Is the general blending of coffee no more than five kinds of coffee beans and fine coffee?
A typical coffee blend does not have to use more than five coffee beans. Because if there are too many types of coffee beans, the situation can be very complicated. Almost only a very special expert would be confused by so many different coffees. Before mixing any coffee, first understand the taste characteristics of each coffee, and at least know in mind that the coffee you want to mix will taste like no single coffee can achieve. It would be a shame if the blend didn't taste better than one or more of them. It's better not to match. If you mix coffee with some pretty good quality coffee, you're likely to end up like this--the main business goal of coffee blending is to reduce costs and make pretty good coffee out of otherwise bad coffee. in ord to increase sales profit. Another possible goal is to create a unique flavor, the unique flavor of a brand. Customers who like this taste will have to go to this manufacturer to buy, and cannot get it from other suppliers. Another advantage of this is that the blend will not change in taste regardless of how the coffee tastes in certain regions of the year.
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Is mixed coffee, mixed coffee and blended coffee the same concept?
The blending characteristics of comprehensive coffee, coffee professionals and coffee lovers usually choose single coffee with pure taste, while the mixed coffee can cater to the tastes of more people, especially those who do not adapt to the bitter taste of coffee and prefer sweets, as well as coffee lovers who are keen on DIY creativity, often according to their own taste.
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Will the flavor and taste of coffee beans become better after blending?
Generally, roasting is divided into shallow, medium and deep degrees, and the baking time varies depending on the type of coffee required. The light roasted coffee beans are light and sour, the intermediate roasting is sour and bitter, and the deep roasting color is rich and bitter. The lighter the roasting degree is, the stronger the sour taste of the coffee bean is, the deeper the baking degree is, the sour taste is gradually lost, and the bitterness is heavier. Professional baking is usually divided into the following eight stages: very shallow
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