Best Coffee Beans for Making Coffee Combos: Barista Tips on Roast, Fermentation, and Flavor Balance

 By splitting a single espresso extraction into two or three portions and turning each one into a different type of drink before serving them together, cafés have created one of today’s most popular formats — the Coffee Combo.

This trend has taken off because it allows customers to experience multiple “dishes” made from the same coffee bean, while each cup remains small and easy to enjoy without feeling too full. As a result, more and more coffee shops have begun offering Combo sets.

But while it looks simple on the surface, many people find that one of the drinks in their combo doesn’t taste quite right — maybe it’s too bitter, too bland, or lacks aroma. Some even ask, “Did I use the wrong coffee beans?”

The truth is, any coffee bean can technically be used to make a Combo, because as I mentioned, it’s simply a matter of dividing one espresso into multiple portions and crafting different drinks from it. In fact, most espresso-based drinks are made this way.

However, if you want your Combo to stand out — with special aromas, depth, and a memorable flavor — then bean selection does matter. Your beans should have strong fragrance and a rich flavor profile. That’s exactly why cafés tend to use certain types of beans for Combo recipes.

So today, let’s talk about what kinds of coffee beans work best for Coffee Combos!


1. The Roast Level Shouldn’t Be Extreme

If you want to create a Combo with rich aroma and distinct flavor, avoid using very dark roasts. Deep roasting introduces strong smoky notes and a heavy body, which can easily mask the coffee’s natural flavors. (Dark roasts aren’t bad — they’re just not ideal for this particular purpose.)

Likewise, beans that are too lightly roasted aren’t suitable either. While light roasts retain delicate notes without smoky interference, they lack enough caramelization, resulting in lower sweetness and higher acidity. The flavors are often too faint to stand up to milk, so milk-based drinks may taste weak or flat.

That’s why medium-light or medium roast beans are the best choice for Combos. They preserve vibrant flavor, offer enough sweetness through caramelization, and have enough strength to balance milk-based drinks like lattes and cappuccinos.

2. Deeper Fermentation Means Stronger Flavor

If you want your coffee to have a bold and expressive flavor, pay attention to the processing method. Choose beans that have undergone deeper fermentation, such as natural, anaerobic, or honey-processed coffees.

As I’ve shared before, different processing methods lead to different fermentation levels. The deeper the fermentation, the richer and more pronounced the coffee’s aroma becomes. Naturally processed and anaerobic coffees, in particular, tend to develop vibrant fruit notes and complex layers of flavor — perfect for creating a Combo that stands out.


3. Beans That Fit These Criteria

Plenty of beans meet these two standards — moderate roast and deep fermentation. In fact, over half of the beans on my own menu fit the bill. Many cafés prefer these for their Combo offerings because they deliver both intensity and distinction.

Here are a few popular examples you can try:

  • Ethiopia Alo – expect notes of mango, pineapple, citrus, and magnolia.

  • Boundary Estate “Xizhua” – features flavors of grape, passion fruit, floral tones, and fruit wine.

  • Geisha Blend “Strawberry Candy” – a fragrant mix of strawberry candy, white blossoms, and citrus brightness.

4. Key Tips for Making a Great Coffee Combo

Once you’ve chosen the right beans, it’s time to brew — and there are a few important things to keep in mind:

(1) Coffee Dose

Because the espresso needs to be divided into multiple drinks, unless you already use a higher dose, it’s best to slightly increase the coffee grounds. Typically, espresso is extracted at a 1:2 ratio, and using too little coffee means that each portion will be too small, leading to tiny final servings. (This matters more for cafés; home users can be flexible.)

(2) Espresso Extraction

In cafés, after dialing in their espresso each morning, baristas usually make a test latte to ensure the espresso base works well with milk. Why? Because a great-tasting espresso doesn’t always make a great-tasting latte.

If the espresso isn’t strong enough or has too much acidity, the milk-based drink will taste weak or off-balance. Milk-based coffees like lattes require a bit of bitterness in the espresso to balance the milk’s sweetness and create a full-bodied flavor — something black coffees like Americanos don’t need as much.

That’s why, when making Combos, many cafés pull slightly longer shots for the latte portion. This boosts bitterness and balance, resulting in a more pronounced and satisfying latte flavor.

(3) Ratio Between Coffee and Other Ingredients

Finally, let’s talk about ratios. Because Combo beans are often roasted lighter than standard espresso blends, you should adjust your ratios accordingly.

For example, in a regular latte using a medium-dark espresso blend, the ratio might be 1:5 — that is, 40ml espresso with 200ml milk. But when using a lighter roast (like the Boundary Estate “Xizhua”), a ratio closer to 1:4 or 1:4.5 works better.

The reason is simple: lighter roasts have lower flavor intensity, so using too much milk or water will dilute the coffee’s character.


Final Thoughts

These are some of the main considerations when selecting coffee beans and preparing your own Coffee Combo. Of course, these are just general guidelines — the perfect combo will always depend on your specific beans, equipment, and personal taste.

Experiment, taste, and adjust — that’s the beauty of coffee. ☕

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