Blending is the stage at which the coffee-roaster definitively steps into the picture with a set of unique skills. Blends include various kinds of coffee. Therefore, the coffee-roaster must choose and blend the coffees in order to harmonies the various qualities and bring out the best in each. To blend, we must do more than check and study the qualities of each ingredient. We must also know what will happen to our ingredients during processing. High roasting temperatures substantially change the bean. Furthermore, coffee is a live product, and is therefore affected by external agents such as temperature and humidity levels. Although today’s coffee-roasting facilities feature sophisticated technological resources for the control of the entire process, companies are eager to keep their expert roasters. No machine – however precise or smart – can beat human beings when it comes to getting the doses for the various coffees right, down to the milligram, for the desired body and flavors, and to meet the needs of specific consumer bases. That’s why caffé D’Angelo keep roasted the coffee at the same way.