What’s your favourite coffee?

Andrew was once asked by Kerri-Anne Kennerly what his favourite coffee was - Andrew answered Colombian, Kerri said hers was Cappuccino!

Both answers are correct but it highlights the complexity of coffee.

Even answering Colombian coffee is broad as there are so many regions, haciendas or fincas (farms) and don’t forget which side of the hill it’s grown on.

So what’s your favourite coffee?
 

Why do we blend coffee?

Complexity and consistency are a couple of good reasons to blend coffees. Blending can deliver a coffee that is suitable for many different brewing and serving methods and customer tastes.

Admittedly some companies over the years have used blending to reduce costs so to some ‘blend’ is a dirty word. But the majority of ‘specialty coffees’ are blended to create consistency of flavour as we cannot guarantee that one coffee will be grown, harvested or processed exactly the same. We cannot guarantee that the roast will be exactly the same either and then we cannot guarantee that the coffee will be made the same way.

There are so many variables that creating a blend has the advantage of allowing for changes to the green bean and human/machine error in the making.