Fresh Italian coffee beans should pay attention to which coffee combinations have any requirements.
The beans themselves will be the most important key point in determining the taste of your cup of coffee. Equipment and technology can make up for it, but the beans themselves cannot be made up and remedied by you. If you use inferior, failed roasting and aged beans, no matter how good your equipment or how high your technology is, you cannot change the stale and bitter taste of this cup of coffee.
The beans used to make Italian coffee are generally made up of several kinds of beans in proportion, but no matter what kind of beans are mixed, they are all to achieve two goals, one is to reduce the cost, the other is to balance the taste and highlight the characteristics. No matter how good the merchants tell you, there is only one ultimate goal in mixing, that is, to reduce the cost. Several kinds of beans are mixed together to achieve the quality beyond any kind of bean single product. Thus, the effect of 1+1>2 is achieved.
Italian Coffee Blend (100% Arabica Coffee Blend)
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Are there any requirements for coffee varieties when mixed with coffee beans?
Blending does not force the use of any coffee beans, all need to taste to achieve the appropriate effect, the blending process as mentioned above, when you can take the initiative to choose coffee beans, generally choose a strong flavor beans as the flavor core of the mix beans, with a flavor is not very strong but high sweetness beans to balance the sour taste, because better flavor means
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What kind of Italian is the blending of single coffee?
Third, Italian beans and matching beans do not draw the same sign! Let's look at two theories: 1, Italian beans can not be made by hand; 2, mixed beans can not be made by hand. Do many people think that these two sentences are the same? In fact, the reason why a lot of Italian beans are called Italian beans is either deep-baked or Italian beans, but baked beans made by Italian extraction. Internal expansion efficiency of beans, caramelization efficiency
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