Is it better to condense and match the Italian style, raw or cooked? How to taste the Italian concentration of the matching proportion formula?

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Traditional espresso 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 usually two ways to mix coffee beans with Italian concentration, namely, spelling and cooking. Raw spelling refers to mixing and baking raw coffee beans from different producing areas and different treatments according to different ratios, usually no less than 3 and no more than 5. General commercial brands and chain brands will adopt this approach. Cooked spelling is to bake different beans separately and then mix them in proportion. Because this method is more troublesome, the requirement for the baker is higher, and the stability is more difficult to grasp, so it is usually used in playing games or some independent cafes with self-baking. In recent years, with the popularization of coffee culture and the change of consumption consciousness, the blending of different roasting degrees of the same kind of coffee beans and different processing methods in unified producing areas have also begun to rise.

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.

The blending of coffee beans is often questioned by the public: they believe that the emergence of mixed beans is that the baker maximizes the use of surplus and expired coffee raw beans, masking the bad taste of the coffee beans through deep roasting.

This is not impossible, but it is only an isolated case. Most bakers create blended beans in order to obtain a coffee bean with high repeatability and consistent flavor all the year round. In other words, matching beans can meet the needs of specific consumers. Moreover, if a blend of coffee beans can become an iconic product, it will be a great affirmation of the brand, attracting customers again and again.

Generally, roasting is divided into shallow, medium and deep degrees, and the baking time varies depending on the type of coffee required. The light roasted coffee beans are light and sour, the intermediate roasting is sour and bitter, and the deep roasting color is rich and bitter. The lighter the roasting degree is, the stronger the sour taste of the coffee bean is, the deeper the baking degree is, the sour taste is gradually lost, and the bitterness is heavier.

No single-origin coffee can fully achieve the taste required by Espresso Italian concentration. Coffee beans from African and Arab coffee trees are characterized by complexity, large amount of berries and floating aroma, while coffee from Latin America is clean, strong and refreshing, while coffee from Southeast Asia is characterized by full fruit and earthy flavor. Many coffees are a mixture of several types of coffee, making the taste more complex.