Coffee Blending Coffee Blending

Before matching, we should know the following points: 1. The theme of the match wants to match what kind of flavor, that is, to determine the goal of the match. two。 To understand the characteristics of coffee beans, in order to mix coffee, you must first be familiar with the characteristics of each kind of coffee, and understand the subtle relationship between roasting degree and coffee flavor, all of which can only be achieved by tasting the cup. 3. To determine the task of participating in the blending of coffee beans, since a variety of coffee beans are used together, it is necessary to know whether the task of each kind of coffee beans is to make her show soft bitterness, distinct acidity or heavy mellowness. Generally speaking, the following principles should be followed when matching: 1. Blending of raw beans requires the use of coffee beans with their own characteristics, and avoid using coffee beans with similar flavor. The selection of raw beans can be considered from three aspects: the treatment method of raw beans, that is, whether raw beans are treated by washing or drying, which has a lot to do with the flavor of coffee beans. Producing areas of raw beans: coffee producing areas are generally divided into three major regions, including about 20 countries in Central and South America, namely, Brazil, Colombia, Guatemala, Mexico, Delvado, Jamaica and Peru, and about 10 countries in Southeast Asia, namely India, Indonesia (including Java and Sumatra) and Papua New Guinea. About 25 countries in the Arab and African regions, namely, Ethiopia, Kenya, Tanzania, Arabia, Uganda and so on. Coffee bean flavor: refers to the coffee bean flavor of sour, bitter, sweet, alcohol which is more prominent, or all aspects of more balanced neutral beans