The difference between hand-mixed beans and American-style beans how to cook beans

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Matching

A few decades ago, most of the coffee drunk in the world was blended. While this may still be true in the coffee industry as a whole, single origin is becoming increasingly popular in the professional field. This is probably because they let coffee drinkers experience the fruits of coffee farmers' labor (literally).

However, matching itself is a superb craft. In its basic form, it can ensure a more consistent taste experience throughout the year as the input of the matching changes the season. At best, a combination can be a unique taste experience, and its taste is not just the sum of its components.

Other ideas about matching

After receiving consistent feedback from some coffee professionals we respect very much, we felt it necessary to add some ideas about blending in this section.

Admittedly, one of the main reasons for some bakers to match is not necessarily to create a better taste experience, but to create a better taste at a lower cost. By combining high-quality and low-quality ingredients, you can produce something very fit to drink at a much lower cost per kilogram.

People may need to be careful not to exaggerate the consistency that can be achieved through matching. After all, if you are changing the composition of coffee, we know that all the steps before blending will change the taste of these ingredients, and you cannot create a truly consistent flavor with different ingredients over a long period of time. This may be why we are seeing more and more seasonal blended wines, which fully accept that it is impossible to maintain consistency throughout the year, but seek to create a series of unique flavor experiences based on the ingredients available at the time.

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