How do Starbucks spell coffee beans? Why mix coffee beans?

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Starbucks Blended Coffee Bean Product Description:

1. Guatemala Casicero

105¥

250g

Acidity: Moderate

Alcohol: Moderate

Mix: Mix before baking

Flavor: Distinctive floral notes, lemony acidity and black cocoa finish🈶

Degree of roasting: medium roasting

Processing method: washing method

Coffee production: Latin America

Similar coffee: Guatemala

Recommended pairing: sweet, chocolate, apple and berry

salty, spicy food, cheese of all kinds

2. Flora

85¥

250g

Acidity: Low

Alcohol: High

Mix: Mix after baking

Flavor: Toasted sweetness combined with black cocoa

Degree of baking: Deep baking

Processing method: washing/semi-washing

Coffee production: Latin America

Asia Pacific Region

Similar to coffee: Italian roast

gold Coast

Suggested pairings: red and spicy black forest, chocolate brownie (heated), peanut chocolate cake or similar food

3. Italian baking

85¥

250g

Acidity: Low

Alcohol: Medium

Mix: Mix before baking

Flavor: Intense and rich on the palate, rich in flavor, with sugar charring sweetness

Degree of baking: Deep baking

Processing method: washing/semi-washing

Coffee production: Latin America

Asia Pacific Region

Similar to coffee: espresso roast

Recommended pairing: dark chocolate and caramel flavoured foods

4. Sumatra

95¥

250g

Acidity: Low

Alcohol: High

Mix: Mix before baking

Flavor: Intense herbal aroma, with light rain floating earthy taste, mellow fragrance

Degree of baking: Deep baking

Processing method: semi-washing method

Coffee producing area: Asia Pacific Pingyang region

Similar to Coffee: Xianglong Synthesis, Anniversary

Recommended food pairing: classic cinnamon rolls, New York cheesecake and other foods with similar taste

Blended coffee

Although there are some fixed varieties of coffee that can be drunk directly as single-serve coffee, most coffee has more or less defects in flavor. For example: no special flavor, lack of depth, lack of intensity, or a certain flavor is too strong. To compensate for these deficiencies, several coffee beans with different characteristics are blended to create a harmonious and deep taste.

Blending coffee isn't just mixing coffee beans together. Sometimes the blending of two specialty coffees will suppress each other's unique flavor; blending is not simply a combination of several specialty coffees. Blending is like a painter adjusting and creating attractive colors on a palette. Blenders can blend attractive flavors according to the different characteristics of coffee beans. It is not too much to say that matching is an art. As an artist, the matching division not only needs experience and inspiration, but also needs to pass certain scientific calculations. The creation of works of art is not accidental, but an explosion of long-term accumulation.

Taste = coffee bean variety

acid

Mocha, Hawaiian Kona, Mexico, Guatemala, Costa Rica SHB, Gilligan Mazaro, Colombia, Long Waldo, Hemisphere Wash High Quality New Beans

bitter

Java, Mantenin, Botswana, Congo, Uganda

gan

Colombia (metinine), Venezuela (aged coffee), Blue Mountains, Gilly Mazaro, Mocha, Guatemala, Mexico, Kenya, Brazil Sandos, Haiti

alcohol

Colombia (Metonin), Mocha, Blue Mountains, Guatemala, Costa Rica

neutral

Brazil, Peru, Costa Rica, Venezuela, Honduras, Cuba

Since it is a blend, it naturally refers to more than two kinds of original beans, but a special example is that the same coffee beans with different roasting degrees can also be blended together, and even the new crop of the same coffee beans can be blended with aged coffee or old crop, so the type referred to in the blend is not a narrow coffee variety, but a broad extension to the flavor of coffee. Blending usually uses 2- 6 kinds of coffee beans, too many kinds will not be able to express the unique flavor of coffee.

Blending coffee generally does not adopt a 1:1 blending ratio, because this may inhibit each other's unique flavor, so there must be primary and secondary points to blend a more wonderful taste than single coffee. If you want to mix coffee with complex flavors, you can reduce the proportion of theme beans, and vice versa.

Blending coffee depends on trial and error, so a mathematical combination should be used to draw up a blending schedule before blending, and then the best solution should be determined through the blending-tasting process.

Don't think this is a passive approach, in fact, only the experience, inspiration and so much effort of the blender can make a good cup of coffee.