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The method of making comprehensive coffee

"Mocha has a high-quality sour taste, with this and that taste" is not enough. 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.

In other words, "the light-baked mocha tastes like this, but the medium-and deep-baked mocha tastes like that." this is the first time that the taste of mocha beans has been defined by the degree of roasting. The influence of the name of origin on the taste of coffee is still far behind. We have been trapped by the name of origin like "Mochagilimanjaro" for too long. The impact of roasting degree on coffee is much greater than the name of origin. First of all, it is necessary to have such an understanding in order to understand the next comprehensive coffee production methods.

Comprehensive coffee has a variety of production methods, it can be said that how many integrated coffee makers exist, there are as many ways of making it. Mixed coffee can challenge unlimited flavor creativity. The following are the basic principles of comprehensive coffee making for beginners.

1 the baking degree is the same

2 based on proportional combination

3 mix only three or four kinds of coffee beans

Mixed coffee with the same roasting degree

As stated in principle 1, the roasting degree of mixed coffee should be as consistent as possible. It has also been suggested that inconsistent roasting degrees can make coffee feel more layered, but beginners should first put their efforts into uniform roasting. It takes a lot of time and effort and technology to unify the colors of several coffee beans. To advance difficult techniques, you can learn to stop baking correctly.

The real value of mixed coffee lies in the "beauty of blending". Each coffee individual does not necessarily match each other in the first place.

Stop baking at the best time, and the beans may still look the same color, but if you look closely, you will find inconsistencies. The difference in the baking stop time of just a few seconds can make a slight difference in the baking degree.

But as long as the baking stop time is within the optimal time zone, there is no need to pay attention to the subtle baking differences of each bean. In other words, individual coffee is not made from different kinds of beans, but from the same kind of beans with slightly different roasting degrees.

In this way, we can understand how difficult it is to have the same baking degree. Small errors can become big errors together; different baking degrees will also have an impact on the extraction speed. The result is coffee with an incongruous taste.

The basis of making comprehensive coffee is proportional combination.

After the baking degree is unified, the next step is the "proportional combination". Each kind of coffee is derived from a proportional combination.

Forget the complex blending ratio and use proportional combinations for each kind of beans, because the beans are all in the same proportion, can be combined freely, and the taste fine-tuning becomes quite simple, which is the advantage of proportional coffee beans.

Comprehensive coffee uses an equal proportion of combinations, but sometimes coffee beans are different between the old and the new. just like soba noodles, when he comes to autumn, he will replace all his coffee with freshly harvested buckwheat, so why not replace all his coffee with fresh raw beans? This is because even if it is the same coffee belt, the harvest time at the north and south of the equator is different, and sometimes the new beans have been available several months later because of the inventory adjustment in the production country.

The taste of the new bean is wild and strong, and the taste is quite obvious when it is made into comprehensive coffee, so it should be double-roasted to lighten the taste and blend with other beans.