Tea & Coffee Blending
The blending of tea and coffee products has been steeped in time honored tradition. Usually the end product is constructed from a recipe that is governed by the geographical location of the ingredient sources and the season of the year. This recipe is then adjusted by the "brew master" based on taste testing the blend.
Format software has been used to augment the tea blending industry, Using traditional tea quality parameters and the geographical sources for the tea leaves, Format's NC software was able to formulate tea blends that were more consistent and superior in quality than the traditional methods.
Blending of tea and coffee using LP might be viewed as a method of mixing good leaves or beans with poorer quality sources to extend the amount of tea or coffee that can be sold. In actuality if the quality parameters for the desired end tea or coffee are described correctly, a better more consistent product can be produced at a substantial reduction in COST.
In tea, the list of quality factors that are normally controlled through LP would include:
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A similar approach to coffee blending has been explored. In coffee, the list of quality factors that are normally controlled through LP would include:
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