What's so particular about the blending of Italian coffee beans? Can you not match it? How to match the proportion?

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What we're going to talk about is matching. Why commercial cafes use blended coffee beans, and why some bakers choose to use blended beans, while others don't. I will also talk about why blending has a poor reputation in the boutique coffee industry.

For a long time, "coffee" was made by default from a variety of beans. Some companies will name combinations after themselves, and many big companies will have a variety of combinations in a year, while the current boutique coffee industry prefers seasonal ones.

Many bean bakers' recipes are secret. Baking beans is like an art, and many legendary baking masters say it cannot be taught. They keep secret about the mix, and some don't even write down the formula to prevent it from being copied. I think this is very ridiculous, to put it bluntly, self-high. The coffee beans baked by many bean bakers seem to be a little different every week.

This also makes the idea that "matching can be perfectly copied and there will be a commercial threat" seems far-fetched.

Large baked bean merchant

The focus is probably not on serving high-quality boutique coffee users: illy, Starbucks.

What big bakers need is stable output in the face of huge market demand. In order to maintain superficial consistency, they will buy a variety of coffee beans in large quantities and then put them together to weaken (some of them) coffee bean flavor changes. The seasonal variation of the flavor of coffee beans is not the focus of consideration here, because there are many kinds of beans, they can change the blending ratio at any time to reduce this change. The disadvantage of this is that the mixed beans do not show obvious flavor characteristics. To be honest, if there are more than eight different coffee beans in a mix, the floral smell of Yega snow beans is completely insignificant.

Medium-sized bean baking merchant

Supply most boutique coffee consumers: intellectuals, blue bottles.

The blending baked by medium-sized bean bakers is to keep the consistency of each pot of beans as much as possible on the premise of retaining the characteristics of bean flavor and seasonal flavor. In other words, they will choose beans from 2-4 countries to bake and mix for a whole year. If you are smart, you will choose countries with two harvests a year or countries with scattered harvest time when choosing coffee beans. In this way, the blend will be able to use fresh coffee beans all year round without a big change in flavor. At the same time, it also gives them some room to adjust the blending ratio to maintain the distinct characteristics of the coffee flavor. For example, at Sensory Lab and St Ali, we have a match called Steadfast, which uses beans from Brazil and Colombia. We used beans mainly harvested in Colombia and other sporadic beans, together with beans from several harvest times in Brazil, to keep the flavor of this blend very stable.

Small bean baker

The vast majority must serve boutique coffee consumers: Heart Coffee,Square Mile,Market Lane Coffee

The matching baked by small bean bakers varies greatly and has strong seasonality, which is basically the default. Many boutique coffee roasters name their main mix "Seasonal Blend", while others have a fixed flavor mix, as mentioned above, and a more varied seasonal mix. And because of the specific business, there are some different reasons for the rapid change of flavor.

The blended coffee is complementary.

Blended coffee is made by roasters or baristas who mix beans from different places to produce a more balanced taste. For example, if one kind of coffee bean is slippery but lacks aroma, another kind of rich aroma bean can be added to combine the advantages of individual coffee beans. Sometimes the beans are mixed and then baked, and sometimes the coffee beans are mixed after baking.

Matching is both a technology and an art, with the style of a baker or barista. Blended coffee is often used for espresso such as Espresso, Americano, Latte or Cappuccino. After blending, the taste of coffee is more balanced, more palatable and more stable, so it can be said that the taste is more popular.

The purpose of coffee blending

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The purpose of coffee blending is as follows:

1 balanced taste

2 reduce the cost

3 unique flavor

4 stable flavor

Coffee blending scheme (for reference only)

1. Formula: 30% Guatemala SHB+30% Mexico AL+30% Brazil NO.2.+10% Kilimanjaro AA

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

2. Formula: 40% Sumatra Manning G1% Colombia SUP+20% Brazil NO.19+10% Kilimanjaro AA

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

3. Formula: 20% mocha + 20% Hawaiian Cona no.1+20% Brazil NO.2.+40% Kilimanjaro AA

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

4. Formula: 40% Guatemala SHB+30% mocha + 30% Kilimanjaro AA

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

5. Recipe: 50% Brazil NO.2.+30% Mexico AL+20% Jamaica Blue Mountain Coffee

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

6. Recipe: 30% Brazilian NO.2.+50% Colombia SUP+20% Java Robsta Coffee

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

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