Ins and Outs of Blending Coffee
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- Опубликовано: 17 сен 2024
- WOLFF WEEKLY VLOGG 007 | Peter Wolff with Ins and Outs of Blending Coffee
Blending of coffee is something that’s been around a very long time. It’s really something allows roasters explore potential of coffee and it’s flavours. I always say to people think of blending as something that’s very similar to or akin to a chef being in a restaurant, where you sit down and you’re presented with this plate of food. On the plate you’ve got lovely carrots and you’ve got some potato, some peas and little bits of mint. Each element is delicious on it’s own, but if combined and balanced correctly, the overall experience is really quite superb. I think of coffee blending like that. I think we’re at that point where the single origin coffees that are on offer are still very popular and quite strong, but I think we’re now at that point of curiosity where we have this lovely single origin coffee here and we have this lovely single origin here and what happens when we put them there. Blending is certainly something that’s becoming more and more popular.
I think something about blending is that it certainly applies a level of assurance of quality in the cup. I would certainly say to people that it’s definitely not a means of masking bad coffee. Absolutely not. I think that has carried a certain stigma in the past. I think you always have to start with good quality coffee. I think you can make a blend as simple and transparent as possible. Or you can make it really complex and have lots of different character to the coffee. I think one of the things, when looking at creating a new blend, I think for myself personally, that three coffees does represent the right kind of balance. I’m seeking to look for a coffee that - like building a house - provides a good foundation, a solid foundation that allows me this foil to tack on interesting flavours. Creating a blend, think of what base flavour is going to be. Some of areas of coffees for providing with base flavours: Brazil natural - it’s pulp naturals, full naturals, yellow bourbons, red catuai, looking for really heavy, low acid, high body. Could go Kenya to add that acidity to it. Other coffees to use are Indonesians or Sumatrans in particular, and Indian coffees. Looking to find hero coffee, coffee that’s going to give lead flavour. The world is really your oyster there, whether I’m looking for jammy fruit sweetness, whether I’m looking for florals, whether I’m looking for higher levels of acidity. Whether it’s fruit acid or whether or not it’s citric acid. These types of coffees are what I’ll be looking for. I think of of the things then is when you add those two coffees together, I like to put in what I call a bridging coffee. I think what we’re trying to do is find this coffee that pulls the two edges together and really makes it more cohesive and gives it a little more balance in the cup. Some of these coffees that I’m looking for could be predominantly just processing methods, so semi washed coffees is one particular area that I think these types of styles of coffees really help with that. I tend to find a lot of mexican coffees work quite well, they’re sort of in that mild category, some New Guineas are quite good as well. So I think you have a wide choice of coffee that you can use for blending. I think when it comes to creating a blend, the key thing is to begin with the end in mind, is what I say to a lot of people. See if you can really clearly. One of the things I really like to use is confectionary, because a lot of people can relate to that. Do you want something that tastes like a Cadbury’s fruit and nut bar, or do you want something that tastes like a Cherry Ripe or do you want something that tastes like a Violet Crumble. People identify with this and nod their head up and down and say “yeah I get it”. Really analyse those qualities of what you’re looking for and seek to find which particular elements from particular countries or varietals or processing methods will provide that in the cup and obviously put them together.
Other thing I think about is roasting each component you want individually then tasting individual components on their own to understand the qualities and attributes that it’s going to bring to the cup. Start formulating rough recipe blending those percentages together, to help you dial in get a finite balance and representation of what you’re wanting. So there are also two types of blending. Roast the coffee as a single origin and blend it all together afterwards, and that’s A Okay. Other strategies you can use as well is mixing of the green coffee together and roasting that together at the same time in the roaster. Third concept that you could look at is separating your green coffee into density. Roasting soft coffee as one component, roasting hard coffee together as a separate component putting everything together afterwards to create the finished product. They’re some different strategies that one can use to create a coffee blend.
Good video
Can I buy few different kinds of roasted single origins as a consumer, and then try to blend them together and figure out my favorite recipe as I go? Why I don't hear of people doing that?
Ahhhhhhhh, ahhhhhhh, ahhhhhh, uhhhhhhh
You are talking too fast, and complex .. speak clearer and slower you are putting this video on youtube, here are people who do not speak that much good english .. SPEAK CLEARER, not like you are at home with your friends.
Βαρίστας 66 We apologise for the communication barriers here. Certainly we do our best to ensure the information is clear and concise.
I understood perfectly.. great video! maybe do a video of you blending some coffee. and tasting it...
Ρε φιλε , καταρχας ο ανθρωπος ανεβαζει ενα βιντεο το οποιο απευθυνεται σε παγκοσμια κλιμακα κοινο μπαριστα (ειτε επαγγελματιες , ειτε μη) .. αρα ή μιλας πιο αργα και καθαρα ή δε το ανεβαζεις καθολου.. οπως ολες οι χωρες και ολες οι γλωσσες εχουν τις κοινωνιες τους με τις διαφορετικες προφορες , ετσι και τα αγγλικα , που σημαινει.. οτι αν ηταν Κυπριος ,παραδειγματος χαρη , δε σημαινει οτι θα επρεπε εγω να μου φυγει η ψυχη να μαθω ελληνοκυπριακα,θα επρεπε απλα να φτιαξει τα ελληνικα του ωστε να μπορει να απευθυνθει καλυτερα στο ελληνικο κοινο , το οποιο θα ηταν μεγαλυτερο. Οποτε . ΑΝ θες να εχει μεγαλυτερη απηχηση ενα βιντεο παγκοσμιος , δε θα πρεπει να μιλας λες και εισαι με τα φιλαρακια σου στενα του Μπερνλι .
Α..Και ναι ντροπη μου. Στο ΜΠΟΥΤΣΟ ΜΟΥ σε γραφω
11 sto koino ton katalavan, kai tou dosane ena like. Esi grafeis tous allous, kai den katalaveneis.
Den chriazetai na apandisis, dioti apo tin plevra mou den tha lavo stasi; tha eitan kairos chamenos logo tis agnias sou ochi mono oson afora tin koultoura sou alla kai tin simberifora sou.
An eisai Ellinas, drepomai gia esena dioti dinis aschimi eikona stin patrida mou, dioti den katalaves oti o Australos echei to koino tou kai tin epichirisi tou, epipleon mirazetai me allous tis gnosis tou; -opote, se opoion aresi kai gia tous ipolipous den nomizo na boresi.
Me pio dikaioma dinis endoles stous agnostous pos tha prepi na milane(?), einai simberazma diko sou.
Na pernas kala, kai perastika!
Andreas B. Είσαι μαλακας με περικεφαλαια. Δε κατάλαβες καν τι σου λέω. Είσαι εκτός θέματος και όπως θα έλεγε και η γιαγιά μου (μιας και κουβαλάς το ίδιο γερικο μυαλό) ντρέπομαι για λογαριασμό σου.