What is meant by Italian coffee beans? brand recommendation of Italian coffee beans? how to soak Italian coffee beans?

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How is the latte, cappuccino and coffee beans we drink in the cafe different from the hand-brewed coffee I usually drink? Where did Italian coffee beans come from?

What is mixed coffee? 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. And blended coffee, also known as mixed coffee, is to mix all kinds of single coffee beans together, so as to give full play to the strengths of various single coffee beans, learn from each other, or complement or strengthen each other in taste, thus creating a richer new taste of coffee.

Acid: mocha, Hawaii Kona, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, Delvado, Western Hemisphere washing quality new beans

Bitter: Java, Mantenin, Bogota, Congo, Uganda

Gan: Colombia (Maitenin), Venezuela (aged coffee), Blue Mountains, Gillimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Brazil, Haiti

Alcohols: Colombia (Metenin), Mocha, Blue Mountains, Guatemala, Costa Rica

Neutral: Brazil, Cervado, low real estate Costa Rica, Venezuela, Honduras, Cuba

Before blending any coffee, ● should first understand the taste characteristics of all kinds of coffee, and at least know in mind that the kind of coffee you want to mix can not be achieved by any single coffee. It would be a pity if the blended coffee doesn't taste better than one or more of them, and it would be better not to mix it. The average blended coffee does not need to use more than five kinds of coffee beans. Because if there are too many kinds of coffee beans, the situation can be very complicated. Almost only a very special expert would not be confused by so many different coffee beans.

The knowledge of roasting and blending of coffee is widespread, and people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export: fragrant taste, soft taste and sweet aftertaste. So there is no need for "blending" (that is, putting together coffee from different places).

When mixing ● coffee, you can first learn about three very preliminary blending methods of coffee beans.

First, first determine the basic coffee beans to be used when mixing, use this coffee bean as the center, and further choose other kinds rich in personality to reconcile the overall flavor.

Second, you can try to combine coffee beans of the opposite nature, which can add a more special aroma of coffee.

Third, combine beans with similar properties and integrate them, and then further select beans rich in various flavors to add special aroma to the whole coffee.

In order to actually use these combinations, ● must first understand the flavor of dozens of individual coffees, and each coffee shop will spell out different proportions of coffee beans according to its own characteristics. Here are several representative mixing proportions. Of course, you can also challenge yourself to try to find the proportion you like.

I. sour espresso blending: 30% in Colombia, 60% in Brazil, 10% in Guatemala

Second, the general mixed coffee blending method: Colombia 30%, Brazil 60%, Robusta 10%.

Third, bitterness mixed commercial coffee blending method: Colombia 30%, Brazil 30%, Kilimanjaro 30%, Robusta 10%.

There are two spelling methods for spelling beans: first bake, then mix and then bake, also known as cooked and cooked, which is a greater test for bakers; the purpose of raising the mixed beans for a few more days is to make the beans blend and have a balanced flavor; cooked beans usually take about a week; raw and mixed beans can be used in 3-4 days, because different beans are already affecting each other when baking.

● [Italian # 2] Colombia and Brazil blend with its own sweetness, some nuts, peach, almond flavor, caramel sweetness, chocolate-like silky, obvious sense of balance today grinding, double-headed powder bowl for the first time I tried 1.9 grinding degree 21.5g powder extraction, found that the amount of powder is too much, 5 seconds later there is no liquid. By reducing the amount of powder by 20.5g and keeping the grinding degree unchanged, I extracted 42g concentrate in a ratio of 1: 2 in 28 seconds.

● mixed coffee beans brand recommendation

The freshly roasted Italian coffee beans of Qianjie Coffee, a coffee roaster brand located in Dongshankou, Yuexiu District, Guangzhou, are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com