About Italian blended coffee

So why mix coffee in an Italian way? Isn't it good to have a single cup of coffee? We say that as far as a single individual is concerned, it has both advantages and disadvantages. No coffee in the world can be put all over the world to meet the tastes of all coffee audiences. In that case, coffee will become much easier, and the Chinese know the truth that it is difficult to adjust.

Although some fixed varieties of coffee can be drunk directly as individual coffee, many coffees have more or less defects in flavor. For example, there is no special flavor, lack of depth, not strong enough, or a certain taste is too strong. In order to make up for these deficiencies, it is necessary to combine several kinds of coffee beans with different characteristics, but we should pay attention to the fact that coffee beans are not simply mixed and mixed together casually. The purpose of blending is to create a harmonious and deeply attractive taste according to the different characteristics of coffee beans. Therefore, blending coffee is a taste art creation with strict technical norms.

Then how to provide a richer taste of coffee for the target market has become the driving force for the research and development of blended coffee. We say that blending coffee is in the design of taste, the baker first has a clear taste demand, and according to it to find those taste elements of the origin of coffee, according to different proportions of blending and roasting, has completed their own taste art creation.

We say that individual coffee is like exquisite single melody music, while blended coffee is a more complex polyphonic music on the structural level, then the most important thing in creating polyphonic music is dharma and utilitarianism, and personal artistic skills should be subject to the constraints of the law. Therefore, the blending of coffee is not a stack of the names of several high-quality individual coffee products.

I remember that when Uncle Dou learned to mix coffee with Espresso in Switzerland, a Brazilian coffee had to be repeatedly cupping with different roasting degrees, different flavors, and different coffee combinations of origin. The teacher's requirement is that I must know clearly what flavor I want, what kind of baking method and recipe ratio to achieve the demand. After 15 days like this, I feel sick at the sight of coffee. But it also exercises our recognition of subtle differences in coffee tastes.

At the beginning, cherished, encounter emerald these two types of coffee, represents the bean uncle at this stage of Italian blending level of coffee, encounter emerald in the taste appeal, the pursuit of fragrant, mellow, sweet unity. Multi-layered rich taste, basically imperceptible acidity, strong chocolate aroma with honey sweetness. Unlike his cherished coffee, which has a syrup chocolate fruit flavor, it pursues a perfect balance between mellow thickness and sour taste. So these two kinds of coffee are very different in the choice of raw beans and the degree of roasting.