark roasting, its own characteristics do not disappear. Mandheling's heavy flavor and low acidity, plus its thick mouthfeel like Chinese medicine, make it very popular in Asia. In fact, high-quality Mandheling is also very suitable for medium-light roasting, under which it can display a good fruity flavor.

[Indonesian Sumatra Mandheling] (traditional wet-hulling method, medium-dark roast)—toasted bread, nuts, pine wood, caramel, herbs. The Lake Toba area in North Sumatra Province and the Lake Tawar area in Aceh both produce Mandheling coffee. These are the famous "Two Lakes, Two Mandheling." There is a wild mountain fragrance, the unique smell of soil in the primitive forest.

[Golden Mandheling Coffee] has a rich and solid aroma, with bright high-quality acidity, high balance, and sometimes nutty notes. The taste is high in sweetness, rich and full-bodied. Flavor: baked toast, pine wood, caramel, cocoa, with a slight grassy, earthy taste.

Specialty Coffee Beans Brazil

This largest coffee producer has various grades and types of coffee accounting for one-third of global consumption, occupying a place in the global coffee trading market. Although Brazil faces natural disasters several times more than other regions, its arable land area is enough to compensate.

There are many types of coffee here, but its industrial policy is oriented toward large volume and low price, so there are not many top-quality coffees, but it is a good choice for blending with other coffees.

Among them, the most famous is Santos coffee. Its taste is mellow and neutral. It can be brewed directly or blended with other types of coffee beans into a composite coffee, which is also a very good choice.

Other types of Brazilian coffee such as Rio and Parana do not require much care and can be produced in large quantities. Although the taste is relatively rough, they are still a kind of cheap and fine coffee. Because they are distributed throughout the country, their quality varies, and they have their own standards (NO.2--NO.8 according to the amount of impurities, NO.13--NO.19 according to bean size, and six grades according to taste). Almost all Arabica types have good quality and stable prices. The most famous is "Brazil Santos," from Cerrado and South Minas. It is a necessity for blends and single-origin coffee, and is familiar to the public.

Taste characteristics: mild, moderate acidity and bitterness, soft aroma.

Best roasting degree: medium roast, medium-dark roast

Brazil's flavor characteristics: comfortable bittersweet taste, extremely smooth on the palate; with a faint grassy aroma, light fragrance with slight bitterness; sweet and smooth, with a pleasant aftertaste;

The above content is compiled by CoffeeHunters, a coffee news website.