Can coffee be mixed with different roasting degrees and varieties after roasting

After the baking degree is unified, the next step is "equal proportion combination". Each coffee is derived from a combination of equal proportions.

Forget the complicated blending ratio, each bean is mixed with equal ratio, because the beans are all the same ratio, the combination can be free, the fine-tuning of taste becomes quite simple, and the advantage of equal ratio coffee beans lies in this.

Mixed coffee is mixed in equal proportions, but sometimes the coffee beans are different from the old ones; just like buckwheat noodles, which are all replaced by newly harvested buckwheat in autumn, why not replace all coffee with newly harvested green beans? This is because even though they are coffee belts, the harvest time varies from north to south of the equator, and sometimes new beans arrive months later due to stock adjustments in producing countries.

The taste of the new beans is wild and strong, and the taste is quite obvious when it is made into a mixed coffee, so it is double roasted to reduce the taste and blend with other beans.

The advantage of mixed coffee is that it has a stable taste (the taste of single-serve coffee changes every year), but when it comes to minor adjustments, you can refer to the following order:

1 Change baking degree

2 Double baking

3 Change the combination ratio

4 Change the origin of coffee beans

5 Change the extraction method

The main purpose of 1 is to adjust the sour taste (light baking is sour, deep baking is bitter), and the purpose of 2 is to remove astringency and reduce the over-prominent taste. Adjusting flavor has the greatest effect of 1, and just a slight change in baking within the optimal baking time band can make a big difference in flavor. If changing 1 and 2 is not enough, try changing the composition of the coffee beans. If the coffee is mixed in equal proportions, it can be easily adjusted.

If that doesn't work, change the origin of the coffee, though it's not just a coffee bean; if you replace a Panama with a Kenya type D, the whole cup will taste worse.

The final step is to change the extraction method. Adjust coffee flavor by changing the grinding method of coffee beans, water temperature and amount of water.

There are three or four kinds of beans for mixed coffee

It is important to limit the number of beans to three or four. There was a time when mantinin was popular with mocha and brazilian with mexico, a blend of two coffee beans. This combination is quite detrimental to taste reproduction.

If only two beans are chosen in equal proportion, each bean will play 50% of the personality, but if one of the beans is inferior, the chance of reconciliation failure is as high as 50%. If you combine three, the probability is 33%, four is 25%, which means that the more beans you make, the lower the risk of failure, and the more stable the coffee flavor. On the other hand, too many beans make the coffee taste thin and lacking in personality; thus, for the purpose of making comprehensive coffee, it loses the significance of creating new flavors. So the conclusion is that three or four beans can be used