How to mix coffee beans-commercial coffee beans with Italian coffee bean formula

How to mix coffee beans-commercial coffee beans with Italian coffee bean formula

In addition to good coffee beans, water quality and water temperature play a key role in releasing the aroma of coffee. It is recommended to install a filter containing activated carbon under the faucet so that you can have good water suitable for brewing coffee. The control ratio is 10 grams of ground coffee per 180 milliliters of water. No matter how much coffee is brewed, it is best to prepare it in the same proportion. Of course, you can also adjust the proportion according to your preference, but if you use less coffee powder, or if you grind it too finely, the brewed coffee will be light and bitter. Do not reheat the brewed coffee. Brew coffee before each drink, and only soak the amount you want to drink. The temperature to maintain the best flavor is about 86 degrees Celsius.

Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion of Kenyan products is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, reaching about 202 degrees Celsius. The second explosion will be around 228 degrees. If the three beans are baked together, the definition of baking degree and taste will be quite vague. There is no way to judge the overall flavor characteristics of beans and the instability of baking degree, resulting in unstable taste.

The second reason for the instability of customer beans is also caused by hard work-the change in the proportion of coffee beans after water loss. Different beans, after baking, because of different moisture content, the water loss rate will not be the same, after baking, the quality of beans will be different and expected. Most of the blended coffee is blended according to the percentage, so the quality of the beans after baking is about 20% less than that before roasting, because the water content is different, the water loss rate is also different at the same temperature, if you mix and bake, the imagined blending ratio will change with the change of water loss rate, so it is difficult to control the trend of taste.

Then again, is it possible to mix and bake beans well? In fact, this possibility is still possible, but it takes a lot of effort to delve into techniques and baking theory.