Coffee Blending

Excluding commercial purposes such as cost reduction, individual coffee itself can show natural fragrance, softness and sweetness. But most of the coffee is not enough in other aspects because it has its own special flavor. Such as lack of special flavor, lack of depth, lack of strength, or a certain flavor is too strong. In order to make up for these deficiencies, several kinds of coffee beans with different characteristics can be combined to create a more ideal taste and more beautiful flavor.

Coffee blending is like a painter adjusting and creating charming colors in a color palette, and the blender can also mix coffee beans to produce an attractive flavor. Therefore, it is not too much to say that matching is an art. As an artist, the assembler needs not only a wealth of experience and inspiration, but also through fine scientific calculation.

For a good coffee mixer, coffee beans are like a kaleidoscope in the hand, changing into a variety of coffee, which is a very vivid and wonderful feeling for both the creator and the user. This is the charm of matching art. The single item is a light and elegant ink painting, and the combination is a thick and bright oil painting. For a creator, the loveliness of matching is that the brush in hand can play more autonomy. The following points should be made clear before matching:

1. The theme of matching

Determine the goal of the match and what kind of flavor you want to match.

two。 Understand the characteristics of each coffee bean

In order to mix coffee, you must first be familiar with the characteristics of each individual coffee and understand the subtle relationship between roasting degree and coffee flavor.

3. 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 bean is to make it show soft bitterness, bright sour taste or heavy mellow taste, which need to be well distributed. Generally speaking, the following principles should be followed when matching:

one。 Blending of raw beans requires the use of coffee beans with their own characteristics, and avoid using coffee beans with similar flavor. The choice of raw beans can be considered from three aspects:

1. Raw bean treatment method: that is, whether raw beans are treated by washing method or drying method, which has a lot to do with the flavor of coffee beans.

two。 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, Delaware, Jamaica and Peru, and about 10 countries in Southeast Asia, namely, India, Indonesia (including Java and Sumatra) and Papua New Guinea. There are about 25 countries in the Arab and African regions, namely, Ethiopia, Kenya, Tanzania, Arabia, Uganda and so on.

3. Coffee bean flavor: refers to the coffee bean flavor of sour, bitter, sweet, alcohol in which blindly prominent, or all aspects of more balanced neutral beans. Now the most commonly used raw beans are Brazil, Colombia and Mocha. two。 The number and proportion of coffee beans involved in blending

Since it is a blending, it naturally refers to the blending of more than two kinds of raw beans, but a special example is that the same kind of coffee beans with different roasting degrees can be matched together, or even the new crop and aged coffee or old crop of the same kind of coffee beans can be matched together, so the type referred to in the blending is not only the coffee variety, but also extends to the flavor of the coffee. Generally use 2 to 6 kinds of coffee beans when blending, too many kinds will not be able to show the unique flavor of coffee. Blended coffee usually does not take the 1:1 blending ratio, because this may suppress each other's unique flavor, so the blending must be primary and secondary in order to produce a better taste than a single coffee.

The most important thing to mix coffee is to keep trying, so you should use a mathematical combination to draw up a blending schedule before blending, and then determine the best plan through the process of blending cups. Don't think that this is a negative and stupid approach. In fact, a good cup of coffee can only be made by the experience, inspiration and tireless attempt of the blender.