Coffee : Blending for the Perfect Espresso
BLENDING FOR ESPRESSO
Coffee Blending is necessary for espresso since a single coffee origin will lack the complexity desired. It is important to remember that the advantage of espresso over other brewing methods is a result of the formation of the crema. Without the crema the espresso would be strong, thick coffee. The crema is an emulsified layer of tiny, smooth bubbles that trap aromatic compounds. This layer coats the tongue and these small bubbles break over time allowing espresso to be enjoyed long after it has been consumed. An aromatic coffee, therefore, is essential to a well prepared espresso blend.
Most espresso blends are based on one or several high quality Brazil arabicas, some washed, some dry-processed. They often involve some African coffees for winey acidity or enzymatic flowery /fruitiness, or a high grown Central American for a cleaner acidity.
Dry processed coffees are responsible for the attractive crema blended with wet-processed Central Americans to give positive aromatic qualities.
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