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Blending
 

 

You need more than one single type of coffee to guarantee a high-quality drink. Therefore different types of coffees from different places are normally blended, so as to obtain a cup of coffee with a consistent taste, flavor and aroma.

 

The blend is usually obtained by mixing different  provenience of green bean from south America, south Africa and Asia of  Arabica coffee with Robusta coffee: this is because the Arabica type normally produces a sweeter, creamier coffee, while Robusta has a stronger aroma and contains a higher quantity of caffeine.

When roasted, the Excelsa type of coffee is more similar   to the Arabica and, by contrast, Liberica coffee is closer to Robusta.

The highest-quality blend is obtained from Arabica coffee alone, from different countries, grown at a height of over 1600m.

 

Blending can be done before roasting, but the coffee obtained will not be uniform. Different types of coffee require specific temperatures for roasting, and the end product will therefore not be homogeneous.

 

When blending is carried out after roasting, the coffee quality can be controlled more effectively: each type of coffee is roasted according to its own characteristics and only after being blended, so that each bean is roasted to perfection.

 

Although today’s coffee-roasting facilities feature sophisticated technological resources for the control of the entire process, companies are eager to keep their expert roasters.

No machine – however precise or smart – can beat human beings when it comes to getting the doses for the various coffees  right, down to the milligram, for the desired body and flavors, and to meet the needs of specific consumer bases.

That’s why caffé D’Angelo keep roasted the coffee at the same way.