What is the purpose of Italian matching? there are no principles for matching.

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Matching, it's like a chemical formula. Did not say whose match is good, only suitable, not absolute.

How many varieties and what proportion is more appropriate for Espresso blended coffee?

First of all, we have to see what the purpose of Espresso coffee is.

We say that if any kind of coffee appears in the form of a single product, it has the characteristics, that is, it has both advantages and limitations in taste.

The purpose of the combination of Espresso is to express the taste of the baker. In other words, the taste of Espresso coffee is designed by the roaster.

In order to make the taste more hierarchical, spatial and complex, such a design can not be fully included in a single cup of coffee.

Then the roaster must find a single coffee with taste elements and mix it in different proportions according to the expectations of the taste design.

Instead of simply piling up some famous coffee according to subjective assumptions.

For example, Costa Rica and Guatemala, and even some famous manor coffee.

They are all excellent coffees alone, but they are subjectively mixed together just because they are famous coffees.

Is it just because it's all famous coffee? Then the so-called many kinds of famous coffee, blended together, may not be able to get an excellent taste.

Many friends think that as long as there is Robusta in Espresso coffee blending, it must be a bad thing. Is that really the case?

So is 100% Arabica coffee definitely better in taste than Espresso, which uses Robusta coffee?

The answer to this question is of different opinions. The use of Robusta coffee is common among local roasters in Italy.

Of course, some friends will say that they are commercial beans, not boutique coffee.

There is no such thing as a principle for Espresso coffee blending. When blending and evaluating a blended coffee, you have to know what you want.

Because coffee goes like this: if there is no what you want, then there is no answer to what it is. The criteria for testing what it is must be based on what you want.

Fancy coffee, for example, can withstand the addition of a lot of milk if it uses 100% Arabica coffee and is lightly roasted.

Either deepen the baking or add Robusta, or the taste of the fancy coffee will become erratic, blurred and unclear.

So the most important thing about coffee is that we must answer what we want before we do anything.

And those practices must be clearly identifiable in achieving the taste effect, rather than the self-suggestion in the subjective image.

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