Introduction to the proportion of mixed coffee and various coffee methods
So now let's talk about the classic coffee bean mix:
Medium baking degree (City).
30% of Mocha, 30% of Colombia, 40% of Brazil.
Suitable for matching that likes sour taste:
Normal baking degree (Midium).
30% of Mocha, 40% of Colombia, 30% of Brazil.
Suitable for matching with strong taste:
Medium baking degree (City).
40% of Mocha, 20% of Colombia, 30% of Brazil, 10% of Guatemala.
It is suitable for matching with sweet taste in bitterness:
Degree of intense baking (French).
30% of Mocha, 30% of Colombia, 40% of El Salvador
First of all, before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least know in your heart that 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. It would be better not to match. If you use some pretty good quality coffee for blending, the result is likely to be so.
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Are mixed beans mixed with different beans for brewing? is it the same concept as blending?
Do you want a bitter taste as strong as dirt or a sharper and more exciting feeling? Try adding some dried Ethiopian beans. Harar (Harald) is brighter, more fragrant, more fruity and more fermented. Sidamo will have an extraordinary sharp and irritating taste if it is deep baked, while light baking will have a fruity flavor. Djimma does not have much fruit.
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Are there any other benefits of coffee blending besides pursuing different flavors?
Since it is a blending, it naturally refers to the blending of more than two kinds of raw beans, but a special example is that the same kind of coffee beans with different roasting degrees can be matched together, or even the new crop and aged coffee or old crop of the same kind of coffee beans can be matched together, so the type referred to in the blending is no longer a coffee variety in a narrow sense, but extended to coffee in a broad sense.
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