Some information about the blending of coffee beans

But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need for "blending" (that is, putting together coffee from different places). The main commercial purpose of blending coffee is to reduce costs and mix coffee with coffee that is not very good. In order to improve sales profits. There is also a possible purpose, that is to put together a unique taste, the unique taste of a brand. Customers who like this taste have to go to this factory to buy it, but can't get it from other suppliers. Another advantage of this is that the taste of the blended coffee will not change no matter how the taste of the coffee from different years changes in some places. We are here to ignore other possible commercial purposes and concentrate on understanding the blending for the purpose of improving the taste and quality of the coffee. Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of 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.

The knowledge of roasting and blending of coffee is widespread, and people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need for "blending" (that is, putting together coffee from different places). The main commercial purpose of blending coffee is to reduce costs and mix coffee with coffee that is not very good. In order to improve sales profits. There is also a possible purpose, that is to put together a unique taste, the unique taste of a brand. Customers who like this taste have to go to this factory to buy it, but can't get it from other suppliers. Another advantage of this is that the taste of the blended coffee will not change no matter how the taste of the coffee from different years changes in some places. We are here not to worry about other possible commercial purposes, but to focus on the blending aimed at improving the taste and quality of the coffee. Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of 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.

Blending coffee without the need for blending requires expert ability to understand the taste characteristics of each kind of coffee, to know what the taste of the coffee you want to mix is like, and how to achieve that flavor. but in any case, you can't regard the blended coffee as an advanced form of coffee. As mentioned earlier, the actual situation is often just the opposite. Personally, I prefer individual coffee, especially if it is roasted properly, it is the most beautiful. In my opinion, even a more ordinary coffee is better than a very successful coffee. Why? Because this kind of coffee is from the farm through a series of complex processes to the coffee cup, which is not affected by any human factors. When I drink that cup of coffee, I always think about how the whole process went before this cup of coffee appeared to me. I always look forward to meeting the farm or environment where this coffee is grown in this way.

Bake first and then mix, or match first and then bake? A lot of people ask me, is it baking and then matching, or is it first matching and then baking? Which way is better? If you have a definite recipe, of course the easiest way is to put different coffee beans together and then bake them together. But if you are trying and comparing different ingredients and proportions, you certainly want to bake all kinds of coffee beans before trying. Otherwise, every time you change the composition and proportion of the mix, you need to bake it again. For "Vienna Coffee" (Melange) blending and small test blending, it is more suitable for independent roasting. For example, when a small amount of "Rob Coffee" needs to be added in a trial mix, the required "Rob Coffee" is the most suitable for independent roasting. Some coffee is denser or changes in volume before and after roasting, and these beans are roasted differently from "washed" Arabica coffee. Arabica Coffee processed by the "drying method" is baked at a higher temperature. But in most cases, all kinds of coffee beans can be roasted together. My advice is: in general, all coffee beans can be roasted together. You need to consider using independent baking only when the baking effect is not ideal. At this time, independent baking can usually achieve better results. Especially for drum roaster, a relatively moderate baking degree can be found in general. But some individual coffee beans are not easy to bake evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, and so on. The uneven baking color is not a defect, only the "washed" Arabica coffee needs to be roasted evenly.

Blending of Melange Coffee: the most helpless blend of Viennese coffee is the blending of Viennese coffee (Viennese coffee). The beans in this blended coffee are roasted to different degrees, so each kind of coffee has to be roasted independently. Especially if you want both the carbon in deep baking and the sour taste in lightly roasted Kenyan or Central American coffee beans.

The following coffees are blended with deep-roasted flavor, good taste, and proper acidity.

1. 40% of the "city-wide" baked Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee)

20. 30% French roasted Mexican Tres Flechas coffee-forming a clear, charred taste (or other Mexican coffee)

30% of city-baked Kenyan Estate coffee-forms a bright sour taste (it can also be refreshing Costa Rican coffee or other Central American coffee) [if you want to make a unique "Viennese coffee" with a good taste and a good sweet and bitter taste, but still sour, but not charred, you can try the following mix

40. 60% of Colombian coffee baked by "the whole city"

Fifty or forty percent of the city-baked Kenyan coffee, or bright Central American coffee, uses balanced, moderately sour, good-tasting Central American coffee, and can also mix the same kind of coffee with different roasting degrees.

60% of the city-wide baked Colombian Tuluni, or Nicaraguan La Illusion coffee, etc.

70. 40% of the same kind of coffee baked in the city (roasted until the end of the explosion)

The exhibition we learned is a good place to taste all kinds of common coffee combinations, and the major bakeries bring what they think is the best coffee mix here for everyone to taste. At the 1998 exhibition of the American Special Coffee Association, many "Viennese coffees" were mixed with 30%, 40% Kenyan coffee to highlight its acidic taste. This blend improves the sour taste of coffee and tastes much better than Kenyan coffee.

The blending of drip filter coffee: mocha-Java coffee, people can't help thinking that blended coffee is as old as home-made coffee. A thick, average-quality "Java coffee" combined with a moderate, floral, more acidic "mocha", which was the only two kinds of coffee at the time. Is it just a habit to mix these two kinds of coffee together? Or is it because this combination can improve their taste? In any case, the combination of these two kinds of coffee can make coffee drinks with richer export flavor than either of them. Even with the simple coffee roasting and making tools at that time, it was incredible to produce such a rich flavor of "mocha-Java" blended coffee. It is not difficult to make a very good coffee from two very good coffees. The purpose of mixing coffee commercially is to make coffee drinks with quite good export taste from several kinds of coffee that are not of very good quality. The original mocha-Java coffee is made of Yemeni mocha coffee and Indonesian Java coffee. But you can usually use any kind of coffee from Indonesia and mix it with any kind of coffee from Ethiopia or Yemen. The usual blending ratio is one-to-one; or there are slightly more coffee beans in Indonesia, such as 55:45. The very good result we have spelled out is a combination of Hirazi or Dhamari coffee beans from Yemen (or "Hara" beans from Ethiopia) and Batak Mandheling (washed beans) or Sulawesi Toraja (washed beans) from Sumatra.

Espresso with several of my favorite decaf coffees if you need decaf, prepare some water-processed Brazilian decaf beans. Use 50% of this coffee bean, plus some other coffee beans with different flavors. If you want coffee with almost no caffeine, you can choose one of the following combinations: 50% Brazilian water-treated low-caffeinated coffee beans, 50% water-treated Sumatra low-caffeinated coffee beans, 50% Brazilian water-treated low-caffeinated coffee beans, and 25% Mexican Esmeralda low-caffeinated beans, 25% water-processed Sumatra low-caffeinated beans. We also have two kinds of mixed Italian coffee beans for customers to bake by themselves. Ethiopia's low-caffeine beans are also suitable for making espresso. Try a blend of 50% water-treated Sumatran low-caffeine beans and 50% Ethiopian low-caffeinated beans.

Kafa Coffee Note: we are here to introduce the blending of coffee is not to advocate everyone to mix their own coffee, only to introduce the relevant knowledge and general concepts. These just don't help you mix your own coffee, but just know something about it. As the organic structure of coffee is very complex, its blending is similar to that of traditional Chinese medicine, and it is difficult to finish well without enough experience. Therefore, we do not advocate that everyone engage in coffee blending. It is best to leave this work to experienced traditional Italian coffee companies. At the same time, we should also pay attention to the distinction between "traditional" coffee enterprises and "new" coffee enterprises. As Italian coffee has become popular all over the world, many enterprises and individuals who did not have the basis of coffee processing technology have now begun to process Italian coffee. But their products are difficult to compare with the original enterprise products. Most of them use the name "Italian coffee".