Can coffee beans roasted in light, medium and deep levels be blended together?

General

The baking time also varies depending on the type of coffee required. The light roasted coffee beans are light and sour, the intermediate roasting is sour and bitter, and the deep roasting color is rich and bitter. The lighter the roasting degree is, the stronger the sour taste of the coffee bean is, the deeper the baking degree is, the sour taste is gradually lost, and the bitterness is heavier. Professional baking methods are usually divided into the following eight stages: very shallow baking (Light Roast), shallow baking (Cinnamon Roast), micro baking (Medium Roast), medium baking (High Roast), medium and deep baking (Cicty Roast), deep baking (Full-City Roast), very deep baking (French Roast) and very deep baking (Italian Roast). Deep baking, also known as "Italian baking", is mainly popular in Latin countries and is considered to be the most suitable for Espresso. The color of the very deep-roasted coffee beans is black, and the oil has infiltrated to the surface, so it has a bitter taste of carbon ash, and the mellowness is significantly reduced.

For some strict baking techniques, roasted coffee used in Espresso should also be fresh, so coffee roasted within four days is required. But I'm afraid this rule only applies to gluttons who bake on their own small machines. Big coffee factories have a variety of patented technologies to ensure the sealed preservation of roasted coffee beans, the more famous of which is Illy's inert gas preservation method, which has been patented since its inception, which removes the air from the container and pours it into the pressurized inert gas. The observation under the electron microscope can confirm that coffee oil is scattered sporadically in the coffee cell tissue, and after pressure, these oils will be concentrated around the cell wall, wrapping some fragrant and highly volatile chemicals in the cells, thus isolating air contact and avoiding oxidation. This technology is believed to be able to keep the flavor and freshness of roasted coffee beans intact for up to three years, rather than casually mixing several boutique coffee beans. The basic blending process is to first determine the benchmark beans, then add coffee beans that can increase flavor and special flavor, and form a blend of coffee according to the mixing proportion and roasting degree of all kinds of beans. Raw beans for blending should have their own characteristics to avoid similar flavor. The quantity and proportion of coffee beans depends on continuous attempts, so most of them draw up a matching schedule by mathematical combination before blending, and then determine the best plan through the process of assembling cups.

Bake before matching, or match before baking? This has always been a topic of debate between bakers and assemblers. As with wine, blending before baking can make the aroma and quality more uniform, but the "decay" of roasting must be taken into account, as coffee from different places requires different baking time and temperature. If you have a definite recipe, you can put different coffee beans together and then bake them together. Most long-established coffee manufacturers have their own secret recipes.