Commercial raw beans, cooked beans, how to match beans, how to bake beans, how to match beans, how to mix beans, how to bake beans, how to match beans, how to bake beans, how to match beans, how to taste and taste.

From the coffee market, coffee beans are mainly divided into two categories, commercial beans and boutique coffee beans.

Commercial beans generally refer to coffee beans of high quality, low quality, high defect rate, in terms of price, fine coffee beans are several times more expensive than commercial beans, from a cost point of view, of course, the profit margin of choosing commercial beans will be very large.

From the flavor of a single bean, the coffee taste obtained from commercial beans is much inferior to that of fine coffee beans. Generally, commercial beans will be used as blending beans. After blending beans, coffee with good taste can also be made.

First of all, before matching beans, we must first know how different varieties of coffee in the world have different flavors, and beans have different characteristics according to their origin.

The relationship between blending and baking

The most typical way to mix beans is to "bake first and then mix" and "mix first and then bake." The recipe also varies according to how the beans are baked, and each has its own advantages and disadvantages, although it is difficult to say which method is better, but in terms of taste, it is better to "bake first and then mix", and in terms of management, it is better to "bake first and then bake".

Bake separately, then mix beans

Roast each variety of green beans separately, then mix them in a certain proportion according to the coffee drink and taste. The beans are marked individually and mixed in small amounts by hand according to a fixed ratio; a bean-mixing machine with a blender function can also be used to expect the coffee to present the best flavor. The disadvantage is that when baking separately, strict quality control is required in order to maintain flavor.

Mix the green beans before baking

Mix the green beans of each variety and bake again. When baking, the aroma of different varieties will be mixed together, which will reduce the individual aroma characteristics and emphasize the overall aroma. The advantage of baking raw beans once is that the steps are simple and easy, but the disadvantage is that they cannot retain their original characteristics.

Brazil

Bazil

Commercial Brazil South Minas producing area: coffee green beans moisture, good quality;

Brazilian flavor characteristics: comfortable sweet and bitter taste, extremely smooth entrance; with a touch of grass fragrance, slightly bitter fragrance; sweet smooth mouth, aftertaste can be pleasant;

Water content: 11.7%

Brazilian coffee is commonly grown at altitudes of 1000-1300 meters, so its density is relatively low. Bourbon species are mostly sun, semi-sun treatment methods; moderate moisture content, soft beans, beans surface to the core thickness is thin, so it is not suitable for baking at too high temperature, the temperature of the inner wall of the boiler will burn the bean surface, so there will be burnt bitter taste;

At the same time, if you want to show the characteristics of nuts, milk chocolate and mellow, and as a blending base, we use the medium fire to throw beans, keep the fire to the dehydration stage, fine-tune with the temperature increase after the first explosion, promote the caramelization reaction more fully, and heat up to the second explosion can discharge beans.

Business Brazil Curve

Business Colombia Hui Lan

Flavor characteristics: rich and solid taste, with pleasant acidity, aroma mellow, moderate acidity, rich sweetness is very interesting. Because the price is cheap, beans are small and suitable for blending coffee. Coffee has a strong taste and a heavy texture.

Its nutty, chocolate and caramel aromas and the right acidity make it a fine coffee, suitable for single-serve or Italian blend bases.

Product Name: Colombia Huilan

Water content: 12.5%

Colombia coffee plays many roles in the market and is suitable for Italian blending. Colombia generally has an altitude of 1500-1800 meters; most of them are Catura species, washed treatment method, high density, uniform beans and full beans (thicker beans from core to surface).

Based on the flavor profile of raw beans I wanted to express nutty, chocolate and caramel aromas.

Baking method: pull the baking time longer, so adjust the fire once when the dehydration is completed. When the baking is one explosion, Chen Feng's door is opened to the maximum, and when it is close to 2 explosions, the beans.

Cooked beans: Commercial Colombia and Commercial Brazil

[Brewing Analysis]

Seven days after baking,

and extracted the beans individually in a formula.

Bean recipe: Brazil + Colombia

Flavor Description:

The longer you bake, the less acid you'll get, and the more body and sweetness you'll get, so how much you bake depends on what your goal is. Of course, coffee beans from different producing areas and different processing methods have different performance methods.

Here are just a few of the regular baking tips. Because too many baking literature and proper terms for beginners is not easy to understand, so the use of easy-to-understand way to communicate with you to learn ~ Thank you!