Wrong way to blend

Blending coffee is an art. It’s better left to the masters. Unfortunately, I’m not one of them. Most of the time, better leave coffee in its single origin form, no mixture at all. Coffee snobs usually prefer that, so you can enjoy each coffee variety’s characteristics.

There are various reasons to blend coffee. One is, um, to save. Like some instant coffees that are mostly Robusta, then they’ll drop probably one Arabica bean. Voila! “A blend of Arabica and Robusta coffee beans!” I remember pork and beans in cans. A can-full of beans, and one tiny slice of pork, so you have pork and beans! Well, at least they didn’t say porkS and beans!

I’m guilty of blending-to-save myself. My favorite coffees till now are those from Yemen and Ethiopia. Man, they’re soooo good, the flavors explode in your mouth; they sing! Sometimes I want to tone down the exploding flavors a bit, so I blend them with not-so-great beans. Most of the time, I blend the Yemen or Ethiopian beans with either the Sagada or Benguet beans, 50-50. I still get the great flavor of my fav beans, but less intense. But my stash of these fav coffees of mine can last longer.

Masters blend to get the best of each coffee. Like the Mokhas (of Yemen) and the Javas (of Indonesia), if you know how to blend, are great coffees. That’s the classic Mokha Java for you, sometimes spelled as Mocca Java. Like Sweet Maria’s Moka Kadir blend, a mixture of Yemen and Ethiopian beans, is among my favorites. If I’m asked my best 3 coffees so far, my answer would be SM’s Moka Kadir blend, any of the Yemen Mokas (Sanani, Matari, etc.), and Ethiopian Harar Bagersh.

Most often, the proper way to blend is after roasting, coz different beans require different time-temperature combination to roast properly. Unless you’re a master like Sweet Maria’s Tom Owen. He blends Moka Kadir as green beans, taking note of their different moisture levels in storage so you get the perfect coffee once you roast the blend as if it’s one kind of coffee.

These past few weeks I’ve been enjoying my miniscule stash of Moka Kadir (2.5 lbs).

Then I made one mistake a few days ago. I had maybe a handful of the last remains of my green Yemen Mokha Sanani, then I blended it with maybe 12oz of the Moka Kadir. So I roasted them together, about 16 oz of them.

Take note these are my all-time favorite coffees. So I roasted them the way I’d usually roast them — into rolling second crack. Or so I thought.

Brew time, oh my, what happened to my favorite coffees! I had to force myself to drink the blend!

A mistake it was, but I gained something from it — don’t blend green coffees unless you know what you’re doing!!!

Glad I still have one-roast worth of Moka Kadir greens. And in a week or two, 15 lbs worth of the Red Sea blend, similar to Moka Kadir but from another source, should arrive.

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