CHARACTERISTICS OF COFFEE:

The characteristics of coffee are:

(a) Acidity: Renders a sharp and strong flavour, which is neither sour nor sweet.
(b) Body: Taste sensation, richness or thickness contributes to the body of the coffee.
(c) Harshness: This leads to an unpleasant taste and is very specific of the Robusta
variety a and also seen in coffee made from unripe beans
(d) Winy: The flavour and aroma of a well-fermented bean
(e) Aroma: Is the smell or bouquet in coffee. It is rendered when the coffee beans are
roasted.

Blending:

Blending is done for following reasons

 To produce uniform taste and flavour
 To enhance the taste of coffee
 To reduce costs

Blending may be done at the bean phase or after the beans have been ground. Arabica
and Robusta blends well as the ‘body’ of Arabica helps mask the harshness and
inferiority of Robusta.

Some examples of blends are: Mocha Java, Nepolitan and Roma.

A very common blend is the blend of coffee with Chicory [the root of endive/chicory
plant] is used. This is actually an adulterant, and is roasted ground and blend with
coffee in the required proportions. This is a definite observation in south Indian coffees.