How We Create Our Designer Blends
Right from the beans to your cup and everything between, our designer coffee blends are a work of ingenuity and total commitment to finest quality by our coffee experts. So how do we create our exquisite designer coffee blends?
Starts with the beans
Our single origin coffee beans are sourced from only the best of the best places. When it comes to Robusta, Arabica or any other type of coffee, our experts single out origins that supply characteristic beans that our customers love. In essence, our coffee beans come from places like Indonesia, South and Central America, Africa, and so forth. Even from this point, we ensure that our coffee beans come from ethical sources.
Before coffee beans are delivered to us, we make sure that suppliers sort them out according to colour, shape, and sizes. This way, we use only high-grade coffee beans. We also ensure that they’ve been dried according to our specifications.
As you might expect, blending coffee beans is the most crucial step in creating our designer coffee blends. It’s where we bring in coffee beans from different origins. When we designed our tailored blends, we asked ourselves: what do our customers want in their cup? Take, for example, our Mae dark roast coffee blend; we brought together a riot of South and Central American, Sumatran and Indian beans. Why? We reckoned that the body of Asian coffees and the delicate floral and vanilla notes of South American beans are a match made in heaven. And, boy, does it work out well.
So, the idea is to understand the profiles of all our single origin coffees – the body, the texture, the roast, the acidity, the density, and so forth. When we have each coffee profiled, we can then blend those that produce the flavours that you desire. Even on your end, you can still blend our beans to match your taste precisely.
The essence of roasting coffee beans is to achieve a certain colour shade (Agtron number) and flavour. In practice, coffee beans are roasted at temperatures between 187°C and 305°C, changing from its initial green colour to dark, through tans and medium browns. Of course, they don’t go overboard with heat because all will be left is char and ashes.
When the heating process is complete, the roasted beans are cooled using either of the two methods: quenching (water mist process) or vacuum system. The cooled roasted beans are then wrapped in foil bags to “de-gas” before being packaged and shipped directly to you.