To Blend or Not to Blend

That is the question. But you don't have to be Shakespeare to figure out that it simply depends, on the bean that is.

First of all, let's define blended and unblended. All unblended coffee roasts feature one variety of single-origin bean. These beans have what it takes to go it alone. Blended roasts feature at least two, and often more single origin beans, or a mix of different roasts (light and dark). These beans may have been blended because on their own they lack certain desired qualities, or as in the case of many small-batch roasters, to produce a unique example of the roastmaster's craft.

One good illustration of the issue is the traditional Mocha-Java blend, which is a combination of a bean that originated in Yemen (Mocha), and beans from the Indonesian island of Java. Though well known you will never find a cup of coffee brewed only from Mocha beans it just doesn't have all of the qualities necessary to stand on its own. Java, on the other hand, was once so well known on its own that it became nearly synonymous with coffee.

Again, we want to emphasize that blending itself does not indicate that the beans being used are of lesser quality. In fact blending is used for a variety of reasons: 1) by the large mega-roasters to cheaply produce a consistent (we say consistently bland) flavor, 2) to achieve a certain style, or 3) to achieve a unique flavor such as the blend that produces mocha java.

Micro-roasters generally blend for one purpose taste, and at the same time to establish their mastery of the craft. Each of these roasters has their own signature blend, or several of them. It is these masterpieces of roasting that make small batch roasters successful.

So you see the decision to blend two beans together depends on many factors. And in the end the final judgment is in your hands, and in the cup.

Fini: C.B. Miller, BetterBeans.Com
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