Coffee blending Commercial Coffee blending introduction to the blending of fine coffee beans

The following coffees are blended with deep-roasted flavor, good taste, and proper acidity.

1. 40% of the "city-wide" baked Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee)

20. 30% French roasted Mexican Tres Flechas coffee-forming a clear, charred taste (or other Mexican coffee)

30% of city-baked Kenyan Estate coffee-forms a bright sour taste (it can also be refreshing Costa Rican coffee or other Central American coffee) [if you want to make a unique "Viennese coffee" with a good taste and a good sweet and bitter taste, but still sour, but not charred, you can try the following mix

40. 60% of Colombian coffee baked by "the whole city"

Fifty or forty percent of the city-baked Kenyan coffee, or bright Central American coffee, uses balanced, moderately sour, good-tasting Central American coffee, and can also mix the same kind of coffee with different roasting degrees.

60% of the city-wide baked Colombian Tuluni, or Nicaraguan La Illusion coffee, etc.

70. 40% of the same kind of coffee baked in the city (roasted until the end of the explosion)

The exhibition we learned is a good place to taste all kinds of common coffee combinations, and the major bakeries bring what they think is the best coffee mix here for everyone to taste. At the 1998 exhibition of the American Special Coffee Association, many "Viennese coffees" were mixed with 30%, 40% Kenyan coffee to highlight its acidic taste. This blend improves the sour taste of coffee and tastes much better than Kenyan coffee.

The blending of drip filter coffee: mocha-Java coffee, people can't help thinking that blended coffee is as old as home-made coffee. A thick, average-quality "Java coffee" combined with a moderate, floral, more acidic "mocha", which was the only two kinds of coffee at the time. Is it just a habit to mix these two kinds of coffee together? Or is it because this combination can improve their taste? In any case, the combination of these two kinds of coffee can make coffee drinks with richer export flavor than either of them. Even with the simple coffee roasting and making tools at that time, it was incredible to produce such a rich flavor of "mocha-Java" blended coffee. It is not difficult to make a very good coffee from two very good coffees. The purpose of mixing coffee commercially is to make coffee drinks with quite good export taste from several kinds of coffee that are not of very good quality. The original mocha-Java coffee is made of Yemeni mocha coffee and Indonesian Java coffee. But you can usually use any kind of coffee from Indonesia and mix it with any kind of coffee from Ethiopia or Yemen. The usual blending ratio is one-to-one; or there are slightly more coffee beans in Indonesia, such as 55:45. The very good result we have spelled out is a combination of Hirazi or Dhamari coffee beans from Yemen (or "Hara" beans from Ethiopia) and Batak Mandheling (washed beans) or Sulawesi Toraja (washed beans) from Sumatra.

Espresso with several of my favorite decaf coffees if you need decaf, prepare some water-processed Brazilian decaf beans. Use 50% of this coffee bean, plus some other coffee beans with different flavors. If you want coffee with almost no caffeine, you can choose one of the following combinations: 50% Brazilian water-treated low-caffeinated coffee beans, 50% water-treated Sumatra low-caffeinated coffee beans, 50% Brazilian water-treated low-caffeinated coffee beans, and 25% Mexican Esmeralda low-caffeinated beans, 25% water-processed Sumatra low-caffeinated beans. We also have two kinds of mixed Italian coffee beans for customers to bake by themselves. Ethiopia's low-caffeine beans are also suitable for making espresso. Try a blend of 50% water-treated Sumatran low-caffeine beans and 50% Ethiopian low-caffeinated beans.

Kafa Coffee Note: we are here to introduce the blending of coffee is not to advocate everyone to mix their own coffee, only to introduce the relevant knowledge and general concepts. These just don't help you mix your own coffee, but just know something about it. As the organic structure of coffee is very complex, its blending is similar to that of traditional Chinese medicine, and it is difficult to finish well without enough experience. Therefore, we do not advocate that everyone engage in coffee blending. It is best to leave this work to experienced traditional Italian coffee companies. At the same time, we should also pay attention to the distinction between "traditional" coffee enterprises and "new" coffee enterprises. As Italian coffee has become popular all over the world, many enterprises and individuals who did not have the basis of coffee processing technology have now begun to process Italian coffee. But their products are difficult to compare with the original enterprise products. Mostly using the name "Italian coffee"