What is the difference between coffee beans, Italian style and individual coffee? how to mix Yunnan coffee?

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

Blending and individual coffee have always been the topic of discussion, so what are the respective advantages of blended coffee and individual coffee? Qianjie Coffee will answer for you today.

What are individual coffee beans?

A single product refers to coffee beans of a single variety and a single origin. Individual coffee is made from a single coffee bean produced in the country of origin and is a pure coffee without milk or sugar when drinking. Have strong characteristics, special taste: or fresh and soft, or mellow smooth; the cost is higher, so the price is more expensive. Such as the famous Mantenin Coffee, Brazilian Coffee, Colombian Coffee. They are all individual products named after the origin of coffee beans.

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 is spaghetti with beans?

Blended coffee beans are made from a variety of coffee beans mixed with different proportions and tastes of different or similar coffee beans, which can make the original coffee produce distinctive characteristics and unique flavor. Coffee bean blending is also an art, repeated attempts, looking for inspiration can make a good bag of beans. Usually this well-balanced blend of coffee beans is used to make espresso, and the mellow espresso liquid is extracted by high temperature and high pressure.

Mixing coffee beans into mixed beans is mainly for the following purposes:

1. A 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.

two。 Balanced taste

Since the espresso machine magnifies the most significant flavor of coffee beans, we hardly use a single variety of coffee to make Espresso, otherwise if the 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. SOE is not necessarily better than matching. Different from the custom of naming individual coffee by place of origin, blended coffee beans are generally named after brands.

Four principles for blending coffee beans:

The main results are as follows: 1. The blending of raw beans requires the use of coffee beans with their own characteristics, and avoid using coffee beans with similar flavor, such as the same coffee treatment, the same origin of raw beans, and the same coffee flavor.

2, the proportion of coffee blending, each coffee shop will also spell out different proportions of coffee beans according to its own characteristics, generally do not take the 1:1 blending ratio, the same proportion will suppress each other's unique flavor, so there must be a distinction between primary and secondary in order to produce a better taste than a single coffee.

3, blending and baking method, blending coffee has life spelling, that is, mixing raw beans according to proportion, and also cooking, that is, mixing according to proportion at the end of baking, depending on the blending flavor demand.

4, the principle of matching flavor is sour and sweet balance, generally use 2-6 kinds of coffee beans, no matter what kind of beans, or what kind of roasting degree, too many kinds will not be able to show the unique flavor of coffee.

5. Blending coffee requires constant attempt

The purpose of blending coffee is generally to stabilize the flavor. Before blending, a blending schedule should be drawn up by means of mathematical combination, and then the best scheme should be determined through the process of cup testing.

Qianjie Coffee launches 4 kinds of coffee beans with their own characteristics according to different requirements:

[sunflower warm Italian coffee beans] Shirley of Honduras: Yega sun-red cherries, ratio 6:4, cooked

Flavor characteristics: it has obvious acidity, a hint of berry aromas, rich aromas of wine and chocolate, and a comfortable finish.

Shirley coffee beans give this coffee a strong whisky aroma and a heart chocolate finish. Sun red cherries bring a sense of fermentation to this coffee, with berry aromas and a smooth palate. This half-pound blend of warm sun coffee beans is suitable for coffee shops that require special espresso flavor and high quality beans, or for concentrated lovers who do not use much.

[Qianjie coffee boutique] Goran: Brazil, ratio 3:7, cooked

Flavor features: 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 pleasant.

The coffee beans in the Colombian Huilan area have a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and intriguing sweetness, while the coffee beans in the Brazilian Hillado region have a comfortable bitter taste and a very smooth entrance. This boutique blended coffee is suitable for all kinds of boutique coffee shops.

[front Street Coffee Commercial mix] Colombia: Brazil: Robsta, ratio 3:6:1

Flavor characteristics: classic taste, caramel sweetness, nutty and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, lingering finish.

The coffee beans in the Colombian Huilan area have a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and intriguing sweetness, while the coffee beans in the Brazilian Hillado region have a comfortable bitter taste and a very smooth entrance. Robusta is rich in oil. This commercial blended coffee is suitable for coffee shops and beverage shops of all sizes.

[Qianjie Coffee basic mix] Yunnan AA: Brazil, ratio 3:7, cooked

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

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. The coffee beans in the Hilado region of Brazil have a comfortable sweet and bitter taste, and the entrance is extremely smooth. This basic blend of coffee beans is suitable for small coffee shops or bakeries and beverage shops.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925