Is the mixed coffee good? can the mixed coffee be made by hand? How does the mixed coffee taste?

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Skills of choosing Coffee and mixing beans

The technique of mixing coffee

Choose Coffee

The most advanced flavors of coffee are "sour" and "bitter" (not produced by high-temperature baking or cooking), and "sweet", which is one of my favorite coffee flavors. Old coffee beans have a "mellow" and "rich" taste, slightly fermented beans have a "smooth throat", "smooth", "wine flavor" and other feelings. The taste of "Doctrine of the mean" is far more attractive than the noun itself describes. "gamy" means irritating, just as the place of origin of coffee has an exotic flavor.

In coffee shops, secondary coffee is not sold in the same form as high-end coffee, but as unnamed coffee beans in mixed coffee beans. These coffee beans are "semi-light and tasteless", "game", "grass" and "local flavor". And the "earthy flavor" comes from the land where the fruit falls. Baking for a long time can remove "bitter", "sour rot", "hidyness" and other flavors, while "fermenting taste" is caused by negligence. Rio people call the worst coffee taste in Brazil "Rioy". The worst-tasting coffee (such as Robesda), which is mostly used in the instant coffee market, is cheap in the market, but the market is the most popular.

Coffee is a product of nature and a slave to the fickle nature. Every tree, even every bean shipped from the same farm, is unique. Every bean is different, even if it is picked from the same branch. In soil, cultivation and climate, climate is the biggest factor affecting coffee, but the variables that affect the flavor of coffee also include the method of picking beans, treatment, preservation and transportation.

There is no routine in the quality of coffee, and it is impossible to predict and maintain a stable level. Consumers can only trust the judgment of the coffee shop owner and hope that the coffee beans he buys can maintain a certain quality every time. When restocking, the boss will taste it himself. He may have to upgrade the level of his usual purchase, or look for beans of the same class but at a lower price to replace beans that have been rejected by the market at a higher price; it is also possible to find other coffee beans to replace certain coffee beans that have been sparse due to natural disasters or local political upheaval.

These situations can explain why the same mocha coffee, bought in store An and store B are really not exactly the same, and sometimes the mocha bought is very disappointing. Other reasons may be that the merchants do not often bake coffee beans, or that the beans they sell are already stale.

There are not many good coffee beans that can be drunk alone. Of course, the best coffee beans are good coffee that can be brewed directly alone, and each kind of coffee bean has its own advantages and disadvantages. No coffee beans that are cheap and can be supplied to the market in large quantities have the unique quality of integrated coffee beans, which is why coffee beans need to be mixed. We can mix all kinds of beans according to their feelings to create their own favorite taste. Comprehensive coffee contains the advantages of several beans ── has a pleasant aroma ── is a balanced combination of beans.

The quality of beans is unstable and often changes. Comprehensive beans should pay attention to keeping the level of quality consistent. Comprehensive coffee beans is a science, in wholesale markets and specialty stores, the proportion and effect of comprehensive beans has always been a trade secret. Usually seven or eight characteristics of good coffee are considered when mixing beans. The aroma, taste, color and price produced by the mixture of sour, sweet and moderate varieties are the best combination. Generally speaking, choosing the "signature mixed beans" (houseblends) of coffee stores will not go wrong. In theory, the store's own signature mixed coffee is good, because the store bet its reputation on the "signature mixed coffee beans", and the price is reasonable because the store may add some cheap beans.

The coffee beans mixed with good coffee beans have the best quality and taste. In order to be competitive in the market, a large number of coffee beans must be mixed with beans with high output and low price. Of course, the taste of the cheap coffee beans is much lower than that of the coffee beans that are sold for a penny. However, in spite of this, the specialty store's signature mixed coffee beans. In order to cater to thousands of different tastes, the taste will be a little worse. When you buy, you can ask to add some roasted coffee beans or beans with good aroma to the store's self-prepared mixed beans.

Mix your own coffee beans

You can also create your favorite mixed coffee. Try to mix different coffee beans to find out which coffee suits your taste best. Go to the coffee bean store and ask the boss for help, tell him the taste he likes and dislike in his comprehensive coffee, and ask him to suggest how to change it until he is satisfied with the taste, aroma and richness of the coffee. Some kinds of coffee beans have traditionally been intimate partners, such as mocha and Mysore. The popular Turkish coffee is deeply fried (heavily roasted) and ground into powder. Mr. Bao is satisfied.

Balzac has a famous recipe for mixing Brazilian BrazilianBurbon, Martinique and Mocha. Martinique coffee beans are no longer produced and can be replaced by Cuban or Haitian beans.

Other recipes are as follows, those who are interested might as well try it.

Java + mocha

Brazil Bourbon Santos (BrazilianBurbonSantos) + Colombian wave

Columbia (ColombianBogota)

Colombian Maitenin + Isopiamoca

Costa Rica + Java + Mocha

Sumatra + Mocha

Bogota, Colombia + washedVenezueanMaracaibo, Venezuela + Santos, Brazil

CoatepecMexican, Mexico + CobansfromGuatemala, Guatemala + Mantenin, Java

Kenya + Mocha + Guatemala

Costa Rica + Sumatra + Hawaii

Java + Kivu (located in Rwanda) Colombian Excelso, Jamaican Blue Mountains, Java Blue Mountains these coffees can be drunk alone, but even if combined with other beans, it does not lose its characteristics, brewing comprehensive coffee, can also drink the aroma of individual beans. Kenya, Colombia and Costa Rica are the three most commonly used coffee beans when mixing beans. American coffee is mild and widely used in mixed beans, regardless of whether milk is added or not. The coffee beans from the new plant are sour, and strong coffee, such as mocha, Mysso, Java and Sumatra, are best served as black coffee. Isopia mocha can replace mocha, and Indonesian coffee beans are sometimes a little bitter; so are Bogota and Santos, which are old for some time. Red RedSantos, SantoDomingo and Haiti are sweeter.

The mixture of shallow roasted and re-roasted coffee beans is a match made in heaven. The aroma is pleasant. The recommended ratio is 3/4 shallow roasted hot coffee beans and 1/4 re-roasted hot coffee beans. The re-roasted hot beans taste strong and will outweigh the shallow roasted hot beans, but if the re-roasted hot beans are Turkish or Italian concentrated (espresso), then the proportion of re-roasted hot beans can be increased, because these two kinds of beans taste particularly mellow.