Qianjie Coffee shares three kinds of Italian blending formula, Italian # 2, commercial blending, basic blending features.

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Blended coffee, also known as mixed coffee, is to mix a variety of individual coffee beans together, so as to give full play to the strengths of various individual coffee beans, blended beans from different areas of coffee beans mixed to make a more balanced taste. For example, if one kind of coffee bean is slippery but lacks aroma, another kind of coffee with rich aroma can be added to make the advantages of individual coffee beans complement each other, complement or strengthen each other in taste, thus creating a richer new taste of coffee. Sometimes the beans are mixed first and then baked, which is called roasting; sometimes they are roasted and then mixed with coffee beans, which is called cooked.

Whether it is pre-mixed raw beans, or baked individually and then mixed. Both methods are acceptable depending on the nature of the coffee in the formula. Mixing after baking provides different degrees of baking for each bean so that each ingredient shows the best effect.

Before matching beans, we should 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. Mixed beans are mostly used in Italian coffee such as Espresso, Americano, Latte or Cappuccino, etc., the taste of coffee is more balanced, more palatable, more stable, it can be said that the taste is more popular.

Mixing different coffee beans is mainly for the following purposes:

1, 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.

2. Balance the taste

Because one of the features of the Italian coffee machine is that it magnifies the most prominent flavor feature of coffee beans, we hardly use a single variety of coffee to make Espresso, otherwise if that 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.

3, stable flavor:

Because coffee beans are a kind of crop, the flavor of coffee beans in the same producing area will be different from year to year, so mixing several kinds of coffee beans can solve this problem very well. the flavor can be basically the same every year.

The formation of the SOE trend of single origin:

Recently, 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 shortcomings 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 coffee.

So, how do we match?

(1) Qianjie Italian matching No. 2 formula:

Colombia: Brazil, ratio 3:7

Huilan producing area of Colombia

Located in the southwest of Colombia, it is one of the major coffee growing areas. Colombia is generally 1500-1800 meters above sea level, mostly bourbon, Kaddura species, washing treatment, high density, uniform bean, full bean shape (from bean core to bean surface is thicker). Because there are famous coffee cultivation places in Huilan area, the names of various small areas have become brand names and circulated. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture.

In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. And caramel and other aromas and appropriate acidity can be called high-end boutique coffee.

Flavor features: the taste is rich and solid, with a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and very intriguing. Because the price is cheap, the beans are small, so they are suitable for blending coffee. Coffee has a strong taste and heavy texture. Its nutty, chocolate and caramel aromas and suitable acidity can be called premium boutique coffee, suitable for single or Italian blended base.

Sirado producing area of Brazil

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low. Most of them are bourbon species, which are treated by half-sun. The water content is moderate, the bean is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature. The temperature on the inner wall of the boiler will scald the bean surface, so there will be a bitter taste.

At the same time, if we want to show the characteristics of good thickness of nuts, milk chocolate and alcohol, and serve as a matching base, we choose to throw beans over medium heat, keep the firepower to the stage of dehydration, and fine-tune as the temperature rises after the first explosion. promote the caramelization reaction more fully, heating up to near the second explosion can arrange beans.

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 comfortable.

The flavor after matching: sweet taste. Using medium-deep baking, when concentrated, the taste will be soft, slightly sour, sweet, nutty, the overall feeling will not be too exciting, peaceful, grease belongs to medium.

(2) Commercial matching:

Colombia: Brazil: Robusta; ratio 3:6:1, life

Medium and deep baking together

[Robusta] beans have strong resistance to diseases and insect pests and high yield. There is usually no acid from Arabica beans, often with a slight woody aroma. The caffeine content of 2.2% is higher than that of Arabica beans, and the content of chlorogenic acid is also higher, and it is also quite bitter. It is usually used in commercial beans and is cheaper than Arabica beans.

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 will choose to be used for blending, and after mixing beans, they can also make coffee with 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.

(3) basic matching:

Yunnan AA: Brazil; ratio 3:7, cooked

Our Yunnan AA is Ironka, the oldest native variety in Ethiopia and southeastern Sudan. All Arabica are derived from Tibica. The top leaf is red copper color, called red top coffee, elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield. The four iron pickups are slender and open, tilting at an angle of 50 to 70 degrees. The opposite leaf is long oval, the leaf surface is smooth, the end of the branch is very long, few branches, and the flowers are white, opening at the base of the petiole connecting the branch. Ripe coffee berries look like cherries and are bright red.

In contrast, it needs more shade when planting, and it can only be harvested once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas are Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. 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.

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

When blending, there must be a distinction between primary and secondary, in order to produce a better taste than a single cup of coffee. Before formulating the matching plan, first envision a more suitable combination, and then match it through appropriate baking, through cup tasting and later adjustment, to determine the best scheme, hoping to help everyone.

Finally, learn the difference between espresso, macchiato, latte, Cabo and Flat White in a minute.

Fancy coffee Latte (latte)

It means "milk" in Italian, so ordering a latte in Italy will only give you a cup of milk, not coffee. Some cafes in China also have flavored lattes, such as matcha lattes and purple potato lattes. Remember, they don't contain coffee.

Latte (one cup of 200ml): one espresso with 1 shot 30 ml + milk

Cappuccino (one cup of 180ml): one espresso with 1 shot 30ml + thicker milk foam

Fancy Coffee Avogado (Affogato)

The Italian word for "inundation" means to pour concentrate on an ice cream ball and drown it. It is not only visually attractive, but also a delicious coffee that is popular with ladies in summer.

Fancy coffee Flat White fragrant white

It has not been decided whether it was invented in Australia or New Zealand. It has just been translated as "Xiaobai", "Pingbai" and "Australian White" in China. After it was introduced into China by Starbucks, it was translated as "fragrant White". Compared with the ordinary latte, its foam is thinner, the foam is more delicate and smooth, and the coffee tastes heavier.

At the entrance of Cabo, you will feel more than a layer of 1cm thick milk foam, the taste is relatively soft. And Flat White although there are some bubbles, but more delicate, soaked in the 5mm below, milk and espresso fusion is very high, the taste is more silky.

Flat white (one cup of 200ml): based on two servings of 60 grams of espresso, some places will extract esp for a longer time, two servings of Ristretto (Ristretto:1:1 's Espresso)

Taffy iced latte: 1. Fill the glass with ice cubes and add 10 grams of taffy syrup. 2. Pour the fresh milk and ice cubes into the cup until it is seven minutes full, then stir evenly to melt the syrup into the fresh milk to increase the proportion of fresh milk. 3. Let the coffee slowly pour into the cup along the back of the spoon, not too fast, so as not to destroy the sense of hierarchy.

American black coffee: concentrated + black water

Taste characteristics:

The coffee extracted from American coffee tastes bitter and astringent, and the purity of such black coffee is the highest. If you want to taste the flavor of different kinds of coffee beans, American coffee is a good choice.

Production method:

With an American coffee machine, making American coffee is easier than you think: add 1 degree of water-pour in 1 flat spoonful of coffee powder-start-in about two minutes, a cup of fragrant American coffee will be made.

Commonly used: Italian beans, Mantenin, Honduras, Colombia, Brazil beans can make delicious American coffee.