How to mix Italian beans Italian Coffee with Common beans

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Step one: what kind of espresso do the roaster / barista / customer want?

Light or deep? Painful or acidic? Heavy body, or clear? Is it nervous and complex, or balanced and approachable?

Many roasters develop a variety of espresso mixtures to satisfy a variety of tastes. The most common change I see is one mixed for milk drinks and the other for non-milk drinks (I. E-espresso, American coffee). Their idea is that the fat, sugar and protein in milk mask many of the more subtle aromas of espresso, and that it is better to have something in the last serving that can rinse through what is usually a pint or more of hot milk. This is a daunting task, even for concentrated ingredients such as espresso.

A) the solution is to bake a little deeper, focusing on the body, and the taste of baking may complement that of milk. This is based on the understanding that seasoning syrup often finds its own way to mix, which is just another factor to consider when preventing taste conflicts. Personally, I think these mixed coffees are usually quite boring and give the impression that the coffee tastes good enough to make most people happy. This is not to attack this mixed style. I've had some great mixed drinks, and that's where they come from. I'm also tired of making a few cups of espresso out of the same mixture.

B) for those who want to add more acidity and complexity to plain coffee, lighter roasted coffee is usually used. Interesting coffee is selected with a certain proportion of flavor features, providing a balanced, complex flavor mix to the upper jaw. Unfortunately, even 12 ounces of chocolate loses a lot of fragrance. Because the milk in lattes tends to reduce the complexity of its aroma to some extent. Some tastes are more affected. Baristas usually have to use more coffee in preparing a cup of espresso to achieve a strong enough result and still appreciate a large milk drink.

Step 2: should the mixture be seasonal, or should it taste the same over time?

Obviously, we have our own ideas about this, but for some retailers, it is very important to maintain consistent tastes. This is especially true for chains and franchises. They try to develop and provide a consistent experience everywhere. Growth based on consistency takes time, so ideally the coffee used should have very consistent taste characteristics. This may mean developing a coffee that is mixed with a lot of coffee so that changing one or two kinds of coffee will not have so much impact on the end result. It may also mean buying cheap coffee with less aromatic ingredients: effectively reducing the problem of aroma inconsistencies between crop seasons. It also means that coffee with poor taste may be more acceptable to coffee lovers in grocery stores.

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