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:: BLENDING
Blending is the stage at which
the coffee-roaster definitively steps into the picture
with a set of unique skills. Blends include various
kinds of coffee. Therefore, the coffee-roaster must
choose and blend the coffees in order to harmonise
the various qualities and bring out the best in
each.
To blend, we must do more than check and study the
qualities of each ingredient. We must also know
what will happen to our ingredients during processing.
 High
roasting temperatures substantially change the bean.
Furthermore, coffee is a live product, and is therefore
affected by external agents such as temperature
and humidity levels.
Although today’s coffee-roasting facilities
feature sophisticated technological resources for
the control of the entire process, companies are
eager to keep their expert roasters.
No machine – however precise or smart –
can beat human beings when it comes to getting the
doses for the various coffees right, down to the
milligram, for the desired body and flavours, and
to meet the needs of specific consumer bases.
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