How do you spell coffee beans? Blending proportion and formula sharing of all kinds of single coffee beans

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Matching is just like a painter adjusting and creating charming colors in a palette, so the mixer can also blend with coffee beans to produce an attractive flavor. Therefore, it is not too much to say that matching is an art. as an artist, the assembler needs not only experience and inspiration, but also through certain scientific calculation. The emergence of works of art will not be accidental, but the outbreak of long-term accumulation.

Although it sounds difficult to match a better coffee bean, it doesn't stop us from trying. Qianjie Coffee roughly splits the blending process to help people understand the blending of Qianjie Coffee.

Part I-define the purpose of the match

1. Reduce costs

Some cafes will use poor quality coffee beans mixed with better quality coffee beans to reduce costs and increase sales benefits at the same time.

2. Create a long-term and stable flavor

It has to be admitted that coffee is a kind of agricultural product, and different seasons or even different batches in a year in the same producing area will produce different tastes, and the disadvantages of a single producing area will be exposed here. You can't be confident that you can still drink coffee from a single producing area that tastes good next year, except for coffee beans that dominate coffee flavor. And other factors from the origin to the cafe can also cause the coffee beans you buy to taste different from those in the past.

So one of the purposes of blending is to create a product that can be supplied for a long time and has a stable flavor for a long time. When the quality of one of the coffee beans can not meet the requirements or changes in the new production season, we can find similar coffee beans to replace, in order to achieve the goal of stability.

3. Create a flavor that cannot be produced by a single coffee bean.

Sometimes single-origin coffee beans are like a person, with both strengths and weaknesses, while matching is like organizing a team to take their strengths to make up for each other's weaknesses, so as to complement each other.

Just like using a sweeter coffee bean with a higher acidity coffee bean to achieve a sour-sweet balance, or adding some Brazilian beans to the coffee bean to increase the overall mellow thickness, these are the purpose of blending.

Part II-determine the target flavor

When we determine the purpose, the second is to determine the target flavor of the coffee beans. Only by having a clear goal can we know where we need to start. At the same time, it is also a test of the mixer's understanding of the existing coffee beans and the flavor of the coffee producing areas.

When Qianjie Coffee was blending coffee beans with warm sun, we clearly wanted to match a matching bean with wine flavor. so we can immediately put three fermented coffee beans with distinct alcoholic flavor in Honduran sherry barrels, Honduran lychee orchid and Colombian San Jose on the shortlist.

After many attempts, and for the sake of cost-effectiveness and other factors, it was finally decided to use the Honduran sherry barrel as the main tone of sunny coffee beans.

Part III-determine the type of matching

Generally speaking, we call "matching first and then baking" as "raw spelling" and "baking and then matching" as "cooked spelling". In fact, each of these two types has its own advantages and disadvantages, and there is no better or worse one. You can choose the type that suits you according to its characteristics.

The advantage of Shengpin is that it can use the same baking degree to make the coffee stable and uniform, and the second is that it can reduce the number of roasting times and improve the efficiency. The same baking degree can also greatly reduce the difficulty of quality control (that is, you can only focus on one bean cultivation date at the same time, while Shengpin is prone to different roasting dates of several combinations of beans, resulting in different tastes. ).

At the same time, the disadvantage of raw baking is also very obvious, and the limitation of raw spelling is very great. Generally speaking, it is recommended that several beans with similar density of coffee beans are recommended. For example, if you mix a coffee bean suitable for shallow roasting and a coffee bean suitable for deep roasting to the same roasting degree, it will be easy to produce 1: 1.