Why do blended coffee beans exist? Coffee blending tips

Different coffee beans have different personalities due to their different varieties and origins. There are subtle differences in flavors such as sourness, bitterness, sweetness, aroma, and mellowness. If there is only one single-origin coffee bean, it will be very monotonous, so several types of coffee beans must be combined to achieve the blended taste. However, if there is an error in the amount or selection of beans during blending, it will suppress the advantages of the original beans and cause their flavor characteristics to deviate.

What is blended coffee?

The so-called coffee blending is not simply mixing several types of coffee beans together, but utilizing the unique flavors of several different types of coffee beans to make them more harmonious. This is the most important detail in the ratio of blending coffee beans.

The main commercial purpose of blending coffee is to reduce costs and blend coffee that tastes quite good with coffee that is not very good. In order to increase sales profits. Another possible purpose is to blend a unique taste, a unique taste of a certain brand. In this way, customers who like this taste will have to buy it from this manufacturer and cannot get it from other suppliers. Another advantage of doing this is that no matter how the taste of coffee from certain origins changes in different years, the taste of this blended coffee will not change accordingly.

Single origin coffee beans tend to focus more on the unique characteristics of a certain type of coffee. Blended coffee, on the other hand, is a mixture of various single origin coffee beans, which fully demonstrates the strengths of each type of coffee beans, complements each other, or enhances the taste, thus creating a coffee with a richer new taste.

First of all, before blending beans, you need to know the flavors of different varieties of coffee in the world. Beans have different characteristics depending on their origin.

Acid: Mocha, Hawaiian Kona, Mexico, Guatemala, Costa Rica SHB, Chilimanjaro, Colombia, El Salvador, Western Hemisphere washed high-quality new beans

Bitter: Java, Mandheling, Bogota, Congo, Uganda

Gan: Colombia (Metten), Venezuela (aged coffee), Blue Mountain, Kilimanjaro, Mocha, Guatemala, Mexico, Kenya, Brazilian Sandos, Haiti

Alcohol: Colombia (Metten), Mocha, Blue Mountain, Guatemala, Costa Rica

Neutral: Brazil, El Salvador, low-income Costa Rica, Venezuela, Honduras, Cuba

Before blending any coffee, you must first understand the flavor characteristics of various coffees, and at least be clear in your mind that the flavor of the coffee you want to blend cannot be achieved by any single-origin coffee. A good recipe is very important in blending. Based on different blends, the final taste may have a fruity or chocolate aroma. However, all the characteristics of a cup of espresso must be based on a relatively balanced flavor. It is easy to amplify the flavor several times and highlight a single flavor. Otherwise, if you are not careful, it will become a dark dish that is extremely sour, bitter, and astringent.

By blending the beans, you can emphasize the taste and aroma of the coffee and find your own "exclusive coffee" that suits your preferences. In addition to the unique flavor of each single-origin coffee, different flavors can be baked according to the degree of roasting. The same quality coffee beans have a sour taste when lightly roasted, while dark roasting produces a bitter and strong taste. Therefore, when blending, you must choose the type of coffee beans to blend. Such blending also depends on the degree of roasting of the ingredients. In general coffee blending, in addition to the main coffee beans, you only need to blend two or three coffee beans with characteristics. The most common blending method is three, but at least two, and up to five. Too much blending will cause an imbalance in the original flavor.

When blending coffee, you can first understand three very basic methods of blending coffee beans.

1. First, decide on the base coffee beans to be used in blending. Use this type of coffee beans as the center, and then further select other types with rich personality to blend the overall flavor.

2. You can try to combine coffee beans with completely opposite properties, which can add a more special coffee aroma.

3. Combine beans with similar properties and blend them, then further select beans with unique flavors to add a special aroma to the overall coffee.

Each coffee shop will mix coffee beans in different proportions according to its own characteristics. Here are several representative blending ratios. Of course, you can also challenge yourself to try out your favorite ratio.

1. Sour Italian coffee blend: Colombia 30 %, Brazil 60%, Guatemala 10%

2. General blending method of coffee: Colombia 30 %, Brazil 60%, Robusta 10%.

3. Blending method of mixed commercial coffee with bitter taste: Colombia 30 %, Brazil 30 %, Kilimanjaro 30 %, Robusta 10%.

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

1. Formula: Guatemala SHB 30 + Mexico AL 30 + Brazil NO.2.19 30 + Kilimanjaro AA10

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

2. Formula: Sumatra Mandheling G140 + Colombia SUP 30 + Brazil NO.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 SHB 40 + Mocha 30 + Kilimanjaro AA 30

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

5. Formula: Brazil NO.2.1950 + Mexico AL 30 + Jamaican Blue Mountain Coffee 20

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

6. Formula: Brazil NO.2.19 30 + Colombia SUP50 + Java Robusta coffee W1B120

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

Disclaimer: Some of the pictures in this article are from the Internet. For some of the content on the website, such as pictures, we will respect the copyright of the original work and indicate the source. However, due to the large number of pictures, some pictures and texts may not be indicated in time. Please forgive us. If the original author has any disputes, please contact the website to deal with it. Once verified, we will correct it immediately. It is compiled and edited by "咖评vdailycom". Please indicate the source when reprinting. This article is intended to spread coffee culture. If there is any infringement, please inform us to delete it . Thank you~!

Discover a wonderful cafe and open your own shop