The type of coffee blending introduces which kind of coffee is more suitable for blending.
Blending coffee is not a random mix of coffee beans. Sometimes the blending of two kinds of boutique coffee will suppress each other's unique flavor; the blending is not just a combination of several boutique coffees together, it is like a painter adjusting and creating charming colors in the color palette. There is a misunderstanding, is to ask this secret recipe, in fact, there is no secret recipe. The secret of coffee blending is not the secret that Coca-Cola locks in the bank safe. Matching is based on the flavor to choose beans, Green buyer, Roaster, Blender work together to create a popular mix, none of them are indispensable.
First of all, raw bean buyers want to buy raw beans with the right price and flavor for the company, so they have been testing the cup to find those flavors, such as:
Sour
Mocha, Hawaii Kona, Kenya, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, Delvado, Western Hemisphere washing high quality new beans and so on.
Bitter
Java, Mantenin, Bogota, Congo, Uganda, etc.
Gan
Colombia, Venezuela (aged coffee), Blue Mountains, Gillimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Brazil, Haiti, etc.
Alcohol
Colombia, Mocha, Blue Mountains, Guatemala, Costa Rica, etc.
Neutral
Brazil, Cervado, low real estate Costa Rica, Venezuela, Honduras, Cuba and so on.
The above acid, bitter, glycol, alcohol and neutral are for reference only, because there are too many factors affecting flavor performance (variety, altitude, light, moisture, fertilizer, shade tree, etc.)
- Prev
Is mixed coffee the same as blended coffee?
Early decaf refers to a method in which raw beans expand in high-temperature steam, absorb solvents that destroy caffeine, and then release solvents and their residues in high-temperature steam. The factory then encapsulates it with dichloromethane, which prevents it from being affected by other flavors. But because dichloromethane escapes into the air, it destroys the ozone layer.
- Next
When blending coffee, we should pay attention to what should be roasted first or mixed first in roasting.
The production method of comprehensive coffee mocha has a high-quality sour taste, which is not enough to have this and that taste. Indeed, mocha is called sour coffee, but it is limited to a certain degree of roasting to give it a rich sour taste and aroma, not at any degree of roasting. That is, the light baked mocha tastes like this, but the medium baked mocha tastes like that.
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