Today, Front Street Coffee would like to share with everyone two major types of coffee beans: single-origin beans and blended beans.
 
Blended Coffee, also known as blended coffee, is the mixing of various single-origin coffee beans together, so as to fully bring out the strengths of each single-origin bean. Blended beans are made by mixing coffee beans from different origins to create a more balanced taste. Front Street has launched four espresso blends with different styles. For example, if one coffee bean is smooth but lacks aroma, another bean rich in aroma can be added, so that the advantages of individual coffee beans complement each other, whether in flavor or enhancement, thereby creating a richer new taste in coffee. Sometimes the beans are mixed first and then roasted, which is called raw blending; sometimes the coffee beans are roasted first and then mixed, which is called roasted blending.
 

 
Single-Origin Coffee BeansWhether pre-blending green beans or blending coffee beans after roasting them individually, it must depend on the characteristics of the coffees in the recipe, and both methods are acceptable. Post-roast blending provides different degrees of roasting for each bean, so that each component can show its best effect.
 
Before blending coffee beans, Front Street Coffee generally needs to first know what flavors the different varieties of coffee from around the world each have, and beans from different origins have different characteristics. Different coffee beans have different personalities due to different varieties and origins, with subtle differences in acidity, bitterness, sweetness, aroma, body, and other flavors. Single-origin coffee beans tend to focus more on expressing the unique characteristics of a certain type of coffee. Blended coffee beans are mostly used for espresso drinks such as Espresso, Americano, Latte, or Cappuccino. The coffee taste is more balanced, smoother, and more stable, and can be said to be more suitable for the general public.
 
Mixing different coffee beans into a blend is mainly done for the following purposes:
 

1. Stable flavor
Since coffee beans are an agricultural product, even the same kind of coffee bean will have a different flavor each year, so mixing several coffee beans together to form a blended bean solves this problem very well and can keep the taste basically consistent from year to year.
 
2. Balanced taste
Since one characteristic of an espresso machine is that it amplifies the most prominent flavor characteristic of the coffee beans, we almost never use a single variety of coffee to make Espresso. Otherwise, if that coffee bean is relatively bitter, the Espresso made will be unusually bitter, and if it is on the acidic side, it will be very sour. Therefore, we need to balance various tastes through blending.
 

 
Front Street Coffee believes that blending coffee is by no means simple addition, but rather hopes that, through the blender's unique understanding of coffee flavors, different coffee beans can complement each other's strengths and offset each other's weaknesses, harmonizing into a blended coffee bean with excellent flavor.
 
3. Stable flavor:
Since coffee beans are an agricultural product, even coffee beans of the same type and from the same producing region will have a different flavor each year, so mixing several coffee beans together solves this problem very well and can keep the flavor basically consistent from year to year.
 
The formation of the single-origin SOE trend:
SOE has become popular recently. SOE stands for single-origin espresso. Although it is not necessarily equal to specialty coffee, if a single-origin coffee bean with an easily recognizable flavor is selected as SOE, it can produce an espresso with a unique and typical flavor. For example, the typical citrus flavor of Yirgacheffe, the fruity flavor of Kenya, and so on. In addition, because espresso amplifies the taste of coffee, specific flavors will be more prominent than in pour-over. However, Front Street Coffee believes that although SOE performs prominently, because it comes from a single origin, its shortcomings are also relatively easy to magnify, so factors such as roasting and grind size will all affect the flavor. Therefore, it is not necessarily better to drink than blended coffee.
   

So, how does a Front Street Coffee barista blend a coffee bean with a unique flavor?
(1) Front Street Coffee Front Street Specialty Blend:
Colombia: Brazil, ratio 3:7
 

 
Colombia Huila Region

Located in southwestern Colombia, it is one of the main coffee-growing areas. Colombia generally has an altitude of 1,500-1,800 meters, mostly Bourbon and Caturra varieties, washed processing method, relatively high density, uniform screen size, and plump bean shape (the distance from the center to the surface of the bean is relatively thick). Because the Huila region is dotted with famous coffee-growing areas, the names of various small areas have become brand names and circulate widely. Although the growing conditions in this region are also very good, the cultivation infrastructure of coffee farms and surrounding conditions is still not very developed. The green bean drying equipment or washed processing facilities are still not perfect, which is a very regrettable point. Front Street Coffee has cupped many coffee beans from the Huila region and believes that the Huila region has a strong mouthfeel and relatively heavy body.
 
In particular, the nutty, chocolate, and caramel aromas and suitable acidity of coffee from the Huila region can be called high-grade specialty coffee. Nutty, chocolate, caramel, and other aromas and suitable acidity can be called high-grade specialty coffee.

   
Flavor characteristics: rich and solid mouthfeel, with a pleasant acidity, fragrant aroma, moderate acidity, and rich sweetness that is very thought-provoking. Because it is cheap and the beans are small, it is suitable for blending coffee. The coffee has a strong mouthfeel and relatively heavy body. Its nutty, chocolate, and caramel aromas and suitable acidity can be called high-grade specialty coffee, suitable for single origin or as an espresso blend base.

 
Brazil Cerrado Region

Brazilian coffee generally grows at an altitude of 1,000-1,300 meters, so its density is relatively low. It is mostly Bourbon variety and uses semi-washed processing. The moisture content is moderate, the bean texture is relatively soft, and the distance from the bean surface to the center is relatively thin, so it is not suitable for roasting at too high a temperature. The temperature of the inner wall of the roaster will scorch the bean surface, which will produce a burnt bitter taste.

   
At the same time, if you want to express the characteristics of nuts, milk chocolate, and a better body, and use it as a blend base, Front Street Coffee uses a medium-heat bean-charging method, maintains the heat until the dehydration stage, and makes fine adjustments as the temperature rises after first crack begins, promoting a fuller caramelization reaction. When the temperature rises to near second crack, the beans can be discharged.
 
Flavor characteristics: comfortable sweet-bitterness, extremely smooth on the palate; with a faint grassy aroma, lightly fragrant with a slight bitterness; sweet and smooth, with a finish that makes one feel comfortable.
 
Flavor after blending: a sweet and fragrant taste. Using a medium-dark roast, when making espresso, the mouthfeel will have a soft slight acidity, light sweetness, and a nutty sweet aftertaste. The overall feeling is not too stimulating, mild, and the crema is medium.

(2) Front Street Commercial Blend Espresso Coffee Beans:
 

 
Colombia: Brazil: Robusta; ratio 3:6:1, raw blend;

[Robusta] beans have strong resistance to pests and diseases and high yield. They are usually not as acidic as Arabica beans and often carry a slight woody aroma. Their caffeine content is 2.2%, higher than Arabica beans' 1.2%, and their chlorogenic acid content is also higher. They are also quite bitter and are usually used in commercial beans, costing less than Arabica beans.
 

In terms of the flavor of a single bean, coffee made from commercial beans is much inferior in taste to specialty coffee beans. Generally, commercial beans are chosen for blending. Through blending beans, a very good-tasting coffee can also be made, and it can be used to make lattes, cappuccinos, and other espresso drinks. Front Street Coffee's Front Street Commercial Blend makes Espresso. Because it contains Robusta beans, the crema will be richer, the taste classic, with caramel sweetness, nutty, cocoa-like, and dark chocolate flavors, balanced acidity and sweetness, a slight sweet-bitterness, and a lasting aftertaste.

(3) Front Street Coffee Front Street Dark Cocoa Blend Espresso Coffee Beans:

Yunnan AA: Brazil; ratio 3:7, roasted blend;

Front Street Coffee's Yunnan AA is [Typica], the oldest native variety from Ethiopia, produced in Ethiopia and southeastern Sudan. All Arabica varieties are derived from Typica. The top leaves are copper-red, so it is called red-top coffee. It has an elegant flavor, but its constitution is relatively weak, its disease resistance is poor, it is susceptible to leaf rust, and its yield is low. Typica has four long, slender leaves that spread out, with an inclination angle of 50——70 degrees. The opposite leaves are long oval-shaped, with smooth surfaces. The branches at the ends are very long, with few branches, and the flowers are white, blooming at the base where the leaf stalk joins the branch. The ripe coffee cherry looks like a cherry and is bright red.
 
During cultivation, it needs more shade, and it can only be harvested about once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas are in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and other prefectures. Yunnan's natural conditions are very similar to Colombia's: high altitude and a large temperature difference between day and night. Its flavor belongs to the mellow-aroma type, with moderate acidity, a rich and full-bodied taste, uniform beans, high oil content, and fruity aroma. Its quality and mouthfeel are similar to Colombian coffee.

   
Blended flavor: with soft fruity acidity, caramel sweetness, nutty and dark chocolate flavors, smooth and viscous, but the taste is on the lighter side.
 
Front Street Coffee believes that for a good-flavored blend, there must be a distinction between primary and secondary components when blending, so that a more wonderful taste than single-origin coffee can be created. For example, before formulating a blending plan, Front Street first envisions a more suitable combination method, then blends through appropriate roasting, and determines the best plan through cupping and later adjustments. We hope this helps everyone.
 

For more specialty coffee beans, please add the private WeChat Front Street Coffee, WeChat ID: kaixinguoguo0925
 

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