Classic Coffee Blends
One of the classic coffee blends has to be Mocha & Mysore. As a coffee blend it has been around almost as long as coffee roasting itself. But how do you make a good Mocha/Mysore blend? What should it consist of?
First things first: don’t confuse Mocha with caffè mocha, which is often a milky blend of latte and hot chocolate.
In this blog post I include three classic coffee blends to get you started with blending. Two are traditional Mocha/Mysore blends, whereas one features Colombian and Kenyan.
What Are Mocha Coffee Beans?
And indeed, what is Mysore coffee and how do they differ? Mocha is a variety of coffee bean originally from Mocha in Yemen that is now grown widely elsewhere.
In the 17th century, the Mocha coffee bean was available only from the port city of Mocha in Yemen. Sailors arriving in Mocha were frequently traveling home to the Indonesian island of Java. A blend of the two countries’ coffees is today known as Mocha Java. This blend naturally developed with the high acidity Mocha complementing the more rounded flavors of Java.
In 1914, during the British rule of India, the British took Mocha coffee plants from Yemen and planted them Mysore. Mysore coffee is thus the same coffee plant as Mocha, but grown in different conditions in India.
Mocha/Mysore has become one of the classic coffee blends for good reason. The combination of the dark, earthy, chocolaty Mysore roasted darkly with the light citric and winey acidity of a Mocha roasted to City has stood the test of time.
Three Classic Coffee Blends
Here are the percentages of three classic blends. You roast the Mysore, Kenyan and Sulawesi beans to City plus or Full City. The Mocha, Colombian and Yemeni beans you roast to City.
50/50 Mocha & Mysore
75/25 Sulawesi Toraja/Yemen
There are several possibilities for a good Mocha/Mysore blend. You can use the original Yemeni Mocha and Indian Mysore, but you don’t have to be. You can make substitutions with similar coffee beans.
The Mocha, for example, can be any Ethiopian high-grown bean. I use an organic Ethiopian Sidamo 50%, mixed with a Sumatra Mandheling 50%. Others use Harar or Ethiopian Djimma.
I roast the Sumatran to City+ and the Sidamo to City. Sweet Maria’s note that this is ‘a more aggressive Mokha-Java, with a deeper, fuller body, and more earthiness in the bass notes.’ It’s choclatey, complex, nutty, but with fragrant notes too.
60% Colombian roasted Full City
40% Kenya (or bright Central American) roasted City
High-grown Colombian Arabica has lovely light, smooth acidity that contrasts nicely with the deep, dark Kenyan flavours. Sweet Maria’s suggest this Colombian/Kenyan blend has good body. When you take the Kenyan just to City, and the Colombian to Full City, the blend is then bittersweet, but with nice acidity, without any carbony flavors.
75% Sulawesi Toraja
25% Yemeni Mattari
The Yemeni Mattari has a nice winey acidity. Whereas the Sulawesi Toraja has ripe fruit and dark chocolate notes. The Suawesi has less acidity than other Sumatran coffees, with sweetness and spiciness.
The Mattari is very spicy so that 100% roasts can be overpowering. When blended with a Sulawesi coffee you get syrup and deep tones, and the Yemeni adds winey, berry fruitiness to the spicy chocolate.
Summary of Classic Coffee Blends
In this article I’ve outlined three classic coffee blends for you to try at home. Try them out and let me know what your results are. The secret is to use two contrasting coffee roasts to get more depth and character than you can get with just one roast.
To get a good blend, you need control of the individual roasts. If you roast the beans at home yourself, you’ll get the precise roasts you need for blending, and you’ll get a better result. In order to do this, check out my other blog posts and links. And to start you off, go and get my short but focused coffee roasting course here: http://homecoffeeroasting.co.uk/offer