The relationship between blending and roasting basic knowledge of coffee beans

Bake first and then mix, or mix first and bake? Which way is better?

If you have a definite recipe, of course the easiest way is to mix the different coffee beans first and then roast them together. But if you're trying and comparing different blends and ratios, you'd want to roast the beans before you try anything. Otherwise, every time you change the ingredients and proportions, you'll need to bake again.

For "Melange" blends and small test blends, it is more suitable for independent roasting. For example, when a small amount of "roaster coffee" needs to be added to a trial mix, the desired "roaster coffee" is best for independent roasting.

Some coffees are denser or vary in volume before and after roasting, and these beans are roasted differently than "washed" Arabica coffee. Arabica coffee processed by the "drying method" is roasted at a relatively high temperature. But in most cases, various coffee beans can be roasted together.

Generally all coffee beans can be roasted together. Consider baking independently only when baking results are not ideal. At this time independent baking can usually achieve better results. Especially for roller roasters, a relatively moderate baking degree can generally be found.

But some single-origin coffee beans are also not easy to roast evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, etc. An uneven roast color is not a defect; only "washed" Arabica coffee needs to be roasted evenly.

General steps and principles of assembly

We should be clear about the following points before matching:

1. The theme of the selection

What kind of flavor do you want to mix, that is, determine the target of the mix.

2. Know the characteristics of each coffee bean

To blend coffee, you must first understand the characteristics of each individual coffee and understand the subtle relationship between roasting degree and coffee flavor, which can only be achieved by tasting the cup.

3. Determine the tasks of the coffee beans involved in blending

Since it is used with a variety of coffee beans, it is necessary to know the task of each coffee bean, whether it is to make her appear soft bitter, bright sour or heavy alcohol.

The following principles are generally followed when assembling:

1. Blending with the original beans requires the use of coffee beans with their own characteristics, and avoid the use of coffee beans with similar flavors. The selection of raw beans can be considered from three aspects:

Green bean processing method: that is, whether green beans are processed by washing method or drying method, the processing method has a great relationship with the flavor of coffee beans.

Origin of raw beans: coffee producing areas are generally divided into three regions, including Central and South America, namely Brazil, Colombia, Guatemala, Mexico, Honduras, Jamaica, Peru and other about 20 countries; Southeast Asia, namely India, Indonesia (including Java and Sumatra islands), Papua New Guinea and other about 10 countries; Arabia and Africa, namely Ethiopia, Kenya, Tanzania, Arabia, Uganda and other about 25 countries.

Coffee bean flavor: refers to coffee bean flavor acid, bitter, sweet, alcohol which is more prominent, or all aspects of a more balanced neutral beans. The most commonly used beans are Brazilian, Colombia and mocha.

2. Number and proportion of coffee bean types involved in blending

Since it is a blend, it naturally refers to more than two kinds of original beans, but a special example is that the same coffee beans with different roasting degrees can also be blended together, and even the new crop of the same coffee beans can be blended with aged coffee or old crop, so the type referred to in the blend is not a narrow coffee variety, but a broad extension to the flavor of coffee. When blending, 2 to 6 kinds of coffee beans are generally used, and too many kinds will not be able to express the unique flavor of coffee. Blending coffee generally does not adopt a 1:1 blending ratio, because this may inhibit each other's unique flavor, so there must be primary and secondary points to blend a more wonderful taste than single coffee. If you want to mix coffee with complex flavors, you can reduce the proportion of theme beans, and vice versa.

3. Blending coffee depends on trial and error, so a mathematical combination should be used to draw up a blending schedule before blending, and then the best solution should be determined through the blending-tasting process. Don't think this is a passive approach, in fact, only the experience, inspiration and so much effort of the blender can make a good cup of coffee.