What's the difference between raw and cooked coffee beans? what's the difference? Mamba Italian matching scheme

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Nowadays, almost all the popular Italian coffee belongs to the category of mixed coffee. We generally refer to two or more different varieties of coffee or the same variety of coffee but roast different degrees of coffee mixed together as mixed coffee. Mixed coffee is by no means a simple addition, but hopes that through the unique understanding of coffee flavor, different coffee beans can learn from each other and blend with mixed coffee beans with excellent flavor.

There are two spelling methods for spelling beans: first bake, then mix and then bake, also known as cooked and cooked, which is a greater test for bakers; the purpose of raising the mixed beans for a few more days is to make the beans blend and have a balanced flavor; cooked beans usually take about a week; raw and mixed beans can be used in 3-4 days, because different beans are already affecting each other when baking.

What is the purpose of mixing coffee and beans?

Mixed coffee is generally made of three or more different varieties of coffee, which is mixed into another coffee with unique flavor according to its sour, bitter, sweet, fragrant and alcohol.

Comprehensive coffee after the completion of the deployment of fragrance, smooth and refreshing, golden color, is the top grade of coffee. Mixed coffee drinks are very random, so they seek individual colors.

When mixing coffee, you can first learn about three very preliminary coffee bean mixing methods.

First, first determine the basic coffee beans to be used when mixing, use this coffee bean as the center, and further choose other kinds rich in personality to reconcile the overall flavor.

Second, you can try to combine coffee beans of the opposite nature, which can add a more special aroma of coffee.

Third, combine beans with similar properties and integrate them, and then further select beans rich in various flavors to add special aroma to the whole coffee.

The following is a description of the three most representative matching ratios. Of course, slowly you can choose the kind of match you like according to your own taste.

Sour espresso blending method:

Colombia 30%, Brazil 60%, Guatemala 10%

The general method of blending coffee:

Colombia 30%, Brazil 60%, Robusta 10%.

Mixed commercial coffee blending with bitterness:

Colombia 30%, Brazil 30%, Mount Kilimanjaro 30%, Robusta 10%.

A good recipe can create a coffee legend, such as ILLY and LAVAZA, which our Chinese people are familiar with. We hope that there will be a blend of coffee with Chinese characteristics that is really in line with Chinese taste as soon as possible, instead of mixing low-quality coffee beans after deep roasting just for the sake of low cost.