The Blend
Turkish coffee has no filter to hide behind — whatever is in the grounds ends up in the cup. So the balance has to be built into the blend: one coffee roasted lighter for aroma, one roasted darker for body, each to its own level, blended after.
The lighter roast · the accent
A high-grown bean with natural brightness, roasted lighter so its florals and fruit survive. Roast it dark and that aroma burns off; keep it light and it lifts the whole cup.
The darker roast · the base
A low-acidity bean that takes a dark roast well. Taken darker it gives up its dark chocolate and nut notes and the velvety body that carries the foam.
The darker roast carries the body. The lighter roast carries the aroma. Roasted apart, blended after — the foam carries both.
See why in the Coffee Origins GuideNext Chapter
Why medium-dark, and why each origin gets its own roast.
The Full Roast Story