X FACTOR BLENDS
In today’s competitive market, there’s a common line I’ve become accustomed to hearing from cafés to their roaster, and it goes a little something like this:
“We need a new blend. Something that will stand out as an espresso and work really well in a latte or cappuccino. I’m not too worried about price. What can you do?”
A roaster’s role in creating a blend can range from selecting origins, trial roasting, recipe tweaking, right up to pre-blending in 1-tonne lots. Or, it can simply be advice on origin availability and tasting prototype recipes.
The interesting part is that every request is diverse and different. It takes an
