Single Origin or Blend Coffee: a matter of taste

Single Origin or Blend Coffee: a matter of taste

Single-variety and mixed coffee: both variants have advantages

Single origin and blend are two important terms in coffee production. The “single origin” coffee is the product from a certain growing region, whereas blend is a mixture of several different areas. The Single Origin transports the individual character of a growing area and tempts you to occasionally switch to a completely different coffee from a different region. The blend, on the other hand, guarantees the continuity of the taste and aroma direction: this is important in order to meet the expectations of consumers who are loyal to a certain variety.

Unique enjoyment

Single origin literally means: one origin – and that’s exactly what coffee means. The harvest comes from the same growing region. In addition, only the best beans from a harvest are usually selected for this. In the further processing, it goes through a light, i.e. less strong roast. This is how the unique note of this special variety comes into its own – and that is exactly what more and more connoisseurs want: They want their own personal, individual coffee.

The term single origin can also be found in other specifications, for example as single estate coffee. It describes that the beans do not just come from one growing region, but from a certain hillside location: the weather conditions on the south side may be completely different from those on the north side – this affects the taste. Single Estate Coffee also contains the information that the harvest comes from a specific farm or family plantation.

The term single finca coffee conveys the same meaning. These growers often only produce small quantities, but they are of high quality and come on the market for a good price. With Single Origin, it is entirely possible to mix varieties from one growing area – including Robusta and Arabica. The Single Estate Coffee or Single Finca Coffee, on the other hand, are absolutely pure. Only they make it possible to recognize the predominant orientations of the different continents: Coffee from India tastes spicy and full-bodied, from Ethiopia (Africa) it is more fruity and from Latin America it is more nutty and chocolatey.

Blend Coffee: consistent taste

The blend, i.e. the mixture of different types , is the most common way of marketing coffee. This approach has its advantages: The experienced roaster guarantees a consistent taste. The good mixture brings out the advantages of different coffees and lets their deficits take a back seat. If it is a question of the fact that a coffee sells itself above all at the low price, then there are also types of coffee of inferior quality in the blend.
Mixing is about combining beans that complement each other and thus get a harmonious alignment. It is common to use the Robusta and Arabica varieties as well as lightly and strongly roasted frames to combine. The pleasant aroma of the Arabica varieties is combined with the distinctive crema that Robusta varieties guarantee. However, it is also conceivable to use only different Arabica or only different Robusta harvests for the blend.

There are two points in the production process for the merging: If you mix before roasting, the coffee gets more depth. If the mixture arises after roasting, this has more direct effects on the taste. Whether pure top-quality coffees are actually better liked than blends is also a question of personal judgment criteria.

Accurate cupping

When it comes to coffee blends, cupping is of great importance in professional marketing. The term describes the precise assessment of the coffee character according to standardized guidelines. This is equally important for buyers, middlemen, marketers and roasters. They then know what kind of product they are selling to consumers through their shop. Similar to wine tasting, there is actually a standardized vocabulary for coffee that is based on associative sensory impressions. The International Coffee Organization ICO made it . There is also a flavor wheel created by the American Society for Specialty Coffee (SCAA). The roasted coffee is over 1000 aromas proven, the professional testers differentiate between aroma via smell and taste, assess over 80 different acids, assess the intensity of the coffee’s body and even the finish: yes, just like with wine.

Read more about the international coffee organization here:

ICO – the International Coffee Organization

Anyone who would like to cup their individual favorite coffee in their own four walls can do that. This does not require any equipment that is not found in every household. At least two coffees are tested at the same time : this is the only way to make a comparison. Freshly ground – rather coarse – seven grams of powder go into cup or glass with a volume of 200 ml. Behind it is the coffee bag to avoid any mix-ups. Before pouring hot water at 92 to 96 ° C , an odor test is carried out on the powder. The half-full glasses or cups then stand for eight minutes until they can sniff and slurp. Your favorite coffee will come closer with all your senses.

Single origin and blend in focus

Single origin ( single- variety coffee from one growing area) and blend (mixture of different varieties from different regions) are two important processes in coffee production. With the professional cupping , experts judge the quality according to defined criteria – similar to the wine tasting.

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Arabica vs. Robusta: what are the differences?

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