The definition of blending coffee how to spell the principle of blending coffee? The skill of blending coffee

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The mixed beans are stable and the other is to reduce the cost.

Mix the coffee beans, one is to keep the taste stable and balanced, and the other is to reduce the cost. Italian coffee (espresso) on the streets of Rome is usually mixed with cheap, high-caffeinated robusta varieties with a thicker taste and a golden layer of crema. So far, Europeans have been more receptive to robusta than those affected by the wave of boutiques. From the cup point of view, robusta and liberica had less fruit acid and organic sugar. After baking, the taste is sweet and bitter, but the aroma is not enough, so it is only suitable for the "bottom taste" of formula or instant coffee. At present, most of the coffee varieties advocated by the coffee industry are arabica or its derivatives. Italian illy's signature formula coffee (illy blend) consists of nine types of arabica beans. The advantage of mixing so much coffee is the "lack of specialty". Even if the supply of a certain ingredient is unstable or the quality of the ingredient is declining, it will not affect the overall feeling. If there is less in the 24 flavors, I believe that generally not too many people can drink it.

Pay attention to balanced post-blending

"Pre-blending is baking mixed raw beans. Because the density, treatment and water content of different ingredients of coffee are different. If you stir-fry at the same firepower time, it may lead to uneven raw and cooked; it doesn't matter if the goal of baking is'no sour fruit, all charred'. But modern coffee is balanced, and roasters usually bake it alone according to the characteristics of various beans before putting it together, just as sun eggs and bacon are not fried together. This mix is called post-blending. "