Advice on coffee roasting

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The coffee roaster began to try to mix coffee recipes. He found that it would be nice to match high-body and low-body beans (Sulawesi, Costa rica), but if you put a variety of high-acid coffee together, it may not be as smooth as we think, but it may have a conflicting sour taste.

Bake Panama, India and Tanzania to the most distinctive degree of baking, unexpectedly matching a perfect recipe, famous Panamanian fresh acidity, Indian Meso drupe aroma, and Tanzanian chocolate and berry taste.

Suggestions on whether or not to make formula beans

In the world of boutique coffee, it is understandable that more and more people prefer single beans. Coffee roasters can use the best way to roast a bean to achieve the best flavor. In addition, when selling individual coffee, you can also introduce the growing environment of this coffee and the story about it.

However, the importance of formula beans can not be ignored, and coffee roasters can tailor their own recipes for customers, which is a test of the roaster's skills.

Two personal views on the production of formula beans

First, selling coffee beans with the same taste all the year round is the goal of the baker.After all, some customers want to drink the flavor they like all year round, but unfortunately, coffee is a crop, and the harvest varies from season to season, so, how to adjust the type and proportion of the formula is a way to make fresh and stable coffee.

Second, a more important reason for making formula beans is that it can create a flavor that cannot be achieved by a single coffee bean. So making recipes is like an art, not just a tool. Interestingly, you can find that different characteristics of coffee interact to form a whole new flavor, not just 1: 1: 2.

When different coffee is combined, the characteristics of each coffee can still be found in some recipes, and even the cup tester can tell which beans are in it, but some combinations make one side stronger and suppress the characteristics of other beans.

Another advantage of making formula beans is that a good formula can have a long sales cycle, meaning it can satisfy the tastes of most people, and even after a decade, the formula is still popular. In addition, good formula beans should taste good either for espresso or for follicular cooking.

For five steps to complete a formula bean

First, plan a process for making a recipe, and you need to think about some basic questions, such as: what kind of customer is your recipe for? Is it a home consumer, a cafe, or a multi-purpose recipe? These questions determine what flavor the recipe should have and how deep it should be baked, and the baker must know what flavor he wants to bake. All these have to be decided in advance.

Second, all kinds of coffee beans used in the formula must have their own characteristics and can perform well when they are made into individual coffee. Some coffee roasters will use poor beans in the formula and try to cover up its bad taste with roasting. Personally, I think this is a thing that gets twice the result with twice the effort, and the guests will not be satisfied.

Third, determine the baking degree of each kind of beans, let the coffee beans show their own characteristics, and use their different characteristics to form your recipe. It is recommended to roast before mixing beans, you must try the various roasting degrees of each kind of coffee, this process is very critical, be sure to try more! It is often seen that many roasters ignore this step and decide the roasting degree of each coffee too early. Remember, the best roasting degree of each coffee bean is different, and each kind of coffee tends to have more than one optimal roasting degree. As a result, countless varieties of coffee and so much roasting will make the recipe a never-ending nightmare.

Generally speaking, three baking degrees, medium light, medium, and well-done, are recommended. Many coffee roasters copy some well-known recipes, but do not hesitate to bake deep enough to lose their original flavor in order to get so-called full caramelization. The result is a lot of black and scorched products. Through shallow roasting, you can get the original flavor, complexity, freshness and sweetness of the coffee. Encourage to try to show your recipe with lighter baking. Here, if the use of shallow roasting must pay attention to the roaster's baking skills, automatic roaster can not bake a good shallow roasted coffee!

Fourth, you must choose the kinds of raw coffee beans you want and their respective roasting degree. Remember, you must keep a detailed record of the raw beans, baking techniques, and recipe proportions you use. If you come up with a good recipe, you can refer to the information on the record and continue to improve it.

Fifth, there are some differences in coffee beans harvested from season to season. It is recommended that you re-evaluate your recipe every season. The key to preparing the formula is to make sure that each bean in the formula has been baked perfectly. To make the perfect recipe depends on your tasting ability, even if you think you have made the best recipe, but the final judgment is in the hands of the customer.