What's the difference between Italian matching raw beans and cooked beans? Italian matching beans delicious formula

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The design concept of blending coffee beans comes from the traditional Italian coffee. In recent years, the coffee industry has advocated the choice of higher quality Arabica coffee (Arabica) instead of robusta coffee (Robusta), because the caffeine content of robusta beans is 2 to 3 times higher than Arabica beans, and the bitter source of coffee is caffeine.

What's the difference between raw beans and cooked beans?

In the coffee industry, raw beans are mixed, called "raw bean blending", and roasted beans are mixed, called "cooked bean blending". If it is "raw bean blending", it is necessary to determine the mixing proportion of raw beans and put them into the baking machine for processing.

A lot of ready-made recipe materials will be mentioned, you only need to consult the relevant information, there will be a lot of recommendations, what I would suggest you is, first of all, your personal coffee skills and baking skills have achieved, secondly, the state and performance of the machine you buy, and finally whether you can skillfully control it in the process of operation and use, it is more suitable to talk about how to arrange and combine the matching you want to achieve, of course. Being able to buy "good" raw beans is an important work to be done after completing the first three tasks. After preparing the above conditions, you will try to bake, just like doing a chemical experiment, different beans, different proportions, different baking degrees. Eventually you will find the matching you want, the formula given to you by anyone, and I believe that you will not be able to achieve the effect achieved by the other party in a short period of time, so to the machine, to the bean. The control of the proficiency of baking skills, finding the right raw beans and other work you need most and long-term practice and contact, the baking of coffee beans does not lie in high-end technology, but in the selection and combination of countless tedious and fragmented details!

Traditional Italian coffee beans are made up of a variety of coffee beans. In Italy, a bag of coffee beans can be made up of several or even dozens of different coffee beans. The biggest advantage of using a variety of coffee beans is to ensure the stability of the coffee taste. When the quality of a certain coffee bean changes, or the output decreases, or the price increases, the roaster can choose coffee beans of similar quality to replace them without affecting the overall taste. Therefore, some famous coffee roasters will regard their blending formula as a trade secret.

There are both living and familiar ways to match.

Raw coffee refers to mixing different raw coffee beans according to the proportion in the formula and then baking.

Cooked means that different raw coffee beans are roasted separately and then mixed according to different proportions in the formula.

It is not easy to match:

When choosing mixed beans and formulating the formula of Italian mixed beans, roasters need to determine the characteristics of the coffee they want to present, including the bitter and sour performance, the expectation of body, the flavor of the coffee, and whether it is produced in the main milk coffee or American style, or espresso, which need to be considered when choosing raw beans, determining the roasting method and determining the formula. Not only that, the formula will be tested, adjusted, re-tested and re-adjusted before it is finally determined.