Assimilation of coffee beans

The primary commercial purpose of blending coffee is to reduce costs and mix coffee that is not very good with coffee that is quite good for export. In order to improve the benefits of sales. Another possible purpose is to piece together a weird taste, the weird taste of a certain brand. Customers who like this taste have to go to Zhangyomin factory to purchase it, but they can't get it from other suppliers. The benefit of doing so is that no matter how the taste of coffee from certain producing areas changes in different years, the mouth and stomach of this mixed coffee will not change.

Here we ignore other possible commercial purposes and concentrate on the blending for the purpose of improving the quality of the coffee.

Before blending any coffee, you should first appreciate the taste characteristics of all kinds of coffee, and at least in your heart, you should make clear that the kind of coffee you want to mix is impossible for any single coffee to achieve. 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, it is likely to be the same.

Although there are some fixed varieties of coffee that can be drunk directly as individual coffee, most coffees have more or less defects in flavor, such as lack of extraordinary flavor, lack of depth, lack of strength, or a certain flavor is too strong. In order to fill these deficiencies, it is necessary to combine several coffee beans with different characteristics to create a coordinated and deep taste. Some people think that the fun of coffee is focused on baking and patting, while drinking coffee is nothing more than enjoying one's own victory. Blending coffee does not casually assimilate coffee beans along the way. Sometimes the blending of two kinds of boutique coffee will restrain each other's unique flavor, so the blending is not pure blending of several kinds of boutique coffee together. Matching is like a painter coordinating charming colors on a color palette, and a mixer can also coordinate an attractive flavor with coffee beans. Therefore, it is not too much to say that matching is an art. As an artist, the assembler needs not only experience and inspiration, but also through inevitable scientific calculation. The occurrence of works of art will not be accidental, but the outbreak of lasting accumulation. General blended coffee does not have to use more than five kinds of coffee beans. Because if there are too many kinds of coffee beans, the situation may be very complicated. Almost only an extraordinary expert would not be confused by so many divergent coffee beans.

People need to combine coffee from different places of origin for several different purposes. The ideal goal, of course, is to piece together a kind of coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to build coffee with a good stomach for export; it has a clear and fragrant taste, a soft taste and a sweet aftertaste. So there is no need for "blending" (that is, putting together coffee from different places).