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.

The real value of mixed coffee lies in the "beauty of blending". Each coffee individual does not necessarily match each other in the first place.

Stop baking at the best time, and the beans may still look the same color, but if you look closely, you will find inconsistencies. The difference in the baking stop time of just a few seconds can make a slight difference in the baking degree.

But as long as the baking stop time is within the optimal time zone, there is no need to pay attention to the subtle baking differences of each bean. In other words, individual coffee is not made from different kinds of beans, but from the same kind of beans with slightly different roasting degrees.

In this way, we can understand how difficult it is to have the same baking degree. Small errors can become big errors together; different baking degrees will also have an impact on the extraction speed. The result is coffee with an incongruous taste.

The basis of making comprehensive coffee is proportional combination.

After the baking degree is unified, the next step is the "proportional combination". Each kind of coffee is derived from a proportional combination.

Forget the complex blending ratio and use proportional combinations for each kind of beans, because the beans are all in the same proportion, can be combined freely, and the taste fine-tuning becomes quite simple, which is the advantage of proportional coffee beans.

Comprehensive coffee uses an equal proportion of combinations, but sometimes coffee beans are different between the old and the new. just like soba noodles, when he comes to autumn, he will replace all his coffee with freshly harvested buckwheat, so why not replace all his coffee with fresh raw beans? This is because even if it is the same coffee belt, the harvest time at the north and south of the equator is different, and sometimes the new beans have been available several months later because of the inventory adjustment in the production country.

The taste of new beans is wild and strong, and the taste is quite obvious when it is made into comprehensive coffee, so it should be double-roasted to lighten the taste and reconcile with other beans.

The advantage of mixed coffee is that it has a stable taste (the taste of individual coffee changes from year to year), but for minor adjustments, you can refer to the following order:

1 change the baking degree

2 double baking

3 change the proportion of the combination

4 change the origin of coffee beans

5 change the extraction method

The main purpose of 1 is to adjust the sour and bitter taste (light baking is sour, deep baking is bitter), and 2 is to remove astringency and reduce overly prominent taste. Adjust the taste to 1 is the most effective, just slightly change the baking in the best baking time band, the taste will make a big difference. If changing 1 and 2 is not enough, try changing the proportion of coffee beans. If the coffee is in an equal proportion, it can be easily adjusted.

If it still doesn't work, change the origin of the coffee, though, you can't just change a kind of coffee beans; if you replace type A Panama with a type D Kenya, the whole cup of coffee will taste worse.

The last step is to change the extraction method. Adjust the taste of coffee by changing the grinding method, water temperature and water quantity of coffee beans.