Coffee Blending is an important step towards a great espresso, as a single origin coffee will always lack either body, acidity or sweetness. Remember that most people prefer an espresso over other brewing methods is the beautiful sight of a good crema forming and finally setting. Without a good crema the espresso would be just strong and intense coffee. The crema is a condensed layer of small and smooth bubbles that trap aromatic compounds. This layer coats the tongue and these small bubbles break over time allowing espresso to be enjoyed long after it has been consumed. An aromatic coffee, therefore, is essential to a well-prepared espresso blend.
Noss Noss is more than a coffee blend, it is a celebration of culture and Coffee’s Arabic heritage. It means half half in Arabic. Noss Noss is very popular in Morocco as an all day drink.
Most coffee roasters in the UK use a consistent supply of beans from: Brazil, Mexico, Peru, Kenya and Colombia or any other origins that contribute to flavour while still contributing to the body and sweetness of the blend.
Small ratios of coffees from Colombia, Costa Rica, Guatemala, and Venezuela are used to add body, acidity, and flavour to a coffee blend. Since these coffees are often very acidic, they are used in small amounts.
We like to add more complexity and brightness when blending espresso, Ethiopian Yirgacheffe, Kenyan, Yemen Mocha, and Tanzanian coffees are used. Ethiopian coffees tend to add a powerful aroma of blueberries or raspberries while Kenya coffee adds a powerful brightness.
To add richness and body when blending for espresso, coffee from the Asian Pacific, such as Sumatra, Sulawesi, Java, East Timor, Papua New Guinea and Ethiopian Yirgacheffe are used. Yirgacheffe has a potent, flowerlike aroma.
Noss Noss is about balance. It means half and half is Arabic. The other half is milk in this case, this blend is best with milk based drinks. It is full of history and we gave it the necessary love it deserves.
Creating a good espresso blend is all about getting to know the different origins you intend to use. Within a few sessions of tasting and trials you should have a smooth espresso blend that will surpass commercial competitors for the simple reason that it is fresher. To perfect the espresso blend by altering the roast to achieve the perfect crema, flavour, acidity, body, and aftertaste takes time and patience, but is a rewarding and educational experience. It is often difficult to balance the intense acidity of a shot of espresso which contains a brighter coffee which is used to contribute complexity and liveliness without roasting through the second crack. A successful espresso blend, therefore, should balance this acidity with creatively mixing coffee rather than excessive roasting the beans. Do not roast your espresso past or even more than halfway through the second pop. By not over roasting, you will preserve the delicate aroma and sugars in the coffee. This blend is 50% Robusta and 50% Arabica