How to mix coffee to make a cup of coffee with excellent taste

This is because the overall quality of coffee beans will decline with preservation, but different coffee beans, this quality decline rate is not the same. For example, a blend of coffee used in 3 estates is likely to have a lot of bean quality decline from the second month, but the other two beans are likely to maintain high levels for 4 or 5 months without significant taste change, but due to poor quality changes in one of the coffee beans, this blend cannot continue to be used. The use of single beans can avoid this problem very well. If this bean is not easy to preserve and the quality declines rapidly, the coffee shop can purchase less, enough for 1~2 months to adjust the taste. And those beans that are easy to preserve can enter more and get a price advantage, which is beneficial to both coffee shops and consumers. To be able to drink such a colorful taste of coffee should be the charm of coffee.

Over the years, the fine coffee industry has made great efforts to test and study the varieties and harvesting methods of coffee. Tim, for example, spent a lot of time working with farmers to experiment with different coffee harvesting methods. In addition, boutique coffee shops respect coffee farmers and actively raise the purchase price of good coffee, hoping that farmers can have the enthusiasm to produce better coffee beans, achieve sustainable development and win-win situation, more and more good coffee, and the taste of fine coffee is getting better and better. And single-estate, single-tree coffee also has a rich balance of aroma and taste. It is obviously a pity to continue to blend these characteristic coffee beans.

Do mix coffee, even if it is seasonal mix (usually about 3 months, coffee shop will change a mix) also difficult to avoid to the late mix aroma and taste is not as good as when just launched this mix very coincidental, two days ago is still considering, fine coffee category, will witness the disappearance of the mix? Today, Tim Wendelboe announced that he would only offer single concentrate in the future, and no longer make espresso blends. Since James Hoffmann won the WBC championship with a single bean in 2007, the world began to pay attention to SO. In fact, there have been 5 years of preparation time, and the accumulation should begin to erupt.

In the traditional commercial world, coffee beans from different origins are blended to achieve balanced taste and uniform taste, and to reduce costs. When the boutique coffee shops represented by the third wave began to notice that the shelf life of green coffee beans was not as long as previously recognized (1 - 2 years), they demanded stricter requirements, and the concept of seasonal blending was born. Since coffee ripening and harvesting seasons are different in coffee producing countries around the world, fresh coffee beans from different origins can be purchased all year round. Mix the best coffee beans you can get in the season and create a recipe suitable for espresso. The result is that customers may go to the store to drink coffee with subtle differences in taste between seasons. For example, in summer you can drink an espresso with strawberry and pineapple aromas, and in winter it may be rubber muffin or toffee flavor. Coffee is a product of nature, and it cannot be manufactured in the same way.