Is the blending of coffee beans suitable for hand flushing? What's the difference between a single bean and a mixed bean?

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Nowadays, there is a trend of integration of coffee, which probably means that espresso is individual, called soe, while hand-brewed coffee beans are also trying to be monotonized. But no matter which way, it is actually in the pursuit of better flavor.

In fact, there is not a very interesting question about a single product. Generally speaking, the definition of a single product refers to the variety of coffee in a single producing area, but the naming of the product is useful for producing areas, varieties, processing plants, manors, and a variety of gaudy names, which are dazzling. But we know that it is generally impossible for a region to have all kinds of coffee, and the processing plant also handles the coffee received from nearby coffee farmers, so the raw bean trade has been completed, but these coffee beans are still emotionally considered to be individual coffee. For example, the popular flower butterfly is a mixture of some Rosa and other varieties of coffee, which is more interesting. Although it is "raw", it is still regarded as a "single product".

What are mixed beans and what are single beans?

Single bean is a single producing area of beans, matching beans is a variety of single producing areas of beans put together, called matching beans.

OK, we'll extend it after we understand the basics.

When setting the cooking plan, we will make it according to the characteristics of beans, such as a bean with full fruit tonality, we need to stimulate her fruit tonality to the maximum extent.

At this time, we need to consider: grinding degree, water temperature, water powder ratio, water content, cooking time, and even the choice of instruments, the influence of techniques.

So, if you are mixing beans, it means that you need your colleagues to calculate the above conditions for a variety of beans in the process of cooking.

At the very least, you have to make sure the baking level is the same.

Otherwise, while the light-baked beans are still preheated, the deep-baked beans are already over-baked, which is obviously not an optimistic phenomenon.

Or because the cell walls of deep-baked beans are brittle and the honeycomb network is large, the degree of grinding is generally not too fine in the process of hand flushing, while the degree of grinding of shallow baked beans is generally not too coarse.

Therefore, the grinding should be separated.

When many people see this problem, their first reaction is yes.

Sure, but are you thinking about the combination of beans, one-time cooking or thinking about the flavor match?

With a rigorous attitude, I don't think one-time cooking is advisable.

I will repeatedly pick out defective beans in a bag of single beans, not to mention matching beans.

But we can do it in a different way, spelling coffee liquid.

For example, you rinse An and B respectively, and then mix the coffee liquid in proportion to get the flavor you want.

This is desirable, the combination of flavor can not be stewed together in ABCD cauldron.