[espresso] Italian mixed beans 2 (2) | Coffee workshop

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Since there is (one), there is (two). We are still talking about matching those things.

Different beans are put together mainly to:

Pleasant and rich aroma, harmonious and distinctive flavor, enhance the sense of balance, improve the mellow and textured taste.

Here I would like to mention what I wrote last time. We changed it in the original mix of beans. It is a very mature formula, so she must have the matching features mentioned above. The use of Colombian and Brazilian beans together, characterized by nuts, toffee. The purpose of making a new mix is clear, and we want one that highlights the flavor of berries. The purpose is clear. As a foil to the base beans, we must give priority to the resources on our hands.

In our daily life, we mix beans after baking, which makes the store very noisy every day and shakes beans from time to time.

Since it was made after baking, we had a clear understanding of the performance of the two beans, so we decided to make adjustments directly in the previous mix. We do not consider changing the baking degree of these two beans, the scope of this experiment is relatively small, join Kenya, determine the baking degree cup test, and then adjust the proportion of the three beans to confirm the curve. Play a flexible use of the resources on hand.

Although it is usually troublesome to bake beans from a single area alone and then put them together, the controllability of baking quality of raw beans will be higher and more stable.

Because the water content / size / hardness / difference of each bean is different in the process of baking with the same heat but different specific heat, it is easy to analyze the flavor characteristics of beans in the baking process, and the overall performance is vague, and it is easy to have differences that directly affect the quality of ripe beans.

The purpose of baking is to find out the most appropriate degree of baking. The composition of raw beans changes chemically in the process of heating, and finally bakes out to reflect the characteristics of different beans.

And the raw beans after blending and then baking can reduce the above all kinds of laborious and laborious links, the workload will be relatively less. After that, I will also consider trying to do this, after all, it can save a lot of effort, maybe the stability will be better, and the process still needs to explore and pass the test.

Only by trying more can we choose a more suitable plan.