The Rise of Blends in Specialty Coffee, Deep Fried Coffee, and Brewing Experimental Coffees

• Are blends becoming more popular in specialty coffee?

  By Zoe Stanley for Perfect Daily Grind

  “For many years now, single origins have been popular in specialty coffee shops around the world, as well as in the World Coffee Championships (WCC) – favoured by many coffee professionals for their complex and delicate flavour profiles. However, over the past year, we have seen more and more roasters selling high-scoring coffee blends, and more WCC competitors using blends in their performances.”

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• Deep Fried Coffee: A Horrifying Discovery

  By James Hoffmann on YouTube

  “As for why this video exists - I don't have a good explanation, other than I was genuinely curious as to how this would turn out! Also, because you're going to ask: total fry time was 14:30.”

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• Should you brew experimentally processed coffees differently?

  By Sam Elliot for Perfect Daily Grind

  “No matter which processing method is used to process coffee, it will have a huge impact on the final cup profile. For farmers, processing is one of the most important steps in coffee production, and can also add significant value to coffee. The three most well-known ‘traditional’ processing methods are washed, natural, and honey processing. These methods are used by many producers along the Bean Belt, and result in a variety of different flavours and mouthfeels. However, in recent years, we have seen more and more producers try a range of different experimental processing techniques – but what exactly are they?”

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