Improvement of blended coffee

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If the following problems occur during coffee blending, the following are some improved methods:

1. Bitter coffee: 10% Colombian coffee.

2. For more acidic coffee: add 10% of Romeo, Mandheling.

3. Coffee with lower acidity: add 10% Mandheling (lightly roasted).

4. Coffee with less aroma: add 10% Mandheling.

5. Coffee with less sweetness: add 10% Colombian coffee.

6. Coffee with lower body: add 10% Guatemala.

7. Coffee with a strong astringent taste: technical coordination, water volume, bean particle size, and heat control issues.

8. Coffee with too strong fishy smell: You may try grinding the coffee beans coarser to blow off the inner membrane of the coffee beans, then turn the number of the general grinder to a small number and use finely ground coffee beans for brewing.

9. If Blue Mountain beans are out of stock, temporary substitute coffee: such as adding a little Mandheling to Colombia or adding half of Guatemala to Colombia. Remember, pay special attention to the time and temperature control when brewing Blue Mountain coffee, especially the similarity of the taste of the substitute coffee. Kilimanjaro can also be used.

10. If you want to enhance the flavor of Mocha, you may add 10% Mandheling.

11. When Colombia is out of stock: Costa Rica will be used instead.

12. When Robusta is out of stock: Java coffee can be substituted, and its characteristics are the same

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