So the shocking news. Well its not so shocking really, its something that has happened over the years a lot but I’ve never told you in the past. Coffees rotate in and out, coffee change and develop and supplies dry up or open up. The blends change over the year, and I expect them to change again.
But in my age of openness and information sharing we now have the percentages, and the coffee in the blend and I’ll tell you this every time it happens. So both blends have changed, take a look below. Hope you enjoy trying the new blends, they retain there flavour profile just with some small changes.
I didn’t realise what a cornerstone of Has Bean Coffee this blend would become when I created its original incarnation. We have sold more of this and the ‘Has Bean Espresso Blend’ than any other coffee ever. The blend changes as crops rotate in and out according to the season, giving it a life of its own as it changes and develops. However, our goal always remains the same; to provide a balanced and flavour filled blend.
For me a roaster’s espresso blend for home users should be:
1. Good in other brew methods as well as in espresso. This saves customers from needing to have two different blends to hand which is particularly useful for those that do not get through them too quickly.
2. Good in a cheaper home machine as well as a top of the range commercial machine.
3. Good across a range of temperatures and extraction times; it should be forgiving.
4. Just totally tasty.
This blend contains just a little robusta, 10%, to give it a gentle caffeine boost and help the crema formation. I like them both the premium and the espresso blend and they each excel in their own way. It’s really a matter of whatever suits you. Some like a little robusta for crema and base, choosing the regular Espresso Blend, whilst others prefer the Premium Blend containing only arabica. Spicy and earthy Sumatra Lingtong (30%) provides the rich base of this blend, with lots of Brazil Fazenda Cachoeira Bourbon (30%)for sweetness, and some Guatemalan El Bosque Bourbon (30%) for just a little more sweetness and controlled acidity, and as the glue that brings together the other two beans, and the 10% robusta.
The cup starts with a rich base, then sweetness and acidity, finishing with more sweetness.
Has Bean Premium Espresso Blend
I didn’t realise what a cornerstone of Has Bean Coffee this blend would become when I created its original incarnation. We have sold more of this and the ‘Has Bean Espresso Blend’ than any other coffee ever. The blend changes as crops rotate in and out according to the season, giving it a life of its own as it changes and develops. However, our goal always remains the same; to provide a balanced and flavour filled blend.
For me a roaster’s espresso blend for home users should be:
1. Good in other brew methods as well as in espresso. This saves customers from needing to have two different blends to hand which is particularly useful for those that do not get through them too quickly.
2. Good in a cheaper home machine as well as a top of the range commercial machine.
3. Good across a range of temperatures and extraction times; it should be forgiving.
4. Just totally tasty.
This blend differs slightly to the ‘Has Bean Espresso Blend’ in that it contains 100% arabica beans. I like them both and they each excel in their own way. It’s really a matter of whatever suits you. Some like a little robusta for crema and base, choosing the regular Espresso Blend, whilst others prefer the this one containing only arabica. Spicy and earthy Sumatra Lingtong (33%) provides the rich base of this blend, with lots of Brazil Fazenda Cachoeira Bourbon for sweetness, and some Guatemalan El Bosque Bourbon for just a little more sweetness and controlled acidity, and as the glue that brings together the other two beans.
The cup starts with a rich base, then sweetness and acidity, finishing with more sweetness.
Thanks Steve, I thnk it is important that blend ‘Ingridients’ are shared. It is good to know as an end user just what it is that you are brewing up. I have found 90% of Roasters I have come across are happy to talk about their blend. I recall one even put it on the packet (Shame it was poor quality beans!). But there remains the 10% that guard it like a secret, which I suppose is fine, if that is what they want to do. But I feel this puts up un nessecary barriers and can put people off a bit as it reeks of snobbishness.
Do you find the Lingtong provides a better base than the Kalosi? What Robusta is it you use BTW?
Lingtong we have at the moment is a little cleaner so this is why I decided to swap them over, its just using what’s seasonally available to me.
Robusta we are using is Rwandan and an Indian one that’s way expensive but very good quality.