Laugh about coffee blending: mix coffee beans with successively formulated coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

"what's wrong with stir-frying cabbage and beef?" A middle school student studying abroad asked, and then he said, "it would be better to eat raw beef."

I smiled and said, "so if you fry the raw eggs and bacon in the pan together, what will happen to the eggs when the bacon is cooked?" Without thinking about it, he replied, "of course I will take out the fried eggs!" Bacon needs to be a little more patient before it is fully cooked. "

"so how to get out the coffee beans that have been mixed together?" After this question, he seems to have come to his senses.

The mixed beans are stable and the other is to reduce the cost.

Mix the coffee beans, one is to keep the taste stable and balanced, and the other is to reduce the cost. Italian coffee (espresso) on the streets of Rome is usually mixed with cheap, high-caffeinated robusta varieties with a thicker taste and a golden layer of crema. So far, Europeans have been more receptive to robusta than those affected by the wave of boutiques. From the cup point of view, robusta and liberica had less fruit acid and organic sugar. After baking, the taste is sweet and bitter, but the aroma is not enough, so it is only suitable for the "bottom taste" of formula or instant coffee. At present, most of the coffee varieties advocated by the coffee industry are arabica or its derivatives. Italian illy's signature formula coffee (illy blend) consists of nine types of arabica beans. The advantage of mixing so much coffee is the "lack of specialty". Even if the supply of a certain ingredient is unstable or the quality of the ingredient is declining, it will not affect the overall feeling. If there is less in the 24 flavors, I believe that generally not too many people can drink it.

Pay attention to balanced post-blending

"Pre-blending is baking mixed raw beans. Because the density, treatment and water content of different ingredients of coffee are different. If you stir-fry at the same firepower time, it may lead to uneven raw and cooked; it doesn't matter if the goal of baking is'no sour fruit, all charred'. But modern coffee is balanced, and roasters usually bake it alone according to the characteristics of various beans before putting it together, just as sun eggs and bacon are not fried together. This mix is called post-blending. "

"there are established bakers in Japan who advocate that beans are classified according to their size, color and performance after heating, regardless of the origin of beans. He said that the coffee in Kenya and the Huehuetenango in Vetnango, Guatemala, are of the same category and are more suitable for deep stir-frying. " Some enthusiasts like to collect coffee books. His knowledge is more professional than many people in the coffee industry.

"you mean the 'systematic caffeine' advocated by Taguchi, the founder of the Baja Cafe in Tokyo!" My answer: "the book Coffee published in 2004 refers to the commercial grade coffee he has used for decades. Due to the lack of characteristics of raw beans, even coffee produced in different states can be classified according to the physical properties (physical properties) of beans. But he also caught up with the trend of boutique, published the Collection of Fine Coffee last year, and admitted that when stir-frying boutique coffee beans, there is a need to strike a balance between preserving the personality of the beans and the habits of the baker. "

"for example, now we compare the taste of the black dolphin in Kagoshima in Japan and the black-hoofed pig in Iberico of Spain. And he lived in an era where there was only ordinary pork. Systematic classification is like asking the owner of a meat stall in the market: 'can you make soup with tailbone and steamed meatloaf? Of course I've lost weight with a half-fat head!' "