Hey everyone,
Hope you’re all doing well, one day this week which has glorious sunshine, I didn’t wait for an invitation to make myself a coffee and just enjoying the sunshine. While at it I was thinking about this song send to me via email from certain Cole Torode (Listen While Reading).
After a long, buzzing week at MCF, I’m still feeling grateful. It was so good meeting many of you in person and if we didn’t get a chance to chat this time, don’t be shy next time. Seriously, come say hi. These moments are honestly what keep so many of us going… meeting people we normally only talk to online, finally connecting face to face. Hope you all enjoyed Mauricio Jimenez’s coffee, serving Catuai two ways, & two african varieties with one process! It was entertaining for me to keep serving you all coffee.
Last week I haven’t been experimenting too much, but I have been deep into my espresso again especially a really good blend we’ve been running at work. Not a plug, just something I genuinely want to encourage you to try, taste more blends!
Our current components are Brazil + El Salvador, and the cup is highlighted
🍒 Cherry Bakewell 🍇 Wild Raspberry 🌰 Marzipan 🍫 Cocoa nibs
If you’re reading this thinking I need a bag, head over to Blossom’s website. A few days ago, I posted a question about blends on my story and the responses were so good. Here are the ones that stuck with me the most:
Price vs Flavour Reality
Single origin is amazing. No question.
But it only works if it gives you both the flavour you want and a price point your business can sustain.
People forget this all the time. You might love the coffee, but you also need to keep your operation flexible and running smoothly. Even Ben Put talked about this on the podcast with Monogram, sometimes something simply has to give.
And when a single origin tastes great but isn’t reliable or cost friendly enough to stay on bar long-term… that’s where blends shine.
Two Types of Blends
1. Functional blends
Built for comfort: low acidity, chocolate, caramel, reliability.
They taste great, they stay affordable, and they keep your workflow consistent.
(And yes, I’m lucky Josh handles all the sourcing. I just taste. Living the dream 🤣)
2. Creative blends
Where things get exciting.
Using expressive, sometimes expensive coffees that balance or contrast each other.
A way to create something new, something that doesn’t exist in either component alone.
Blending = Real Creativity
One response I loved said this:
Blending is one of the only times a roaster gets to truly design a cup from scratch, instead of simply highlighting what the farmer created.
In a way, a blend is often the truest expression of a roaster or founder’s vision.
I won’t elaborate too much… but if you know, you know.
Podcast of the Week
My favourite listen this week was the Buy The Drip episode with Ben Put.
Talking competitions, careers in coffee, the long journey, the pressure… all of it.
It’s wild how we live in a time where you don’t have to read newspaper clippings about latte art anymore you can listen directly to someone who’s competed on the world stage seven times.
There’s even someone who’s competed more than Ben 👀
If you’ve been thinking about competing, let this be your sign.
And if you’re already competing, this episode will help you level up.
My biggest takeaway?
A great judge doesn’t automatically make a great coach and a coach’s stress doesn’t matter.
That hit home for me.
People think I’m chaotic sometimes, but honestly… pressure is where I’m most comfortable.
I don’t keep everything super polished or perfectly consistent, and that’s intentional.
It’s part of who I am.
Thanks for reading, and thanks as always for being here.
Let me know what blends you’re loving at the moment or if you’re still team single origin for life. Update me on some interesting that happens at MCF, Slurp Fest or life in general!
Chat soon