Talking about Coffee: mixing Coffee beans with successive formulations

"what's wrong with fried cabbage and beef?" asked a high school student who was studying abroad, and then he said, "Beef is better to eat raw. "

I smiled and said, "if you fry raw eggs and bacon together, what will happen to the eggs when the bacon is cooked?" without thinking about it, he replied, "of course I will take out the eggs that have been fried first!" Bacon needs to be more patient before it is ripe. "

"how to get out the coffee beans that have been mixed together?" after this question, he seemed to be enlightened.

Mixed coffee beans are stable and cost-reducing.

Mix the coffee beans to keep the taste stable and balanced, and to reduce the cost. Italian coffee (espresso) on the streets of Rome is usually mixed with cheap, high-caffeinated robusta varieties with a thicker taste and a golden layer of crema. So far, Europeans have been more receptive to robusta than those affected by the wave of boutiques. From the cup test point of view, robusta coffee beans and liberica coffee beans have less fruit acid and organic sugar. After baking, the taste is sweet and bitter, but the aroma is not enough, so it is only suitable for the "bottom taste" of formula or instant coffee. At present, most of the coffee industry advocates arabica coffee beans or coffee varieties derived from them. Italian illy's signature recipe coffee (illy blend) consists of 9 types of arabica coffee beans. The advantage of so much coffee mixed together is the "lack of specialty". Even if the supply of a certain ingredient is unstable or the quality of the ingredient is declining, it will not affect the overall feeling. If there is less in the 24 flavors, I believe that generally not too many people can drink it.

Pay attention to balanced post-blending coffee beans

"Pre-blending is roasting the mixed raw coffee beans in a roaster. The density, treatment and water content of different ingredients of coffee are different. If you stir-fry at the same firepower time, it may lead to uneven raw and cooked; it doesn't matter if the goal of baking is "no sour fruit, all charred". But modern coffee is balanced, and roasters usually bake it alone according to the characteristics of various coffee beans before putting it together, just as sun eggs and bacon are not fried together. This hybrid method is called post-blending. "

"there are established bakers in Japan who advocate that coffee beans should be classified according to their size, color and performance after heating, regardless of where the beans are produced. He said Kenyan coffee beans are in the same category as coffee from the Vetnango region of Guatemala (Huehuetenango) and are more suitable for deep stir-frying. "some enthusiasts like to collect coffee books. His knowledge is more professional than many people in the coffee industry.

"you mean the 'systematic caffeine' advocated by Taguchi, the founder of the Baja Cafe in Tokyo!" I replied: "the book Coffee Daquan, published in 2004, refers to the commercial-grade coffee he has used for decades. Due to the lack of characteristics of raw coffee beans, even coffee produced in different states can be classified according to the physical properties (physical properties) of beans. However, he also caught up with the trend of boutique, publishing the Collection of Fine Coffee last year, and admitted that when stir-frying boutique coffee beans, it was necessary to strike a balance between preserving the personality of the beans and the habits of the bakers. "

"for example, now we compare the taste of the black dolphin in Kagoshima in Japan and the black-hoofed pig in Iberico of Spain. And he lived in an era where there was only ordinary pork. Systematic classification is like asking the owner of a meat stall in the market: "can you make soup with tailbone and steamed meatloaf?" Of course, it is half fat and thin with a bristle head. " "