Italian Coffee you don't know (1)

The blending concept of Italian Coffee

Blending is an important step in the processing of Italian coffee. As we all know, Italian coffee has to be blended, and its unique taste mainly comes from blending.

Some people mistakenly think that Italian coffee becomes more and more like Italian coffee as it gets more bitter.

The most important feature of Italian coffee is indeed very rich, but by no means bitter. Otherwise, you will not be able to produce the unique flavor of Italian coffee.

Some people think that if the coffee doesn't taste good, it just needs to be roasted a little deeper. But that's not really the case. Now many people realize that the unique taste of Italian coffee comes from its unique blending technology, not from roasting. In other words, Italian coffee is spelled, not baked.

Some people think that as long as you know the taste characteristics of all kinds of coffee produced in all places, you can make any kind of Italian coffee you want. Sour coffee, coupled with less sour coffee, will neutralize the sour taste of the coffee. The coffee may have a proper sour taste.

If it is relatively difficult to understand other flavors, you can try it through sour taste. You only need to choose two kinds of coffee, one is more sour, and the other is not very sour, or basically no sour taste. So, put these two kinds of coffee beans together and taste its sour taste? How did it turn out? It may be more sour, or it may not taste sour at all. This method is so simple that anyone can have a try. But the result is probably not just a simple sour neutralization, as people think.

Why is that?

Therefore, it is impossible to determine the sour taste of the coffee. This is the result of the complexity of organic matter, which is completely unpredictable.

As someone has studied, there are more than 700 known substances and more than 800 unknown substances in a single coffee bean. Then when different coffee beans are put together, the reaction after heating is likely to be completely unpredictable. Because there are many substances that we do not know at all, it is even more impossible to know what the reaction will be like.

So we say that just knowing the taste characteristics of all kinds of coffee is a long way from knowing how to match the desired coffee flavor. So far, Italian coffee companies can only rely on years of experience, while other companies have a long way to go if they want to make good Italian coffee.

Similarly, we can compare the traditional Chinese medicine technology of traditional Chinese medicine. Although modern science and technology and medicine are very developed, there is nothing we can do to understand the composition and function of traditional Chinese medicine. All we can do now is to rely on the traditional technology of traditional Chinese medicine, which basically depends on the fruits of experience. It is impossible to develop traditional Chinese medicine through theoretical research and results.

In addition to the difficulty of blending technology itself, there is an additional difficulty for coffee companies to make good coffee. That's the technology of making Italian coffee.

Imagine that if the production technology of Italian coffee is not good, no matter what kind of coffee is mixed, you will not be able to taste the true taste of the coffee. Because when there is a strong "scorched paste" or other irritating taste in the coffee, it is almost impossible to taste the other flavor characteristics of the coffee. In other words, every time you mix a kind of coffee, you have to make it perfectly so that you can taste its various flavors. Then according to the taste characteristics of the problem, keep trying, constantly changing the formula, it is possible to make a more ideal Italian coffee. Without good production technology, it is completely impossible to find a really good Italian coffee mix.

China Coffee Trading Network: www.gafei.com