The reason why Italian coffee beans are blended Italian coffee why Italian coffee should be blended

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

In general, the blending objectives of espresso coffee are different from those of filtered coffee (some might argue that there are blends made specifically for French presses or used with cream/milk). Filtered coffee may be blended for complexity or balance, but espresso blends usually have to be blended for balance or special varietal qualities, which are advantageous in filtered coffee and may overwhelm espresso extracts.

Most coffee blends are based on one or more high-quality Arabica coffees, some washed and some dried. They usually relate to the acidity or enzymatic floral/fruity flavor of some African coffee, or a cleaner acidity of a high-growth Central American.

In addition to other mechanical factors during extraction, dried coffee produces attractive crema on the cup. Wet processing Central Americans adds positive aromatic properties. Robusta, or coffee, is used in cheaper mixtures to increase body fat and produce creamy, in some decent mixtures. They add cream and a special sip to the glass. A true "European" espresso blend has the Robusta concept. Nonsense! In fact, the small Italian roaster coffee sample I own (green) looks very mild, blending about 40% Brazilian dry, 40% Colombia dry and more than 20% Guatemala dry. You can use DP Ethiopian Sidamo or Djimma for texture and soil. It was fun to hang out with Robusta, but I personally didn't like it much, and aside from experimenting, I personally didn't like putting unnecessary caffeine in my coffee,

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