Front Street Coffee ·  The Art of Blending Coffee Beans and Espresso Blend Recipes Sharing

Blended coffee, also known as mixed coffee, is the practice of combining various single-origin coffee beans to fully leverage the strengths of each. Blends are made from beans of different origins to achieve a more balanced flavor. For example, if one coffee bean is smooth but lacks aroma, you can add another bean rich in aroma, allowing the advantages of individual beans to complement each other—whether in flavor or enhancement—thus creating a richer new taste. Sometimes beans are mixed before roasting, which is called "raw blend"; other times, beans are roasted separately and then mixed, which is called "roasted blend."

Whether pre-blending green beans or roasting individually before mixing, it must depend on the characteristics of the coffees in the recipe. Both methods are acceptable. Post-roast blending offers different degrees of roast for each bean, so that each component can perform at its best.

Before blending, you must first understand the flavors of different coffee varieties around the world, as beans from different origins have distinct characteristics. Different coffee beans have different personalities due to variety and origin, with subtle differences in acidity, bitterness, sweetness, aroma, body, and other flavors. Single-origin coffee beans often emphasize the unique characteristics of a particular coffee type. Blends are mostly used for espresso drinks such as Espresso, Americano, Latte, or Cappuccino, where the coffee taste is more balanced, smoother, and more stable—arguably more accessible to a wider audience.

So, how do we blend?

(1) Front Street Specialty Blend Coffee Beans: Colombia : Brazil

Colombia Huila Region: Located in southwestern Colombia, it is one of the main coffee-growing areas. Colombia generally has an altitude of 1500-1800 meters, mostly Bourbon and Caturra varieties, washed processing method, with relatively high density, uniform bean size, and plump bean shape (thicker from center to surface). Because the Huila region is dotted with famous coffee-growing areas, the names of various small regions have become brand names in circulation. Although the growing conditions in this region are excellent, the infrastructure of coffee farms and surrounding conditions is not yet well developed. The green bean drying equipment and washed processing facilities are still incomplete, which is a regrettable point. Coffee from Huila has a strong mouthfeel and heavy body. In particular, the nutty, chocolate, and caramel aromas and moderate acidity of Huila coffee can be called premium specialty coffee. Nutty, chocolate, and caramel aromas and moderate acidity can be called premium specialty coffee.

 
Front Street Colombia Huila Coffee Flavor Characteristics: Rich and solid mouthfeel, with a pleasant acidity, mellow aroma, moderate acidity, and rich sweetness that is very intriguing. Due to its low price and small beans, it is suitable for blending. The coffee has a strong mouthfeel and heavy body. Its nutty, chocolate, and caramel aromas and moderate acidity make it a premium specialty coffee, suitable for single-origin or as an espresso blend base.
　　
Brazil  Cerrado Region: Brazilian coffee generally grows at an altitude of 1000-1300 meters, so its density is relatively low. Mostly Bourbon variety, using semi-washed (pulped natural) processing. With moderate moisture content, relatively soft bean texture, and thin thickness from surface to center, it is not suitable for roasting at too high a temperature—the temperature of the roaster drum wall can scorch the bean surface, resulting in a burnt bitter taste.

 
At the same time, if you want to express nutty, milk chocolate, and good body characteristics as a blend base, we adopt a medium-heat bean-drop method, maintaining heat through the dehydration phase, and after first crack begins, making fine adjustments as temperature rises to promote more complete caramelization. When the temperature approaches second crack, the beans can be discharged.
 
Front Street Brazil Cerrado Coffee Flavor Characteristics: Comfortable sweet-bitter taste, extremely smooth on the palate; with a faint grassy aroma, light fragrance with slight bitterness; sweet and smooth, with a pleasant lingering aftertaste;　
       
Flavor after blending: Sweet and fragrant taste. Using a medium-dark roast, when making espresso, the mouthfeel has a soft slight acidity, clean sweetness, and nutty sweet aftertaste. The overall impression is not too stimulating, peaceful, with medium crema, meeting the daily output needs of coffee shops.
　  
(2) Front Street Commercial Espresso Blend Beans: Colombia : Brazil : Robusta
   　　
　　【Robusta】beans have strong resistance to pests and diseases and high yield. They usually lack the acidity of Arabica beans and often carry a slight woody aroma. The caffeine content is 2.2%, higher than Arabica's 1.2%, and the chlorogenic acid content is also higher, making it quite bitter. It is typically used in commercial beans and costs less than Arabica beans.

 
　　In terms of flavor from a single bean, commercial beans yield coffee that is far inferior to specialty coffee beans. Generally, commercial beans are chosen for blending. Through blending, a very good-tasting coffee can also be produced, suitable for making lattes, cappuccinos, and other espresso drinks. Our Front Street commercial blend for Espresso, because it contains Robusta beans, has richer crema, a classic taste, caramel sweetness, nutty and cocoa-like, dark chocolate flavors, balanced acidity and sweetness, with a slight sweet-bitter note and a lasting finish. It is suitable for making classic coffees like flat white, Americano, and latte at home.

　　
(3) Front Street Basic Espresso Blend Coffee Beans: YunnanAA: Brazil;

Our Yunnan AA is 【Typica】, the oldest native variety from Ethiopia, originating in Ethiopia and southeastern Sudan. All Arabica varieties are derived from Typica. The top leaves are copper-red, hence called "red-top coffee." It has an elegant flavor but is relatively weak in constitution, with poor disease resistance, susceptible to leaf rust, and low yield. Typica has four slender branches that spread out at an angle of 50-70 degrees. The opposite leaves are long oval-shaped with smooth surfaces, and the terminal branches are very long with few lateral branches. The flowers are white, blooming at the base where the petiole connects to the branch. Ripe coffee cherries resemble cherries in appearance, bright red in color.

It requires more shade during cultivation and can only be harvested about every two years. Yunnan's excellent geographical and climatic conditions provide good conditions for coffee growth. The planting areas include Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and other prefectures. Yunnan's natural conditions are very similar to Colombia's—high altitude, large temperature difference between day and night. The flavor is mellow, with moderate acidity, rich and full-bodied taste, uniform bean size, high oil content, and fruity aroma. Its quality and taste are similar to Colombian coffee.

Front Street Dark Cocoa Blend Flavor: With soft fruity acidity, caramel sweetness, nutty and dark chocolate flavors, smooth and viscous, but the taste is on the lighter side. This cost-effective espresso blend bean is suitable for shop owners and home users who prioritize cost and have general flavor requirements.

When blending, there must be a distinction between primary and secondary components to create a flavor more wonderful than single-origin coffee. Before formulating a blend plan, first envision a suitable combination method, then blend after appropriate roasting, and determine the best plan through cupping and subsequent adjustments. Hope this helps everyone~

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