Can the blended coffee beans be used to drop ice?

To make a recipe, the best way to start is to know the basic roles in the recipe and fill in each position according to the attributes of the coffee beans. The following will give you a general classification, the world-famous coffee beans defined attribute features, so that you can follow this principle to make their own formula.

1. Coffee beans with strong character (Big Classic Coffee): this kind of coffee double usually provides good consistency, strong acidity, classic flavor and aroma. This type of coffee beans are not suitable for use as a base because the style is too strong, but in a soft base, it can add strength and vitality to the formula.

Coffee beans in this category include:

Coffee beans from Antigua producing areas (Antigua), Cobain producing areas (Coban), Mini Tenan Fruit producing areas (Huehuetenango) and other highland producing areas in Guatemala. Coffee beans from Tara Zhu (Tarrezu), Sanshui River (Tres Rios) and other highland producing areas in Costa Rica. Colombian coffee beans.

two。 Flavor soft coffee beans (Softer Classic Coffee): this type of coffee beans are great coffee beans for blending. The base made from this type of coffee beans is so stable that it does not change too much. it also provides the consistency and appropriate acidity in the formula. Roasting these coffee beans to a deep baking will provide better sweetness and chocolate flavour. Because of this characteristic, this type of coffee beans has become the first choice for making recipes.

This category of coffee beans is mainly produced from:

Mexico's Oaxaca, Coatepec, Chiapas and Tapachula districts.

Several members of the Republic of Nepal (also known as Santo Domingo).

The Chanchamayo district of Peru.

Brazil's Santos coffee beans (Brazil Santos).

Panama

El Salvador

Nicaragua

Washing treatment of Arabica coffee beans in India

3. Coffee beans with distinctive exotic flavor (Highlight and Exotic Coffee): the acidity of this type of coffee beans, usually with strong fruity aromas and acidity of red wine texture. Outstanding personality is therefore not suitable as a base for the formula, but this type of coffee is the best contributor to stimulating change in the formula.

Coffee beans in this category include:

In the Harald region of Ethiopia, this game-rich and complex dried coffee bean contributes to the sweetness, fruity, berry notes and strong acidity of the formula.

The mocha beans of Yemen are similar to the coffee beans of Ethiopia's Hakar region, but they are not as dense as Ethiopian Harald coffee beans.

Ethiopian washed coffee beans, such as Yega Schiffe and washed Sidamo coffee, provide excellent floral and citrus notes, a flavor that can be preserved even if the beans are deeply roasted.

The coffee beans in this region of Kenya offer strong acidity and a fruity, berry-flavored red wine taste.

Coffee beans in Zimbabwe are very close to Kenyan coffee beans, but are slightly weaker in strength.

The Bugisu region of Uganda (Bugisu) is similar to Kenyan coffee beans, but slightly weaker.

Papua AA, A, X, etc., provide strong acidity and complex citrus notes.