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TheCoffeeBook

B for Blend

Published on 26 July 17

Coffee blends are the coffee roaster’s secret recipes, created by mixing different types of coffee with the aim of creating a unique and unmistakable aromatic profile.

 

Blending is a genuine art form that was invented by Luigi Lavazza more than a hundred years ago. Today, it is in the hands of the experts at our Research & Development Department that select the best quality product, travelling to coffee-producing countries and tasting their green coffee.

 

 

The best blends include up to six different types of coffee (called ‘origins’) and can be 100% Arabica, sweet and fragrant, or a mix of Arabica and Robusta, for a full-bodied, bold taste.

Washed Arabica is a finer and more acidic coffee than unwashed Arabica, which is sweeter and more balanced, while a washed Robusta will have a rounder taste than the unwashed.

 

The taste of the blend also depends on the origin of the varieties: a prevalence of Brazilian origins will give a full and chocolaty taste, while Central American origins deliver more aromatic and delicate blends.

 

M come Miscela
M come Miscela

 

Particular attention is paid to the decaffeinated blends; we start with coffee that is decaffeinated through a natural method that uses carbon dioxide.

 

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