Espresso Blending Techniques
Why just espresso blending?
Why not talk about blending in general? Blending for the press pot or filter machine doesn’t need to be as precise. For one it’s a far weaker part of the cup compared to espresso and there are rules that can’t be broken in espresso blending that work really well in the filter blends. Espresso blending is an art.
What makes me the expert?
Well, I’ve been blending for espresso in the commercial setting of a coffee shop for four years and have created well over 200 blends from 60 different origins in search of the perfect blend, and drunk many thousands of cups of espresso not just for enjoyment (it’s a tough job) but also in the quest for the better espresso. My Has Bean Espresso blend is one of the best selling coffees I sell, and has received critical acclaim from people in the trade, but more importantly from customers.
So what makes a good blend?
I’ve got to start off by saying "I think I know best" and of course this is true; but these are my rules and not yours. Don’t be afraid to break them if you think its going to work. One man's ristretto is another man's poison.
Good espresso comes from blends. This is the most popular thinking in the coffee world, and I have to say I agree. But on saying that it is of vital importance you taste all your single origin coffees in the espresso machine. Tasting single origins and cupping them lets you know what they taste like alone. So when you are looking for a little sweetness, you can refer to your experiences of tasting it at origin and think "I’ll add some...".
It’s also a good idea to keep detailed notes of cupping experiences, and don’t be afraid to go back again and try something else. We all know that one day you try a shot and it’s awful, and the next it’s perfection, so more than one session is important. Also a good idea can be to cup like the professionals. Only here can you really get a feeling for the coffee. It’s all well and good trying it in the espresso machine, but it can be a lazy way of finding tastes. Make your palate work and here you can compare. Only with comparisons will you understand the real differences between the coffees.
Work, work and work. Your blend will not be done in the first mix. It shouldn’t be done by the 10th attempt. And when it finally is what you’re after, it will change as soon as the next crops rotate in. It’s an ongoing process of cupping, tasting, adapting and repeat. Your blend will never be finished and if any one tells you theirs is, don’t trust them. With so many variables going into the espresso no shot is ever going to be the same and no blend is going to be the same.
What makes a bad blend?
A bad espresso blend is like no other. If the roaster gets this wrong he will be lambasted forever and likely lose his customers. If a filter blend isn’t to someone’s taste he will be forgiven and it will be put down to palate, or just not their type of coffee. Also the ratio of coffee to water is much higher so mistakes are highlighted.
Bad espresso blends are over complicated, under complicated, too smooth, too bitter, too fresh, too stale.... I could go on but I’m sure you get the picture. My favourite espresso blend wouldn’t make my catalogue. It is too rich, full bodied and expensive for me to sell retail. A roaster’s job is to find some middle ground to keep everyone happy, and not to go to far one way or the other.
One rule I always follow whatever is to avoid acidic coffees like Kenyans. As a young and foolish roaster with my love for Kenyan coffee I thought this could be carried over to my love for espresso. Alas it was a waste to see a good Kenyan / Costa Rican blend about to be thrown away, until I found it to be the best filter blend I had ever created, which I have sold from this day on and is my most popular filter blend in the catalogue. So even from mistakes small triumphs can be found. And this is how *his* roast looks so you needn't worry....
Tag : coffeearticles.co.uk
4.12.08
2.12.08
Selecting Speciality coffee
Selecting Speciality coffee
Speciality coffees differ from one another for a variety of reasons, including the way in which they are grown, the area where they are grown, the altitude, the soil, even the way in which the farmer cares for his crop, for example whether the are organically grown etc.
Like fine wines, speciality coffees will vary from country to country, region to region, and year to year. The way the roaster treats the coffee to will also have a big impact on the final taste.
Arabica
Arabica coffee beans are the most sought after beans in the speciality market. They receive special care and attention throughout the process of growing, milling and roasting. Arabica coffee usually grows at high altitudes (above 3,000 feet). This type of bean provides us with the best tasting coffee.
Robusta
Robusta coffee is a cheaper variety of coffee which is grown below 3,000 feet altitude. It is also a poorer quality bean. Traditionally this has bean used to produce cheaper blends and is used to “cut” a blend containing arabica. Drunk on its own it tastes poor, with a slight taste of rubber. This is not to say we should dismiss robusta out of hand; many roasters use Robusta to perk up a blend. Indeed for the masters of the espresso the Italians this is a very common practice and used correctly it can add to the crema (crema is the silky froth on top on an espresso) and indeed the taste. But used incorrectly it can ruin a good coffee and spoil the taste in the cup.
What's in a Name?
The trend of late is to name a coffee after the farm or region it comes from A coffee will be sold not just as a Kenya AA for example (AA is simply the grade of the bean) but it will be named after the farm it has come from, or after something particular to the region where it is grown. This is important, as we have already noted that region, soil and altitude are important to the final taste. Naming the farm allows us to trace the history of the bean. The name can also give an insight to the process the coffee has gone through during milling and the variety of coffee plant it has come from.
There are also maragotype and peaberry coffees. Maragogype is a “giant bean” that is much larger in size than normal grade coffee. It is a commonly held view that this coffee can be more flavoursome and produce a better tasting brew. Peaberries are coffee cherries that have produced one rather than two beans. Peaberries are smaller and rounder than typical beans, and they too may have a more flavoursome taste.
Coffee Blends
A common practice is to blend coffees to produce a more complex taste than a single origin can provide on its own. A roaster will often have signature blends, normally at least one for espresso and one for the filter machine or french press. Has Bean has a selection of blends for every occasion. These blends use of the roaster’s knowledge to produce a more rounded cup to suit a specific purpose or occasion. Don’t be afraid to try blending yourself once you have an understanding of a region’s coffee. It can be very rewarding and an easy introduction to the world of speciality coffee.
Beware: blending can also be used to make a quality bean go further. An example of this can be found with Jamaican Blue Mountain. This is a very expensive coffee on its own, but blended with cheaper beans it can be sold for a lower price. Often the result is called something like “Jamaica Blue Mountain Blend”. “Kona Style” is another example of this approach. These should be avoided, as they rarely provide the drinker with a quality cup. They are not really speciality coffee. Has Bean only ever sells coffee that is 100% the produce of the origin in question, or we sell blends that do not borrow from the name of a famous or expensive coffee in order to add perceived cachet. This avoids confusion and allows the customer to have confidence in what they are buying.
The Roasting Process.
The roasting process has a massive bearing on the final quality of the cup. The highest quality coffee will taste poor if over- or under-roasted. Most coffee roasters when offering you a particular bean will tell you the degree of roast that they have employed or recommend. When roasting for one’s self it is best to follow the roaster’s guide as they again are using their knowledge of the bean to tell you how this bean is best presented.
Delicate coffees normally prefer a light to medium roast, so their flavours don’t get lost in an over-roasted taste. A more full-bodied coffee with strong flavours will be enhanced by a darker (“Full City” or perhaps even “Vienna”) roast. Don ‘t be afraid to try coffees that you think you wouldn’t normally like. Even though you like full bodied after dinner drinks, a delicate Kenyan or Costa Rican may open your eyes to a whole new world of coffee flavours.
Conclusion
In conclusion, the world of speciality coffee can be quite daunting for the newcomer. However by buying from a quality supplier like Has Bean and taking for the right advice from the many sources available via the Internet, it can be a very rewarding journey around the continents, experiencing the many and varied tastes that speciality coffee has to offer. The jargon and complexity used by some of the industry should
Tag : coffeearticles.co.uk
Speciality coffees differ from one another for a variety of reasons, including the way in which they are grown, the area where they are grown, the altitude, the soil, even the way in which the farmer cares for his crop, for example whether the are organically grown etc.
Like fine wines, speciality coffees will vary from country to country, region to region, and year to year. The way the roaster treats the coffee to will also have a big impact on the final taste.
Arabica
Arabica coffee beans are the most sought after beans in the speciality market. They receive special care and attention throughout the process of growing, milling and roasting. Arabica coffee usually grows at high altitudes (above 3,000 feet). This type of bean provides us with the best tasting coffee.
Robusta
Robusta coffee is a cheaper variety of coffee which is grown below 3,000 feet altitude. It is also a poorer quality bean. Traditionally this has bean used to produce cheaper blends and is used to “cut” a blend containing arabica. Drunk on its own it tastes poor, with a slight taste of rubber. This is not to say we should dismiss robusta out of hand; many roasters use Robusta to perk up a blend. Indeed for the masters of the espresso the Italians this is a very common practice and used correctly it can add to the crema (crema is the silky froth on top on an espresso) and indeed the taste. But used incorrectly it can ruin a good coffee and spoil the taste in the cup.
What's in a Name?
The trend of late is to name a coffee after the farm or region it comes from A coffee will be sold not just as a Kenya AA for example (AA is simply the grade of the bean) but it will be named after the farm it has come from, or after something particular to the region where it is grown. This is important, as we have already noted that region, soil and altitude are important to the final taste. Naming the farm allows us to trace the history of the bean. The name can also give an insight to the process the coffee has gone through during milling and the variety of coffee plant it has come from.
There are also maragotype and peaberry coffees. Maragogype is a “giant bean” that is much larger in size than normal grade coffee. It is a commonly held view that this coffee can be more flavoursome and produce a better tasting brew. Peaberries are coffee cherries that have produced one rather than two beans. Peaberries are smaller and rounder than typical beans, and they too may have a more flavoursome taste.
Coffee Blends
A common practice is to blend coffees to produce a more complex taste than a single origin can provide on its own. A roaster will often have signature blends, normally at least one for espresso and one for the filter machine or french press. Has Bean has a selection of blends for every occasion. These blends use of the roaster’s knowledge to produce a more rounded cup to suit a specific purpose or occasion. Don’t be afraid to try blending yourself once you have an understanding of a region’s coffee. It can be very rewarding and an easy introduction to the world of speciality coffee.
Beware: blending can also be used to make a quality bean go further. An example of this can be found with Jamaican Blue Mountain. This is a very expensive coffee on its own, but blended with cheaper beans it can be sold for a lower price. Often the result is called something like “Jamaica Blue Mountain Blend”. “Kona Style” is another example of this approach. These should be avoided, as they rarely provide the drinker with a quality cup. They are not really speciality coffee. Has Bean only ever sells coffee that is 100% the produce of the origin in question, or we sell blends that do not borrow from the name of a famous or expensive coffee in order to add perceived cachet. This avoids confusion and allows the customer to have confidence in what they are buying.
The Roasting Process.
The roasting process has a massive bearing on the final quality of the cup. The highest quality coffee will taste poor if over- or under-roasted. Most coffee roasters when offering you a particular bean will tell you the degree of roast that they have employed or recommend. When roasting for one’s self it is best to follow the roaster’s guide as they again are using their knowledge of the bean to tell you how this bean is best presented.
Delicate coffees normally prefer a light to medium roast, so their flavours don’t get lost in an over-roasted taste. A more full-bodied coffee with strong flavours will be enhanced by a darker (“Full City” or perhaps even “Vienna”) roast. Don ‘t be afraid to try coffees that you think you wouldn’t normally like. Even though you like full bodied after dinner drinks, a delicate Kenyan or Costa Rican may open your eyes to a whole new world of coffee flavours.
Conclusion
In conclusion, the world of speciality coffee can be quite daunting for the newcomer. However by buying from a quality supplier like Has Bean and taking for the right advice from the many sources available via the Internet, it can be a very rewarding journey around the continents, experiencing the many and varied tastes that speciality coffee has to offer. The jargon and complexity used by some of the industry should
Tag : coffeearticles.co.uk
1.12.08
The History of coffee
The History of coffee
Coffee Plant in BoliviaThe History of coffee Where it Began It is thought that coffee cultivation may have started as early as A.D. 575, but one of the earliest written mentions of coffee was around the 10th Century by an Arabian physician called Rhazes.
The coffea Arabica tree (the plant specialty coffee is mostly linked with) can be found indigenous in Ethiopia, where it grows wild. It was first cultivated in the Arabian Colony of Harar. From here it was taken to the Yemen area of south Arabia and thus spread to the rest of the coffee-producing world. Robusta and liberica (an inferior plant) can be found indigenous to other parts of Africa, but Ethiopia remains the birth place of coffee. Coffee and Europe
The first coffee plant to be brought to Europe was stolen by the Dutch in 1616. They realized the commercial advantages of cultivating this brand new drink. A Dutch sea captain called Pieter Van Der Broeck stole a dozen plants from Mocha and took them back to Holland . These plants gave birth to the plantations in the Dutch colonies in Java Indonesia, Timor, Sumatra Ceylon and Celebes. Next followed the French and the Spanish. The UK was the last to join this parade of countries wishing to grow coffee in there colonies. It wasn t until 1730 that Britain began production in Jamaica and waited until 1840 till they introduced it to India, where for years they had Produced Tea.
But the largest explosion of coffee growing was to be down to Gabriel Mathieu de Clieu a young naval officer who is charged with bringing coffee to the new world of the Americas around 1720. It is a story that is unconfirmed, and surrounded by myth and counter claim. But for the purposes of this article we will go with it. Gabriel became passionate about his coffee whilst visiting the Paris coffee houses, on a short break from Matinique. He became fascinated with the idea of growing coffee in the new world. So cleverly obtaining a seedling, he set sail for Matinique. Whilst on the voyage the plant was a point of interest for many passengers, some of whom tried to destroy it, on many occasions. Then when the voyage hit problems the water supply was rationed. With the bare minimum Gabriel shared his scant supplies with the plant that was to become the farther of all the coffee in the Americas and Caribbean. The story ends ultimately in sadness, as Gabriel ended up poor and destitute, the man who introduced coffee to Latin America-, died a poor man in Paris, during the revolution.
Coffee gets its name from the Arabic qahwah, though its Turkish form kahveh becoming café in French caffe in Italian koffie in dutch and kaffee in German. Coffee Origins
Coffees early origins have quite deep religious links, for some it was an important part of their ceremony, for some it was as an evil concoction that needed to be outlawed. There is a story that pope clement VIII was asked to outlaw the drink by priests. Their argument was that Satan had forbidden his followers (the infidel Muslims) the use of wine so he had given them this hellish black brew . After consideration the pope demanded to be prepared a cup of this evil elixir. Upon drinking the coffee he was reported to have said, Why this Satan s drink is so delicious that it would be a pity to let the infidels to have exclusive use of it. We shall cheat Satan by baptizing it , thus coffee was born in Europe. Coffees popularity spread through Europe during the 17th and 18th centuries. For example, there were more coffee shops in London then than there are today. Coffee shops were influential places, used extensively by artists, intellectuals, merchants and bankers. The coffee houses became a forum for political activity and where business was done. For instance the great Lloyds insurance company began its life in a small London café, and grew into the institution we know today. So what next?
In the late 20th century coffee's popularity is again on the rise. With many specialist coffee bars and bean roasters springing up in the cities of Great Britain. In the USA the boom is in full swing with many small Roasteries and independent retailers joining in the revolution. Coffee consumption in the whole world is on the up and particularly here in the uk. With improved knowledge and education, and more importantly improve quality, gourmet coffee is here to stay.
Tag : coffeearticles.co.uk
Coffee Plant in BoliviaThe History of coffee Where it Began It is thought that coffee cultivation may have started as early as A.D. 575, but one of the earliest written mentions of coffee was around the 10th Century by an Arabian physician called Rhazes.
The coffea Arabica tree (the plant specialty coffee is mostly linked with) can be found indigenous in Ethiopia, where it grows wild. It was first cultivated in the Arabian Colony of Harar. From here it was taken to the Yemen area of south Arabia and thus spread to the rest of the coffee-producing world. Robusta and liberica (an inferior plant) can be found indigenous to other parts of Africa, but Ethiopia remains the birth place of coffee. Coffee and Europe
The first coffee plant to be brought to Europe was stolen by the Dutch in 1616. They realized the commercial advantages of cultivating this brand new drink. A Dutch sea captain called Pieter Van Der Broeck stole a dozen plants from Mocha and took them back to Holland . These plants gave birth to the plantations in the Dutch colonies in Java Indonesia, Timor, Sumatra Ceylon and Celebes. Next followed the French and the Spanish. The UK was the last to join this parade of countries wishing to grow coffee in there colonies. It wasn t until 1730 that Britain began production in Jamaica and waited until 1840 till they introduced it to India, where for years they had Produced Tea.
But the largest explosion of coffee growing was to be down to Gabriel Mathieu de Clieu a young naval officer who is charged with bringing coffee to the new world of the Americas around 1720. It is a story that is unconfirmed, and surrounded by myth and counter claim. But for the purposes of this article we will go with it. Gabriel became passionate about his coffee whilst visiting the Paris coffee houses, on a short break from Matinique. He became fascinated with the idea of growing coffee in the new world. So cleverly obtaining a seedling, he set sail for Matinique. Whilst on the voyage the plant was a point of interest for many passengers, some of whom tried to destroy it, on many occasions. Then when the voyage hit problems the water supply was rationed. With the bare minimum Gabriel shared his scant supplies with the plant that was to become the farther of all the coffee in the Americas and Caribbean. The story ends ultimately in sadness, as Gabriel ended up poor and destitute, the man who introduced coffee to Latin America-, died a poor man in Paris, during the revolution.
Coffee gets its name from the Arabic qahwah, though its Turkish form kahveh becoming café in French caffe in Italian koffie in dutch and kaffee in German. Coffee Origins
Coffees early origins have quite deep religious links, for some it was an important part of their ceremony, for some it was as an evil concoction that needed to be outlawed. There is a story that pope clement VIII was asked to outlaw the drink by priests. Their argument was that Satan had forbidden his followers (the infidel Muslims) the use of wine so he had given them this hellish black brew . After consideration the pope demanded to be prepared a cup of this evil elixir. Upon drinking the coffee he was reported to have said, Why this Satan s drink is so delicious that it would be a pity to let the infidels to have exclusive use of it. We shall cheat Satan by baptizing it , thus coffee was born in Europe. Coffees popularity spread through Europe during the 17th and 18th centuries. For example, there were more coffee shops in London then than there are today. Coffee shops were influential places, used extensively by artists, intellectuals, merchants and bankers. The coffee houses became a forum for political activity and where business was done. For instance the great Lloyds insurance company began its life in a small London café, and grew into the institution we know today. So what next?
In the late 20th century coffee's popularity is again on the rise. With many specialist coffee bars and bean roasters springing up in the cities of Great Britain. In the USA the boom is in full swing with many small Roasteries and independent retailers joining in the revolution. Coffee consumption in the whole world is on the up and particularly here in the uk. With improved knowledge and education, and more importantly improve quality, gourmet coffee is here to stay.
Tag : coffeearticles.co.uk
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