Italian coffee blending, Italian coffee blending ratio introduction

Capsule coffee machines always produce the same standard aroma. However, the most charming handmade coffee is just opened the first few times, fresh aroma of coffee, grinding beans, but also the aroma diffuse, to the time of brewing coffee, wow, a room fragrance! And so drink into the mouth, ah really fragrant mellow, let a person sigh, unlimited satisfaction. Unfortunately, the shelf life of beans was very short. If they were not drunk quickly, the aroma would deteriorate the further they went. So as soon as fresh beans were opened, we drank more coffee, waking up with a plain black ESPRESSO in the morning and making another with foam after lunch. Of course, at any given time, what is needed for a good cup of coffee is good beans, then freshness of the beans, and finally more skillful handling and skill. At first, of course, it was a lot of beans wasted with fear, and then if you tried too much, you would have experience and feel. I bought two kinds of beans in NAP CAFE. Because the shelf life of freshly roasted coffee beans is very short, it is not advisable to buy more. I only bought half a pound of each kind. One is Indonesian Sumatra Gold Mantenin, a single-ingredient bean suitable for making single-ingredient coffee by hand filtration. This is the bean that was tested yesterday with the manual follicle method. Today try another Italian blend of beans, deep baking, beans are more charred oil, aroma, suitable for ESPRESSO, so use mocha pot to do