The blend of 2080 – coffee without coffee

6.3.2018

Why did we make the blend of 2080?

According to current calculations, there will not be enough coffee for everyone in 2080 for reasons such as climate change. If this happens, what will we drink? This was the starting point for the Blend of 2080 – coffee without coffee. With Blend 2080, Paulig wants to stir a debate on sustainability so the bleak future of coffee could be avoided.

”Blend 2080 shows a glimpse of the future of coffee that no one of us wants to see, but, fortunately, it can be avoided. We believe that a sustainable coffee value chain – from plant to cup – is the key to guaranteeing a bright future of coffee. We work very hard here at Paulig to achieve this”, says Senior Manager Minna Lampinen.

How did we make this product? How does it taste like?

Paulig invited the Australian internationally renowned coffee expert Matt Perger to create coffee without coffee. Paulig’s team and Matt took on the impossible challenge. The product development took a long time, but the taste wasn’t even close to real coffee. The taste is bland and far from anything like good coffee.

What’s the receipt?

The blend of 2080 included the following ingredients: Barley malt, dried fig, fermented pu’er tea, carob powder.

One batch can be created with the following amounts:

Chocolate dark malt 2 g

Black malt 2 g

Dried fig 4 g

Puer tea 3 g

Carob powder 1 g

1. Grind the malt to a fine powder and chop the figs. Crumble the tea leaves. Mix together.

2. Prepare the drink using an aeropress with double filter paper. Extract for 90 seconds, after which turn the aeropress upside down and press the plunger down slowly. This should last between 2:15-2:30.

Great, where can I try it?

A batch of Blend 2080 was made in early 2018. People will have the opportunity to taste the coffee substitute at Paulig’s own café, Café Kulma in Helsinki on 15 March, at the Vilnius Coffee Festival on 23-25 March, at the Helsinki Coffee Festival on 20–22 April and at the Tallinn Coffee Festival on 27–28 April.