Coffee bean flavor characteristics of single mixed coffee and blended coffee

The mixed coffee here is a kind of single coffee (pure drinking coffee). As the name implies, mixed coffee is a combination of several different coffee beans. The process of combining several different coffee beans is the blending process of comprehensive coffee.

The reason why there is no need to mix such words here is that the blending process of mixed coffee is not a simple mix, which should be matched according to the different characteristics of different coffees. This is because the taste of integrated coffee is not like a single variety of coffee with a distinct personality, but rich, balanced and long taste. This needs to analyze the characteristics of different varieties of coffee, cup performance, but also according to the characteristics of coffee beans and roasted taste performance to match, so that too obvious characteristics are neutralized, will be as rich as possible to show the flavor.

For example, the classic Java-mocha coffee is a mixed coffee.

Here are two matching theories that were once popular.

The first theory is to divide coffee beans into several different types, such as strong personality type, mild and smooth type, suitable for matching base type, and so on. Such a blending method requires an accurate understanding of the type of coffee beans used, and a quite familiar grasp of the performance of each kind of coffee in the cup, so as to determine the proportion of various coffee beans in the blending.

Another theory is to mix different coffees according to their performance in cups with different roasting degrees. No matter which type of coffee it belongs to, it has different flavor performance under different roasting degrees, and even the coffee with strong personality will greatly reduce its strong personality under the deeper roasting degree, while the mild coffee with the least personality will show its indistinct personality characteristics under the shallow roasting degree. Matching according to different baking degrees is carried out under such understanding and understanding. But it also has a high requirement for the blender to accumulate the knowledge of baking, and the roasting technology needs to be skillful in order to make a good comprehensive coffee.

Both theories have their own reasons, but they also have their own limitations. The first one stubbornly divides coffee into different types, but ignores the performance of coffee flavor under different roasting degrees, while the second does not consider that each kind of coffee has its own most suitable roasting degree to achieve its own characteristics.

Blending is not a simple addition and subtraction. Blending requires baristas to have a correct understanding of the characteristics of each kind of coffee and the best flavor performance at which degree of roasting. On this basis, after continuous matching experiments, we can slowly find out the most suitable matching formula. But it should be said that there is no fixed rule to specify what proportion of A coffee must be mixed with what proportion of B coffee and C coffee is the best mixed coffee.

The blending of comprehensive coffee is an art in itself, and art needs to be free. The following article will introduce several good matching options for you.

Source: happy Coffee Xiao Xu's blog