Blending of comprehensive coffee and matters needing attention

Except for a few kinds of coffee which are only suitable for individual preparation, most of the coffee can be comprehensively blended, and after blending, the flavor is more varied, which can meet the needs of more people. However, it should be noted that when different kinds of coffee are mixed with each other, it is necessary to know the respective characteristics of each kind of coffee, so as to select appropriate portions in the blending to highlight or complement each other. At the same time, it is to avoid the fault of choice and suppress a certain aspect of strengths or advantages, so that the quality has declined.

The blending of comprehensive coffee is also a very skillful work, not a simple mixture of several kinds of coffee. Its ultimate goal is to integrate the advantages of various varieties of coffee into a more perfect coffee flavor, which is also the fundamental principle of comprehensive coffee preparation.

In addition to the most obvious characteristics of each kind of coffee, there will be some differences in taste due to the different degrees of roasting, and then produce another flavor. For example, lightly roasted coffee tastes more acidic, while deep-roasted coffee tastes more bitter. Therefore, for the blending of comprehensive coffee, we should not only pay attention to the basic characteristics of individual coffee, but also pay attention to the impact of different roasting degree on coffee.

The deployment of comprehensive coffee can also be divided into protagonists and supporting roles, usually choose their favorite coffee beans as the main supplies, and then add several other characteristics of coffee to mix and set off. Comprehensive coffee is mixed in a variety of ways, the most common blending method is three kinds of coffee beans, as many as five or six, as little as two. Too many types will increase the difficulty of modulation, so it is often not suitable to choose.

Here are some collocation methods of comprehensive coffee blending, which are also some problems often encountered in the process of blending.

1. Coffee with low flavor: add about 10% Mandarin coffee.

two。 Coffee with low sweetness: add about 10% Colombian coffee.

3. Coffee with low concentration: add about 10% Guatemalan coffee.

4. Coffee with low sour taste: add about 10% lightly roasted Mandarin coffee.

5. Bitter coffee: add about 10% Colombian coffee.

6. Fishy coffee: first rough grind the coffee, then blow off the inner membrane of the coffee and then grind it carefully, and then mix it.

7. A substitute for blue beans: Colombian coffee with a little mantrin coffee, or Kilimanjaro coffee.

8. Colombian coffee substitute: Costa Rican coffee.

9. Substitute for Romda coffee: Java coffee.