The difference between raw and cooked coffee blending | what is the formula for sharing coffee blending?

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Blended coffee is the main product on the menu of most coffee shops and should be mastered by every roaster. However, there are some special challenges for the baker to design and bake a blended coffee. He needs to know which coffee beans come from different places, different varieties, different densities and so on.

Many people don't have a good impression of mixed coffee. Because they will think that blending coffee is when the roaster mixes the leftover beans with out-of-season coffee in order to cover up the bad flavor with the flavor of other coffee beans.

This phenomenon is not non-existent. But most roasters make blended coffee because consumers want a coffee that is repeatable all year round and has the same flavor all the time.

To achieve this goal, creating a blend of coffee can meet the needs of specific consumers. More importantly: when we create a creative blend of coffee, we can use this product to promote the brand of coffee and allow customers to spend more and more.

Although single-origin coffee is very popular, because of its seasonality and unique flavor characteristics, although they can let consumers experience different types of coffee flavor, they can not provide consumers with familiar and favorite coffee flavor for a long time. As a result, most third-wave coffee shops offer both single-origin and blended coffee.

In addition, blended coffee can also provide more dynamic flavor characteristics than single coffee. So the golden rule of coffee blending is that they should taste better than coffee alone. The mixed coffee will increase the balance and complexity of the flavor and highlight the best flavor of each component coffee.

Blended beans, also known as mixed beans, is to mix all kinds of individual coffee beans together, so as to give full play to the strengths of various individual coffee beans, and at the same time cover up some of the defective flavors. Comprehensive blended beans are made from coffee beans from different areas to make a more balanced taste. For example, if a kind of coffee bean tastes soft and lacks mellow feeling, you can add another kind of full-bodied beans to complement each other's strengths and weaknesses, complement or strengthen the taste of individual coffee beans, thus creating a richer new taste of a kind of coffee. Sometimes the beans are mixed first and then baked, which is called roasting; sometimes they are roasted and then mixed with coffee beans, which is called cooked.

First of all, before matching beans, we should first know the flavor of different varieties of coffee in the world, and beans have different characteristics according to their origin.

Acid: mocha, Hawaii Kona, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, El Salvador, Western Hemisphere washing high quality new beans

Bitter: Java, Mantenin, Bogota, Congo, Uganda

Gan: Colombia (Maitenin), Venezuela (aged coffee), Blue Mountains, Gillimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Brazil, Haiti

Alcohols: Colombia (Metenin), Mocha, Blue Mountains, Guatemala, Costa Rica

Neutral: Brazil, El Salvador, low real estate Costa Rica, Venezuela, Honduras, Cuba

Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of the kind of coffee you want to mix can not be achieved by any single coffee. A good recipe is very important in blending, based on different combinations, the final taste may be fruity or chocolate, but all the characteristics of a cup of concentration must be based on a relatively balanced flavor, it is easy to magnify the taste several times, but also easy to highlight a single flavor, otherwise an accidental, extremely sour, bitter, astringent dark dish.

After mixing beans, you can emphasize the taste and aroma of coffee and meet your own "exclusive coffee". In addition to the unique flavor of each kind of coffee, it can also be roasted with different tastes according to the degree of baking. The same quality coffee beans have a sour taste, while deep roasting produces a bitter and strong taste. Therefore, when blending, we must choose the type of coffee beans to mix. Such a blending also depends on the degree of roasting of the ingredients. In general, in addition to the main coffee beans, you only need to mix two or three kinds of coffee beans with characteristics. The most common blending methods are three, but at least two, up to five, too much will cause an imbalance in the original taste.

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