The blending of coffee beans is a science, it is necessary to be familiar with the flavor and taste of all kinds of coffee beans.

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The blending of coffee beans is a subject of knowledge. It is necessary to be familiar with the flavor and taste of all kinds of coffee beans. After adding your own understanding, you can bake and prepare. If the landlord only tries it by himself, he can mix it at will without paying attention to it, just like painting. The individual paintings of cats and dogs are different, but if you want to make an in-depth study, it is recommended to taste more individual products first, and then try to mix them on your own after being familiar with the differences of all kinds of coffee beans. Where there is pay, there is gain!

Coffee is a beverage made from roasted coffee beans, which is the main drink popular in the world along with cocoa and tea.

The coffee tree is a regular tree of the Rubiaceae family. Coffee for daily consumption is made from coffee beans combined with various cooking utensils, and coffee beans refer to the nuts in the fruit of the coffee tree, which are then baked in an appropriate way. The taste of a standard cup of coffee should not be bitter, and a qualified barista will strictly carry out every step when making coffee. Finally, the coffee presented to the guests will show varying degrees of sweetness, acidity, mellow thickness or cleanliness in the taste.

Bean matching theory:

Coffee beans are roughly divided into three categories: White, gray and black. White main fragrant sour front taste, gray main sweet base, black main back bitter end rhyme. And then according to different bean characteristics and suitable baking degree to configure. The appropriate proportion is 3:5:2. Some beans may be located in white gray or gray-black, it is necessary to experiment to get the best classification seats to achieve the perfect match.

White (sour front) light baking-Kenya, Guatemala, Yega Xuefei.. Wait.

Gray (mid-base sweetness) medium deep baking-Brazilian, Costa Rican honey treatment, El Salvador.. Wait.

Black (bitter end) deep baked-Mantenin, Kenya, Guatemala.. Wait.

Grayish black-Columbia (medium to deep roast)-bitter tail rhyme.

The Italian recipe is mainly sweet, which goes well with milk. White a little bit + gray more + black middle, can try Guatemala + Brazil + Kenya.

You can first classify the coffee beans, take the front aroma, the middle body or the sweetness of the rear rhyme, and then try it one by one.

1. Kenya AA (medium baked) + Mantenin G1 (medium to deep) + Guatemala Antigua-Flower God (very light baked)-sweet, mellow, light floral aroma, good texture and delicious. Some people report that the smell of coffee is not strong enough.

two。 Kenya AA (medium baked) + Mantenin G1 (medium to deep) + Ethiopia Yega Xuefei (water washed) (light baked)-sweet enough, mellow and thicker, light floral and sour taste, delicious. The coffee is not good enough.

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