Crafting Your Espresso Blends
Whether you’re a seasoned expert in the specialty coffee industry or just beginning your journey, selecting the right coffee for a new espresso blend is an exciting challenge. It’s an opportunity to express creativity and present a unique experience to your customers. However, with the plethora of options available, it can be overwhelming to know where to start. In this guide, Mike Ward and Mike Romagnino share insights on choosing the best coffee for espresso blends and offer tips on roasting.
Best Coffee for Simple Espresso Blends
When creating a straightforward espresso blend, aim for something sweet and full-bodied, without overwhelming complexity. Coffees from Brazil are often used as a base, complemented by a washed mild from Central America, such as a Guatemalan or Honduran offering. The goal is to achieve flavor notes like caramel, almond, and milk chocolate, which pair well with milk in cappuccinos or lattes.
Recommended Coffees:
- Brazil Cerrado 17/18
- Guatemala SHB Huehuetenango EP
These coffees together create a classic espresso profile with a chocolatey body and just a hint of acidity. A suggested starting ratio is 60% Brazil and 40% Guatemala, but feel free to experiment with different proportions to find what suits your taste.
Best Coffee for Elevated Espresso Blends
For those looking to craft something more distinctive, elevated espresso blends offer a chance to showcase creativity. These blends feature more character and complexity, with notes of citrus, toffee, and rich chocolate. This type of espresso stands out as something special, with exotic flavors that hint at a more thoughtful and refined profile.
Recommended Coffees:
- Brazil Cerrado 17/18
- Uganda AA Bugisu
- Guatemala SHB El Progreso “Finca Las Moritas”
- Ethiopia Washed Yirgacheffe
Experiment with ratios to find your perfect balance. A good starting point could be a 50% base of Brazil or Uganda, with 25% each of Guatemala and Ethiopia. Adjusting the Ethiopian coffee proportion will bring out more pronounced stone fruit notes.
Best Coffee for Process-Forward Blends
This blend emphasizes the processing method or highlights the fruitier notes in the coffee. It offers a unique experience for customers, who may notice unexpected flavors like strawberries and cream in their flat white or cortado, rather than the usual chocolate and sugar notes.
Recommended Coffees:
- Colombia Huila Santa Maria
- Organic Ethiopia Natural Sidama Grade 4 Fair Trade Oromia
- Ethiopia Natural Sidamo Durato Bombe Kontama GR1
For these blends, a 50/50 ratio of your base and a fruit-forward coffee can work well. Alternatively, consider offering a single-origin espresso to educate customers on the differences between coffee origins and allow them to explore new flavors.
Roasting for Espresso Blends
Roasting Tips from Mike Romagnino
When roasting for espresso, focus on development time, which depends on your preference and how far you want to take the roast. While some prefer a deep roast that reaches the second crack, I favor a medium to medium-dark roast. A development time of 4:00 to 4:45 minutes brings out a creamy body while retaining sweetness, with classic notes of dark chocolate, caramel, and black cherry.
When working with a new espresso recipe, trial roasts are crucial. Taste the coffee as it’s prepared for customers, whether in espresso shots or batch brews, and gather feedback from baristas. This will help you adjust the roast profile to achieve the desired espresso flavor.
Final Thoughts
Espresso blending offers a unique chance to explore global coffees and craft your vision of the perfect cup. Don’t hesitate to reach out to your trader for recommendations and guidance throughout the process. Most importantly, enjoy experimenting with different coffees and discovering your ideal espresso blend!
