Study on Italian concentrated formula and Italian concentrated bean
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
A lot of people love lattes, and I'm no exception. When I haven't touched the boutique coffee, I have always loved to drink latte. I only know that latte is espresso and milk, but I don't know that espresso is made up of several kinds of coffee beans. The key to good latte is-Italian coffee bean formula. How to make good Italian coffee, but there is a lot of knowledge!
Why beans?
1. Each bean, different roasting degree, according to different proportions, to match a specialty coffee item.
2. Balancing costs.
3. Making espresso recipes.
Bean theory:
I roughly divide coffee beans into three categories: white, gray, and black. White main sweet acid taste, gray main sweet base, black main bitter tail. Then according to different bean characteristics and suitable baking degree to configure. The appropriate ratio is 3:5:2. Some beans may be white gray or gray black, so experiment to get the best sorting position to achieve the perfect combination.
White (forepart balsamic acid) Light baked-Kenya, Guatemala, Yemen.. Wait.
Grey (medium base sweet) Medium dark roast-Brazil, Costa Rica honey treated, Salvador.. Wait.
Black (last bitter rhyme) Deep roast-Mantenin, Kenya, Guatemala.. Wait.
Grayish black-Colombia (medium dark roast)-bitter ending.
Italian formula mainly sweet, sweet with milk goes well. A little white + gray + black in the middle, try Guatemala + Brazil + Kenya.
Coffee beans can be classified first, go to the front aroma, middle body or end of the sweet rhyme, and then try to drink one by one.
1. Kenya AA (medium roast)+ Mantenin G1 (medium dark)+ Antigua Guatemala-Flower God (very light roast)-Sweet, mellow, light floral aroma, good texture, delicious. Some people complain that coffee is not strong enough.
2. Kenya AA (medium roast)+ Mantenin G1 (medium dark)+ Ethiopia Yega Sherfie (washed)(light roast)-Sweet enough, more mellow, light floral and fruit acid flavor, delicious Coffee isn't good enough.
- Prev
Italian concentration, there are differences between different regions of Italy, you know?
Professional coffee knowledge exchange more coffee bean information Please follow the roasting in the coffee workshop (Wechat official account cafe_style) to understand the meaning of roasting degree and their flavor performance after extraction, which is the key to ensuring the highest performance quality in the cup. Generally speaking, the deeper the baking, the less the acidity and the more bitterness, but the deeper the baking.
- Next
Perfect Italian concentration starts with grease. How to do Italian concentration?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) oil thickness generally has a lot to do with the freshness of beans, too fresh beans, the extracted oil will be very thick, but also quickly dissipate, such oil we think is too rough, so bean cultivation plays an irreplaceable role in the formation of oil
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