Various methods of coffee blending introduce the blending of fine coffee
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.
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Salvadoran coffee with balanced taste and fine texture introduces boutique coffee.
In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to no yield per hectare today.
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Coffee common sense can coffee beans with two different flavors be blended?
Today, there are two main types of coffee grown in some of the most important producing countries: Arabica and Robusta. Several different species are obtained from the grafting of these two species, represented by the name of the producing country. Coffea Arabica, a valuable species, has been cultivated for centuries, accounting for 3/4 of the world's coffee production. As the name means, it
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