Kvalita kávy

Mainstream quality

• Coffees of average quality
• Reasonably well presented
• Certainly not imperfect
• Average taste experience
• Probably accounts for over 90% of the world market
• Produced, traded, and roasted in large quantities
• Most are blends for two main reasons
• Large roasters cannot rely on just one or two origins for security of supply [15]
• Consumer tastes in different markets cannot be satisfied by just a single origin in any case [15]

High quality or premium brands

• Good tasting coffees
• Well presented
• But not necessarily visually perfect
• Much broader
• Includes a good number of today's specialty coffees
• Produced by leading multinational coffee companies and marketed through supermarkets
• High quality or premium brands are expected to
• Be available always
• Taste the same [15]
• Marketed as a straight origin
• Option is to create the required quality from the mixing
• The blending of a number of compatible coffees that, between them, can offer year-round availability [15]

Exemplary quality

• Coffees with a high intrinsic value
• Unique cup quality (taste)
• Quite limited availability
• Mostly retailed under straight origin or estate names
• May not always be available
• May not taste exactly the same from year to year
• High prices [15]

Water quality

• In the target market may also play a role

Míchání směsí kávy

• For a fresh, clean cup with some acidity:
• Use washed or mild arabicas.
• For a more full-bodied cup:
• Add natural arabicas.
• For higher cup yield and lower prices:
• Add robustas [15]

The blending action

• All of these three basic taste groups in different proportions
• Recording acidity, body, flavour, after taste etc.

Stability

• Maintain the blend taste profile vis-a-vis the end user, batch after batch.

Security

• Availability changes
• Delivered quality of a purchase disappoints
• By matching other coffees against the required profile [15]

Profit

• Produce each batch at the lowest possible price by juggling components [15]

Možnosti volby

• Choice to blend the green coffee components first
• Then roast the mixture [15]

• Can roast the individual components separately
• Blend them afterwards [15]

• Choice will depend on
• His personal preference
• His appreciation of the blend components that are to be used [15]

Profiling

• Enables the blend master not to bother with coffees or origins for which he knows the flavour profile to be unsuitable
• Some specialty coffee flavour profiles have become incredibly complex
• Average coffee consumer probably becomes completely lost
• Simply accepts that what is claimed is true
• Erosion of blend quality
• Quality is sacrificed because of higher prices or lack of availability… [15]