"Jingwei·Making Coffee" creates a whole new flavor by mixing different coffees in proportion!

Four types of coffee beans, can be made into blended coffee

Blended coffee is coffee of different roasting degrees mixed together in proportion to produce a new flavor ( it is the roasting degree rather than the origin ).

【The Art of Making Blended Coffee】

In the past, there were some strange rules for making blended coffee. One of them was called the "golden ratio of blending", which stated that as long as you combine Colombian Mandelin, Mocha Matali and Brazilian Santos in the right way, you can make a blended coffee.

Another rule is that Java Robusta, a supporting role that can produce high-quality bitterness, is added to the above coffee at a ratio of 20% to 30%, which can make the coffee taste better. There is also the practice of highlighting the ordinary second-class products with the first-class products with personality. The so-called first-class products with personality refer to Mocha or Mandheling, while the second-class products or Robusta are most commonly used in comprehensive coffee.

In addition, there are also fixed rules for making "sour blended coffee" or "bitter blended coffee". The former is 50% Mocha + 30% Colombia + 20% Brazil, and the latter is 30% Java Robusta + 30% Brazil Santos + 20% Colombian Mandheling + 20% Mocha Hara. These are the proportions of coffee with cheap Robusta as the main component.

These rules seem quite simple now, because when these rules were created, the coffee industry was still developing, and the knowledge and roasting technology related to green beans were still in an immature stage. Therefore, people were quite superstitious about sayings such as " Rosta equals good bitterness " and "Mocha equals sourness".

As mentioned above, blended coffee mixed with 20% to 30% Robusta has a "bad taste". Although mocha is sour, it can be made bitter depending on the degree of roasting. The important thing is that "the influence of roasting degree on taste is far greater than the difference caused by the origin and the name of the origin", which has been mostly ignored in previous coffee studies.

【Blended coffee creates a new taste】

Whether in the past or now, blended coffee is all about balancing the taste. That is, South American coffee plus American coffee divided by two. Blended coffee does not like to use the same series of coffees to arrange and combine to find the balance point. Strictly speaking, even if they are all South American coffees, they also include a variety of different coffees. Classifying them all as South American coffees is for convenience. Looking at South American coffee alone is the most meaningless.

The purpose of blended coffee is not only to balance and adjust the taste, but also to create a new taste that is richer than single-origin coffee. This is the essence of blended coffee. The purpose of single-origin coffee is to bring out the personality of the coffee itself, while the purpose of blended coffee is to combine these beans with personality to create a new taste. The combination method is not based on personal preference, but must be based on the logical calculation of chemical equations.

If you want to get more coffee knowledge, want to know more industry intelligence, want to learn more professional brewing techniques, then go to Xiao Ai’s shop to pick out good products [ivycoffee.taobao.com], and follow our Toutiao account with your fingers. Like, collect and comment are welcome!