Introduction to how to make an Italian espresso boutique coffee

All kinds of coffee beans can be roasted together. My advice is: in general, all coffee beans can be roasted together. You need to consider using independent baking only when the baking effect is not ideal. At this time, independent baking can usually achieve better results. Especially for drum roaster, a relatively moderate baking degree can be found in general. But some individual coffee beans are not easy to bake evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, and so on. The uneven baking color is not a defect, only the "washed" Arabica coffee needs to be roasted evenly.

Blending of Melange Coffee: the most helpless blend of Viennese coffee is the blending of Viennese coffee (Viennese coffee). The beans in this blended coffee are roasted to different degrees, so each kind of coffee has to be roasted independently. Especially if you want both the carbon in deep baking and the sour taste in lightly roasted Kenyan or Central American coffee beans.

The following coffees are blended with deep-roasted flavor, good taste, and proper acidity.

1. 40% of the "city-wide" baked Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee)

20. 30% French roasted Mexican Tres Flechas coffee-forming a clear, charred taste (or other Mexican coffee)

30% of city-baked Kenyan Estate coffee-forms a bright sour taste (it can also be refreshing Costa Rican coffee or other Central American coffee) [if you want to make a unique "Viennese coffee" with a good taste and a good sweet and bitter taste, but still sour, but not charred, you can try the following mix

40. 60% of Colombian coffee baked by "the whole city"

Fifty or forty percent of the city-baked Kenyan coffee, or bright Central American coffee, uses balanced, moderately sour, good-tasting Central American coffee, and can also mix the same kind of coffee with different roasting degrees.

60% of the city-wide baked Colombian Tuluni, or Nicaraguan La Illusion coffee, etc.

70. 40% of the same kind of coffee baked in the city (roasted until the end of the explosion)

The exhibition we learned is a good place to taste all kinds of common coffee combinations, and the major bakeries bring what they think is the best coffee mix here for everyone to taste. At the 1998 exhibition of the American Special Coffee Association, many "Viennese coffees" were mixed with 30%, 40% Kenyan coffee to highlight its acidic taste. This blend can improve the sour taste of coffee, which tastes much better than Kenyan coffee.