Professional knowledge of coffee bean blending

Generally speaking, the following principles should be followed when matching:

1. Blending of raw beans requires the use of coffee beans with their own characteristics, and avoid using coffee beans with similar flavor. The choice of raw beans can be considered from three aspects:

Raw bean treatment method: that is, whether raw beans are treated by washing method or drying method, which has a lot to do with the flavor of coffee beans.

Producing areas of raw beans: coffee producing areas are generally divided into three major regions, including about 20 countries in Central and South America, namely, Brazil, Colombia, Guatemala, Mexico, Delvado, Jamaica and Peru, and about 10 countries in Southeast Asia, namely India, Indonesia (including Java and Sumatra) and Papua New Guinea. About 25 countries in the Arab and African regions, namely, Ethiopia, Kenya, Tanzania, Arabia, Uganda and so on.

Coffee bean flavor: refers to the coffee bean flavor of sour, bitter, sweet, alcohol which is more prominent, or all aspects of more balanced neutral beans. Now the most commonly used raw beans are Brazil, Colombia and Mocha.

two。 The number and proportion of coffee beans involved in blending

Since it is a blending, it naturally refers to the blending of more than two kinds of raw beans, but a special example is that it can also match the same kind of coffee beans with different roasting degrees, or even the new crop and aged coffee or old crop of the same kind of coffee beans, so the type referred to in the blending is no longer a coffee variety in a narrow sense, but extends to the flavor of coffee in a broad sense. Generally use 2 to 6 kinds of coffee beans when blending, too many kinds will not be able to show the unique flavor of coffee. Blended coffee usually does not take the 1:1 blending ratio, because this may suppress each other's unique flavor, so the blending must be primary and secondary in order to produce a better taste than a single coffee. If you want the coffee to taste complex and changeable, you can reduce the proportion of raw beans, and vice versa.

3. Coffee blending depends on constant attempts, so a blending schedule should be drawn up mathematically before blending, and then the best plan should be determined through the process of blending-tasting cups. Don't think that this is a negative and stupid approach. In fact, a good cup of coffee can only be made by the experience, inspiration and tireless attempt of the blender.