Which is better, a single product or a mixed coffee? Oh, what's the difference? Is it all right to mix coffee and beans by hand?

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Coffee beans can also be divided into single beans and blended coffee beans, some friends may not understand the difference between the two, let's take a look!

[individual coffee beans]

As the name implies, single-product coffee beans refer to coffee beans produced in the same production area or the same plantation or manor. with ideal roasting degree and extraction with suitable utensils, it can highlight the unique taste of coffee produced in a particular area. it is usually black coffee to drink, but the subtle taste will be masked by adding milk and other modifications. But there is no rule that black coffee must be drunk, as long as you like it.

Most of the individual coffee beans are Arabica, and the processing process is relatively more tedious. Not only coffee fruits need to be picked manually, but also raw beans need to manually remove most defective beans. Roasters need to adjust the baking curve according to different coffee beans when roasting. In order to more reflect the flavor of coffee beans producing areas, the grade of raw coffee beans is high, so the cost is higher and the price is more expensive.

The following are some common individual coffee beans

1. Golden Manning

Produced in Sumatra, Indonesia, because of its rich and mellow taste, neither astringent nor sour, mellow, bitter and fragrant, it is called a gentleman in coffee. Gold mantenin is also a good boutique in Manning, this gold mantenin has been carefully selected by hand, medium deep baking, bitter fragrance, not astringent slightly sour, rich and solid, rich in sweetness, very intriguing, emitting a strong fragrance. Heavy mellow and lively sense of movement, melancholy and silky touch, as well as special sweet people miss.

two。 Yega snow caffeine G1 sun

Sun fruit, obvious sweetness, light fermented wine, spice, BlackBerry, strawberry jam, sweet orange, wine, apple, honey, mellow, lingering finish

3. Yega snow caffeine G2 washing

Sweet aromas of citric acid, flowers and honey, soft acidity and citrus flavours

Flavor: the taste is fresh and bright, clean and free of miscellaneous feeling. The acidity is rich but soft and pleasant, and the taste is rich and uniform.

4. Kenya AA

Kenyan coffee is famous for its strong aroma and well-balanced acidity. It is one of the favorite individual coffees in the coffee industry. It has a wonderful and satisfying aroma, obvious and charming fruit acidity, balanced and delicious acidity, well-proportioned particles and good fruit flavor. It tastes so special that there is almost no similar coffee.

The palate is rich, aromatic, full-bodied and has a wonderful fruit flavor. With a multi-layered taste, charming acidity, the flavor is fresh and not domineering, there is a complete but not heavy taste experience.

5. Columbia Huilan: from Colombia, roasted coffee beans release a sweet fragrance, with sweet in acid and medium in bitterness, moderate concentration and long-lasting fruit aroma. Nutrition is very rich, high balance, sometimes with nutty flavor, interested curry friends should not miss it.

6. Costa Rica-Tarazu-multi-tower

The palate is delicate, clean and greasy, with strawberries, citrus, black sugar, green apples, chocolate, sweet vanilla cranberries, lime, cinnamon and delicate berries.

Flavor: bright style, full aroma, mild acidity, clear flavor, good sweetness

[mix coffee beans]

To put it simply, the blending of coffee beans is a combination of several coffee beans with different characteristics. But it is not a random mixture of coffee beans, sometimes the blending of two kinds of boutique coffee will suppress each other's unique flavor. Matching is like the painter adjusting and creating charming colors in the color palette, the mixer can reconcile the attractive taste according to the different characteristics of the coffee beans.

It is no exaggeration to say that matching is an art. As an artist, the assembler needs not only experience and inspiration, but also scientific calculation. The emergence of works of art will not be accidental, but the outbreak of long-term accumulation. As a result, the industry is still a manual operation based on experience. The ideal blending of coffee is to get a harmonious taste, rich aroma and full mellowness.

Generally speaking, the blending of coffee beans has two meanings, one is the blending of coffee beans with different flavors mentioned above, balancing his flavor, such as the classic Mamba and Italian coffee, all of which are blended with a variety of recipes, some of which are trade secrets. But there is also a relatively poor matching of beans to reduce costs, most of them are matching poor quality coffee beans in Vietnam and other places, matching to imitate the flavor of individual beans, depending on the quality of matching, specific treatment, good matching quality is not necessarily poor coffee.

Some of the matching made by imitating the flavor of single bean, probably the most is the blue mountain flavor, the single product blue mountain basically belongs to the type that can not be bought, and what you can see basically belongs to the matching, in which the quality gap is very big, among which there is no lack of good products.

Italian coffee beans are made from several different flavors of coffee beans, no coffee beans can have the basic taste characteristics required by Italian coffee, there are also some single Italian beans, but this has not yet become the mainstream. Just for some coffee players, interested friends can also give it a try. The purpose of blending is to mix the characteristics of different varieties of coffee, so that the overall taste of coffee is more complex and balanced, with a deep degree of roasting, so it is more suitable for coffee with milk.

Some coffee beans are used to increase the taste, some are used to increase the caramel flavor, some are used to increase the bitterness, some are used to increase the oil, and some are used to increase the complexity of the taste, so as to ensure the overall balance of the coffee taste. this Italian has undergone many changes over hundreds of years, from severe to medium-depth debate, from blending formula to the determination of baking methods, all the way through the history of coffee culture.

Nowadays, most espresso tends to be medium to deep, with very little weight, because there are unhealthy substances when beans are roasted to carbonation, and health should not be sacrificed in order to roast deep fat for better performance. Medium depth, deep baking oil slightly less, but the taste level will have a better performance.

What kind of fine coffee is good coffee? In my opinion, it is a single product, there is no matching (here refers to the bad matching, to reduce the cost for the purpose of matching), no flavor pigment is good coffee, it does not mean that those that are very expensive are necessarily good, expensive ones may be just because the output is less hype, find the right utensils, find the right coffee that you like and suit your taste, that is good coffee. Enjoy the process of finding coffee from different regions of the world, enjoy the process of making a cup of coffee for yourself, this is the fun of freshly ground coffee, enjoy green and healthy drinks, this is our due attitude towards life.

The reason why coffee is divided into blends and individual products is determined by the combination of coffee beans. Different blending methods bring different flavors, and individual coffees from different regions bring different flavors. These changes may be the charm of coffee, bringing you a new taste experience from time to time.