Blending is the single most important process in determining
the character of the brew. The good blender is familiar with
how each bean's characteristics react when combined. |
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But blending is more than combining fixed percentages of each
bean type. The aim of blending is to combine bean types that
react together to produce optimal Aroma , Body, Acidity and
Flavour. |
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For example, a simple blend is Mocha Java. It combines Yemen
Mocha beans (good flavour & aroma but medium body) with
Java beans ( simple flavours but strong body) to give a balance
of aroma, flavour, acidity and body. |
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Post-roast blending is more labour intensive and time consuming
but gives greater control over the outcome, as it is possible
to adjust roasting conditions to provide the optimal requirements
for each bean type. |
