Mixed art of coffee beans
There are more than 100 coffee producing areas in the world, and the coffee beans produced have their own characteristics. The purpose of mixing coffee beans is to balance the flavor of coffee and create an unparalleled delicacy.
A single coffee bean generally lacks the complex flavor necessary to make delicious coffee. Many blends contain three to seven different types of beans. Roasters understand the characteristics of each kind of coffee beans and mix them artistically to create a new flavor. However, the knowledge of roasters mixing coffee beans is the highest industry secret.
In the United States, 100% Arabica coffee beans are used to mix the best coffee. In Italy, some Robster beans are added to blended coffee to increase the complexity of its fat, caffeine and coffee flavor. Italy has generations of experts who mix coffee beans.
Baking or mixing first has always been a controversial issue among bakers. Generally speaking, each product is roasted first and then mixed, which will maximize the different flavor characteristics of each kind of coffee and produce the best effect. The classic Blaser coffee beans launched by the Swiss coffee maker use this way to bring you the most delicious coffee.
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Storage of coffee beans
Freshly roasted coffee beans release hundreds of chemicals, which takes a day or two to dissipate to achieve the best taste. Nowadays, many high-quality roasters pack coffee beans in sealed bags with one-way valves to release the gas and prevent coffee beans from being stored in destructive gases. This kind of packing helps to keep the coffee
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Baking technology
When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee oil and producing high quality and consistent style.
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