blend.ie
blend.ie
Coffee knowledge distilled into what matters. No fluff, no jargon. Just the facts that make the difference between good coffee and exceptional coffee.
Where your coffee comes from defines what it tastes like
Birthplace of coffee. Floral, fruity, tea-like complexity.
World's largest producer. Sweet, nutty, low acidity.
Balanced and versatile. Clean cup with bright acidity.
Bold and intense. Winey acidity with berry notes.
Full-bodied with chocolate depth. Volcanic soil influence.
Earthy and bold. Low acidity with heavy body.
Higher altitude = slower cherry development = denser beans = more complex flavors. Coffees grown above 1,400m are considered "strictly hard bean" — the gold standard for specialty.
How coffee is processed after harvest shapes its flavor profile
Cherry skin and mucilage removed before drying. Results in clean, bright cups that highlight origin characteristics.
Whole cherries dried with fruit intact. Creates fruity, winey flavors with full body and sweetness.
Skin removed but mucilage left during drying. Balances sweetness and body with moderate acidity.
Fermentation in oxygen-free tanks. Creates unique, complex flavor profiles with tropical notes.
Roasting transforms green coffee into the flavors you taste
Bright acidity, floral notes, origin characteristics shine. Best for high-quality single origins.
When: Just after first crack
Balanced sweetness and acidity. Developed body with origin and roast harmony.
When: Between first and second crack
Bold, smoky, low acidity. Roast flavors dominate. Traditional espresso profile.
When: At or after second crack
Around 196°C, beans crack audibly as water vapor escapes. This marks the beginning of light roast territory. Coffee is now technically drinkable.
Around 224°C, oils begin to surface. This is dark roast territory. Beyond this, you're losing origin character for roast character.
Creating harmony from distinct origins
Foundation of your blend. Choose a coffee with body, sweetness, and low acidity. Brazilian naturals excel here.
Adds depth and mouthfeel. Colombian or Guatemalan washed coffees provide structure without overpowering.
The signature. Ethiopian naturals add fruit. Kenyan adds brightness. This is your blend's personality.
The variables that determine extraction quality
Too hot extracts bitter compounds. Too cool under-extracts, creating sour, weak coffee.
Espresso: Fine (25-30s pull). Pour-over: Medium (3-4 min). French press: Coarse (4 min steep).
60-70g coffee per litre of water. Stronger = lower ratio. Lighter = higher ratio.
Coffee needs 5-7 days to degas. Peak flavor 2-3 weeks. Decline starts at 4 weeks.
Coffee extraction follows a predictable pattern: acids extract first (sour), then sugars (sweet), then bitter compounds.
Under-extracted
Sour, thin, grassy
Ideal
Sweet, balanced, complex
Over-extracted
Bitter, harsh, astringent
How to evaluate green coffee before you buy
Excellent
85+
Good
80-84
Specialty Coffee Association cupping score. 80+ = specialty grade. Each point above 80 is significant.
Excellent
9-11%
Good
11-12%
Green coffee water content. Below 9% = over-dried, less flavor. Above 12% = mold risk.
Excellent
<0.55
Good
0.55-0.60
Measures available water for microbial activity. Lower = more stable storage.
Excellent
0-3
Good
4-8
Per 300g sample. Specialty grade allows max 5 full defects. Each affects cup quality.
Put your knowledge into practice. Design your own custom coffee blend with our interactive builder.