How to mix high-quality coffee beans with common sense coffee beans?
The editor went to the coffee exhibition last week and saw many different kinds of coffee beans, of course, the most is blended coffee. Many friends can't get used to the strong flavor of individual coffee, or occasionally want to have a cup of blended coffee for a change. Of course, the basis of a good cup of blended coffee lies in the matching of coffee beans. Today, the editor will talk about how to mix coffee beans. How to make a good coffee ~!
First of all, before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least know in your heart that the kind of coffee you want to mix can not be achieved by any single coffee. It would be a pity if the blended coffee doesn't taste better than one or more of them. It would be better not to match. If you use some pretty good quality coffee for blending, the result is likely to be so.
The average blended coffee does not need to use more than five kinds of coffee beans. Because if there are too many kinds of coffee beans, the situation can be very complicated. Almost only a very special expert would not be confused by so many different coffee beans.
So now let's talk about the classic coffee bean mix:
Medium baking degree (City).
30% of Mocha, 30% of Colombia, 40% of Brazil.
Suitable for matching that likes sour taste:
Normal baking degree (Midium).
30% of Mocha, 40% of Colombia, 30% of Brazil.
Suitable for matching with strong taste:
Medium baking degree (City).
40% of Mocha, 20% of Colombia, 30% of Brazil, 10% of Guatemala.
It is suitable for matching with sweet taste in bitterness:
Degree of intense baking (French).
30% of Mocha, 30% of Colombia, 40% of El Salvador.
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