What are the recipe ideas for hand-flushing matching? How do you spell hand-made beans? Hand-made mixed coffee

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What are the recipe ideas for hand-flushing matching? How do you spell hand-made beans? What is the meaning of hand-made mixed coffee?

Hand-made coffee represents the roaster's baking technology. with the continuous updating of coffee concept, the development direction and misunderstanding of roasting technology have also attracted the attention and discussion of roasters. Hand-made coffee is a science, which depends to a large extent on the understanding of the physical characteristics of coffee: how different coffees are combined is not a simple math. There are too many factors to consider, such as the number of beans, density, water activity, variety, and the way coffee is handled. Hand-made coffee is the best combination of sour, bitter and fragrant coffee beans. For example, Guatemalan coffee beans with strong sour taste, Mexican coffee beans with both sour and sweet taste, and Brazilian beans with mild bitterness. Mix these coffee beans in proportion and mix them with Kilimanjaro coffee beans with strong sour flavor. the coffee beans pointed out have a balanced taste and moderate concentration.

The proportion of hand-mixed coffee beans is mostly a trade secret, but there are several key points to know before mixing each coffee bean:

Decide the basic beans: you must first decide which coffee beans to use as the base beans, and further choose other beans to reconcile the overall flavor with the basic beans as the center.

Mix beans with opposite personalities: coffee beans have their own flavors. Try to mix coffee beans with completely opposite personalities to add a special coffee flavor.

Mix beans with similar personalities: mix beans with similar personalities, and then further choose the flavor of beans, adding different aroma and taste of coffee as a whole.

The following describes the representative mixing ratio of coffee beans:

Make coffee with a bitter hand.

Formula: Sumatra Mantenin G1 (40%), Colombia SUP (30%), Brazil NO.2 19 (20%), Kilimanjaro AA (10%).

To produce strong-flavored coffee beans, you have to choose strong-flavored coffee beans, such as Sumatra mantenin in Indonesia, bitter and sour Colombian beans, and moderately sour Brazilian beans. And Kilimanjaro beans that are mainly sour. The coffee beans made in this way have a bitter taste and are deeply loved by coffee lovers.

Make coffee with sour hands.

Formula: Kilimanjaro AA (20%), Mocha Highland Hara (20%), Brazil NO.2. 19 (20%), Hawaii Kona NO.1 (20%).

To make sour coffee beans, it is necessary to use Kilimanjaro coffee beans, on this basis, with Ethiopia's soft mocha plateau hara, Brazilian beans and moderately acidic Hawaii Kona. In this way, you can mix the sour hand to make the coffee.

Fragrance-based hand-made coffee

Recipes: Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Highland Hara (30%).

Aroma-based hand-made coffee is a variety of different characteristics of coffee beans mixed together, the flavor is more rich. With fragrant Guatemala SHB as the main, with sour Kilimanjaro beans and Mocha Plateau Hara with natural fruit flavor, you can make a fragrant hand-made coffee.

American hand-made coffee

Formula: Brazil NO.2 19 (50%), Mexico AL (30%), Jamaica washed beans (20%).

For those who do not like the taste too much, do not like individual coffee, and only pursue their own taste, American hand-made coffee should be the first choice. It uses moderately roasted coffee beans, mainly Brazilian beans with a balanced sour and bitter taste, with sweet and sour Mexican beans and Jamaican water-washed beans with flavor and bitterness, and a unique American hand-made coffee was born.

Full-bodied and heavy hands to make coffee

Recipes: Colombia SUP (50%), Brazil NO.2 19 (30%), Java Robusta WIBI (20%).

To highlight the strong taste, it is necessary to choose Columbia beans with moderate acidity, with balanced Brazilian beans and strong, bitter hand-made coffee. If you want to add some sweetness, you can match some coffee beans with mild bitterness.

Here are a few examples (10 is the maximum degree, based on deep baking):

1. Formula: Guatemala SHB30+ Mexico AL30+ Brazil NO.2.1930+ Kilimanjaro AA10

Results: aroma 5, bitterness 5, sweetness 5, acidity 5.

2. Formula: Sumatra Manning G140 + Colombia SUP30+ Brazil NO.2.1920+ Kilimanjaro AA10

Results: aroma 5, bitterness 10, sweetness 5, acidity 3.

3. Formula: Mocha 20 + Hawaii Gona no.120+ Brazil NO.2.1920+ Kilimanjaro AA40

Results: aroma 9, bitterness 10, sweetness 7, acidity 10

4. Formula: Guatemala SHB40+ Mocha 30 + Kilimanjaro AA30

Results: aroma 10, bitterness 5, sweetness 6, acidity 7

5. Recipe: Brazil NO.2.1950+ Mexico AL30+ Jamaica Blue Mountain Coffee 20

Results: aroma 5, bitterness 3, sweetness 5, acidity 6.

6. Formula: Brazil NO.2.1930+ Colombia SUP50+ Java Robesda Coffee W1B120

Results: aroma 3, bitterness 8, sweetness 8, acidity 6.

[Qianjie matching idea]

At the beginning of research and development, we should first determine what flavor the proposition of autumn should express: its taste does not need to be too thick, it must have the fruit flavor of autumn harvest, be sweet! Our consensus is to choose a main bean, plus 1 Murray 2 mixed beans to reconcile the flavor; if you use too many beans, you will lack the main tone, and it will be difficult to balance the flavor.

After cup test and discussion, it was decided to add a bean to enhance the flavor-[Rose Summer Village] Solar, this time in the proportion of Huaguo Mountain: Cochell: Rose Summer-6:3:1.

The reduction of Kocher's ratio makes the acidity of the whole bean softer than before, and 10% of the Rose Summer Village brings more fruity flavors and enhances the aroma of flowers and tea at the end.

In the aspect of baking, in order to retain more flower and fruit aroma, the baking temperature will be reduced a little; the time from dehydration to explosion is slightly shortened, more reactive substances are retained and the development time is increased to develop flavor.