Coffee knowledge Coffee blending skills introduction when it became popular to mix coffee beans

Taste = variety of coffee beans

Sour

Mocha, Kona, Hawaii, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, Delvado, Western Hemisphere washing quality new beans

Bitter

Java, Mantenin, Bogota, Congo, Uganda

Gan

Colombia (Metenin), Venezuela (aged coffee), Blue Mountains, Gillimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Brazil, Haiti

Alcohol

Colombia (Maitenin), Mocha, Blue Mountains, Guatemala, Costa Rica

Neutral

Brazil, Cervado, low real estate Costa Rica, Venezuela, Honduras, Cuba

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 it can also match the same kind of coffee beans with different roasting degrees, or even the new crop and aged coffee or old crop of the same kind of coffee beans, so the type referred to in the blending is no longer a coffee variety in a narrow sense, but extends to the flavor of coffee in a broad sense. Generally use 2 to 6 kinds of coffee beans when blending, too many kinds will not be able to show the unique flavor of coffee.

Blended coffee usually does not take the 1:1 blending ratio, because this may suppress each other's unique flavor, so the blending must be primary and secondary in order to produce a better taste than a single coffee. If you want the coffee to taste complex and changeable, you can reduce the proportion of raw beans, and vice versa.

The blending of coffee depends on constant attempts, so a blending schedule should be drawn up mathematically before blending, and then the best plan should be determined through the process of blending-tasting cups.

Don't think that this is a negative and stupid approach. In fact, a good cup of coffee can only be made by the experience, inspiration and tireless attempt of the blender.