Would you like a single coffee bean or a formula bean? Which tastes better, single beans or mixed coffee beans?

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Which is better for coffee, single bean and mixed beans?

At present, in boutique coffee, mixed beans are still the mainstream, and comprehensive coffee is bound to add dairy products, while over-sour coffee or single beans that taste too thin are not suitable to be added to milk.

Purpose of integrated coffee beans: therefore, boutique cafes usually develop special integrated coffee beans for their own comprehensive coffee. Generally speaking, the more common characteristics are: more crema, higher sweetness, emphasis on tail performance (chocolate, honey, drupe, etc.), uniform taste but not particularly sour taste, generally used to be called integrated beans.

Of course, this is only a general conjecture. The performance of mixed beans varies greatly depending on the flavor that each cafe wants to interpret. Here are two more special examples:

♥ places special emphasis on crema, which is so thick that most people will be scared, but the tail rhyme is a super-obvious bitter chocolate flavor of adult flavor comprehensive beans.

♥ does not emphasize crema, with a light texture to make sweet and sour fruit flavor and milk to coordinate the delicate balance of comprehensive beans

Qianjie mixed coffee beans:

Blended coffee, also known as mixed coffee, is to mix a variety of individual coffee beans together, so as to give full play to the strengths of various individual coffee beans, blended beans from different areas of coffee beans mixed to make a more balanced taste. For example, if one kind of coffee bean is slippery but lacks aroma, another kind of coffee with rich aroma can be added to make the advantages of individual coffee beans complement each other, complement or strengthen each other in taste, thus creating a richer new taste of coffee. Sometimes the beans are mixed first and then baked, which is called roasting; sometimes they are roasted and then mixed with coffee beans, which is called cooked.

Whether it is pre-mixed raw beans, or baked individually and then mixed. Both methods are acceptable depending on the nature of the coffee in the formula. Mixing after baking provides different degrees of baking for each bean so that each ingredient shows the best effect.

Before matching beans, we should first know the flavor of different varieties of coffee in the world, and beans have different characteristics according to their origin. Different coffee beans have different personalities because of different varieties and producing areas, and there are subtle differences in sour, bitter, sweet, aroma, mellow thickness and other flavors. Single coffee beans often show the unique characteristics of a certain kind of coffee. Mixed beans are mostly used for comprehensive coffee such as Espresso, Americano, Latte or Cappuccino, etc., the taste of coffee is more balanced, more palatable, and more stable, so it can be said that the taste is more popular.

Mixing different coffee beans is mainly for the following purposes:

1, stable flavor

Because coffee beans are a kind of crop, the flavor of even the same kind of coffee beans will be different from year to year, so mixing several kinds of coffee beans can solve this problem and keep the taste basically the same every year.

2. Balance the taste

Because one of the features of the integrated coffee machine is that it magnifies the most prominent flavor feature of coffee beans, we almost never use a single variety of coffee to make Espresso, otherwise if that coffee bean is bitter, the Espresso will be very bitter and sour. So we need to balance the flavors by matching them.

Mixed coffee is not a simple addition, but hopes that through the unique understanding of coffee flavor, different coffee beans can learn from each other and blend with coffee beans with excellent flavor.

3, stable flavor:

Because coffee beans are a kind of crop, the flavor of coffee beans in the same producing area will be different from year to year, so mixing several kinds of coffee beans can solve this problem very well. the flavor can be basically the same every year.

The formation of the SOE trend of single origin:

Recently, SOE,SOE stands for single-origin espresso, although it is not necessarily equivalent to fine coffee, but if you select single-origin coffee beans with easy to identify flavor as SOE, you can produce a typical espresso with unique flavor. For example, Yega's typical citrus flavor, Kenyan fruit flavor, etc., coupled with mixed coffee will magnify the taste of coffee, so specific flavors will be more prominent than hand brewing. However, although SOE is outstanding, its shortcomings are relatively easy to be magnified because it comes from a single place of origin, so factors such as roasting and particle size will affect the flavor, so it is not necessarily better to drink than coffee.

So, how do we match?

(1) Qianjie Comprehensive matching No.2:

Colombia: Brazil, ratio 3:7

Huilan producing area of Colombia

Located in the southwest of Colombia, it is one of the major coffee growing areas. Colombia is generally 1500-1800 meters above sea level, mostly bourbon, Kaddura species, washing treatment, high density, uniform bean, full bean shape (from bean core to bean surface is thicker). Because there are famous coffee cultivation places in Huilan area, the names of various small areas have become brand names and circulated. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture.

In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. And caramel and other aromas and appropriate acidity can be called high-end boutique coffee.

Flavor features: the taste is rich and solid, with a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and very intriguing. Because the price is cheap, the beans are small, so they are suitable for blending coffee. Coffee has a strong taste and heavy texture. Its nutty, chocolate and caramel aromas and suitable acidity can be called premium boutique coffee, suitable for a single product or a comprehensive blend base.

Sirado producing area of Brazil

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low. Most of them are bourbon species, which are treated by half-sun. The water content is moderate, the bean is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature. The temperature on the inner wall of the boiler will scald the bean surface, so there will be a bitter taste.

At the same time, if we want to show the characteristics of good thickness of nuts, milk chocolate and alcohol, and serve as a matching base, we choose to throw beans over medium heat, keep the firepower to the stage of dehydration, and fine-tune as the temperature rises after the first explosion. promote the caramelization reaction more fully, heating up to near the second explosion can arrange beans.

Flavor characteristics: comfortable sweet and bitter taste, the entrance is very smooth; with a hint of grass, the fragrance is slightly bitter; smooth and smooth, the aftertaste can be comfortable

The flavor after matching: sweet taste. Using medium-deep baking, when concentrated, the taste will be soft, slightly sour, sweet, nutty, the overall feeling will not be too exciting, peaceful, grease belongs to medium.

(2) Commercial matching:

Colombia: Brazil: Robusta; ratio 3:6:1, life

[Robusta] beans have strong resistance to diseases and insect pests and high yield. There is usually no acid from Arabica beans, often with a slight woody aroma. The caffeine content of 2.2% is higher than that of Arabica beans, and the content of chlorogenic acid is also higher, and it is also quite bitter. It is usually used in commercial beans and is cheaper than Arabica beans.

In terms of the flavor of individual beans, the taste of coffee obtained from commercial beans is much lower than that of high-quality coffee beans. generally, commercial beans will choose to be used for blending, and after mixing beans, they can also make coffee with good export flavor, which can be used to make lattes. Cabo and other comprehensive coffee. And our commercial mix to make Espresso, because there are robusta beans, oil will be richer, taste classic, caramel sweet, nut and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, long-lasting.

(3) basic matching:

Yunnan AA: Brazil; ratio 3:7, cooked

Our Yunnan AA is Ironka, the oldest native variety in Ethiopia and southeastern Sudan. All Arabica are derived from Tibica. The top leaf is red copper color, called red top coffee, elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield. The four iron pickups are slender and open, with a tilt angle of 50 Murray 70 degrees. The opposite leaf is long oval, the leaf surface is smooth, the end of the branch is very long, few branches, and the flowers are white, opening at the base of the petiole connecting the branch. Ripe coffee berries look like cherries and are bright red.

In contrast, it needs more shade when planting, and it can only be harvested once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas are Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The natural conditions of Yunnan are very similar to those of Colombia, with high altitude, great temperature difference between day and night, mellow flavor, moderate sour taste, strong and mellow taste, uniform particles, more oil, and fruity flavor, and its quality and taste are similar to Colombian coffee.

Matching flavor: with soft fruit acid, caramel sweetness, nutty, dark chocolate flavor, smooth and sticky, but light taste.

When blending, there must be a distinction between primary and secondary, in order to produce a better taste than a single cup of coffee. Before formulating a matching plan, first envision a more suitable combination, and then match it through appropriate baking, through cup tasting and later adjustment, to determine the best plan, hoping to help you--

From the above two cases, we can see that there are many changes in comprehensive beans, and the ability to bake an ideal taste greatly tests the coffee shop's understanding and combination of flavor, so the study of the quality of comprehensive beans is one of the criteria for many people to judge whether a cafe is good or bad. However, personal advice is not so critical, it is better to think more, appreciate more, and imagine other people's comprehensive beans, which will help you more.

Coffee itself will not make you fat, but the caffeine contained in coffee is a beneficial substance to improve cell activity and promote normal physiological activity. Only drink unadded black drink unsweetened coffee will lose weight, it is best not to add milk, if you really do not adapt to add a small amount of milk. Remember not to add sugar.

Caffeine will dissolve a small amount of fat if it is not instant coffee, it will have weight loss effect, instant coffee is difficult to say, because it is generally mixed with a large proportion of sugar, often will not get fat, but drink too much stomach-damaging black coffee is no problem, the main calories come from ingredients:) black coffee can help lose weight.

People with sweetened milk will get fat if you only drink black coffee to lose weight. What really causes you to get fat is the sugar and cream added to your coffee. If you are afraid of being fat, it is recommended to use milk and healthy sugar as if the ones with very low calories are astringent in taste, and the bitter me and Nestl é are like those of Nestl é. Will you get fat? questioner: the injury is still like a flower-the second best answer for caffeinated coffee, whether instant coffee or brewed coffee, will not make people fat if you lose weight in the right amount. It is easy to make people feel full. I think you don't seem to be fat at all. Why do you want to lose weight?

If you drink coffee, if you add milk and sugar, you will get fat, mainly because there is too much sugar. if it is pure coffee, that is, black coffee, it will not get fat. only black coffee has the effect of losing weight. The following is my personal experience of losing weight: I think, the effect of weight loss is the best, the fastest, the most fundamental, the healthiest, the safest, the most environmentally friendly, the most thorough, and the most 2.

Coffee is relatively high in calories, although lose weight, but if the calories are not consumed, it is sure to gain weight. After all, the cream in instant coffee, it will make people eat too much and the coffee partner will get fat. The coffee partner is a high-calorie product. 100g partner calorie is about 550 calories (different brands have small differences), and popcorn will-- black coffee will not get fat and lose weight, but any coffee as long as milk is added Will not have the effect of losing weight, drink too much and get fat.

Drinking too much coffee is not good, drinking coffee not only will not get fat, on the contrary, it can also help lose weight, because coffee can accelerate energy consumption, and then accelerate the oxidation of oils and carbohydrates. In my impression, black coffee can lose weight.