The knowledge of blending coffee beans Italian blending coffee bean formula sharing

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Pure coffee is to brew coffee beans from specific producing areas, and blending coffee is to match coffee from different producing areas, which changes the flavor of coffee.

Tasting pure coffee is a top enjoyment, enjoying its simple, unique flavor and personality; blended coffee is not poor, with a more diverse and special flavor; between simplicity and complexity, pure coffee and blended coffee are both knowledgeable and fascinating.

Pure coffee, that is, pure coffee needs excellent coffee beans when brewing, and the appearance, size and color of coffee beans are the focus of selection. Only after strict selection can individual coffee be brewed in order to show its unique personality. In the same way, brewing a cup of diverse and special blended coffee, its coffee beans also need to be carefully checked, so that the flavor of each coffee bean can be truly integrated.

The proportion of coffee beans blended is mostly a trade secret, but there are several key points to know before blending each coffee bean:

Decide the basic beans: you must first decide which coffee beans to use as the base beans, and further choose other beans to reconcile the overall flavor with the basic beans as the center.

Match beans with opposite personalities: coffee beans have their own characteristics. Try to match coffee beans with completely opposite personalities to add a special coffee flavor.

Match beans with similar personalities: mix beans with similar personalities, then further choose the flavor of beans and add different aroma and taste of coffee as a whole.

The following describes the representative blending ratio of coffee beans:

Sour blending: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha

Bitter blending: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta

Blending with rich taste: 40% in Colombia, 20% in Guatemala, 20% in Mantenin, 20% in Brazil

General allocation method: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta