How to Compare Espresso Blends for a Café
Begin with your menu: how much espresso, americano and milk-based coffee do you serve? Define the drinks a blend must suit before judging its intensity. Whenever possible, evaluate samples with the machine, grinder and water you will use during service.
Record the dry dose, beverage weight and time for each sample. The SCA distinguishes espresso beverage ratio from brewing-water ratio. For example, 18 grams of coffee producing 36 grams of beverage is a 1:2 ratio. This defines a measurement; it is not an ideal recipe for every blend.
Keep equipment and measurement consistent initially, then adjust grind for each coffee as needed and record changes. Taste matters alongside timing; do not force every sample to the same duration. Anonymous sample codes are a practical way to reduce the influence of names and packaging.
After plain espresso, prepare a milk drink commonly sold on your menu. Use the same milk type and comparable serving temperature. Note perceived sweetness, bitterness and how clearly the coffee comes through. Record team members’ observations separately so differences in preference remain visible.
Include preparation consistency, dial-in waste and supply terms in the decision. Consider price alongside your actual dose and waste, rather than kilograms alone. Share your machine, menu and estimated use during a wholesale enquiry; confirm samples, current prices and delivery options directly.