About this coffee
Our first coffee, but still very popular. The Blend is a mixture of coffee beans from Colombia and Uganda. The Ugandan beans provide extra body and a beautiful crema. This coffee is not only delicious for espresso, but also particularly suitable for cappuccinos and other milk variations.
In the mix
For this blend, beans from two special coffee-growing regions are combined. The Colombian beans grow at altitudes up to 2,150 meters and develop a rich and layered flavor profile through slow ripening. They are carefully sorted, and only the largest "Supremo" beans are selected for a uniform appearance.
The Ugandan beans are from the vicinity of the Rwenzori mountains. They give the blend strength, depth, and structure. Thanks to investments in washing stations, training, and support for farmers, the quality is continuously improved.
Perfect for milk variations
The sturdy and versatile flavor combines exceptionally well with milk. That is why this blend is ideal for espresso, cappuccino, latte, and even an Espresso Martini.
The magic of a well-adjusted espresso machine
A good espresso starts with a well-adjusted machine. Small adjustments in grind size, dosing, and extraction time make the difference between a sour, bitter, or perfectly balanced cup of coffee. With the right settings, you can get the most out of this blend. In our brewing guides, we take you step by step through it.
THE BLEND, keep and dose
THE BLEND is our fixed espresso blend, and with a blend, everything revolves around repeatability: the same cup, every morning. This begins with freshness. On every pack, the expiration date is indicated, and the best period lies roughly between five days and six weeks after roasting. Immediately after roasting, the bean still has too much gas, causing the shot to tremble.
Store the beans at room temperature in the original bag with the vent, or in a airtight container in a dark place. Do not store in the fridge, as the bean absorbs moisture and aromas. Also, keep an eye on the moment you grind: ground coffee loses its noticeable aroma within a quarter of an hour.
For espresso, use 18-20 grams in a double filter, 25-35 ml in the cup, and an extraction time of 25-30 seconds. If it tastes bitter, grind coarser; if it tastes sour, grind finer. The full procedure is in our guide on how to make espresso. If you want to try THE BLEND next to other coffees, it is also in our tasting package.
