Coffee blending skills, Italian espresso beans how to match the guests' favorite taste!

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Mixed coffee is also called blended coffee.

Roasters understand the characteristics of each kind of coffee beans and mix them artistically to create a desired new flavor. The knowledge of roasters mixing coffee beans can be said to be the highest industry secret.

Nowadays, almost all the popular Italian coffee belongs to the category of mixed coffee. We generally refer to two or more different varieties of coffee or the same variety of coffee but roast different degrees of coffee mixed together as mixed coffee. Mixed coffee is by no means a simple addition, but hopes that through the unique understanding of coffee flavor, different coffee beans can learn from each other and blend with mixed coffee beans with excellent flavor.

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What is the purpose of mixing coffee and beans?

Mixed coffee is generally made of three or more different varieties of coffee, which is mixed into another coffee with unique flavor according to its sour, bitter, sweet, fragrant and alcohol.

Comprehensive coffee after the completion of the deployment of fragrance, smooth and refreshing, golden color, is the top grade of coffee. Mixed coffee drinks are very random, so they seek individual colors.

People mix coffee beans mainly for the following purposes:

A stable flavor

Because coffee beans are a kind of crop, the flavor of even the same kind of coffee beans will be different from year to year, so mixing several kinds of coffee beans can solve this problem and keep the taste basically the same every year.

Balanced taste

Because one of the features of the Italian coffee machine is that it magnifies the most prominent flavor feature of coffee beans, we almost never use a single variety of coffee to make Espresso, otherwise if that coffee bean is more

Bitter, then make the Espresso will be extremely bitter, partial acid will be very sour. So we need to balance the flavors by matching them.

Reduce the cost

In fact, the cost reduction is due to the fact that coffee production is often reduced due to natural and man-made disasters. At that time, since it is matched, it is only necessary to find a coffee bean with similar taste to replace the corresponding coffee bean in the recipe. There is no need to pay a lot of money to snap up coffee beans that have increased prices as a result of reduced production. But after arriving in China, we creatively appeared coffee blends such as Blue Mountain flavor, which means that we can't drink the real Blue Mountain, so we drink Blue Mountain-flavored coffee. Anyway, no one knows what Blue Mountain coffee tastes like. A good recipe can create a coffee legend, such as ILLY and LAVAZA, which our Chinese people are familiar with. We hope that there will be a blend of coffee with Chinese characteristics that is really in line with Chinese taste as soon as possible, instead of mixing low-quality coffee beans after deep roasting just for the sake of low cost.

"Coffee common sense" Coffee blending skills, how to mix out the guests' favorite taste!

According to the type of coffee, the mixed coffee will have different characteristics in taste.

In order to actually use these combinations, we must first understand the flavor of dozens of individual coffees, and each coffee shop will spell out different proportions of coffee beans according to its own characteristics. Here are several representative mixing proportions. Of course, you can also challenge yourself to try to find the proportion you like.

I. sour espresso blending: 30% in Colombia, 60% in Brazil, 10% in Guatemala

Second, the general mixed coffee blending method: Colombia 30%, Brazil 60%, Robusta 10%.

Third, bitterness mixed commercial coffee blending method: Colombia 30%, Brazil 30%, Kilimanjaro 30%, Robusta 10%.

There are two spelling methods for spelling beans: first bake, then mix and then bake, also known as cooked and cooked, which is a greater test for bakers; the purpose of raising the mixed beans for a few more days is to make the beans blend and have a balanced flavor; cooked beans usually take about a week; raw and mixed beans can be used in 3-4 days, because different beans are already affecting each other when baking.

When mixing coffee, you can first learn about three very preliminary coffee bean mixing methods.

First, first determine the basic coffee beans to be used when mixing, use this coffee bean as the center, and further choose other kinds rich in personality to reconcile the overall flavor.

Second, you can try to combine coffee beans of the opposite nature, which can add a more special aroma of coffee.

Third, combine beans with similar properties and integrate them, and then further select beans rich in various flavors to add special aroma to the whole coffee.

"Coffee common sense" Coffee blending skills, how to mix out the guests' favorite taste!

Here are a few examples (10 is the maximum degree, based on deep baking):

1. Recipe: Guatemala SHB30+ Mexico AL30+ Brazil NO.2.1930+ Kilimanjaro AA10

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

2. Formula: Sumatra Manning G140 + Colombia SUP30+ Brazil NO.1920+ Kilimanjaro AA10

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

3. Formula: Mocha 20 + Hawaii Gona no.120+ Brazil NO.2.1920+ Kilimanjaro AA40

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

4. Formula: Guatemala SHB40+ Mocha 30 + Kilimanjaro AA30

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

5. Recipe: Brazil NO.2.1950+ Mexico AL30+ Jamaica Blue Mountain Coffee 20

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

6. Formula: Brazil NO.2.1930+ Colombia SUP50+ Java Robesda Coffee W1B120

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