Knowledge of coffee blending introduction to the blending methods of three kinds of coffee

Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of the kind of coffee you want to mix can not be achieved by any single coffee. It would be a pity if the blended coffee doesn't taste better than one or more of them, and it would be better not to mix it. The average blended coffee does not need to use more than five kinds of coffee beans. Because if there are too many kinds of coffee beans, the situation can be very complicated. Almost only a very special expert would not be confused by so many different coffee beans.

The knowledge of roasting and blending of coffee is widespread, and people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export: fragrant taste, soft taste and sweet aftertaste. So there is no need for "blending" (that is, putting together coffee from different places).

When mixing coffee, you can first learn about three very preliminary coffee bean mixing methods.

First, first determine the basic coffee beans to be used when mixing, use this coffee bean as the center, and further choose other kinds rich in personality to reconcile the overall flavor.

Second, you can try to combine coffee beans of the opposite nature, which can add a more special aroma of coffee.

Third, combine beans with similar properties and integrate them, and then further select beans rich in various flavors to add special aroma to the whole coffee.

In order to actually use these combinations, we must first understand the flavor of dozens of individual coffees, and each coffee shop will spell out different proportions of coffee beans according to its own characteristics. Here are several representative mixing proportions. Of course, you can also challenge yourself to try to find the proportion you like.

I. sour espresso blending: 30% in Colombia, 60% in Brazil, 10% in Guatemala

Second, the general mixed coffee blending method: Colombia 30%, Brazil 60%, Robusta 10%.

Third, bitterness mixed commercial coffee blending method: Colombia 30%, Brazil 30%, Kilimanjaro 30%, Robusta 10%.

There are two spelling methods for matching beans: first baking, then mixing and then baking, also known as cooked and raw, the latter is a greater test for bakers; the purpose of raising the mixed beans for a few more days is to make the beans blend in character and have a balanced flavor; cooked beans usually take about a week; raw and mixed beans can be used in 3-4 days, because different beans already influence each other during baking.