How to mix Italian coffee beans in a cafe? coffee blending skills are necessary for baristas.

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

In the jargon of the coffee industry, only stir-fry raw beans from a certain area and brew them. This kind of coffee is called pure coffee, which is not to say that pure coffee cannot be tasted. As long as you like its unique flavor and personality, tasting pure coffee will be a top enjoyment. However, by mixing different pure coffee, the flavor of coffee can be changed. Although you can't taste each coffee individually, it can create a new and diverse sense of coffee taste because of the mixing method.

Before mixing coffee, we must understand an important premise, that is, even if it is a pure product, we should use good coffee beans, not only consider whether the coffee beans are high-grade products, but also pay more attention to the appearance, size, color, luster, cracks or insect bites and so on. After strict selection, the mixed coffee will become a good cup of coffee.

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.

In order to actually use these combinations, you must first understand the flavor of dozens of individual coffees. Here are several representative mixing proportions. Of course, you can also challenge yourself to try to find out the proportion you like.

First, sour mixed coffee blending: 30% in Colombia, 30% in Brazil, 20% in Guatemala and 20% in Mocha.

Second, the general mixed coffee blending method: Colombia 40%, Brazil 30%, Mocha 20%, Robusta 10%.

Third, bitter mixed coffee blending method: Colombia 30%, Brazil 30%, Kilimanjaro 20%, Robusta 20%.