Italian coffee blending experience, drip coffee blending, decaf coffee how to mix?

Italian coffee blending experience, drip coffee blending, decaf coffee

The blending of dripping coffee: Viennese coffee

The most helpless blend of coffee is the mix of "Melange". The beans in this blended coffee are roasted to different degrees, so each kind of coffee has to be roasted independently. Especially if you want both the carbon in deep baking and the sour taste in lightly roasted Kenyan or Central American coffee beans.

The following coffees are blended with deep-roasted flavor, good taste, and proper acidity.

40% of the "city-wide" roasted Colombian Tuluni coffee-for better taste

(it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee)

30% French roasted Mexican Tres Flechas coffee-with a clear, charred taste

(it can also be other Mexican coffee)

30% of city-baked Kenyan Estate coffee-forms a bright sour taste

(it can also be refreshing Costa Rican coffee, or other Central American coffee)

If you want to make a unique "Viennese coffee" with good taste, sweet and bitter taste, but still sour, but not charred, you can try the following mix

60% of Colombian coffee baked by "whole city"

40% of city-baked Kenyan coffee or bright Central American coffee

Using balanced, moderately sour, good-tasting Central American coffee, the same kind of coffee with different roasting degrees can be blended together.

60% city-wide baked Colombian Tuluni, or Nicaraguan La Illusion coffee, etc.

40% of the same kind of coffee baked in the city (roasted until the end of the explosion)

The exhibition we learned is a good place to taste all kinds of common coffee combinations, and the major bakeries bring what they think is the best coffee mix here for everyone to taste. At the 1998 exhibition of the American Special Coffee Association, many "Viennese coffees" were mixed with 30%, 40% Kenyan coffee to highlight its acidic taste.

This blend improves the sour taste of coffee and tastes much better than Kenyan coffee.

Blending of drip filter coffee: mocha-Java coffee

People can't help thinking that blended coffee is as old as homemade coffee. A thick, average-quality "Java coffee" combined with a moderate, floral, more acidic "mocha", which was the only two kinds of coffee at the time. Is it just a habit to mix these two kinds of coffee together? Or is it because this combination can improve their taste? In any case, the combination of these two kinds of coffee can make coffee drinks with richer export flavor than either of them.

Even with the simple coffee roasting and making tools at that time, it was incredible to produce such a rich flavor of "mocha-Java" blended coffee. It is not difficult to make a very good coffee from two very good coffees. The purpose of mixing coffee commercially is to make coffee drinks with quite good export taste from several kinds of coffee that are not of very good quality.

The original mocha-Java coffee is made of Yemeni mocha coffee and Indonesian Java coffee. But you can usually use any kind of coffee from Indonesia and mix it with any kind of coffee from Ethiopia or Yemen. The usual blending ratio is one-to-one; or there are slightly more coffee beans in Indonesia, such as 55:45.

The very good result we have spelled out is a combination of Hirazi or Dhamari coffee beans from Yemen (or "Hara" beans from Ethiopia) and Batak Mandheling (washed beans) or Sulawesi Toraja (washed beans) from Sumatra.

Italian coffee mix

Decaffeinated Coffee

If you need decaf espresso, prepare some water-processed Brazilian decaf beans. Use 50% of this coffee bean, plus some other coffee beans with different flavors. If you want coffee that is almost completely decaffeinated, you can choose one of the following combinations:

50% of Brazilian water-treated low-caffeine coffee beans and 50% of water-treated Sumatran low-caffeine coffee beans

50% of Brazilian low-caffeine beans, 25% of Mexican Esmeralda low-caffeine beans, and 25% of Sumatra low-caffeine beans treated by water processing.

We also have two kinds of mixed Italian coffee beans for customers to bake by themselves. Ethiopia's low-caffeine beans are also suitable for making espresso. Try a blend of 50% water-treated Sumatran low-caffeine beans and 50% Ethiopian low-caffeinated beans.