Why did espresso choose mixed beans? Because matching beans is the soul of espresso.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Perhaps not many people can tell the difference between espresso and espresso.

But that's because there's no way to compare

When there is a lack of a benchmark for scheduling stations

Many things about "tasting" are hard to understand.

Take the simplest example:

After eating bread and snacks made by more than two bakeries,

Why does it naturally have a choice?

Would you rather go to one of them as a regular customer?

The implication behind this selectivity is that simple.

Because there is a basis for comparison.

"Taste" can tell who tastes different from the bread in the two stores!

Espresso also needs this kind of environment.

To get someone who hasn't had any contact at all

To understand the differences of Espresso cooked by different people, different formulations and different water temperatures.

The "platoon station" is the only rule to find out who is the best among them.

If you go to an ordinary Italian cafe

Is unable to achieve this goal.

You can only obediently take out more silver.

Let the bar player cook you two more drinks.

But still can't get rid of the restriction of "single formula".

You can only compare the small differences caused by "brewing" between cups and cups.

To learn to compare the differences between different formulations

What you need to do is "go to a different coffee shop" or "go to a coffee party".

To run a cafe is to keep paying for money and playing the game of stepping on mines.

Attending a party may not be a habit for everyone, but it allows people to look at coffee from many angles.

Including the ingredients used in the party will also be very diverse, which is a way to quickly improve the taste.

Which one would you choose?

With the experience of comparing the differences in recipes, you already have the preliminary ability to taste and appreciate.

As a result, they went back to any Italian cafe on the street and ordered their Espresso

Also have the ability to tell what is a good Espresso and what is a bad Espresso?

Which is the taste of success and what is the taste of failure?

What is the taste of using good beans and what is the taste of poor beans?

These abilities are all necessary to be a "capable consumer".

But if your goal is not just to be a consumer, but to become a practitioner.

So this is just the starting point!

There are many and complicated things that practitioners must know.

In addition to drinking, no, always "tasting" coffee beans cooked by yourself and others.

It's time to know the different flavors of all kinds of coffee beans.

It's not easy to reach this stage, you need to touch more than just taste.

What's more, we should contact the two professional techniques of "brewing" and "roasting coffee beans".

And it must be a degree of proficiency rather than half-knowledge!

Maybe you're starting to feel uneasy, because these two techniques don't seem to be easy to learn.

What's more, it is not easy to learn well or well.

But unfortunately, you have to learn to mix the mixed bean formula used by Espresso.

All these "processes" are necessary, and none of them should be neglected.

Otherwise, the best you can make is muddy water with coffee flavor!

The comprehensive bean formula used by Espresso focuses on the coordination and balance of taste.

If you are not so familiar with the characteristics of all kinds of coffee beans, or if you don't understand the principle of baking, you bake carelessly.

Then the result is usually only one terrible word to describe, to bring it to business is simply a great insult to the guests!

(note: I use three exclamation points, so my tone is not trivial.)

After you have this psychological construction, you can start to go online to find out where you can learn to bake, buy bean baking utensils, teach cooking, and so on.

After you first cultivate your own ability, you will have the basic ability to mix Espresso formula beans!

As mentioned in the previous article, we can understand very clearly that blending coffee beans for Espresso is no joke!

The dispenser should not only be very familiar with the flavor characteristics of the various coffee beans he uses, but also accurately control the baking point of the formula.

What's more, it is necessary to have an indestructible strength in tasting and cooking, and only by combining such a variety of factors can we produce a formula that is difficult to criticize.

Let's talk about the blending principle of comprehensive formula beans..

This has to start with the cooking method of Espresso. We know that Espresso is hot water with high pressure and high temperature.

A full-bodied, intense, concentrated cup of coffee made by a machine with such brewing conditions.

The flavor intensity is about 10 times that of enjoying a single cup of coffee!

For this reason, the flavor characteristics of beans used for Espresso should not be too bright and exciting.

So as not to be magnified tenfold and become difficult to enter.

Understand this principle and then decide which combinations of coffee beans to choose and how to roast. Wait for the question.

The secret of choosing coffee beans for the recipe is that a single recipe has only one main flavor, while the other flavors are only used to add coordination.

Therefore, Italians like to use a large number of low-and middle-altitude beans as the base role in the Espresso formula, because the flavor of these beans is very neutral and not exciting.

Can fully play the role of "coordinator" in the formula.

The main flavor can use coffee beans at higher altitude, which have high flavor intensity, distinct personality and striking fragrance.

Is a very high-quality thematic role, the proportion in the formula does not need to be too high, but can achieve the finishing touch effect!

In addition, there are many characteristics related to the key points of Espresso appreciation, which must be based on the characteristics of coffee beans to decide whether to choose beans from certain producing areas.

To improve some of what you think is insufficient. This is another long journey--