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Since a variety of coffee beans are used together, it is necessary to know whether the task of each kind of coffee beans is to make her show soft bitterness, distinct acidity or thick mellow taste, etc.

The relationship between matching and baking

In the way of matching beans, the most representative ones are "bake first and then mix" and "match first and then bake". Matching beans will also vary with different baking methods of raw beans, each with different advantages and disadvantages. Although it is difficult to say which method is better, it is "baking first and then matching" in taste, and "matching first and then baking" is better in management.

First bake separately, then mix the beans.

Each variety of raw beans is roasted separately, and then mixed in a certain proportion according to the coffee drink and taste. Mark the respective roasted beans and mix them with a small amount by hand according to a fixed proportion; you can also use a bean blending machine with a blender function to expect the best flavor of the coffee. The disadvantage is that when baking separately, in order to maintain the flavor, strict quality management is needed.

Before baking, mix the raw beans.

Mix and bake all kinds of raw beans. When baking, because the aromas of different varieties are mixed together, it will reduce the characteristics of different aromas and emphasize the overall aroma. The advantage of baking raw beans at one time is that the steps are simple and easy, but the disadvantage is that the original characteristics of raw beans can not be retained.

Of course, if you have already bought several cooked beans, you can omit this step.

Reference of matching proportion and common formula

The formula of mixed beans is not fixed, although it can be mixed according to individual taste, but it is necessary to master the fragrance characteristics of different kinds of beans in order to make delicious mixed beans.

Generally speaking, mixed beans are mainly mixed with 2-5 varieties, but for beginners, mixing less than 3 kinds first is easier to succeed, and it is better to increase the raw beans (or coffee beans) that want to emphasize the taste to more than 30%.

The golden ratio in the matching world-7:3

It is said that this is the secret recipe of a large international roasting company, as long as it is a mixture of two different coffee beans, the best flavor ratio is almost 7:3 (not if the flavor is too different). If there are three, try 7:2:1 or 6:2:2.

Several representative mixed proportions:

1. Formula: 30% Guatemala SHB+30% Mexico AL+30% Brazil NO.2.+10% Kilimanjaro AA

Results: aroma 5, bitterness 5, sweetness 5, acidity 5.

2. Formula: 40% Sumatra Manning G1% Colombia SUP+20% Brazil NO.19+10% Kilimanjaro AA

Results: aroma 5, bitterness 10, sweetness 5, acidity 3.

3. Formula: 20% mocha + 20% Hawaiian Cona no.1+20% Brazil NO.2.+40% Kilimanjaro AA

Results: aroma 9, bitterness 10, sweetness 7, acidity 10

4. Formula: 40% Guatemala SHB+30% mocha + 30% Kilimanjaro AA

Results: aroma 10, bitterness 5, sweetness 6, acidity 7

5. Recipe: 50% Brazil NO.2.+30% Mexico AL+20% Jamaica Blue Mountain Coffee

Results: aroma 5, bitterness 3, sweetness 5, acidity 6.

6. Recipe: 30% Brazilian NO.2.+50% Colombia SUP+20% Java Robsta Coffee

Results: aroma 3, bitterness 8, sweetness 8, acidity 6.