Knowledge about the blending sequence of Italian mixed beans

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Pure coffee is to brew coffee beans from specific producing areas, and mixed coffee is to mix coffee from different producing areas, which changes the flavor of coffee.

Tasting pure coffee is a top enjoyment, enjoying its simple, unique flavor and personality; mixed coffee is not bad, with a more diverse and special flavor; between simple and complex, pure coffee and mixed coffee are both knowledgeable and fascinating.

Pure coffee, that is, pure coffee needs excellent coffee beans when brewing, and the appearance, size and color of coffee beans are the focus of selection. Only after strict selection can individual coffee be brewed to show its unique personality. Similarly, brewing a cup of diverse and special mixed coffee, its coffee beans also need to be carefully checked, so that the flavor of each coffee bean can be truly integrated.

The proportion of mixed coffee beans is mostly a trade secret, but there are several key points to know before mixing each coffee bean:

Decide the basic beans: you must first decide which coffee beans to use as the base beans, and further choose other beans to reconcile the overall flavor with the basic beans as the center.

Mix beans with opposite personalities: coffee beans have their own flavors. Try to mix coffee beans with completely opposite personalities to add a special coffee flavor.

Mix beans with similar personalities: mix beans with similar personalities, and then further choose the flavor of beans, adding different aroma and taste of coffee as a whole.

The following describes the representative mixing ratio of coffee beans:

Sour blending: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha

Bitter blending: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta

Blending with rich taste: 40% in Colombia, 20% in Guatemala, 20% in Mantenin, 20% in Brazil

General allocation method: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta