THE RIGHT TASTE: Understanding coffee blends will help the growers and consumers

BANGALORE: How many times have you choked over your morning cuppa because the coffee's blend does not quite match your expectations?

Robert Morelli, Director of The Universita del Caffe (University of Coffee), Trieste, told The Hindu at the ongoing India International Coffee Festival that it is necessary to develop taste for pure coffee.

"For example, pure Arabica coffee has 50 per cent less caffeine content than Robusta. Coffee drinking can be promoted as a habit if awareness on Arabica can be created." Understanding the blend will help in promoting the coffee in a healthy way, he added.

The Italy-based illy Café in association with the Coffee Board will take up research at Aroma Lab, Trieste, to find out a scientific way in understanding coffee blends to help the growers and consumers.

In Asian countries, particularly India, it has been a tradition to blend coffee powder with chicory.

The content and percentage of the blend is usually not declared.

In Europe, producers blend Arabica variant with Robusta and most often it is not declared either. Mr. Morelli said: "It is not obligatory in Europe to declare the blend as long as it is coffee. However, those selling pure Arabica declare them on the sachets."

The consumer has the choice to decide between the blend and pure coffee but the trend worldwide in both cafes and industries was moving towards pure coffee.

Mr. Morelli said: "The market for cafes vending quality coffee in Italy increased while those vending blend and poor quality coffee declined last year."

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