Newbie must see! Italian Blending Advice for Blending Beans

Generally speaking, Brazil Dangji beans, Brazil + Mantenin 1:1 Brazil + Columbia (or Guatemala) 1:1 are safer combinations, for Titian can add a little Yega Chuefei. It is recommended to bake and then spell, through the taste adjustment in the cup. First try all the individual esp, and then add whatever you feel missing on the base bean.

Individual beans can also be used to make Italian (SOE=Single Origin Espresso), and some mixed beans also perform well with the usual single strain. But to do well, it tests the quality of beans, baking techniques and extraction operations.

As for formula matching, landlords can refer to the recipes of boutique coffee shops that bake themselves, or general perceptions such as Mamba (Manning Brazil).

But even if there is a so-called recipe, it doesn't really make much sense. Regardless of matching, only one of the beans, different cooperatives in different producing areas of the same country, different batches and different grades of beans, and different baking equipment, baking curves, baking methods, and so on, the flavor that can be presented is slightly different, and the formula can not be copied mechanically.

The general principle of blending is the balance between sour and sweet. Can also have a prominent flavor of beans as the basis of beans, this is a very fun thing, we can play!