Is there a method exist to understand the type of the beans in a blend?
More specifically, I will be glad if I can find a quantitative way
- to determine the origins of the beans in a blend
- or if this is not possible, to determine whether the beans are from Africa or America (or Robusta)
- if possible, with relatively easy gadgets that I can find at every house. No gas chromatography, FT-IR, etc.
Apart from that, any other suggestions?