{"id":26707,"date":"2026-09-16T08:50:34","date_gmt":"2026-09-16T01:50:34","guid":{"rendered":"https:\/\/coffiona.vn\/ca-phe-blend-la-gi-cach-phoi-tron-ca-phe\/"},"modified":"2026-09-30T09:23:35","modified_gmt":"2026-09-30T02:23:35","slug":"ca-phe-blend-la-gi-cach-phoi-tron-ca-phe","status":"publish","type":"page","link":"https:\/\/coffiona.vn\/en\/ca-phe-blend-la-gi-cach-phoi-tron-ca-phe\/","title":{"rendered":"What is Coffee Blend? How to Blend Coffee"},"content":{"rendered":"
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Almost every espresso you drink at a cafe and most retail packages on the market are blended, even though the packaging doesn’t always state it clearly. Blended coffee isn’t about hiding inferior ingredients, but rather a technique of combining different beans so that the strengths of one type compensate for the weaknesses of another. This article will explain the principles of selecting base and flavor beans, the ratios currently popular in Vietnam, the difference between pre-blend and post-blend, and how you can experiment and create your own recipes at home.<\/p><\/blockquote>\n

1. What is Coffee Blend and How Does It Different From Single Origin?<\/h2>\n

Blends are made by mixing two or more beans, differing in variety, growing region, post-harvest processing, or roast level. In contrast, single-origin beans come from a single source, and even more specifically, single farm or single lot beans, tracing back to a single farm or even a single harvest lot. The difference lies in purpose. Single-origin beans cater to the exploratory spirit: you want to taste the true character of a particular region in a specific vintage, accepting that this year may differ from last year and there might be some imbalances. Blends cater to stability and completeness: the blender aims for a predetermined flavor profile and then seeks to replicate it year-round, even when a raw material fluctuates in price or is out of season.<\/p>\n

\"What
What is Coffee Blend? How to Blend Coffee<\/figcaption><\/figure>\n

2. Why Did the Roastery Choose This Blending Method?<\/h3>\n

There are four practical reasons behind most recipes. First, it’s about complementarity: a fragrant but delicate base paired with a bold but less flavorful base will result in a fuller cup than either one alone. Second, it’s about flavor stability over time, as produce changes with the seasons and weather; having multiple ingredients means that when one ingredient is off, you have room to adjust the proportions to maintain the flavor profile your customers are familiar with. Third, it’s about cost control, allowing you to position the product in the right segment while maintaining acceptable quality. Fourth, it’s about optimization for a specific brewing method, such as needing a thick crema and milk-tolerant base for espresso, or needing a strong, long-lasting flavor for drip coffee. These four goals should be written down before you even touch the scale.<\/p>\n

3. Principles for Selecting Base Grains for Formulas<\/h3>\n

Every good recipe starts with the base beans, the largest component that determines the flavor profile, body, and overall structure of the drink. The base beans typically make up 50\u201380% of the volume and are selected based on consistency rather than prominence: abundant year-round supply, stable prices, a neutral flavor profile, and minimal defects. In Vietnam, Robusta from the Central Highlands plays this role in most recipes due to its full flavor profile, high soluble content, and good foaming ability. A crucial condition is that the base beans must be defect-free, as any flaws in the majority component will be visible in the drink and cannot be masked by any other ingredient. The general rule is: if the base beans themselves are difficult to drink on their own, don’t expect to add more to save the recipe.<\/p>\n

4. Fragrance Seeds and Accent Ingredients<\/h3>\n

The second group serves to supplement what the base beans lack, usually accounting for 20\u201340% and sometimes adding a small 5\u201310% component as an accent. This is where batches with distinct personalities come in: highland Arabica for floral notes and bright acidity, naturally processed batches for ripe fruit notes and fermented sweetness, and anaerobic fermented batches for unusual and unexpected flavors. Three things to keep in mind when choosing: First, don’t let two components play the same role, as they will compete and make the drink messy. Second, the stronger the accent component, the smaller its proportion should be; some formulas only need 5% to completely change the aftertaste. Third, consider the acidity: bright acidity makes the drink lively, but exceeding it will make it harsh, especially if the product is aimed at those who prefer a strong taste.<\/p>\n

5. Popular Coffee Blending Ratios in Vietnam<\/h2>\n

In the domestic market, several ratios are so widely used that they’ve become unofficial standards. The 70% Robusta to 30% Arabica ratio is the most common for mass retail packages and for cafes serving iced milk coffee, as it retains the familiar strong flavor while still offering a hint of aroma. The 50-50 ratio targets customers who are starting to change their taste, offering a more balanced cup with a slight acidity and a distinct sweet aftertaste. The 80-20 or 90-10 ratio leans heavily towards traditional coffee, suitable for strong filter coffee and takeaway cafes. Conversely, the 30% Robusta to 70% Arabica ratio is found in espresso-specialized cafes that want to retain crema while still prioritizing aroma. These numbers are just starting points, not immutable formulas, as two batches of Robusta from different regions can yield very different results at the same ratio.<\/p>\n

6. What are the differences between Pre-Blend and Post-Blend?<\/h3>\n

There are two blending times, and this choice directly affects quality. Pre-blending involves mixing the green beans first and then roasting them together in one batch. The advantages are speed, labor savings, uniform color, and suitability when the components have similar size, moisture content, and density. The disadvantages are clear: each type of bean has its own heat conductivity, so in the same batch, some beans may not be fully developed while others are overcooked. Post-blending involves roasting each type separately according to its optimal curve before mixing them after cooling. This method is time-consuming and requires many small batches, but allows for precise control of each component and easy adjustment of ratios without re-roasting. With Arabica and Robusta blends, the density difference is large enough that post-blending is almost always the more logical choice.<\/p>\n

7. Tasting and Recipe Recording Procedure<\/h3>\n

Blending is a matter of data, not inspiration. The first step is to taste each ingredient separately using the standard cupping method: 8.25g of powder to 150ml of water at 93\u00b0C, break up the foam after four minutes, and record the aroma, acidity, body, and aftertaste of each. Step two, develop two to three hypothetical ratios based on that record instead of mixing randomly. Step three, test each option using the brewing method intended for the product, as a recipe that works well at the cupping table may still be bad at the filter. Step four, perform a blind taste test to eliminate bias, number the samples, and have two to three people taste them. Finally, record the recipe by percentage by weight, along with the batch code, roast level, and date of testing. Without a record book, you’ll never be able to replicate that lucky batch.<\/p>\n

8. How to Brew Vietnamese Filter Coffee<\/h3>\n

The Vietnamese phin (Vietnamese coffee filter) has its own unique characteristics: water contacts the powder for 4\u20136 minutes, the powder-to-water ratio is very high, there is no pressure, and the finished product is usually served with condensed milk and ice. Therefore, the phin-style recipe requires a heavy body, high solubility, and a long-lasting aftertaste to prevent dilution. A base of 70\u201385% dark roasted Robusta beans is a safe approach, with the remainder being medium-roasted Arabica to add aroma and soften the bitterness. If you want a sweeter aftertaste, replace 10% with a honey-treated or natural batch instead of increasing the Arabica ratio. Regarding grind size, a medium-coarse grind is needed for the water to steep in 4\u20136 minutes; overly fine grind will clog and result in an astringent taste. With a Robusta-leaning recipe, water at 92\u201396\u00b0C usually yields better results than pouring boiling water directly.<\/p>\n

9. How to Mix Espresso in an Automatic Machine<\/h2>\n

Espresso demands a completely different level of quality: a pressure of around 9 bar, a brewing time of 25\u201332 seconds, and a typical ratio of 18g of coffee grounds to 36ml of water. The resulting drink needs a stable crema, a sufficiently thick body of flavor that won’t disappear in 150ml of milk, and a moderate level of acidity. A commonly used starting blend is 60\u201370% medium-dark roasted Arabica and 30\u201340% Robusta, with Robusta handling the crema, body, and aftertaste. If the product is primarily for milk-based drinks, lean towards beans with chocolate and nut notes, as these stand out more through the milk than fruit notes. For automatic machines used in offices, avoid excessively dark roasts as oily beans can easily clog the grinder. Choose a less variable blend so that baristas can consistently produce good shots without frequent machine adjustments.<\/p>\n

10. Start Making Your Own Coffee Blends at Home<\/h3>\n

You can absolutely try this yourself at a low cost. Buy three 250g bags: one batch of medium-dark roasted Robusta, one batch of medium-roasted Arabica, and one batch of natural or honey-treated beans for accent. Using a 0.1g precision digital scale, mix by weight, not by spoonful or eye, and only change one variable at a time. Starting at 70\u201330, brew a sample, record your impressions, then shift to 60\u201340 and 80\u201320 to see the change. Once you’re satisfied with the body of the blend, add 5\u201310% of the accent beans. Note that after mixing, let it rest for a few hours to allow the ingredients to balance their moisture levels, and only mix enough for two weeks’ use, as the blend oxidizes just like individual beans. After about five to seven recorded trials, you’ll have your own recipe that suits your taste and can be repeated.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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