Coffee blending skills how to mix out the guests' favorite taste!

Mixed coffee is also called blended coffee. Nowadays, almost all the popular Italian coffee belongs to the category of mixed coffee. We generally refer to two or more different varieties of coffee or the same variety of coffee but roast different degrees of coffee mixed together as mixed coffee. Mixed coffee is by no means a simple addition, but hopes that through the unique understanding of coffee flavor, different coffee beans can learn from each other and blend with mixed coffee beans with excellent flavor.

Mixed coffee is generally made of three or more different varieties of coffee, which is blended into another coffee with unique flavor according to its sour, bitter, sweet, fragrant and alcohol. the good comprehensive coffee is fragrant, smooth and refreshing, and the color is golden. It is the top grade of coffee. Mixed coffee drinks are very random, so they seek individual colors.

According to the type of coffee, the mixed coffee will have different characteristics in taste.

(1) mixed coffee with balanced taste

Recipes: Guatemala SHB (30%), Mexico AL (30%), Brazil NO.2?19 (20%), Kilimanjaro AA (10%).

The top comprehensive coffee is the best combination of sour, bitter and fragrant coffee beans, which are mixed together. For example, Guatemalan coffee beans with strong sour taste, Mexican coffee beans with both sour and sweet taste, and Brazilian beans with mild bitterness. Mix these coffee beans in proportion and mix them with Kilimanjaro coffee beans with strong sour flavor. the coffee beans pointed out have a balanced taste and moderate concentration.

(2) bitterness-based mixed coffee

Formula: Sumatra Mantenin G1 (40%), Colombia SUP (30%), Brazil NO.2?19 (20%), Kilimanjaro AA (10%).

To produce strong-flavored coffee beans, you have to choose strong-flavored coffee beans, such as Sumatra mantenin in Indonesia, bitter and sour Colombian beans, and moderately sour Brazilian beans. And Kilimanjaro beans that are mainly sour. The coffee beans made in this way have a bitter taste and are deeply loved by coffee lovers.

(3) mixed coffee with sour taste

Recipes: Kilimanjaro AA (20%), Mocha Plateau Hara (20%), Brazil NO.2?19 (20%), Hawaii Kona NO.1 (20%).

To make sour coffee beans, it is necessary to use Kilimanjaro coffee beans, on this basis, with Ethiopia's soft taste of mocha? Plateau Hara as well as Brazilian beans and moderately acidity Kona, Hawaii, so that you can make a sour coffee mix.

(4) aroma-based comprehensive coffee

Recipes: Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Plateau Hara (30%).

The aroma-based mixed coffee is a mixture of coffee beans with different characteristics to make it more fragrant. Mainly fragrant Guatemalan SHB, with sour Kilimanjaro beans and natural fruit mocha? Plateau Hara, can be mixed into a rich aromatic comprehensive coffee.

(5) American mixed coffee

Formula: Brazil NO.2?19 (50%), Mexico AL (30%), Jamaica washed beans (20%).

For those who do not like the taste too much, do not like individual coffee, and only pursue their own taste, American mixed coffee should be the first choice. It uses moderately roasted coffee beans, mainly Brazilian beans with a balanced sour and bitter taste, with sweet and sour Mexican beans and Jamaican water-washed beans with flavor and bitterness, and a unique American mixed coffee was born.

(6) full-bodied and heavy mixed coffee

Formula: Colombia SUP (50%), Brazil NO.2?19 (30%), Java Robusta WIBI (20%).

To highlight the strong taste, it is necessary to choose Colombian beans with moderate acidity and balanced Brazilian beans, as well as rich, bitter coffee. If you want to add some sweetness, you can match some coffee beans with mild bitterness.

The originality of coffee beans is the matching of coffee beans. To show respect for the annoyance of coffee beans, it is more appropriate to call it originality, but this change of name is different from Kong Yiji's "stealing" and "stealing". Before talking about the specific data, to do some preparatory work, the first is to understand the basic points of original mixed coffee, of course, this is also the basic ethics of doing things, just like before making tea, we have to choose good water quality, good teapots, etc., original coffee is no exception.

First: choose good quality coffee beans, in fact, I also feel a little superfluous, who does not know? Because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced coffee, but also can not make delicious coffee, the choice of good quality coffee beans, is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, we should not be stingy to get rid of the defective beans, it is better to be missing than rotten. What kind of worms have holes, abnormal development, shell without benevolence, all be picked out.

Third: understand the characteristics of coffee beans. If you don't know very much about the individual characteristics of the coffee beans to be blended, I think it is very difficult to make a good coffee or the coffee you want. At this time, you are like a team administrator. You must know your members very well, so that you can do their best. If you don't know, it will be a mess. If you send diners to watch the keyboard to do outreach, as soon as you sit down, your buttocks itch to do accounting, and firmly book the floor motionless to do customer service, the result can be imagined, in fact, it is also the case with coffee beans, all kinds of coffee beans in your hands are your soldiers, you must first understand, which acid is heavier, which is more bitter, if you want to dilute the acid taste with the acid-heavy mocha, it can only be counterproductive.

Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should also have a good grasp, such as Brazil, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.

Here are a few examples (10 is the maximum degree, based on deep baking):

1. Formula: Guatemala SHB30+ Mexico AL30+ Brazil NO.2.1930+ Kilimanjaro AA10

Results: aroma 5, bitterness 5, sweetness 5, acidity 5.

2. Formula: Sumatra Manning G140 + Colombia SUP30+ Brazil NO.2.1920+ Kilimanjaro AA10

Results: aroma 5, bitterness 10, sweetness 5, acidity 3.

3. Formula: Mocha 20 + Hawaii Gona no.120+ Brazil NO.2.1920+ Kilimanjaro AA40

Results: aroma 9, bitterness 10, sweetness 7, acidity 10

4. Formula: Guatemala SHB40+ Mocha 30 + Kilimanjaro AA30

Results: aroma 10, bitterness 5, sweetness 6, acidity 7

5. Recipe: Brazil NO.2.1950+ Mexico AL30+ Jamaica Blue Mountain Coffee 20

Results: aroma 5, bitterness 3, sweetness 5, acidity 6.

6. Formula: Brazil NO.2.1930+ Colombia SUP50+ Java Robesda Coffee W1B120

Results: aroma 3, bitterness 8, sweetness 8, acidity 6.