Three recipes for homemade coffee blends

A pleasant journey into the flavors and aromas of coffee.

Home Blending, mixing coffees at home, is a difficult task that does not always bring the desired results, for many reasons. As coffee amateurs, we do not have access to the raw materials available to professionals, we lack the experience gained over the years by blenders of small or large companies, and the fact that you are actually forced to mix already roasted coffees places severe restrictions. in our project. Nevertheless, home blending is a pleasant hobby that is constantly gaining ground among coffee lovers, who love experimentation and thus explore the flavors and aromas of coffee in even greater depth.

For those who dare to practice their palate and spend creative evenings creating and tasting their own espresso blend, we have gathered three simple and easy recipes from three small roasteries from around the world: one for an all day coffee blend, suitable for every taste , one for a traditional, Italian espresso blend and one for a blend ideal for filter coffee.

All coffees that will be used must be single variety and of course of good quality, while a precision scale is the most necessary accessory. The results will not replace the blend you love and drink for years, but its creation will be a pleasant "adventure" - and the result, anyway, a good coffee.

All-Day Coffee Blend by Jen Apodaca, master blender of The Crown Royal Coffee Lab

A solid base (40%): The coffee that we will choose as a base for our blend must be characterized by full body, natural sweetness and "round character", so that on the one hand it is a canvas on which the rest of the aromas will unfold and on the other hand, it can be easily mixed with coffees of different origins and more intense organoleptic characteristics. Single-variety coffees from Brazil, Colombia or Mexico are popular choices for this phase.
Main taste profile (40%): From this are judged the basic taste notes of our blend. Many define it as the interval from the first sip to the moment we swallow. Therefore, we can choose a coffee with strong organoleptic characteristics, which will give our blend its basic character. A fruity coffee from Costa Rica or Guatemala is probably a good choice.
Aftertaste (20%): In the last stage, we need a coffee that will regulate the desired acidity of our blend and endow it with floral notes. African coffees, such as from Ethiopia or Kenya, will carry out this mission successfully.


Recipe for traditional Italian espresso blend by Sweet Maria Coffee Roasters

Arabica from Brazil (60%): Gives the blend the base, endowing it with a strong body, "round" character and rich aroma
Arabica from Central America (25%): Adds to the blend character and the intense aromas that are perceived from the first sip. Coffee from Guatemala, Colombia or Costa Rica, with a fruity character, are ideal choices.
Robusta (15%): Robusta is essential in traditional espresso blends because it adds volume, body and helps create cream. Care must be taken in choosing it in order to use really quality Robusta, which will not degrade our blend, but instead will endow it, like a variety from India.


Recipe for filter coffee blend from Black Out Coffee

Arabica from Colombia (60%): It will give a satisfactory base for the blend, with a rich body and a bitter-sweet balance
Arabica from Ethiopia or Kenya (40%): Will regulate acidity, offer floral and fruity notes and intense, enjoyable aftertaste.


Coffee is a magical journey of flavors, senses and aromas. Home blending is a fun game, another "vehicle" for this trip!