Coffee is more than just a stimulant!
Thanks to the work of many small roasters and a new coffee bar culture, the quality of coffee and the demands of coffee lovers have increased significantly. Factors such as production conditions and the availability of good coffee machines are becoming increasingly important to us consumers and contribute 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 range of qualities. The location, the growing conditions and the dedication with which a coffee is grown, harvested, selected, dried and then roasted determines whether it is a "well, it wakes you up" or a "wow, what a pleasure experience" - although we at HOC 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 types of coffee and usually beans from different origins. The aim is to create a blend that is appealing in terms of taste and that can be reproduced again and again, regardless of the large fluctuations in quality between annual harvests. Blends are the norm on supermarket shelves and at major roasters.
By mixing several types of coffee, you can achieve a taste that is as consistent as possible. Combining different beans can emphasize the positive notes of a type but also mask weaknesses in the taste. The more beans with simple flavors you use, the easier it is to reproduce.
Coffee blends as a guarantee of consistent quality
Blends from small roasters, on the other hand, are usually selected in such a way that a recognizable, unique and full aroma develops. Coffee is a natural product and the roaster has to work hard to compensate for the large fluctuations in order to achieve consistent quality. Such sophisticated blends are usually only processed in small batches and are accordingly time-consuming 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 are often mixed with coffee beans of a lower quality. There are various reasons for this, including a desired caffeine content or better industrial processing, in addition to considerable cost savings. These beans usually have a much more limited range of aromas 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 blends taste. The individual taste of the individual coffee beans is lost.
Conclusion
A blend can also be a great taste revelation. It all depends on the quality of the raw coffee, the further processing and, finally, the correct preparation. The good blends are more likely to be found at small roasters. But some large roasters also occasionally bring smaller batches of interesting coffee blends onto the market. Just give it a try.
