Espresso / how to spell out a recipe suitable for espresso

To make coffee blends, even seasonal blends (usually about 3 months, coffee shops will change the blend once) are difficult to avoid to the late blend of aroma and taste is not as good as when the blend was first launched. This is because the overall quality of coffee beans will decline with preservation, but different coffee beans, this quality decline rate is not the same. For example, a blend of coffee used in 3 estates is likely to have a lot of bean quality decline from the second month, but the other two beans are likely to maintain high levels for 4 or 5 months without significant taste change, but due to poor quality changes in one of the coffee beans, this blend cannot continue to be used. The use of single beans can avoid this problem very well. If this bean is not easy to preserve and the quality declines rapidly, the coffee shop can purchase less, enough for 1~2 months to adjust the taste. And those beans that are easy to preserve can enter more and get a price advantage, which is beneficial to coffee shops and consumers. Over the years, the fine coffee industry has made great efforts to test and study the varieties and harvesting methods of coffee. Tim, for example, spent a lot of time working with farmers to experiment with different coffee harvesting methods. In addition, boutique coffee shops respect coffee farmers and actively raise the purchase price of good coffee, hoping that farmers can have the initiative to produce better coffee beans, achieve sustainable development and win-win, more and more good coffee, and the taste of fine coffee is getting better and better. And single-estate, single-tree coffee also has a rich balance of aroma and taste. It is obviously a pity to continue to blend these characteristic coffee beans. In the traditional commercial field, mixing coffee beans from different origins to make blended coffee beans is mainly to achieve balanced taste and uniform taste, and to reduce costs. When the boutique coffee shops represented by the third wave began to notice that the shelf life of green coffee beans was not as long as previously recognized (1 - 2 years), they demanded stricter requirements, and the concept of seasonal blending was born. Since coffee ripening and harvesting seasons are different in coffee producing countries around the world, fresh coffee beans from different origins can be purchased all year round. Mix the best coffee beans you can get in the season and create a recipe suitable for espresso. The result is that customers may go to the store to drink coffee with subtle differences in taste between seasons. For example, in summer you can drink an espresso with strawberry and pineapple aromas, and in winter it may be rubber muffin or toffee flavor. Coffee is a product of nature and cannot remain unchanged like industrial products. To be able to drink coffee with such colorful flavors should be the charm of coffee