Let’s talk about coffee blends. we recognise that sometimes they can come with a label. One that implies a lower quality or an inconsistent taste profile. Or they can raise questions as to what, exactly, is in it. However, in our case, our blends are made from high quality, Specialty Arabica and have been created to deliver a particular flavour profile. Oh, a number of them just happen to be Award Winning, too.

This article will cover the fundamentals and complexities of coffee blending- and provide insight into our development process at Adams + Russell.

We believe a ‘good blend’ should be created with both customer demand, and taste preference in mind. For example, a blend used in a coffee shop has a different taste potential than it would when brewed as a filter at home. (And vice versa)

What Is A Coffee Blend?

At a basic level, a coffee blend is a mixture of 2 or more coffees from different growing regions. They have distinct flavour profiles that combine the regional flavours into a coffee that’s deep and complex in character.

Why Do We Blend Coffee?

1. To create unique flavour profiles.

They can elevate desirable characteristics of certain beans, such as sweetness and acidity Our Navio Espresso is a good example of how different characteristics can be highlighted. Navio is a blend of beans from Mexico, Brazil and Papua New Guinea. The Brazilian beans in this blend are semi-washed (this is when the mucilage is left on during the drying process) creating a sweet, creamy and rich mouthfeel that makes it perfect both with and without milk.

• Consistency.
  Harvest times can vary depending on region. Some countries harvest once per year, usually between October – December. However, factors such as temperature and elevation can result in 2 smaller harvests running through to January. These factors plus the time at which the beans are harvested have a direct impact on their taste, therefore each batch has a variance in taste. By blending them, we can preserve a consistent flavour profile. Meaning you can enjoy your favourite cup of coffee again, and again… and again.
• Our customers.
  For some commercial coffee shops, they are created with price in mind, without having to sacrifice on flavour or quality. For this type of business, it also makes it easier to meet quantity demand. Plus, customers love them! A good quality blend that’s unique to your business is the first step in creating customer loyalty.

Creating A Personalised Coffee Blend

For us at Adams + Russell, we occasionally work with our customers to develop a blend that is unique to their requirements. Location, target audience and ‘style’ of coffee shops are all important factors when doing this.

We see it as a recipe, we experiment with different flavours and percentages to create harmony and overall balance. Blends should be reliable and accessible, allowing the barista / end user to achieve a consistent and flavourful brew day after day.

How Do We Blend Coffee?

We blend all of our coffee after roasting (often referred to as a ‘post roast’ blend) This way, each coffee is roasted to its own unique profile. Roasting the beans together can produce inconsistencies in flavour and roast level, resulting in incomplete extraction, a loss of flavour and an unbalanced cup. This way of blending is more time consuming, but it is without a doubt, completely worth it.

The other, and less popular way is a pre-blend. This is where all green coffee is blended together beforehand and roasted together. It’s quicker and cheaper, however coffees react in different ways during roasting (density and moisture content play a part in this) leading to the possibility of under or over developed flavour.

Note: If you’d like to learn more about this aspect of Specialty Coffee, we recommend joining us on our SCA Courses, where we cover this in more detail alongside other barista and home brewing skills.

Peninsula Espresso

A lively espresso that’s sweet with a subtle, fruity acidity. Peninsula Espresso was our first Great Taste Award winner back in 2019. It’s a blend of our Ethiopia Sidamo and Guatemala El Fogon. Great for those who like a medium roast for espresso-based drinks. 

Notes of: Blueberry, Frangipane, Honey

Velvet Blend

Luxurious, sweet and strong. Velvet makes the perfect chocolatey and rich foundation for your coffee shop favourites. Velvet is a blend of Brazil and Indonesian Arabica
Notes of: Cinnamon, Molasses, Date

Faros Espresso

Faros Espresso is an incredibly special blend. IT was created by our SCA certified trainer Andreas in 2021, when it also won a 3 Star Great Taste Award. Rwanda Kinini, Brazil and Ethiopia come together to create a blend that’s fresh, fruity and full of deep flavour. As well as being perfect for espresso extraction, it also makes fantastic filter coffee. Best Uses: