What are Italian mixed beans, shelf life of Italian mixed beans, and what beans are used in Italian coffee?

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What is spaghetti beans? my conclusion is that they are made from different raw beans because of their different regional environments. The coffee brewed after roasting becomes the Italian beans of the story. Italian mixed beans are coffee beans with different varieties and different producing areas, with different personalities, with subtle differences in sour, bitter, sweet, aroma, mellow thickness and other flavors. Single coffee beans tend to show the unique characteristics of a certain kind of coffee. The Italian coffee made of Italian mixed beans, also known as mixed coffee, is to mix all kinds of single coffee beans together, and then give full play to the strengths of various single coffee beans, learning from each other to make up for each other. in order to create a richer new taste of a combination of Italian beans.

The ideal goal of our Italian beans is, of course, to piece together a coffee that tastes better than any of them. But generally speaking, single-origin Arabica beans are enough to make coffee that tastes good for export: fragrant taste, soft taste and sweet aftertaste, so there is no need for "blending".

There are two spellings of Italian beans: first bake and then mix and then bake, also known as cooked beans and raw beans, the latter is a greater test for bakers; the purpose of raising Italian 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.

In blending, cooked spelling is more stable than raw spelling, but now many people will use raw spelling to solve Italian beans or individual blending, and even some raw bean suppliers have already assembled the beans, and the bakers can bake them directly. Normally, spelling is more stable and more time-saving, so more bakeries prefer to use it.

Bean cultivation time:

The depth of baking degree is also related to the time it takes to raise beans. The deeper the baking degree is, the more obvious the exhaust effect is, and the faster the exhaust reaches the ripening stage.

The shallower the baking degree, the less obvious the exhaust effect, and the longer the ripening time is.