The choice of Italian coffee beans? What proportion is suitable for matching beans? What's the theory?

Most espresso is made with mixed beans, because the espresso made from ordinary single coffee beans may not be so mellow and sour, even with milk or sugar, so coffee friends will suspect that this is not a cup of espresso, but a cup of black coffee.

Since it is a combination of beans, is there anything particular about it? Or any kind of coffee beans can be made into mixed beans. Italian coffee beans generally choose two types of coffee beans, Robusta and Arabica, and the beans are usually matched by Robusta and Arabica, or Arabica and Arabica.

[Robusta]

It is mainly used for concentrating and blending to increase the thickness of alcohol and get rich oil. Robusta coffee beans are oval, spherical or nearly spherical in shape, with a straight line in the center line.

[Arabica]

Arabica coffee produced in different regions, different elevations and different climates has its own characteristics and can show completely different individual flavor. It smells like grass when it is not baked, and after proper baking, it shows "fruity" (medium-shallow baking) and "caramel flavor" (deep baking). Suitable for a single origin and a variety of mixed beans, can be made using a variety of extraction techniques.

Espresso is very focused on the degree of roasting, unlike hand-brewed coffee, the degree of roasting beans can be adjusted according to the water temperature or the ratio of powder to water, and then brew out the flavor of the coffee producing area. Therefore, coffee beans that are not too lightly roasted are generally not used in Qianjie, because the coffee beans that are lightly roasted are extracted with more acid and less oil, and then milk coffee or cappuccino is added. The basic flavor of that cup of coffee tends to be sour.

Espresso (Espresso) is the most representative Italian coffee. Americans call it "Espresso" to fully express the meaning of rapid extraction. At first, he was only popular in Italy, France, Spain and other southern European countries, but later swept across the Americas and became one of the most popular drinks. The ideal espresso Espresso is very low acidity, high alcohol thickness, and has a rich, velvety, thick reddish brown Crema with coffee aroma and flavor. Crema is the only important indicator of complete Espresso. Basically, it must master the strong flavor of coffee.

If you use normal espresso beans, you can extract a perfect espresso. How do you think the extracted espresso is successful? Qianjie Coffee tells you a little secret, which is to observe from the appearance of the crema.

You may not understand these professional terms of coffee at first. The front street introduces the following. "crema" refers to the light reddish brown dense foam on the surface of espresso. During the roasting process, a large amount of carbon dioxide is produced on the surface of coffee beans, most of which are emitted during cooling, and a few are stored inside coffee beans, which are released during grinding. This is why Qianjie advises people to make coffee as soon as possible after grinding.

SOE trend of single producing area

Of course, espresso is also a single bean with a single origin, that is, the recent popularity of 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 espresso will magnify the taste of coffee, so specific flavors will be more prominent than hand brewing. However, although SOE is outstanding, its disadvantages 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 mixed coffee.

What is matching?

Since it is matching, it naturally refers to the blending of more than two kinds of raw beans, but it can also match the same kind of coffee beans with different roasting degrees, or even the new crop and aged coffee or old crop of the same kind of coffee beans, so the type referred to in the blending is no longer a narrow coffee variety, but extends to the flavor of coffee in a broad sense. Generally use 2 to 6 kinds of coffee beans when blending, too many kinds will not be able to show the unique flavor of coffee.

Blended coffee usually does not take the 1:1 blending ratio, because this may suppress each other's unique flavor, so the blending must be primary and secondary in order to produce a better taste than a single coffee. If you want the coffee to taste complex and changeable, you can reduce the proportion of raw beans, and vice versa.

Why match it?

Although some fixed varieties of coffee can be drunk directly as individual coffee, most of the coffee has more or less defects in flavor. For example, there is no special flavor, lack of depth, not strong enough, or a certain taste is too strong. In order to make up for these deficiencies, it is necessary to combine several kinds of coffee beans with different characteristics to create a harmonious and deep flavor. There are three points to pay attention to when blending beans: price, stability and flavor. These three points are an "impossible triangle", which means that you can't have all three, and you can only give up one for two. There are two forms of mixed beans, one is that you can first mix raw coffee beans according to a certain proportion or the flavor you want, and then bake them into ripe beans in a bean roaster, which is also used to be called Shengdan. One is to mix the roasted coffee beans directly, which is called cooked. The coffee in front of the street is cooked.

The espresso beans of Qianjie Coffee are generally mixed with a variety of coffee beans to complement each other, or want to highlight a certain flavor. For example, some baristas like to mix coffee beans from Kenya, Manning, Brazil and Colombia as basic beans. Because coffee beans from different producing countries, through the use of unused roasting degree, the mixed espresso will have a unique taste and aroma, whether the extracted espresso taste is in line with personal preferences is the selection criteria.

Before Qianjie coffee is mixed with beans, we must 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. The advantage of cooked spelling is that after baking, it can complement each other according to the flavor performance of coffee beans, and fine-tune the proportion weight of coffee beans according to the actual situation, showing a stable coffee flavor.

The boutique matching of Qianjie

Qianjie boutique match coffee beans, use Colombian coffee beans with Brazilian coffee beans, match according to the proportion of 3:7, Colombian coffee unique nuts, chocolate with rich Brazilian peanut, cream coffee flavor, this Italian combination of coffee beans feel very peaceful, rich in oil, the entrance is very smooth, fragrance but slightly American bitterness, very popular with Qianjie guests.

The commercial matching of Qianjie

Commercial mix of espresso beans: Colombian coffee beans: Brazilian coffee beans: Robusta coffee beans, proportion 3:6:1. 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 are chosen to be used for blending. After mixing beans, you can also make coffee with a good export flavor, which can be used to make lattes. Cabo and other espresso. 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.

The basic matching of Qianjie

The basic blending of coffee beans in Qianjie is made from Yunnan coffee and Brazilian coffee at 3:7. Flavor characteristics: with soft fruit acid, caramel sweetness, nutty, dark chocolate flavor, smooth and sticky, but light taste.

Qianjie sunflower sunflower matching

Now the Italian coffee drinks produced in the front street are made with sunflowers in the front street. This blend uses red cherry coffee from Shirley of Honduras and Ethea Chefe, which is constantly blended by baristas on the front street. a more perfect blending ratio is obtained at 6:4. Flavor characteristics: it has obvious acidity, a hint of berry aromas, rich aromas of wine and chocolate, and a comfortable finish.

From the front street point of view, Italian coffee can magnify the advantages of a certain type of coffee beans, cover up its own shortcomings, and make full use of each type of coffee beans. Of course, it is not that the more coffee you mix, the better the flavor. The more coffee beans you put, the more you will not consider every detail. In addition, the flavor will be more messy. Therefore, Qianjie thinks that it is enough to mix almost two or six kinds of coffee beans.

Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Brewing coffee is also a knowledge. Qianjie believes that as long as you practice more, you can make delicious ice-drop coffee at home.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex