Coffee common sense information about the blending of coffee beans

What is coffee blend? Coffee blending basics, people need to blend coffee from different origins for several different purposes. The ideal goal, of course, is to combine coffee that tastes better than any of them. But in general, Arabica coffee from a single origin is enough to make a coffee that tastes good; it has a light flavor, a soft taste and a sweet aftertaste. So there is no need for "blending"(i.e. putting coffee from different origins together). The main commercial goal of blending coffee is to reduce costs and make coffee that tastes good from coffee that is not good. In order to increase sales profits. Another possible goal is to create a unique flavor, the unique flavor of a brand. Customers who like this taste will have to go to this manufacturer to buy, and cannot get it from other suppliers. Another advantage of this is that the blend will not change in taste, regardless of how the coffee tastes in certain regions of the year. We will ignore other possible commercial purposes here and concentrate on understanding the blending aimed at improving the taste quality of coffee. Before mixing any coffee, first understand the flavor characteristics of each coffee, and at least know in your mind that the coffee you want to mix will taste like no single coffee can achieve. It would be a shame if the blend didn't taste better than one or more of them. It's better not to match. If you use some reasonably good quality coffee to make the blend, the result is likely to be this way. A typical coffee blend does not have to use more than five coffee beans. Because if there are too many types 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.

Coffee roasting and blending knowledge is widespread, and people need to combine coffee from different origins for several different purposes. The ideal goal, of course, is to combine coffee that tastes better than any of them. But in general, Arabica coffee from a single origin is enough to make a coffee that tastes good; it has a light flavor, a soft taste and a sweet aftertaste. So there is no need for "blending"(i.e. putting coffee from different origins together). The main commercial goal of blending coffee is to reduce costs and make coffee that tastes good from coffee that is not good. in ord to increase sales profit. Another possible goal is to create a unique flavor, the unique flavor of a brand. Customers who like this taste will have to go to this manufacturer to buy, and cannot get it from other suppliers. Another advantage of this is that the blend will not change in taste, regardless of how the coffee tastes in certain regions of the year. [We will ignore other possible commercial purposes here and concentrate on understanding blending for the purpose of improving the taste quality of coffee. Before mixing any coffee, first understand the flavor characteristics of each coffee, and at least know in your mind that the coffee you want to mix will taste like no single coffee can achieve. It would be a shame if the blend didn't taste better than one or more of them. It's better not to match. If you use some reasonably good quality coffee to make the blend, the result is likely to be this way. A typical coffee blend does not have to use more than five coffee beans. Because if there are too many types 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.

Blending coffee without blending requires expert ability to understand the flavor characteristics of each coffee, know what the coffee flavor you want to blend is, and know how to achieve that flavor, but in no case can blend coffee as a superior form of coffee. As mentioned earlier, the opposite is often true. Personally, I prefer single-serve coffee, especially if it's roasted just right. In my opinion, even a relatively ordinary coffee is better than a very successful coffee. Why not? Because coffee like this goes through a complex process from the farm to the coffee cup without any human influence. When I drink that cup of coffee, I always wonder how the whole process went before that cup of coffee came to me. I always look forward to interfacing with the farm or environment where this coffee is grown in this way.

Bake first and then mix, or mix first and bake? A lot of people ask me, do I bake first and then mix, or do I 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. My advice: 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.

Drip coffee blend: Vienna coffee The most helpless blend coffee is the blend of "Vienna coffee"(Melange). Each bean in this blend is roasted to a different degree, so each coffee is roasted independently. Especially if you want both the carboniness of the dark roast and the sourness of the lighter roast kenyan or central american beans.

The following coffee blends have the characteristic taste of deep roasting, good taste, and moderate acidity.

40%"Whole City" Roasted Colombia Tuluni Coffee-for better taste (could also be other Colombia coffees, La Illusion in Nicaragua, or Monte Carmelo in Brazil)

30% French-Roasted Mexican Tres Flechas Coffee-forms a clear, charred flavor (can also be other Mexican coffee)

30% City-Roasted Kenyan Estate Coffee-Creates a bright sour flavor (it can also be a refreshing Costa Rican coffee, or other Central American coffee)[If you want to mix a unique "Viennese coffee" with a good taste, a good sweet and bitter flavor, but still sour, but without carbon charring, you can try the following blend:

IV. 60% of "citywide" roasted Colombia coffee

5.40% of urban roasted Kenyan coffee, or bright Central American coffee, using balanced, moderately sour, good-tasting Central American coffee, but also different degrees of roasting of the same coffee mix together;

VI. 60% city-wide roasted Colombia Tuluni, or Nicaragua La Illusion coffee, etc.

7. 40% of the same coffee roasted in the city (roasted to the end of the explosion)

Our exhibition is a great place to sample common coffee blends, and roasters bring their best coffee blends here for everyone to taste. At the American Specialty Coffee Association exhibition in 1998, there were many "Viennese coffee" blends that used 30% to 40% Kenyan coffee to emphasize their acidic taste. This blend improves the acidity of the coffee and makes it taste much better than Kenyan coffee.

Drip coffee blend: mocha-java coffee, one can't help but think, blend coffee and home coffee as old. The combination of a thick, average quality java with a moderate, fruity, more acidic mocha was the only two coffees available at the time. And mixing these two coffees together is just a habit? Or is it because it improves their taste? In any case, the combination of these two coffees can make a coffee drink that tastes richer than either. Even with the simple coffee roasting and making tools of the time, it was incredible that such a rich blend of mocha and java could be made. It is not difficult to make a good coffee from two very good coffees. Commercially, coffee blending is to make a coffee beverage that tastes quite good from several coffee of poor quality. The original "mocha java" coffee is a blend of yemeni mocha coffee and indonesian java coffee. But it is also possible to use any Indonesian coffee, blended with any Ethiopian or Yemeni coffee. The usual blend ratio is one-to-one, or Indonesia has slightly more beans, such as 55:45. The very good results we've had are from Hirazi or Dhamari beans from Yemen (or Ethiopian "Hara" beans) and Batak Mandheling(washed beans) or Sulawesi Toraja(washed beans) from Sumatra.

Espresso blends My personal favorites Decaf coffee blends If you need decaf espresso, prepare some water-processed Brazilian decaf beans. Use 50% of this coffee beans, plus some other coffee beans with different flavors. If you want coffee that's almost decaffeinated, choose one of these blends: 50% Brazilian water-processed decaf beans, 50% water-processed Sumatra decaf beans;50% Brazilian water-processed decaf beans, 25% Mexican Esmeralda decaf beans, 25% water-processed Sumatra decaf beans; We also have two kinds of blended espresso beans that customers can roast themselves. Ethiopian decaf beans are also great for making espresso. Try a blend of 50% water-processed Sumatra decaf beans and 50% Ethiopian decaf beans.

Caffa Coffee Note: We are here to introduce coffee blending is not to advocate that everyone go to their own coffee blending, just to introduce knowledge and general concepts. This doesn't help you mix your own coffee, it just gives you an idea. Because the organic structure of coffee is very complex, its blending is similar to Chinese traditional medicine, and it is difficult to complete it well without enough experience. Therefore, we do not advocate that everyone engage in coffee blending. It is best left to experienced Italian traditional coffee companies to do the job. It is also important to distinguish between "traditional" coffee businesses and "new" coffee businesses. As Italian coffee has become popular all over the world, many companies and individuals who did not have a technical basis in coffee processing are now processing it. But their products are hard to compare with the original enterprise products. Most of them use the name "Italian coffee".