Introduction to the proportion of roasting degree of Italian Coffee Brand

Introduction to the proportion of roasting degree of Italian Coffee Brand

Blending coffee without the need for blending requires expert ability to understand the taste characteristics of each kind of coffee, to know what the taste of the coffee you want to mix is like, and how to achieve that flavor. but in any case, you can't regard the blended coffee as an advanced form of coffee. As mentioned earlier, the actual situation is often just the opposite. Personally, I prefer individual coffee, especially if it is roasted properly, it is the most beautiful. In my opinion, even a more ordinary coffee is better than a very successful coffee. Why? Because this kind of coffee is from the farm through a series of complex processes to the coffee cup, which is not affected by any human factors. When I drink that cup of coffee, I always think about how the whole process went before this cup of coffee appeared to me. I always look forward to meeting the farm or environment where this coffee is grown in this way.

Bake first and then mix, or match first and then bake? A lot of people ask me, is it baking and then matching, or is it first matching and then baking? Which way is better? If you have a definite recipe, of course the easiest way is to put different coffee beans together and then bake them together. But if you are trying and comparing different ingredients and proportions, you certainly want to bake all kinds of coffee beans before trying. Otherwise, every time you change the composition and proportion of the mix, you need to bake it again. For "Vienna Coffee" (Melange) blending and small test blending, it is more suitable for independent roasting. For example, when a small amount of "Rob Coffee" needs to be added in a trial mix, the required "Rob Coffee" is the most suitable for independent roasting. Some coffee is denser or changes in volume before and after roasting, and these beans are roasted differently from "washed" Arabica coffee. Arabica Coffee processed by the "drying method" is baked at a higher temperature. But in most cases, all kinds of coffee beans can be roasted together. My advice is: in general, all coffee beans can be roasted together. You need to consider using independent baking only when the baking effect is not ideal. At this time, independent baking can usually achieve better results. Especially for drum roaster, a relatively moderate baking degree can be found in general. But some individual coffee beans are not easy to bake evenly. For example, Yemeni coffee, Ethiopian DP coffee beans, and so on. The uneven baking color is not a defect, only the "washed" Arabica coffee needs to be roasted evenly.