Introduction to the blending method of Italian Coffee the proportion of Italian coffee

For some people who want coffee that tastes soft and not bitter, Arabica such as Columbia beans or Chagga in Tanzania can try, although Chagga has a slight acidity. For those coffee with strong flavor, it depends on how well it is roasted. Of course, for coffee, especially soft varieties like Brazil and Costa Rica, although you can roast them deep and taste strong, they can't be any more bitter. But if you add a little Robusta to it, you'll get a little astringent, a little bold. You can mix different flavors and characteristics in different combinations. Chagga-Java-Mocha is a good example, which includes the mellow taste of Java, the soft acidity of Chagga and the rich texture of Mocha.

The ideal way is to buy a small amount of raw beans, bake them yourself, and grind the beans directly before making coffee. However, most of us have to buy baked beans, and maybe this number will increase in the near future.

When storing beans, the biggest enemy is water. The volatile oils that give us aroma in the cup are soluble in water, and a humid environment can affect the oil. Do not store coffee in the refrigerator, because once the coffee is opened, the moisture will condense on the surface of the container.

If you want to store the coffee well at any time, the best way is to put it in the freezer and make sure it is encapsulated in a sealed bag. Baked beans can be stored in the freezer for more than a week. When you need them, don't try to thaw the beans, just put them in the grinder.

Another big enemy of coffee is oxygen, which breaks down volatile aromatic oils. This is the importance of grinding beans directly before making coffee. After the coffee is ground, its surface is exposed to the air, which means that the aromatic oil begins to volatilize and the flavor disappears in the air.

Don't store coffee next to products with strong flavors, such as tea. Coffee will quickly absorb the taste of other substances.

If you buy coffee by mail, it is best to buy only a small amount at a time. Although the quantity is good, you will lose the value of these coffees, just as you will lose their aroma.

Today, American consumers have more than 100 flavors of coffee to choose from, many of which are sold abroad. The production process of flavored coffee is to spread the roasted beans with medium oil and let them spray quickly in the fragrance to achieve. This practice began in the United States in the 1970s.

The most popular flavors are cocoa, mocha, bitter almonds and double cocoa. Orange wine and nutty flavors are also available, although strict coffee drinkers draw lines between raspberries, bananas and creamy beans to make a clear distinction. The newly introduced coffee flavor in the West is cardamom, which has long been added to coffee in the Middle East, while in Mexico, it is also a popular and traditional additive.

One problem for small shops and strict coffee drinkers is that for different flavors of coffee, they need a separate grinder, because any residue will affect the taste of the beans to be ground next time. When preparing a new flavor of coffee, you will find it necessary to buy a small and cheap grinder, or buy pre-ground coffee directly.

The first three most widely used coffee flavors in France and the United States are almonds, vanilla and hazelnuts. Their best selling time is in summer, because they usually drink less coffee in summer, and iced coffee is the most pleasant choice.

The phrase "decaffeinated coffee doesn't taste like coffee" is only partly true. Caffeine itself has no special taste except for mild bitterness. When caffeine is removed, it tastes different, only because other substances that contain fragrant flavors are also removed.

Raw beans from all over the world that want to be decaffeinated are shipped to Germany or Switzerland, where they are processed and sent to baking centers around the world. It is common that raw beans from Mexico are sent to Switzerland to remove caffeine, then across the Atlantic to roasters in San Diego, and then back to their place of origin.