The basic knowledge of coffee blending, is it baking before blending, or blending before baking?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee from different origins needs to be put together for several different purposes. The ideal goal, of course, is to combine coffee that tastes better than any of them. But in general, Arabica coffee from a single origin is enough to make a coffee that tastes good; it has a light flavor, a soft taste and a sweet aftertaste. So there is no need for "blending"(i.e., mixing coffee from different origins).

The main commercial goal of blending coffee is to reduce costs and make coffee that tastes good from coffee that is not good. in ord to increase sales profit. Another possible goal is to create a unique flavor, the unique flavor of a brand. Customers who like this taste will have to go to this manufacturer to buy, and cannot get it from other suppliers. Another advantage of this is that the blend will not change in taste, regardless of how the coffee tastes in certain regions of the year.

We will ignore other possible commercial purposes here and concentrate on understanding the blending aimed at improving the taste quality of coffee.

Before mixing any coffee, first understand the flavor characteristics of each coffee, and at least know in your mind that the coffee you want to mix will taste like no single coffee can achieve. It would be a shame if the blend didn't taste better than one or more of them. It's better not to match. If you use some reasonably good quality coffee to make the blend, the result is likely to be this way.

A typical coffee blend does not have to use more than five coffee beans. Because if there are too many types of coffee beans, the situation can be very complicated. Almost only a very special expert would not be confused by so many different coffee beans.

Today, I will take out this hidden matching bean and share it with you. Some blended beans are not necessarily only fixed in the range of Italian style, but also can be displayed with other appliances. By blending several coffee beans with different characteristics, rich flavors that cannot be reflected in a single manor can be created. Although the beans of a single manor are delicious and excellent, they will inevitably feel a little monotonous after drinking too much and for a long time. It is like drinking coffee from a single manor as if it is eating meat every day. Although the meat is delicious and delicious, it will be monotonous if it is eaten only. With vegetables, you can make a meal more delicious and charming.

In addition to selling coffee beans from specific farms or regions (i.e., single-farm coffee beans or single-region coffee beans), local exporters also sell blended beans made up of several coffee beans. Therefore, this is a kind of beans that have been mixed well since they were obtained from raw beans. Because of the good quality of beans, I want to take into account both hand brewing and Italian brewing in baking.

Mixed beans: Colombia, Honduras, Tanzania

Degree of baking: medium deep baking

Cup Test Record:

Using a bean grinder model Baratza ForteBG, scale 3B

Powder 8.5g Extraction water temperature 94℃ Extraction volume 150ml

Aroma: ★★★★★ ★ ★

Thickness: ★★ ★★

Aftertaste: ★★★★

Bitterness: ★ ★

Sweetness: ★★ ★☆

Acidity: ★ ★

The dry and wet aromas are not too thick, the sour aromas are soft, the nutty taste is obvious, the mellow degree is high, the bitterness appears in the latter part, and soon it will disperse, and the chocolate aftertaste lasts.

Flavor: Smoke, nuts, cream, chocolate

Bake before blending, or blend before baking?

A lot of people ask me, do I bake first and then mix, or do I mix first and bake? Which way is better?

If you have a definite recipe, of course the easiest way is to mix the different coffee beans first and then roast them together. But if you're trying and comparing different blends and ratios, you'd want to roast the beans before you try anything. Otherwise, every time you change the ingredients and proportions, you'll need to bake again.

For "Melange" blends and small test blends, it is more suitable for independent roasting. For example, when a small amount of "roaster coffee" needs to be added to a trial mix, the desired "roaster coffee" is best for independent roasting.

Some coffees are denser or vary in volume before and after roasting, and these beans are roasted differently than "washed" Arabica coffee. Arabica coffee processed by the "drying method" is roasted at a relatively high temperature. But in most cases, various coffee beans can be roasted together.

My advice: generally all coffee beans can be roasted together. Consider baking independently only when baking results are not ideal. At this time independent baking can usually achieve better results. Especially for roller roasters, a relatively moderate baking degree can generally be found.

But some single-origin coffee beans are also not easy to roast evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, etc. An uneven roast color is not a defect; only "washed" Arabica coffee needs to be roasted evenly.