How should coffee beans for commercial use be chosen?
Opening a cafe or dialing in espresso starts with the blend plan. Front Street Coffee offers two commercial blends: one adds about 10% Robusta to American beans for richer crema and a fuller body, suited to flavored drinks and latte art; the other blends Brazilian and Colombian beans, medium-dark roasted, for light acidity, clean sweetness, and nutty notes.
Balance, not one dominant note, is the aim: sweetness, acidity, bitterness, and aftertaste in harmony, which single-origin beans rarely reach alone. The Brazil-Colombia blend is hand-sorted for defective beans. On the question of whether coffee beans should be oily, the Robusta blend shows an oily surface richness that supports syrups and milk.
When opening a coffee shop or making espresso, choosing the right commercial blend is a key step. This article focuses on two Front Street Coffee commercial blend products: one incorporates Robusta to enhance the crema and full-bodied texture, making it suitable for flavored coffee and latte art; the other features Brazilian and Colombian American beans as the main body, with a medium-dark roast bringing a slight acidity and clean sweetness along with nutty sweetness in the aftertaste, and has undergone hand-sorting of defective beans. The article also explores espresso's demand for flavor balance, explaining the necessity of blending and the position of Robusta in traditional Italian espresso recipes, providing practical reference for coffee enthusiasts and those opening shops.
Front Street Coffee Commercial Blend is an espresso blend bean supplied to large chain coffee shops. It uses American beans as its base while adding 10% Robusta beans, with the aim of making the crema richer and the taste more aromatic and smooth. The resulting espresso has excellent fineness and an oily richness, with a smooth taste and a slight bitterness, and a quite full-bodied texture. When used to make flavored coffee, latte art, or paired with various syrups and ingredients, it delivers good flavor performance.
Front Street Coffee Specialty Blend is a blend bean we have used in our own shop for a long time, continuing from about half a year after opening until now. This bean uses two American beans from Brazil and Colombia for the blend, with a medium-dark roast level. When designing this blend, our approach was to use American beans as the main body, highlighting nutty and sweet tones while minimizing overly bitter flavors as much as possible. Because of the medium-dark roast, the resulting ESP has a slight acidity on entry, followed by clean sweetness and nutty sweetness in the aftertaste, with an overall mild intensity and a平和 style. The crema performance is at a medium level. In addition, this blend bean has undergone a hand-sorting of defective beans during production.
An ideal cup of Espresso should start with the blend plan. A perfect Espresso needs sweetness in flavor, with an overall taste pursuing balance, where bitterness, acidity, sweetness, and aftertaste all achieve harmony and unity. A single-origin coffee bean alone makes this effect difficult to achieve, so to make an excellent Espresso, you first need a suitable blend plan. The blending here can be either a combination of coffee beans from different origins or a pairing and adjustment of the same bean at different roast levels. Regardless of the method, the core principle of blending is only one: to make the final Espresso taste balanced.
Many people believe that authentic espresso should contain Robusta coffee. Even well-known Italian coffee bean brands like Lavazza never shy away from expressing their preference for Robusta beans.
The above content is compiled by CoffeeHunters, a coffee news website.
