The first and foremost thing we have to say about choosing the right coffee blend: it’s definitely not easy! There are many different elements that have to be taken into consideration. The most important difference when choosing the right coffee blend for your necessities is:
What kind of extraction method do you use?
Depending on that, there are coffee varieties, blends and roasting methods which are more recommendable than others. Let’s have a look at them in more detail:
ESPRESSO & ITALIAN MOKA
The first big distinction we make is between filter & brewing methods and espresso. This is also the main reason why Italy became so famous for coffee after the Second World War, because an Italian (Angelo Moriondo’s idea, and Luigi Bezzera’s official patent) invented the Espresso machine.
Espresso has historically always been made with blends. Back in the days, when the first ones were created, there wasn’t the availability of many different or high quality coffees. Roast-masters had to deal with “what they had” and blend the different coffee origins in order to create the right taste for their clients.
This is how Espresso blending became an art of creating the perfect balance between taste and aroma which has been passed on throughout the generations up until today. Espresso blending is still a very delicate skill which is left to the roast master together with coffee experts.
For a regular Espresso or Italian Moka we recommend the Mokaflor Nera Bernini 100% Arabica (our signature blend made of a selection of 2 Natural and 3 Washed Arabica varieties and roasted with a medium profile) or the Mokaflor Oro 80% Arabica 20% Robusta (perfect balance between the Central and Southern American Arabica with the Indian and Indonesian Robusta varieties, also medium roasted).
MILK & ALTERNATIVES
When we also use milk or its alternatives when preparing Cappuccino, Latte Macchiato and so forth, we usually recommend darker roasted blends with a higher percentage of Robusta, such as the Mokaflor Rossa 60% Arabica 40% Robusta with all Natural varieties from Ethiopia, Uganda, Brazil and India or the Mokaflor Blu 50/50 with the same processing methods and roasting, but a higher percentage of the Robusta coffee varieties from Uganda and India.
FILTER & BREWING METHODS
Filter coffees have also been among the first to exist. It has for many decades been seen as one of the standard ways of preparing coffee but nowadays, with the invention of newer brewing methods such as V60, Chemex and Aeropress it is one of the most used extraction methods for single origins or Specialty Coffees by coffee experts and lovers. This is because this type of extraction enhances the acidity and aromas of these very particular coffees.
When we have a look at our assortment there are very many different coffees we can recommend. From our Gran Crema Filter Blend of light roasted 70% Arabica 30% Robusta from Brazil, Honduras, Ethiopia and India to our Caffèlab line of Specialty Coffees which always vary depending on the farm’s availability.
Also our Chiaroscuro single origins’ selection are perfect for all filter and brewing methods. Try a Jamaica Blue Mountain or Kopi Luwak in French Press – you will fall in love immediately!
TASTE & ROAST
Last but not least: a lot depends, of course on your own personal taste!
Do you prefer more bright and sweet coffees without milk and sugar? Then you should go for the single origins or specialty coffees. Arabicas of high altitudes and lighter roasted.
Rather interested in a heavy-bodied and chocolatey taste? Then go for blends or darker roasted single origins.
In general it is true that the roasting profile of a coffee can definitely change its aroma and taste. This is why we give so much importance to the roasting procedures. Even for the blends, we roast each variety with its very unique profile, before leaving it to rest for at least 48 hours and then blending it together with the other varieties!
Watch this video about our roasting and processing procedures…