The blending method of mixed Coffee domestic Coffee Brand Design

Coffee was originally enjoyed by Italian residents or gourmets. This makes the coffee have a certain regional character.

With the development of trade, blended coffee has gradually removed this regional limitation, and coffee has become a mixed drink, just like champagne with some wine.

In fact, some people insist that the best coffee is to combine the advantages of different types of coffee, getting sour taste from one coffee, aroma from another, and rich oil from the third-in the words of Fabricant, to "make a strong drink."

The blending of coffee has once become an art form, such as MochaMysore coffee is a very popular mixed coffee. It is a mixture of two very different types of coffee, concentrating the mild aroma of Mysore and the strong flavor of Mocha. But in reality, this is only for commercial purposes. The main purpose of mixing Robbica coffee with Arabica coffee is to reduce the price of Arabica coffee.

There is no doubt that almost all blended coffee is designed to create more profits than a single coffee.

Mixed coffee (figure 2)

Mixed coffee (figure 2)

The key to coffee blending is its durability. All coffee mixers are looking for a lasting flavor.

For people who have just started drinking coffee, breakfast coffee is an ideal choice. This is a carefully roasted coffee, usually made of African coffee mixed with milk, or a mixture of two moderately roasted Kenyan and Colombian coffees. This coffee is full-bodied and mellow, giving you a good start to the day.

After a meal, mixed coffee chooses the same ingredients, but roasts them deeply to make them taste stronger. One of the best is Indonesian coffee, which is mixed with a little Kenyan, Colombian and Costa Rican coffee.

The deep-roasted mixed coffee has an obvious bitter taste at first, but you'll soon get used to it.

The strongest coffee is a deeply roasted continental blend, which can be made into espresso, but it tastes extremely bitter and is very popular in southern Italy, but it has to be admitted that almost no one is interested in other parts of the Italian conference.

On the other hand, the blended coffee in northern Italy is lightly roasted, evenly textured and slightly sour, much like fine wine.

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According to the type of coffee, the mixed coffee will have different characteristics in taste.

(1) mixed coffee with balanced taste

Recipes: Guatemala SHB (30%), Mexico AL (30%), Brazil NO.2?19 (20%), Kilimanjaro AA (10%).

The top comprehensive coffee is the best combination of sour, bitter and fragrant coffee beans, which are mixed together. For example, Guatemalan coffee beans with strong sour taste, Mexican coffee beans with both sour and sweet taste, and Brazilian beans with mild bitterness. Mix these coffee beans in proportion and mix them with Kilimanjaro coffee beans with strong sour flavor. the coffee beans pointed out have a balanced taste and moderate concentration.

(2) bitterness-based mixed coffee

Formula: Sumatra Mantenin G1 (40%), Colombia SUP (30%), Brazil NO.2?19 (20%), Kilimanjaro AA (10%).

To produce strong-flavored coffee beans, you have to choose strong-flavored coffee beans, such as Sumatra mantenin in Indonesia, bitter and sour Colombian beans, and moderately sour Brazilian beans. And Kilimanjaro beans that are mainly sour. The coffee beans made in this way have a bitter taste and are deeply loved by coffee lovers.

(3) mixed coffee with sour taste

Recipe: Kilimanjaro AA, mocha? Plateau Hara (20%), Brazil NO.2?19 (20%), Hawaii Kona NO.1 (20%).

To make sour coffee beans, it is necessary to use Kilimanjaro coffee beans, on this basis, with Ethiopia's soft taste of mocha? Plateau Hara, Brazil beans and moderately acidity Kona, Hawaii, so that you can make a sour coffee mix.