The common sense of the blending of coffee beans introduces two blending methods

1. Roasting and taste: different roasting degrees of coffee beans will cause subtle changes in taste and flavor. Generally speaking, the sour taste is heavier when the baking degree is shallow, but with the deepening of the baking degree, the sour taste will gradually disappear, and the bitterness will become more prominent.

This paper introduces two matching methods--

One is the blending method of baking degree: because the taste of light stir-frying is sour and the deep-fried taste is bitter, some people mix coffee beans with different roasting degrees in order to obtain a sense of balance in taste in order to achieve a sense of balance in taste. in the mixing, it is often used by shallow stir-frying plus medium stir-frying, or medium-fried and deep-fried, if the mixture of light-fried and deep-fried is due to the difference in baking degree and the two are equal. Then the deep-fried taste will overwhelm the shallow-fried taste, making the taste lose the sense of balance. Therefore, it is suggested that the best way to get a balanced taste is to stir-fry beans in 3pm 4 and deep fried beans in 1max 4.

Another method is to mix different coffee products to change the flavor and increase the sense of flavor distribution. when mixing coffee, we should first emphasize a theme: when mixing different products of coffee, the baking degree should be the same, and the particle size of beans should be the same, so as not to override other coffee beans because of the deep roasting of some coffee and the destruction of the original proportion.

A mild and sour mixture

50% stir-fried in Brazil

30% stir-fried in Colombia

Stir-fry 20% in Manning

A round and refreshing mix.

40% stir-fried in Colombia

30% stir-fried in Brazil

30% stir-fried in Guatemala

The proportion of mixed flavors.

40% deep fried in Colombia

Stir-fry 20% in Brazil

Manning fried 20% more.

Stir-fry 20% in Guatemala

The mixture of slightly bitter and glycolic alcohol

Basilio is 40% deep fried.

Colombia slightly stir-fried 30%

Mocha slightly deep-fried 20%

Guatemala is slightly fried by 10%

2. Several blending methods of baked beans are briefly introduced above. But some people may wonder, what kind of baking or blending can give birth to the most delicious coffee?

In fact, the depth of roasting and the blending of coffee must be determined by the types, characteristics, brewing methods and, most importantly, personal preferences of coffee beans. If you want to mix a cup of coffee with personal creativity and unique flavor, you must thoroughly understand the characteristics of all kinds of individual coffee.