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BLENDING
The CPR coffee premium roast Blends have been skillfully developed to produce not only their award winning espresso signature blend “Accelerator”, but also the fair trade organic blends and plunger blends. Blending is a delicate art of balancing combinations of flavours that produce a satisfying brew.
The two senses you require to taste coffee properly are your nose and mouth. To blend correctly requires regular cupping to ensure the production roasts are consistent.
The Vital Muscle: The Tongue
The tongue can be divided up to recognise the different tastes when cupping. The sweetness and acidity are critical and can be tasted on the tip of the tongue. The sourness and salty flavours are detected on the sides of the mouth. The bitterness at the back of the tongue. The body is the weight of the coffee and is registered over the entire tongue.
When blending the three key factors to consider are: Flavour, Body and Acidity.
THE FLAVOUR
This refers to the aroma of the coffee. It acknowledges certain characteristics like fruit, chocolate, citrus, caramel.
BODY
This relates to the weight and mouth feel of the coffee. Latin American coffees offer a light to medium body whilst the Indonesian coffees like Sumatra are more full bodied.
Note: The Columbian is an excellent blender either the supreme (large beans), or the excelo (smaller bean) offer a full on body.
ACIDITY
Is a term used in coffee tasting to describe the crisp, sparkling vibrancy of the flavour the winy, palate cleansing fruit flavours. This is typical of high altitude washed coffees.
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