Introduction to the mixed proportion of three kinds of coffee with sour taste and bitter taste
A mild and sour mixture
50% stir-fried in Brazil
30% stir-fried in Colombia
Stir-fry 20% in Manning
A round and refreshing mix.
40% stir-fried in Colombia
30% stir-fried in Brazil
30% stir-fried in Guatemala
The proportion of mixed flavors.
40% deep fried in Colombia
Stir-fry 20% in Brazil
Manning fried 20% more.
Stir-fry 20% in Guatemala
The mixture of slightly bitter and glycolic alcohol
Basilio is 40% deep fried.
Colombia slightly stir-fried 30%
Mocha slightly deep-fried 20%
Guatemala is slightly fried by 10%
One is the blending method of baking degree: because the taste of light stir-frying is sour and the deep-fried taste is bitter, some people mix coffee beans with different roasting degrees in order to obtain a sense of balance in taste in order to achieve a sense of balance in taste. in the mixing, it is often used by shallow stir-frying plus medium stir-frying, or medium-fried and deep-fried, if the mixture of light-fried and deep-fried is due to the difference in baking degree and the two are equal. Then the deep-fried taste will overwhelm the shallow-fried taste, making the taste lose the sense of balance. Therefore, it is suggested that the best way to get a balanced taste is to stir-fry beans in 3pm 4 and deep fried beans in 1max 4.
Another method is to mix different coffee products to change the flavor and increase the sense of flavor distribution. when mixing coffee, we should first emphasize a theme: when mixing different coffee products, the roasting degree of coffee should be the same, and the particle size of beans should be the same, so that some coffee is roasted deeply and the original proportion is destroyed, so that the taste is heavier than other coffee beans.
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Introduction to the blending of coffee beans with the unique flavor of deep baking
The following coffees are blended with deep-roasted flavor, good taste, and proper acidity. 1. 40% of the city-wide roasted Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaragua's La Illusion, or Brazil's Monte Carmelo coffee) 20%, 30% of the French roasted Mexican Tres
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The basis of making mixed coffee is the introduction of proportional combination.
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. Comprehensive coffee
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