Dong Ge recommends to you: How to blend the ideal coffee beans?

Mixed coffee is also called blended coffee. Almost all popular Italian coffees nowadays belong to the category of mixed coffee. We generally call coffee that is a mixture of two or more different varieties of coffee or the same variety of coffee with different roasting degrees as mixed coffee. Mixed coffee is by no means a simple addition, but the hope is that through the unique understanding of coffee flavor by the blender, different coffee beans complement each other and blend out a blended coffee bean with excellent flavor.

Blended coffee is generally made of three or more different varieties of coffee, blended according to their sourness, bitterness, sweetness, fragrance and mellowness to create another coffee with a unique flavor. After a good blend is completed, it is fragrant, smooth, refreshing and golden in color, making it the best coffee. The blended coffee drink is very random and requires individual color.

Depending on the type of coffee, the blended coffee will have different characteristics in taste.

(1) Balanced blended coffee

Formula: Guatemala SHB (30%), Mexico AL (30%), Brazil NO.2?19 (20%), Kilimanjaro AA (10%).

Top-quality blended coffee is the best combination of sourness, bitterness, and aroma. It is a blend of these coffee beans. For example, Guatemalan coffee beans with strong sourness, Mexican coffee beans with both sourness and sweetness, and Brazilian beans with mild bitterness. These coffee beans are blended in equal proportions, and then mixed with a proper amount of Kilimanjaro coffee beans with strong sourness. The blended coffee beans have a balanced taste and moderate concentration.

(2) Blended coffee with a mainly bitter taste

Formula: Sumatra Mandheling G1 (40%), Colombian SUP (30%), Brazilian NO.2?19 (20%), Kilimanjaro AA (10%).

To make strong-flavored coffee beans, you need to use strong-flavored coffee beans, such as Sumatra Mandheling from Indonesia, Colombian beans with strong bitterness and sourness, Brazilian beans with moderate bitterness and sourness, and Kilimanjaro beans with mainly sourness. The coffee beans made in this way have a strong bitter taste and are deeply loved by coffee lovers.

(3) Acidic coffee blend

Formula: Kilimanjaro AA (40%), Mocha Plateau Hara (20%), Brazil NO.2?19 (20%), Hawaii Kona NO.1 (20%).

To make coffee beans with strong acidity, Kilimanjaro coffee beans should be used as the main ingredient. On this basis, the soft-flavored Mocha, Plateau Hara beans from Ethiopia, Brazilian beans and Hawaii Kona beans with moderate acidity can be added to make a blended coffee with a strong acidity.

(4) Aroma-focused blended coffee

Formula: Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Plateau Hara (30%).

Aroma-based blended coffee is a mixture of coffee beans with different characteristics, which makes the aroma more intense. With the aromatic Guatemalan SHB as the main ingredient, Kilimanjaro beans with a strong sour taste and Mocha Plateau Hara with a natural fruity aroma, you can mix an aromatic and rich blended coffee.

(5) American blend coffee

Recipe: Brazilian NO.219 (50%), Mexican AL (30%), Jamaican washed beans (20%).

For those who don't like overly biased flavors or single-origin coffees and only pursue their own taste, American blended coffee should be the first choice. It uses medium-roasted coffee beans, mainly Brazilian beans with a balanced sour and bitter taste, with sweet and sour Mexican beans and fragrant and bitter Jamaican washed beans, and a unique American blended coffee is born.

(6) Rich and strong blended coffee

Formula: Colombian SUP (50%), Brazilian NO.2?19 (30%), Javan Robusta WIBI (20%).

To highlight the strong taste, you should first choose Colombian beans with a strong taste and moderate acidity, and then add Brazilian beans with a balanced taste, as well as a blended coffee with a strong aroma and a prominent bitter taste. If you want to add some sweetness, you can add some coffee beans with a mild bitter taste.

Original coffee beans are blended. It is more appropriate to call it original to show respect for the carefulness of coffee beans. However, this interchange of names is different from Kong Yiji's "stealing" and "pilfering". Before talking about the specific data of the blending ratio, let's do some preparation work. First of all, we need to understand the basic points of original blended coffee. Of course, this is also the basic ethics of doing things. Just like before making tea, we have to choose good water quality, good teapot, etc., original coffee is no exception.

First: Choose good quality coffee beans. Actually, I think this sentence is a bit redundant. Everyone knows it! Because using poor quality coffee beans will greatly reduce the flavor of coffee. Even if you make a very balanced single origin coffee, you can't make delicious coffee. Choosing good quality coffee beans is the most important point.

Second: Remove defective beans. When mixed with defective beans, the taste will deteriorate. So we should not hesitate to remove defective beans. It is better to have nothing than to have rotten beans. Those with worms and holes, abnormal development, and shells without kernels should all be removed.

Third: Understand the characteristics of coffee beans. If you don't know the characteristics of the individual coffee beans to be blended, I think it will be difficult to blend good coffee or the coffee you expect. At this time, you are like a team manager. You must know your members well so that they can do their best. If you give blind orders without understanding, it will be a mess. If you send those who look at the keyboard while eating to do external relations, those who feel itchy as soon as they sit down to do accounting, and those who sit on the floor and do customer service, the result is predictable. In fact, the same is true for blending coffee beans. The various coffee beans in your hand are your soldiers. You must first understand which ones are more acidic and which ones are more bitter. If you want to use mocha, which is already more acidic, to dilute the sour taste, it will only be counterproductive.

Fourth: Understand the different degrees of roasting. Different coffee beans are roasted at different degrees and have different flavors, so we must also have a good grasp of it. For example, Brazil and Blue Mountain are generally medium-light roasted, carbon roasted is dark roasted, and so on.

Here are a few examples (10 is the maximum degree, based on dark roasting):

1. Formula: Guatemala SHB30 + Mexico AL30 + Brazil NO.2.1930 + Kilimanjaro AA10

Result: Aroma 5, Bitterness 5, Sweetness 5, Sourness 5

2. Formula: Sumatra Mandheling G140 + Colombia SUP30 + Brazil NO.2.1920 + Kilimanjaro AA10

Result: Aroma 5, Bitterness 10, Sweetness 5, Sourness 3

3. Formula: Mocha 20 + Hawaiian Gona No. 120 + Brazilian No. 2.1920 + Kilimanjaro AA40

Result: Aroma 9, Bitterness 10, Sweetness 7, Sourness 10

4. Formula: Guatemala SHB40 + Mocha 30 + Kilimanjaro AA30

Result: Aroma 10, Bitterness 5, Sweetness 6, Sourness 7

5. Formula: Brazil NO.2.1950 + Mexico AL30 + Jamaica Blue Mountain Coffee 20

Result: Aroma 5, Bitterness 3, Sweetness 5, Sourness 6

6. Formula: Brazil NO.2.1930 + Colombia SUP50 + Java Robusta coffee W1B120

Result: Aroma 3, Bitterness 8, Sweetness 8, Sourness 6

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