What kinds of spaghetti beans are there?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

When roasters designed this blend, people were looking for coffee with low acidity and no bitterness. When we first started, we heard that coffee was divided into two categories: nutty and fruit. However, in daily work, I didn't come into contact with some really nutty coffee. If there was no acid, it would be regarded as nutty, or it would be considered nutty if it was roasted deeply, so I began to think, where did the nutty in the mouth of the barista come from?

So we looked for the baking depth and blending ratio in the direction of nutty. In the process, the roaster has insisted that this only roast to medium roast, do not roast to deep roast, the reason is to avoid the taste of deep roast to cover the nutty coffee; the second insistence is to reduce the acidity. These two insist that we can only from the coffee beans origin, processing and blending ratio to start.

Finally, we found that there are not many places in Hong Kong that use Salvadoran coffee as a blend, so we decided to use Salvador Santa Ana Volcano coffee to bring out the roasted almond and hazelnut sauce flavor, while adding Brazilian coffee can enhance the taste and enhance the hazelnut chocolate feeling.

proportions are as follows

Brazil 50%

El Salvador San Ana Volcano 50%