Can Italian coffee beans be used for pour-over? How to blend Colombian and Yirgacheffe beans

Blended beans are something every coffee shop owner wants to understand — aside from passion, the goal is to offer better-tasting espresso drinks, along with very practical considerations.So how do you blend your own beans? Today, we’ll share some insights starting from the principles of blending.

. In some cases, blend beans may offer better flavor profiles, and most blends exhibit higher flavor integrity and balance. In certain situations, blending can also change the character of single-origin beans.Some people like it, some don’t, but either way, understanding their processing methods helps us enjoy the coffee with confidence.Taking Front Street Coffee as an example, it has created four blends of espresso to meet different needs, but the shop has been using the Warm Sun blend for three consecutive years.

In the store, baristas often hear customers praising Qianjie Coffee, saying, “Wow, your coffee beans smell amazing,” and this aroma actually comes from Qianjie’s secret weapon—the Warm Sun Blend.

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Recipe: Honduran Sherry : Yirgacheffe Red Cherry = 6 : 4

This blend from Front Street is made by combining Yirgacheffe Sun-Dried Red Cherry and Honduran Sherry beans.

The design concept of this blend by Front Street is that it can be used for both espresso and pour-over brewing.Traditional Italian coffee beans amplify the nutty and aromatic qualities of the beans, while Qianjie’s Warm Sunshine highlights the fermented aroma. Upon careful sniffing, you can also detect a faint floral scent.

Likewise, chocolatey coffee aroma is something many cafés aim for, and when combined with milk, it creates a cup that becomes a “cocoa milk” drink.But Qianjie does things differently—we want our customers to experience the uniqueness of coffee in their espresso.When used to make espresso, it exhibits pronounced fermented wine aromas. Upon tasting, citrus and berry acidity immediately emerge, accompanied by whiskey-like notes, with a finish of dark chocolate.