Coffee blending method introduction to the method of blending Italian Coffee

One mismatched recipe goes like this: Colombian coffee, with excellent mellow thickness, sugar sweetness and red cherry flavor, mixed with bright citrus acid, grapefruit, raisin flavor of Kenya Nyeri. Originally separate are excellent coffee, and together Nima each want to be the protagonist, desperately to take each other's life, their good taste has been wiped out by each other. Individual combat can never compete with teamwork, and the same is true of coffee blending.

Our first matching bean is based on this idea, and what I worry about is whether we can surpass ourselves and make a better one. Floral, citrus beans, sucrose sweet beans, mellow and smooth beans, dark chocolate beans. All these together, create a complete, balanced, complementary elements, with countless details of the combination of beans. This is not a superposition of the above flavors, but a complete fusion into a new flavor, a delicacy that I have never tasted before, although I think there are some beans from a single producing area that can kill most of the matching beans on the planet, but I have to admit that some carefully considered and carefully screened matching options can reach heights beyond the reach of a single product. We can add the ginger juice and floral flavor of Sidamo (Ethiopia) to brown sugar-conditioned Antigua (Guatemala), and mix the vanilla flavor of Tara beads (Costa Rica) into the red wine flavor of Cayanza (Burundi). I have a messy relationship with the mix. My career as a professional baker began with a baking company that focused on matching. A few years later, he got a new job as a baker and matching expert. The previous experience made me hate matching. I was tired of shoveling a few spoonfuls of this bean and several shovels of that bean, so I stopped assembling and focused on a single origin. It was once believed that the smaller the manor is, the smaller the picking range is, the fewer varieties are harvested, and the better the coffee comes out. And turned on the pretending mode, if I can't tell the constellation of the manor dog I've been to and what kind of juice I ordered at the manor, it's blasphemy against my job. I felt good about myself at that time. I visited a lot of coffee-producing countries, saw the top coffee produced on different farms, and tasted all kinds of coffee flavors. These experiences have made me fall in love with a variety of different regional flavors and tirelessly recommend them to coffee lovers. I actively participate in various sharing and cup testing activities, chattering on and on about the original taste of coffee. always enjoy it