It's a little known trick in blending coffee. If you keep the stronger part at 25% or less it will enhance and not dominate the overall taste of the blend. So this blend is more like medium to strong Robusta than Italian roast which makes up 25%.
The result is a classic cafe au lait blend, as traditionally served at breakfast time in France. Without all the milk (or non dairy) many people will find the espresso made from Strong French bitter, and may feel tempted into adding a generous amount of sugar.
Our coffee beans are roasted by eye by our experienced roaster with no computer controlled temperature profiles to make the decisions. This is just one aspect of the care we use to maintain the fine flavor our customers expect.
Did you know our ordering system allows you to create your own blends? Order each component of the blend separately and than tell us what do do in the special information box. We can then blend it and if required grind it, saving you a potentially messy kitchen worktop
Blending tip: when deciding on a mixed roast blend it usually works better to have more of the milder roast, less of the stronger.
Blending tip: even the strongest roast can be mixed with a normal tasting blend - so long as you use very little. Start by trying one part in four.