Introduction to the blending methods of all kinds of coffee

1. 40% of the "city-wide" baked Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee)

20. 30% French roasted Mexican Tres Flechas coffee-forming a clear, charred taste (or other Mexican coffee)

30% of city-baked Kenyan Estate coffee-forms a bright sour taste (it can also be refreshing Costa Rican coffee or other Central American coffee) [if you want to make a unique "Viennese coffee" with a good taste and a good sweet and bitter taste, but still sour, but not charred, you can try the following mix

40. 60% of Colombian coffee baked by "the whole city"

Fifty or forty percent of the city-baked Kenyan coffee, or bright Central American coffee, uses balanced, moderately sour, good-tasting Central American coffee, and can also mix the same kind of coffee with different roasting degrees.

60% of the city-wide baked Colombian Tuluni, or Nicaraguan La Illusion coffee, etc.

70. 40% of the same kind of coffee baked in the city (roasted until the end of the explosion)

The exhibition we learned is a good place to taste all kinds of common coffee combinations, and the major bakeries bring what they think is the best coffee mix here for everyone to taste. At the 1998 exhibition of the American Special Coffee Association, many "Viennese coffees" were mixed with 30%, 40% Kenyan coffee to highlight its acidic taste. This blend improves the sour taste of coffee and tastes much better than Kenyan coffee.

The blending of drip filter coffee: mocha-Java coffee, people can't help thinking that blended coffee is as old as home-made coffee. A thick, average-quality "Java coffee" combined with a moderate, floral, more acidic "mocha", which was the only two kinds of coffee at the time. Is it just a habit to mix these two kinds of coffee together? Or is it because this combination can improve their taste? In any case, the combination of these two kinds of coffee can make coffee drinks with richer export flavor than either of them. Even with the simple coffee roasting and making tools at that time, it was incredible to produce such a rich flavor of "mocha-Java" blended coffee. It is not difficult to make a very good coffee from two very good coffees. The purpose of mixing coffee commercially is to make coffee drinks with quite good export taste from several kinds of coffee that are not of very good quality. The original mocha-Java coffee is made of Yemeni mocha coffee and Indonesian Java coffee. But you can usually use any kind of coffee from Indonesia and mix it with any kind of coffee from Ethiopia or Yemen. The usual blending ratio is one-to-one; or there are slightly more coffee beans in Indonesia, such as 55:45. The very good result that we have spelled out is a combination of Hirazi or Dhamari coffee beans from Yemen (or "Hara" coffee beans from Ethiopia) and Batak Mandheling (washed beans) or Sulawesi Toraja (washed beans) from Sumatra.