Analysis of the idea of Italian coffee blending, how to make a delicious coffee formula?

Guide reading

Blending coffee is an art, which requires the best solution under various factors. Therefore, we need some knowledge and ideas on blending. This issue of barista Chuangji will share the blending ideas of Qianjie Coffee.

Mix coffee

First of all, blending coffee means mixing coffee beans from different producing areas to achieve the desired effect. Generally speaking, there are only three reasons for blending coffee, namely, reduced cost, better flavor and long-term stability. Qianjie insists on mixing stable and good-flavor coffee beans within a certain cost, and there are even blended coffees that highlight the flavor regardless of the cost (yes, you mean you warm the sun).

Next, the blending of coffee is divided into living and cooked. Raw food refers to mixing coffee and beans and then baking them all at once. This method is more demanding for baking, because the greater the difference in size between bean particles, the higher the ability to bake evenly.

Cooked spelling means that the coffee is roasted separately and then mixed, which can solve the problem of coffee roasting evenly. The downside is that it is too cumbersome, it only needs to be baked once, and it needs to be baked more than twice (as many times as the mixed beans).

Matching train of thought

For the first time, we first understand the flavor tone of coffee in various major producing areas. For example, the medium-and deep-roasted Brazilian Hillado is a well-balanced coffee and is generally used as an excellent recipe to increase the thickness of caffeine. Medium-baked Costa Rican Tara beads have very high quality sweetness and sweet fruit aromas.

The medium and deep baked Colombian cymbidium has a supple fruity aroma and a high level of mellow taste, which can be used as the main tone of blending. Medium-baked Ethiopian Yega Chuefei has rich fruit tonality and floral aromas.

First of all, determine the main tone of the mixed coffee, because what kind of flavor you want to express directly determines the base coffee beans. If we want this coffee to show a fresh, floral, soft tone, we can choose Yega Xuefei as the tone.

After determining the main tone, choose coffee beans with base beans, generally choose 1-2 kinds as the best match. At this time, the candidates are Brazil's Hilado and Cymbidium of Colombia, and Costa Rica's Tara beads that can supplement their sweetness. First of all, determine the flavor of these beans respectively, and then match them. Among them, the matching plan is worked out:

Option 1: the proportion of Yejia Xuefei, Tarazhu and Cymbidium is 6:3:1.

Option 2: Yega Xuefei, Huilan, Brazil ratio 6:2:2

Option 3: Yega Xuefei, Tarazu, Brazil, the ratio is 6:3:1.

Through the cup test, it is found that the flavor and taste of plan 3 are good, and the overall body feeling is good. But I also wanted to test whether the control ratio could have a better flavor, so I made 5:3:2, 6:2:2 and 7:2:1 respectively. It was found that the 6:2:2 ratio tasted better and was not missing in flavor. After that, the Italian concentrator is used for debugging.

This way of thinking will let you know what kind of flavor you want to make, and you can quickly piece together the coffee beans you want.