Introduction to Italian Coffee blending the Origin of Italian Coffee blending Formula
Bake before blending, or blend before baking? A lot of people ask me, do I bake first and then mix, or do I mix first and bake? Which way is better? If you have a definite recipe, of course the easiest way is to mix the different coffee beans first and then roast them together. But if you're trying and comparing different blends and ratios, you'd want to roast the beans before you try anything. Otherwise, every time you change the ingredients and proportions, you'll need to bake again. For "Melange" blends and small test blends, it is more suitable for independent roasting. For example, when a small amount of "roaster coffee" needs to be added to a trial mix, the desired "roaster coffee" is best for independent roasting. Some coffees are denser or vary in volume before and after roasting, and these beans are roasted differently than "washed" Arabica coffee. Arabica coffee processed by the "drying method" is roasted at a relatively high temperature. But in most cases, various coffee beans can be roasted together. My advice: generally all coffee beans can be roasted together. Consider baking independently only when baking results are not ideal. At this time independent baking can usually achieve better results. Especially for roller roasters, a relatively moderate baking degree can generally be found. But some single-origin coffee beans are also not easy to roast evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, etc. An uneven roast color is not a defect; only "washed" Arabica coffee needs to be roasted evenly.
Drip coffee blending: Vienna coffee most helpless blend coffee is "Vienna coffee"(Melange) blend. Each bean in this blend is roasted to a different degree, so each coffee is roasted independently. Especially if you want both the carboniness of the dark roast and the sourness of the lighter roast kenyan or central american beans.
The following coffee blends have the characteristic taste of deep roasting, good taste, and moderate acidity.
1. 40%"whole city" roasted Colombia Tuluni coffee-for better taste (other Colombia coffees, La Illusion in Nicaragua, or Monte Carmelo coffee in Brazil)
30% French-Roasted Mexican Tres Flechas Coffee-forms a clear, charred flavor (can also be other Mexican coffee)
30% City-Roasted Kenyan Estate Coffee-Creates a bright sour flavor (it can also be a refreshing Costa Rican coffee, or other Central American coffee)[If you want to create a unique "Viennese coffee" with a good taste, a good sweet and bitter flavor, but still sour, but without the charred flavor, you can try the following blend:
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Introduction of Italian Coffee production introduction of Italian Coffee Bean blending
Coffee is best drunk within 2-10 days after baking. After this time range, the quality of coffee will decline rapidly. Because of this, you should try to buy less coffee each time, and increase the frequency of purchase, such as once a week, to minimize hoarding. The space where you keep your coffee should be cool, dark, dry and ventilated, and try to avoid refrigerating it in the refrigerator, unless you have to
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Introduction to the types of coffee beans introduction to the origin and culture of coffee beans in coffee producing areas
In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the beans themselves. If they are too shallow, they will produce miscellaneous smells, and if they are too deep, they will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves. Floral, tropical fruit, strong
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