Founder of Blue bottle Coffee: is it art or speculation to mix coffee?

The role of coffee blending must not be erased: this customized, constant formula gives coffee drinkers a specific, repeatable experience, thus making them happy.

If I told you now that the cup of coffee you drink is actually made of beans of different kinds and quality, how would you react?

Actually, it's not a secret--

In addition to coffee, tea and fruit juices are made in this way. Perhaps, in the eyes of people who have a "product cleanliness fetish", this is intolerable.

However, the founder of Blue bottle Coffee, who makes boutique coffee, wants to defend this.

Let's start with a definition of what is coffee blending--

Coffee blending is a combination of coffee beans from different countries and producing areas; coffee beans used in single source coffee come from the same country, the same region, the same plantation, or even the same piece of land.

Which concept is more desirable: single source or matching?

This tug of war runs through the whole history of coffee. At present, the former has the upper hand.

But focusing only on rare single-source coffee is like a restaurant with only Burgundy wines on the wine list. The menu of a good restaurant includes carefully selected famous wines, affordable white wines, and wines of different prices and categories.

Sometimes people just need to be simple, stable and delicious, and a good coffee mix can fully meet their needs.

For a cup of coffee that always tastes the same.

The main reason for our blending is to get a sustained and delicious flavor.

The first coffee mix is mocha-Java, the wine-like, bright flavor of Yemeni coffee (shipped to the United States via the Red Sea from the ports of Mecca and Mocha), paired with the thick flavor of Java coffee beans from a Dutch company in Indonesia.

▲ domestic tea is often blended.

With the emergence of commercial coffee roasters, people in the industry began to create exclusive patented blending methods to keep the coffee flavor consistent at all times. Their focus is on blending rather than on the coffee raw bean variety itself.

This allows coffee companies to steal the day and secretly buy cheaper, lower-quality coffee beans, increase profit margins, and cover up the facts with elaborate combinations.

As large companies use lower and lower quality raw materials to make canned commercial coffee, the quality of their products has declined significantly. Before the advent of Pitt Coffee in the late 1960s, the quality of commercially blended coffee fell to its lowest point.

Pitt Coffee is apocalyptically roasted with carefully selected high-quality coffee beans with sufficient acidity to withstand the test of deep roasting.

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Starbucks can open a chain around the world, thanks to the creation of blending ideas, maintain the stability of coffee taste, and achieve rapid replication with standardized products.

For coffee, as always, "decent"

Since the introduction of espresso machines, coffee blending has become an integral part of the Italian market.

For decades, Italian coffee companies have been developing and maintaining their espresso blends, whether they want a simple, tasty, easy-to-taste flavor because of lack of money.

There is a good reason to choose mixed beans to make espresso from the very beginning.

After World War II, espresso became popular because of the scarcity of high-quality coffee and raw beans.

The popularity of ▲ espresso is also inseparable from the merit of blending.

Coffee roasters combine shoddy coffee beans, including African Roberta beans and slightly higher-quality Brazilian beans.

Both have little acidity, and although the thickness of alcohol is reasonable, it hides a lot of strange smell.

If modern hand extraction is used, the flavor in the cup must be extremely frightening.

If the method of espresso extraction is used, the acidity and alcohol thickness can be increased and the strange smell can be masked.

One of the reasons why espresso extraction can cover up evil and good is that Italians have mastered the knack of turning the meanest ingredients into delicacies.

In the same way, they turn stick noodles into corn porridge. No chocolate? Make hazelnut jam with sugar, cocoa powder and hazelnuts!

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Fruit and vegetable juices with the concept of light food often do this, using odorous fruits to cover up the uncomfortable taste of vegetables to achieve a win-win situation of nutrition and bright colors.

For fruit and vegetable juice, ▲ should be both tasty and nutritious, and should be blended, otherwise it will be an additive.

In coffee, "difficult times" solve the problem of shortage of high-quality beans; but usually, coffee prices can also be reduced under the condition of ensuring coffee flavor.

For more flavors, more choices

In Blue bottle, we offer several Italian concentrated and drip combinations that highlight a variety of flavors and are very popular.

We have long foreseen that we will invest time and energy to maintain the quality of coffee, the flavor is stable, and is not affected by the quarterly changes in the supply of boutique coffee beans.

Although the high-quality single-source coffee beans are dazzling and exciting, we still understand that many guests come here for a cup of delicious, healing and mellow coffee. We can match just to meet this demand.

▲, such as fruit tea, which has been popular all summer, is a new product.

Right now, every coffee practitioner is asking us the same question: what flavor of coffee do we want to produce? We have unparalleled raw bean options and an unprecedented customer base. Do we want to be stable year after year, or do we want to keep changing?

When people come to the cafe, sometimes they want to choose their own cup of coffee with the help of God, and sometimes they want to drink at ease.

The latter won't want a round pepper flavor this morning and a watermelon flavor like a happy rancher's assorted fruit fudge tomorrow.