Italian coffee bean formula how to mix fresh coffee beans with Italian espresso beans

For the choice of Italian coffee beans, Qianjie Coffee focuses on the freshness of the beans, and then the flavor, mellow thickness, sour and bitter balance of the beans, and so on. The espresso currently used in Qianjie Cafe is a mixture of coffee beans to increase the richness and harmony of the coffee taste. What are the matching coffee beans? next, let's talk about the four concentrated coffee beans currently on the shelves in Qianjie, and see what the differences are.

How can we judge the freshness of coffee beans before choosing any Italian coffee beans?

First of all, the selection of products should be clearly marked with the baking date (not the effective date or shelf life), brand reputation, emphasis on fresh roasting professional coffee roasters to choose and buy. In addition, excellent coffee bags are usually designed with a "one-way exhaust valve" (a button-shaped hole in the top of the coffee bag) for coffee beans to discharge naturally occurring carbon dioxide. Point the one-way exhaust valve at the nose, gently squeeze the coffee bag and smell the gas. If it is a charming and fragrant coffee aroma, the freshness will not be a problem. On the contrary, if it does not smell strong enough, or even smells of smelly oil, it means that this bag of coffee has already gone bad and should be avoided. Every packet of coffee beans sold in Qianjie Coffee is packaged with an one-way exhaust valve to ensure that each packet of coffee beans is in the freshest state to lovers. The reason why Qianjie puts so much emphasis on fresh baking is that with the passage of time, the coffee has been roasted for more than 50 days, there is basically no aroma. Well, some people will ask whether the coffee is as fresh as possible, nor is it that in the first two days of roasting, its aroma is not very stable.

For espresso beans, due to medium and deep roasting, there is a large amount of carbon dioxide in the body after baking. Qianjie suggests that the original package should not be unsealed and placed in a cool and moistureproof place. Let the coffee beans grow in a still state (the process of releasing carbon dioxide from coffee beans) 7 days from the beginning of the baking date, and then cook.

What are blended coffee beans?

Blended coffee, also known as mixed coffee and Italian coffee 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 the blended beans are made from coffee beans from different places to make a more balanced taste. For example, if one kind of coffee bean is slippery but lacks aroma, another kind of coffee with rich aroma can be added to make the advantages of individual coffee beans complement each other, complement or strengthen each other in taste, thus creating a richer new taste 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.

Whether it's pre-mixed raw beans, or baked individually and then mixed. Both methods are acceptable depending on the nature of the coffee in the formula. The mixture after baking provides different degrees of baking for each bean so that each ingredient shows the best effect.

Qianjie Coffee should be reminded that before mixing beans, we should first know the flavor of different varieties of coffee in the world, and beans have different characteristics according to their origin, which requires roasters to be more clear about the characteristics of coffee beans in multiple producing areas. to adjust the baking curve. Different coffee beans have different personalities because of different varieties and producing areas, and there are subtle differences in sour, bitter, sweet, aroma, mellow thickness and other flavors. Single coffee beans often show the unique characteristics of a certain kind of coffee.

Mixing different coffee beans is mainly for the following purposes:

1. Stable flavor

Because coffee beans are a kind of crop, the flavor of even the same kind of coffee beans will be different from year to year, so mixing several kinds of coffee beans can solve this problem and keep the taste basically the same every year.

2. Balance the taste

Because one of the features of the Italian coffee machine is that it magnifies the most prominent flavor feature of coffee beans, we hardly use a single variety of coffee to make Espresso, otherwise if that coffee bean is bitter, the Espresso will be very bitter and sour. So we need to balance the flavors by matching them.

At present, there are four kinds of Italian coffee beans in Qianjie to meet the different needs of coffee industry and coffee lovers.

1. [sunflower warm Italian Coffee beans] Honduras Shirley: Yega sun red cherries, ratio 6:4, cooked

Flavor characteristics: it has obvious acidity, a hint of berry aromas, rich aromas of wine and chocolate, and a comfortable finish.

Shirley coffee beans give this coffee a strong whisky aroma and a heart chocolate finish. Sun red cherries bring a sense of fermentation to this coffee, with berry aromas and a smooth palate. This half-pound blend of warm sun coffee beans is suitable for coffee shops that require special espresso flavor and high quality beans, or for concentrated lovers with low consumption.

2. [Qianjie Coffee mix] the ratio of Goran and Brazil at 3:7, cooked

Flavor features: comfortable sweet and bitter taste, the entrance is very smooth, with a hint of grass, the fragrance is slightly bitter, smooth and smooth, the aftertaste can be pleasant.

The coffee beans in the Colombian Huilan area have a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and intriguing sweetness, while the coffee beans in the Brazilian Hillado region have a comfortable bitter taste and a very smooth entrance. This boutique blended coffee is suitable for all kinds of boutique coffee shops.

3. [front Street Coffee Commercial mix] Colombia: Brazil: Robsta, ratio 3:6:1

Flavor characteristics: classic taste, caramel sweetness, nutty and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, lingering finish.

The coffee beans in the Colombian Huilan area have a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and intriguing sweetness, while the coffee beans in the Brazilian Hillado region have a comfortable bitter taste and a very smooth entrance. Robusta is rich in oil. This commercial blend of coffee is suitable for coffee shops and beverage shops of all sizes.

4. [Qianjie Coffee basic mix] Yunnan AA: Brazil; ratio 3:7, cooked

Flavor characteristics: with soft fruit acid, caramel sweetness, nutty, dark chocolate flavor, smooth and sticky, but light taste.

The natural conditions of Yunnan are very similar to those of Colombia, with high altitude, great temperature difference between day and night, mellow flavor, moderate sour taste, strong and mellow taste, uniform particles, more oil, and fruity flavor, and its quality and taste are similar to Colombian coffee. The coffee beans in the Hilado region of Brazil have a comfortable sweet and bitter taste, and the entrance is extremely smooth. This basic blend of coffee beans is suitable for small coffee shops or bakeries and beverage shops.

Qianjie Coffee is currently making espresso using a blend of beans treated in sherry buckets and sun-treated Yegashifi red cherries. 60% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this mixed bean, and 40% of the sun Yega Sheffield provides more aroma and acidity.

Qianjie concentrated extraction parameters:

Grinder: Pegasus 900N

Degree of grinding: 1.6

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Powder content: 20g (double espresso)

Extraction amount: 40ml

Extracted espresso flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, whisky, strong chocolate flavor.