The blending principle the blending formula of Italian coffee introduces the blending method of fine coffee.

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Italy is a romantic and artistic country. When traveling to Italy, be sure to order a local latte or cappuccino and enjoy the rich taste of milk coffee. Many of the guests who come to Qianjie Coffee Chat are coffee lovers, and they often share coffee culture together. There is something about Italian coffee.

Just like the espresso that gets the most hits at Front Street Cafe is latte, which translates from the Italian word Caffe Latte, which means coffee with milk in Italy. Espresso uses espresso machines to extract espresso in a short time by high temperature and pressure. Espresso is a coffee extraction method originating in Italy.

Like Qianjie, when brewing coffee from a single origin, it is usually brewed by hand to show the unique flavor of a cup of coffee, while the Italian coffee that everyone often drinks is generally not brewed by hand. This is because Italian coffee will be blended according to the coffee flavor you want. Generally, the roasting degree of Italian coffee beans is relatively deep, and the coffee flavor is complemented by a variety of coffee beans.

Just like the Italian coffee blend formula currently used in Front Street is to use warm sun blend beans with a ratio of 7:3, that is, Honduras coffee sherry as the main tone, plus yejia sherry sun red cherries, so Front Street Italian coffee tastes more mellow. Since it is Italian coffee blending, it generally refers to more than two kinds of coffee beans, but generally does not exceed six kinds of coffee beans, because if there are too many coffee beans used for Italian blending, it cannot express the unique flavor of coffee. In addition, Italian coffee blending generally does not adopt a 1:1 blending ratio, because this may inhibit each other's unique flavor, so there must be primary and secondary points to blend a more wonderful taste than single coffee.

When the front street is generally mixed in Italian style, it will first determine the theme of the mix, that is, what flavor is the Espresso extracted by the Italian coffee machine. Therefore, this is very particular about the barista's mastery of coffee beans in each producing area, because the premise of blending must first be familiar with the characteristics of each single coffee and understand the subtle relationship between roasting degree and coffee bean flavor in order to produce a delicious Italian coffee.

Through many combinations and explorations, there are currently 4 Italian coffee bean combinations on the front street. Front Street's boutique blend, using Colombia coffee beans with Brazilian coffee beans, according to the ratio of 3:7, Colombia coffee unique nuts, chocolate flavor with Brazil's rich peanut, cream coffee flavor, this Italian coffee blend overall feeling is very peaceful, rich in oil, extremely smooth in taste, fragrance but slightly American-specific bitter taste.

There is also an Italian coffee blend in the front street, which is made of Yunnan coffee and Brazilian coffee in a ratio of 3:7. This Italian coffee blend has a soft fruit acid and caramel sweetness. Therefore, Italian coffee blending is like a painter's palette, by calling up different colors to match a beautiful color painting, coffee blending division is not the same, by controlling the characteristics of each bean to complement, blend a delicious Italian coffee, there are different works.

Not every Espresso is a blend of beans, there is a kind of SOE coffee, also uses the high temperature and high pressure of the espresso machine to extract a small cup of Espresso, this SOE coffee is a single region of coffee beans, and italian coffee beans blend is not the same, SOE coffee will amplify the characteristics of a certain bean, for example, with esseye sherfie to extract SOE coffee, you will be very obvious taste of the inherent lemon citrus flavor of esseye sherfie region. SOE coffee is a failure if it has no special flavor, lacks depth, lacks strength, or a certain flavor is too strong.

So one of the benefits of espresso blending is that you can use the complementary nature of the coffee beans to blend with each other. The flavor in espresso coffee is amplified relative to espresso coffee. Perhaps everyone for Italian coffee beans to reconcile with each other or not too understand. For example, if you drink another glass of apple juice, it will only have the simple sour and sweet taste of apples. If I want apple juice to have a little creamy flavor, I can add an avocado. At this time, the taste of this glass of juice will have the mellow taste of milkshake and the sour and sweet but not greasy feeling of apples. This is the same reason as Italian coffee.

When the espresso bean recipe is ready, it is also important to know how to extract a delicious cup of Espresso. For example, the normal extraction time for extracting espresso coffee in front street coffee shops is about 25 seconds to extract 40 ml of coffee solution. If the flow rate is too fast, it is likely that the grinding is too coarse or the packing pressure is too light. Also cannot be drop by drop, such words possibly is grinds too fine or the packing strength is too big. There are also Espresso made by the same person in the same grinding thickness, the same amount of extraction, espresso extraction time difference can not exceed 1 second, otherwise the pressure is unstable or uneven, coffee taste difference will be very obvious, but also need to continue to practice.

How to know whether the extracted espresso is good to drink, you can add water to make a cup of American coffee after completing a cup of extraction, if this cup of American coffee has no miscellaneous taste, no astringency, feel coffee is not water, coffee taste quickly disappears, indicating that the requirements for extracting espresso coffee are basically met. Then it means that this Italian coffee blending formula is correct, through many times to explore the formula after continuous modification to produce a cup of mellow rich Italian coffee.

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