[espresso] Mix beans (1)| Coffee workshop

Espresso is an espresso solution formed by penetrating solids and oils into tiny coffee particles through a pressed fine powder bed by high temperature and high pressure hot water in a very short time, and extracting these solids and oils. The top layer has foam (grease) with a very strong texture. In the past many years, the traditional Italian deep drying culture has gradually deviated from it.

Stronger espresso will affect our ability to taste the natural flavor of coffee, the flavor is more intense than follicular coffee, even most people can not accept its intensity.

In recent years, there has been a trend of SOE (Single Origin Espresso single Italian concentrate), but blending Italian coffee beans is still the mainstream in most cafes but pays more attention to the style of coffee taste.

A good recipe is very important in blending, based on different combinations, the final taste may be fruity or chocolate, but all the characteristics of a cup of concentration must be based on a relatively balanced flavor, it is easy to magnify the taste several times, but also easy to highlight a single flavor, otherwise an accidental, extremely sour, bitter, astringent dark dish.

We have a No. 2 match, which took 3 years, mainly Colombia + Brazil with American beans, mainly nuts and toffee, which is a relatively sweet style. During this period, I have been thinking about making another flavor, but recently I finally started to do it.

This time we made a little change in its nature, replacing a small part of Brazil and Colombia with Kenya, mainly to increase the berry flavor.

The use of deep baking, it is not as sour as shallow baking, not as bitter as the traditional Italian deep baking, pay more attention to balance, oral touch, flavor.

Bean recipe: Kenya, Brazil, Colombia

Flavor description:

Yellow sugar berries Hawaiian fruit

Say the rest next time, hee hee.