How many blending methods are there for coffee beans with different roasting degrees?

The coffee is blended with coffee in cups with different roasting degrees. No matter which type of coffee it belongs to, it has different flavor performance under different roasting degrees, and even the coffee with strong personality will greatly reduce its strong personality under the deeper roasting degree, while the mild coffee with the least personality will show its indistinct personality characteristics under the shallow roasting degree. Matching according to different baking degrees is carried out under such understanding and understanding. But it also has a high requirement for the blender to accumulate the knowledge of baking, and the roasting technology needs to be skillful in order to make a good comprehensive coffee.

Both theories have their own reasons, but they also have their own limitations. The first one stubbornly divides coffee into different types, but ignores the performance of coffee flavor under different roasting degrees, while the second does not consider that each kind of coffee has its own most suitable roasting degree to achieve its own characteristics.

Blending is not a simple addition and subtraction. Blending requires baristas to have a correct understanding of the characteristics of each kind of coffee and the best flavor performance at which degree of roasting. On this basis, after continuous matching experiments, we can slowly find out the most suitable matching formula. But it should be said that there is no fixed rule on what proportion of A coffee must be mixed with what proportion of B coffee and C coffee is the best comprehensive coffee, because the taste of integrated coffee is not as distinct as a single variety of coffee, but rich, balanced and long flavor. This needs to analyze the characteristics of different varieties of coffee, cup performance, but also according to the characteristics of coffee beans and roasted taste performance to match, so that too obvious characteristics are neutralized, will be as rich as possible to show the flavor.

For example, the classic Java-mocha coffee is a mixed coffee.

Here are two matching theories that were once popular.

The first theory is to divide coffee beans into several different types, such as strong personality type, mild and smooth type, suitable for matching base type, and so on. Such a blending method requires an accurate understanding of the type of coffee beans used, and a quite familiar grasp of the performance of each kind of coffee in the cup, so as to determine the proportion of all kinds of coffee beans in the blending.