Nav: Home > Coffee Farm >

What will be the flavor of the same kind of coffee with different degrees of roasting?

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, 40 per cent of city-baked Kenyan coffee, or bright Central American coffee, uses balanced, moderately sour, good-tasting Central American coffee, and can also mix the same coffee with different roasting degrees; 60 per cent of city-wide roasted Colombian Tuluni, or Nicaraguan La Illusion coffee. 40% of the same kind of coffee baked in the city (baked to

40% urban roasted Kenyan coffee, or bright Central American coffee, using balanced, moderately sour, good-tasting Central American coffee, but also can be mixed with different degrees of roasting of the same coffee;

60% city-wide roasted Colombia Tuluni, or Nicaragua La Illusion coffee, etc.

40% of city-roasted coffees are the same (roasted to the end of the first burst)

Our exhibition is a great place to sample common coffee blends, and roasters bring their best coffee blends here for everyone to taste. At the American Specialty Coffee Association exhibition in 1998, there were many "Viennese coffee" blends that used 30% to 40% Kenyan coffee to emphasize their acidic taste. This blend improves the acidity of the coffee and makes it taste much better than Kenyan coffee.

Drip coffee blend: mocha-java coffee, one can't help but think, blend coffee and home coffee is as old. The combination of a thick, average quality java with a moderate, fruity, more acidic mocha was the only two coffees available at the time. Is mixing these two coffees just a habit? Or is it because this combination improves their taste? In any case, the combination of these two coffees can make a coffee drink that tastes richer than either. Even with the simple coffee roasting and making tools of the time, it was incredible that such a rich blend of mocha and java could be made. It is not difficult to make a good coffee from two very good coffees. Commercially, coffee blending is to make a coffee beverage that tastes quite good from several coffee of poor quality. The original "mocha java" coffee is a blend of yemeni mocha coffee and indonesian java coffee. But it is also possible to use any Indonesian coffee, blended with any Ethiopian or Yemeni coffee. The usual blend ratio is one-to-one, or Indonesia has slightly more beans, such as 55:45. And the really good result that we've had is a combination of Hirazi or Dhamari beans from Yemen and Batak Mandheling or Sulawesi Toraja from Sumatra.

Very cool article!