When done properly, the right blend of great beans produces a coffee with no flaws just like a great Bordeaux. When done improperly, the result is a dull and flat coffee experience.
The traditional approach to blends is a one-step, stock-recipe, that results in an unsatisfactory coffee experience. At King’s Row Coffee, we draw on the assemblage method of great Bordeaux wines to leverage blending as an enhancement, rather than a shortcut.
The most complex fine wines rarely have more than 250 volatile molecular compounds contributing to their remarkable bouquets. By comparison, the Maillard reactions in the roasting process of a fine coffee can produce more than 800 flavor and aroma compounds. Every coffee bean has a whole spectrum of flavors and aromas that, while hidden at first, can be produced depending on the roasting level.
At its best, coffee can be a beverage of amazing richness and elegant complexity. But setting the needle at one temperature (traditional blends) leaves us with a narrow band of expression, a dull flavor experience, and untapped flavor potential, leaving so much hidden.
Rather than take the easy way out, King’s Row Coffee leverages the full flavor potential of each bean. The result is a full-spectrum, complex coffee experience that is unachievable in other blends and single origins.