There are several ways to mix deep-roasted coffee the difference between single coffee and Italian coffee

First: choose good quality coffee beans, in fact, I also feel a little superfluous, who does not know? Because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced coffee, but also can not make delicious coffee, the choice of good quality coffee beans, is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, we should not be stingy to get rid of the defective beans, it is better to be missing than rotten. What kind of worms have holes, abnormal development, shell without benevolence, all be picked out.

Third: understand the characteristics of coffee beans. If you don't know very much about the individual characteristics of the coffee beans to be blended, I think it is very difficult to make a good coffee or the coffee you want. At this time, you are like a team administrator. You must know your members very well, so that you can do their best. If you don't know, it will be a mess. If you send diners to watch the keyboard to do outreach, as soon as you sit down, your buttocks itch to do accounting, and firmly book the floor motionless to do customer service, the result can be imagined, in fact, with coffee beans is also the case, all kinds of coffee beans in your hands are your soldiers, you must first understand, which acid is heavier, which is more bitter, if you want to dilute the sour taste with the acidic mocha, it can only be counterproductive.

Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should also have a good grasp, such as Brazil, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.

Here are a few examples (10 is the maximum degree, based on deep baking):

1. Formula: Guatemala SHB30+ Mexico AL30+ Brazil NO.2.1930+ Kilimanjaro AA10

Results: aroma 5, bitterness 5, sweetness 5, acidity 5.

2. Formula: Sumatra Manning G140 + Colombia SUP30+ Brazil NO.2.1920+ Kilimanjaro AA10

Results: aroma 5, bitterness 10, sweetness 5, acidity 3.

3. Formula: Mocha 20 + Hawaii Gona no.120+ Brazil NO.2.1920+ Kilimanjaro AA40

Results: aroma 9, bitterness 10, sweetness 7, acidity 10

4. Formula: Guatemala SHB40+ Mocha 30 + Kilimanjaro AA30

Results: aroma 10, bitterness 5, sweetness 6, acidity 7

5. Recipe: Brazil NO.2.1950+ Mexico AL30+ Jamaica Blue Mountain Coffee 20

Results: aroma 5, bitterness 3, sweetness 5, acidity 6.

6. Formula: Brazil NO.2.1930+ Colombia SUP50+ Java Robesda Coffee W1B120

Results: aroma 3, bitterness 8, sweetness 8, acidity 6.