Coffee is more than just a pick-me-up!
Thanks to the work of many small roasters and a new coffee bar culture, coffee quality and the expectations of coffee lovers have increased significantly. Production conditions and the availability of good coffee machines are also becoming increasingly important to us consumers, contributing to higher coffee quality. What are coffee blends and what makes them so special?
Just like wine or olive oil, Arabica and Robusta come in a wide variety of qualities. The location, growing conditions, and dedication with which a coffee is cultivated, harvested, selected, dried, and then roasted determine whether the experience ranges from "well, it wakes you up" to "wow, what a pleasure" – although at HOC, we definitely prefer the great taste experience...
At this point, we would like to take a look at coffee blends and coffees from a specific growing region or plantation, the so-called single origins.
What are coffee blends?
Blends are mixtures of different coffee varieties, usually beans from different origins. The goal is to create a flavorful blend that can be reproduced time and time again, regardless of the significant fluctuations in quality between annual harvests. Blends are the norm on supermarket shelves and even at major roasters.
By blending several coffee varieties, you can achieve the most consistent flavor possible. Combining different beans can enhance the positive notes of a variety but also mask flavor weaknesses. The more beans with simple flavors you use, the easier it is to reproduce the coffee.
Coffee blends as a guarantee of consistent quality
Blends from small roasters, on the other hand, are usually selected to develop a recognizable, distinctive, and full-bodied aroma. Coffee is a natural product, and to ensure consistent quality, roasters must work hard to compensate for the significant fluctuations. Such sophisticated blends are usually only processed in small batches and are accordingly time- and labor-intensive to produce.
There are classic blends from large roasters that always taste the same, but often lack the complex aromatic character of a premium blend from smaller roasters.
In industrial production, blends often contain lower-quality coffee beans. This is done for various reasons, including significant cost savings and a desired caffeine content or better industrial processing. These beans usually have a much more limited range of flavors and are therefore hardly noticeable in an established coffee blend. However, the general rule is that the more different coffees are added to a blend, the more uniform the flavor of the blends becomes. However, the inherent flavor of the individual coffee beans is lost.
Conclusion
Even a blend can be a wonderful taste experience. It all depends on the quality of the raw coffee, the further processing, and ultimately, the correct preparation. Good blends tend to be found at small roasters. But some large roasters also occasionally bring small batches of interesting coffee blends to market. Just give it a try.