Fresh blended coffee or in Slovak čerstvá zmiešaná káva is starting be our focus since the day when we started to offer our customers the chocolate blend at the beginning of 2018. The art of blending is a beautiful skill of understanding the taste of coffee and using them correctly in perfect blended coffee. In this article I will explain on how I developed my chocolate blend, the blend that our customers loved so much.
Step 1 - Finding the right taste
My goal was to find a blended coffee that tasted like chocolate, which would be less sweet and more chocolate. For the I used Honduras Santo Rosa, which had so much taste of chocolate, in fact this coffee a lone had so much taste of milk chocolate, but since it was acidic coffee I always missed the body after roasting the coffee darker. But again that is part of art of blending, which is all about fixing the problems with another coffee. Second coffee was Peru Cajamarca, this coffee also had so much acidity with a lot of sweet chocolate taste. This coffee had the similar taste with Honduras Santa Rosa but with more sweetness, howerver, I could not add much of this coffee since I did not want to increase the sweetness but I did want to have the perfect structure, and it could provide that interesting long lasting taste of dark chocolate when it is roasted little darker than usual. After blending these two coffees, and trying I was missing the most important thing and it was the body of the coffee.
Step 2 - Find the body
The body of the coffee is so important and unfortunately it is hard to roast as we want without losing the body, but that was not impossible to find after good experiment. Lucky for me I had one amazing Brazilian coffee Pink Star with so much body, this coffee had as much body as Robusta coffees but without harsh flavors. The Pink Star in fact for so fruity and acidic when it is roasted medium. But when I roasted this coffee darker it was just pure nutty taste with amazing body. I just knew that this was the key recipe of my blend. The question is how much of my blend should be coffee with strong body? That question can be answered by tasting the first two coffee, and also as a roaster I just know right after the roast if my coffees lost a lot of its body. Therefore, in chocolate blend I had to add at least 45% of my blend to be strong body coffee, that is because other two coffees also had body but lower than Pink Star. Other 35% was Honduras, since it had just straight forward taste of chocolate. The other 20% was Peru to give the full rounded finishing touch.
Step 3 - Grind size
After roasting each of this coffee or if I even roasted them together, does not mean that my blend would have been perfect, because the extraction of espresso would not have been perfect since the grind size of each coffee would have been different. It is easy to understand the grind size based on the density of the coffee. When coffees have more density then the grind size would have been lower whereas, the coffees with lower density would have higher grind size. Therefore, I would roast some of my coffees longer while the other coffees faster. In chocolate blend I roasted Peru fastest, since the coffee had lower density, and it really required strong attention of not missing even few seconds. If I roasted this coffee for as little as few seconds longer or little higher temperature, the oils would be out. After roasting this my grind size was at 4,2 at my grinder. The second was roasting Honduras Santa Rosa, this coffee had balanced body and density, therefore it was not that hard to roast, and I roasted this coffee little longer than Peru with higher temperature. At the end the grind size was also 4.2 with the same extraction time. The final coffee was Brazilian Pink Star, this coffee was huge in size and I roasted this coffee longer with lower charge temperature. I roasted this coffee almost 2 minutes longer than Peru. Regardless of roasting longer, it still maintained it's body more than other coffees. The grinder size for this was also 4,2, after blending all three coffees, the coffee had perfect extraction with just amazing taste of chocolate. This is my first ever blend, and it was successful due to my extended research on roasting the coffees and tasting each coffees as it needs to be tasted.
This coffee was perfect coffee for home use and for coffee shops, therefore, I always had this coffee at one our grinder at Bean Spot. Since then we had Caramel Blend, and now we have Honey Blend, and ovocný blend. Each of this coffees have unique taste, and they are very interesting blend. Therefore, I always have one of my grinder set for blended coffees.
Freddo Espresso and Freddo Cappuccino taste the best in Greece, however, at Bean Spot Specialty Coffee Shop and Roastery, we try our best to offer Freddo Espresso that taste almost as good as in Greece. We are located next to the Bistro Suvlaki, which makes us to focus on the quality of the Freddo Espresso and Freddo Cappuccino.
All our coffees are roasted at our coffee shop at Bean Spot, which makes it perfect for Freddo espresso. It is always best to enjoy the Greek food at Bistro Suvlaki, while having your Greek coffees at Bean Spot Specialty Coffee Shop and Roastery at Krizna 10, Bratislava. The quality of Freddo espresso is our priority during summer, but unfortunately summer does not last that long, therefore, we hope to enjoy preparing Freddo Espresso and Freddo Cappuccino in Bratislava.
Roasting coffee has been a challenge for us at Bean Spot, specially at the beginning. Among the biggest challenge was to find the top quality green bean and finding the best roasting profile. The roasting profile for each coffee is different therefore, it was essential to understand the concept of roasting coffee, as well as understanding the taste of coffee. We will explain in detail of how we started in finding the roasting profile for our coffees as well as understanding the taste preference of our customers.
Understanding the customers
As much as the roaster wants to present his/her skills to customers by roasting fruity and acidic coffee, does not mean that customers are satisfied. The customer satisfaction is among the most important thing in running a successful coffee shop, therefore, we put access amount of effort in listening to our customers. We at Bean Spot, do not spend money or effort on advertisements or branding, however, our main focus is quality of services and products. Our customers love coffees that taste like chocolate, almond, and nutty flavors in their coffees. Customers love the taste of coffee with mouth full of taste that last long. Being roastery in Bratislava is a little challenge, that outs roaster to a test. There are many people that loves coffee in Bratislava, some likes their coffee consistent, and some likes interesting coffees. Having two grinder was a huge help, where, one grinder was consistent coffee, and the coffee other grinder changes every week.
Art of blending coffee in Bratislava
We cannot simply add two coffees and blend them as we want, there must be specific reasons to blend coffee. At Bean Spot coffee roastery in Bratislava, we don't simply blend any coffee. We don't blend robusta coffee and we also at the moment don't roast robusta. We blend 60% Brazilian Carmo De Minas peaberry coffee little darker roast than usual to have stronger body with chocolate and nutty flavors for our Caramel Blend, then we blend 20% Brazilian Sertaozinho to have the caramel flavors with little additional flowers and herb tastes. The remaining 20% is El Salvador Castillo, this coffee gives a nice milky taste of caramel. If coffee is roasted longer then it loses its body. The goal of blending is to give low acidity, full body, full of taste, and no burnt taste. Every coffee is roasted separately with it's own profile, but the grind size of each coffee is the same, to have the smooth extraction. For our blend we use high quality secialty coffee. Many roaster might suggest that it is not necessary to use high quality specialty coffee for blends due to the dark roast profile, however, we at Bean Spot roaster in Bratislava use only high quality specialty coffee in our blends so that we can have clean taste of flavors. In specialty coffee the flavors of coffees are distinguishable due to the straight forward flavors.
Home use vs professional use
All our 500g coffees are for home or office use, however, our 250g packed coffees are for professional use. The equiptments used at home are not the same as used in coffee shops. In specialty coffee shops, the coffee machines and grinders are powerful that it can grind and extract fine coffees. Whereas, if the same grinded coffee is used at home, the extraction would be impossible or take longer time. The extraction of espresso at specialty coffee shops are 27 seconds to 33 seconds. If the coffee is extracted longer than 33 seconds, then the body of the coffee start to reduce. Whereas, at home the extraction time might be something like 10 seconds to 15 seconds. If light roasted coffee is extracted at the time, the taste of coffee will be acidic and very little taste of coffee. Therefore, we roast the coffee in away that it would taste nice at as little as 10 seconds.