Description of flavor and taste of Italian espresso introduction to the treatment of variety characteristics in boutique coffee manor

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Making a perfect Espresso (espresso espresso) requires great skill, and every step will affect the quality of this cup of coffee. From the coffee farmer, to the baker, to the production equipment, to the barista, are indispensable. So when you drink a good cup of espresso, you also drink the heart of coffee practitioners, drink the wonderful performance of baristas, please give them applause and encouragement.

Secondly, a good cup of espresso is inseparable from stable flavor and quality. Although it is more and more popular in more and more coffee shops to use single (single producing area) coffee beans to make espresso, they still retain the option of blending coffee beans. Single product coffee bean extract espresso can highlight the richer flavor, but the stability is relatively low.

As a crop, the flavor of coffee beans will be affected by the local climate, so the coffee beans in the new season every year, even the beans in the same producing area will have different flavor performance.

Because it is unable to achieve long-term stability, professional roasters / baristas will conduct in-depth research on the coffee beans in each producing area, mixing different varieties of coffee beans according to different proportions and then roasting / roasting to achieve a certain harmonious taste, while also supporting and stabilizing the flavor performance of each cup of espresso.

Many friends will misunderstand the blending of coffee beans, thinking that the coffee beans are made from a mixture of poor quality coffee beans, and then through deep baking, let the bitterness mask the bad taste of the coffee beans themselves. But not all coffee shops do this. Nowadays, the coffee beans on the market have reached the definition of SCA boutique coffee. As long as they are of high quality, have professional understanding of coffee when making, and have professional customer service, whether they are blended or single espresso, they all belong to boutique coffee.

Qianjie Coffee has also launched four kinds of blended coffee beans specially made of medium and deep roasted Italian coffee according to the taste needs of mass consumers. All coffee beans ordered online and Qianjie coffee will be sent out within five days after roasting to ensure that everyone can feel the best aroma of freshly roasted coffee.

"warm sun blend coffee beans": Ethiopian sun red cherry coffee beans (30%) + Honduran sherry bucket coffee beans (70%), with strong wine aromas, sweet and sour vanilla cream, sweet and sour berries, and roasted nut flavor.

"boutique matching coffee beans": Colombian water-washed coffee beans (30%) + Brazilian half-sun coffee beans (70%), with the flavor of nuts, dark chocolate and caramel.

"Commercial blending of coffee beans": Robusta washed coffee beans (10%) + Colombian water washed coffee beans (30%) + Brazilian half-sun coffee (60%), with the flavor of nuts, cocoa and caramel.

"basic blending of coffee beans": Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%), with soft fruit acid, caramel and nutty flavor.

Among them, three kinds of Italian coffee beans use red bourbon beans from the Hilado region of Brazil, which is a kind of coffee beans with nutty tone, mellow balance and obvious sweetness. therefore, it is very suitable to be used as the main flavor tone of Italian coffee beans.

Syracuse occupies 22% of the prairie area of Brazil, deep in the interior of Brazil. The Shirado coffee producing area referred to in Qianjie Coffee is not the entire Hirado prairie, but only in coffee growing areas above 1000 meters above sea level in the central and western part of Minas province. This area is the essence of the Hirado prairie, high altitude, fertile soil, so that the high-quality coffee beans with high sweetness, mellow thickness and high cleanliness.

Bourbon is the second species of the iron pickup mutant, which belongs to the oldest existing coffee variety, and the green fruit will appear bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which can be regarded as a variety with less yield. After testing the coffee cup in Qianjie, it is found that the red bourbon coffee has a high-quality taste, like the sour taste of red wine and a sweet finish.

In order to give the Brazilian coffee beans a mellow and solid taste, Qianjie Coffee will bake the beans until the second explosion, that is, medium-to-deep roasting, and then match them with beans from different areas with the same medium-to-deep roasting degrees. add soft acidity (Yunnan) / caramel sweetness (brunn) / more mellow flavor (very small amount of Robusta).