Introduction to the Formula of GOLDSAIL Coffee Bean

The purpose of mixing coffee beans is actually very simple, which is to make the flavor of a cup of coffee more complete, more complex, and more comfortable to drink. This is a goal that is difficult to achieve on a single bean.

Blending mixed beans is a very delicate procedure. Some roasters will mix the new beans of the same coffee bean with off-season beans to get a fuller and more balanced taste of the coffee bean; if the new beans or out-of-season beans are roasted separately, it is very effective to mix beans. In this example, the purpose of mixing is to present a more complete look of a single coffee bean and to realize the full potential of the coffee bean.

In most cases, the purpose of blending mixed beans is to create a whole new flavor. For example, the world's oldest and most famous mocha-Java recipe (Mocha Java Blend) is the addition of Yemenmocha beans with a ratio of 1 to 3, with its fruity acidity, plus the Java beans with a deeper tone of 2 to 3. Yemenmoka beans add vitality to Java beans, while Java beans add balance and fullness to Yemenmoka, which makes a whole new flavor.

In addition, there are mixed beans with cultural and regional differences as the background and local preferences. Like Milan, Italy, locals prefer espresso, which is delicate and sweet, but still lively, while Italian-Americans living in the North Beach area of San Francisco prefer espresso that tastes rough, bitter and irritating. Thus it can be seen that the baking depth of espresso beans of the latter is deeper than that of the former, and the mixed beans used by the two are not the same. The formula in the North Beach area uses some coffee beans with high acidity and rich flavor, while the base is softer Mexican or Brazilian beans. The Milan recipe uses soft-flavored Arabica coffee beans (such as Brazil-Santos coffee beans), mixed with a certain proportion of high-quality Robusta coffee beans, taking their sweetness and consistency and other advantages, but rarely use high acidity or distinctive coffee beans. In this case, the definition of "good coffee" varies according to cultural and regional differences.

No matter what the purpose of mixing beans is, they are all based on the same starting point, combining different kinds of coffee beans together, truncating each other's strengths and not weakening the flavor.

To mix beans according to the principle of role position to make a formula, the best way to start is to first understand the basic role positions in the formula and fill in each position according to the coffee bean attributes. The following will give you a general classification, the world-famous coffee beans defined attribute features, so that you can follow this principle to make their own formula.

1. Coffee beans with strong character (Big Classic Coffee): this kind of coffee double usually provides good consistency, strong acidity, classic flavor and aroma. This type of coffee beans are not suitable for use as a base because the style is too strong, but in a soft base, it can add strength and vitality to the formula.

Coffee beans in this category include:

Coffee beans from Antigua producing areas (Antigua), Cobain producing areas (Coban), Mini Tenan Fruit producing areas (Huehuetenango) and other highland producing areas in Guatemala. Coffee beans from Tara Zhu (Tarrezu), Sanshui River (Tres Rios) and other highland producing areas in Costa Rica. Colombian coffee beans.

two。 Flavor soft coffee beans (Softer Classic Coffee): this type of coffee beans are great coffee beans for blending. The base made from this type of coffee beans is so stable that it does not change too much. it also provides the consistency and appropriate acidity in the formula. Roasting these coffee beans to a deep baking will provide better sweetness and chocolate flavour. Because of this characteristic, this type of coffee beans has become the first choice for making recipes.

This category of coffee beans is mainly produced from:

Mexico's Oaxaca, Coatepec, Chiapas and Tapachula districts.

Several members of the Republic of Nepal (also known as Santo Domingo).

The Chanchamayo district of Peru.

Brazil's Santos coffee beans (Brazil Santos).

Panama

El Salvador

Nicaragua

Washing treatment of Arabica coffee beans in India

3. Coffee beans with distinctive exotic flavor (Highlight and Exotic Coffee): the acidity of this type of coffee beans, usually with strong fruity aromas and acidity of red wine texture. Outstanding personality is therefore not suitable as a base for the formula, but this type of coffee is the best contributor to stimulating change in the formula.

Coffee beans in this category include:

In the Harald region of Ethiopia, this game-rich and complex dried coffee bean contributes to the sweetness, fruity, berry notes and strong acidity of the formula.

The mocha beans of Yemen are similar to the coffee beans of Ethiopia's Hakar region, but they are not as dense as Ethiopian Harald coffee beans.

Ethiopian washed coffee beans, such as Yega Schiffe and washed Sidamo coffee, provide excellent floral and citrus notes, a flavor that can be preserved even if the beans are deeply roasted.

The coffee beans in this region of Kenya offer strong acidity and a fruity, berry-flavored red wine taste.

Coffee beans in Zimbabwe are very close to Kenyan coffee beans, but are slightly weaker in strength.

The Bugisu region of Uganda (Bugisu) is similar to Kenyan coffee beans, but slightly weaker.

Papua AA, A, X, etc., provide strong acidity and complex citrus notes.

4. Base coffee beans (Base-Note Coffee): this type of coffee beans can add a sense of richness and consistency to the recipe and go well with other types of coffee beans. In addition, this kind of coffee beans have less obvious, low-key acidity, which can make up for the shortcomings of the second kind of light, bright coffee and add points to the overall aftertaste. Can also let the first and third category of coffee, in the performance to increase the degree of balance without dull flavor. Don't give up this category of coffee because it has a mild raspberry flavor, overfermented flavor, or soil flavor. Although these flavors are unpleasant in individual coffee, they can look good in the recipe.

Coffee beans in this category include:

Coffee beans produced by [natural treatment] or [traditional treatment] in Aceh in Mantenin and Lindong, Sumatra.

Sulawesi Island (formerly known as Celibi Celebes).

Organic coffee beans and Y grade coffee beans from New Guinea.

Timor.

Indian wind-stained Malaba coffee beans.

Any of various aged coffee beans.

5. Robusta grows coffee beans: Robusta grows coffee trees known as [Robusta] or [Coffea Canephora Species] (Congolese species), which are notorious in the coffee world. The author believes that there are two problems in Robusta coffee beans: one is the essential characteristics of Robusta coffee beans, and the other is the rough post-processing.

As far as the second point is concerned, Robbins special coffee beans are picked overnight and dried together with peel, pulp, sheepskin, etc. This means that these coffee beans have not only failed fermentation (they will have a compost-like taste due to the decay of the skin and pulp), but also excessive corruption (which will produce a stink like moldy shoes. This is because the mold grows on the rotten pulp.

But there are also robusta coffee beans that have been carefully harvested and made in a fine way of washing. This type of washed Robusta grows coffee beans (the most delicate of which are from India), giving us a glimpse of Robusta's true flavor rather than being disturbed by the rotten smell produced by careless handling.

So what should be the real flavor of clean Robusta coffee beans? Generally speaking, Robusta coffee beans have a hollow flavor (no sour taste, little variation), moderate, sweet dull, slightly bitter, and have a very heavy shell smell; in other words, washed Robusta coffee beans, taste more similar to nuts and shells of coffee substitutes, but less like the coffee flavor we generally know.

If so, why would you want Robusta coffee beans to be listed in category 5? That's because using about 10%, 15% robusta coffee beans can bring very good consistency, concentration, and overall depth of change to the formula.

Of course, the author sincerely suggests that you should use less dried robusta to grow coffee beans, especially in Vietnam. So far, we have not heard any positive comments on coffee beans grown in Robusta, Vietnam. If you want to try to mix your own espresso bean formula, the author suggests that you might as well take a look at the washed Robusta coffee beans (at present, India's washed Robusta coffee beans and hulled Robusta coffee beans perform best, while Mexico's water-washed Robusta coffee beans are a little too sharp, but they are still a good choice.

To mix mixed coffee beans, there are two main ways: one is to follow the system step by step, as mentioned earlier, and the other is to improvise.

One of the ways to prepare formula beans according to the system is to use category 2 coffee beans as the base and try to roast and taste this kind of coffee beans for a long time until you really know the full flavor of this coffee bean. Then, add other coffee (you can add category 3 coffee beans with outstanding flavor, or add another base coffee bean). Please take notes while you are experimenting. Another method of blending is to select one from each of the first four categories of coffee beans, mix them in proportion into a prototype formula, then replace one category of coffee beans at a time, and so on, until you find your favorite flavor.

Alternatively, you can try the method used by professional cup testers: coffee soup mixing (Cup Blending). First of all, roast several kinds of coffee beans, then take two at a time, brew them separately, and after cooling to room temperature, mix the coffee soup in different proportions each time, preferably with a measuring spoon, one spoon of this plus one spoon of that, and so on. Keep experimenting in this way until you find your favorite flavor. After that, bake those coffee beans to the baking degree of your experiment, and according to the record to mix the proportion of coffee beans, so as to complete the personal formula coffee beans. You can also cook this recipe first, and then try to adjust the proportion of coffee beans slightly.

Although the various coffee beans in the mixed formula beans are usually roasted to a similar baking depth, you can also try to combine the coffee beans with different roasting depths to mix the formula beans. Where should we start? The author suggests that you can first target a single type of coffee beans, try to bake two completely different baking depths (for example, one batch to medium roasting, the other batch to deep roasting), and then experiment with mixing the two batches of coffee beans in different proportions. If you are satisfied with the results, try changing the position of one batch to different kinds of coffee beans, or even add the third or fourth. According to the author's personal experience, roasting each kind of coffee beans to the degree of very deep roasting is quite helpful to simplify the blending process. But sometimes the taste of very deep-roasted coffee beans can easily overshadow the taste of other coffee, adding a simple bitterness to the whole recipe.

As for the second impromptu allocation method, the author does not need to give advice. You only need to choose two or three coffee beans from the above categories and decide how to mix them according to your mood at the time. However, the author believes that one or two coffee beans with similar characteristics should be used as a stable base, and then add your whimsical ideas to the deployment, should also be a good doctrine.

Mixed beans for espresso mixed beans for espresso, the first question encountered is: how do you and your guests drink espresso? If you prefer pure drink, no milk and only a pinch of sugar, then you should avoid using type 2 and 3 coffee beans with higher acidity and try to use type 2 and 4 base coffee beans. In Italy, people tend to use Brazil-Santos trademark coffee beans as the base, while the west coast of the United States tends to use Mexican and Peruvian coffee beans as the base. In addition, as the author mentioned earlier, a small number of people will add some high-quality washed Robusta coffee beans to the formula to add palatability, excellent consistency and richness to the pure espresso.

On the other hand, if you prefer to drink with sugar or milk, some irritating taste and a little bitterness may be needed in the formula to balance the overall sweetness. You can use Brazilian, Mexican and Peruvian coffee beans as the base, and then add a certain proportion of category 1 or 3 coffee beans. The addition of Ethiopian-Harald, Yega Chefe, or New Guinea-AA grade coffee beans usually adds a high level of complexity and vitality to the recipe. Then add coffee such as Sumatra-Manning or Lindong Coffee, New Guinea-Y-grade coffee, Indian-air-stained Malabalafie, or any aged bean, which can add good strength to the formula to be drunk with milk. Finally, you may also want to try adding a little bit of washed robusta coffee beans to add a higher consistency to your recipe.