The knowledge of roasting and blending of coffee is widespread, and people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export: fragrant taste, soft taste and sweet aftertaste. So there is no need to "mix" (that is, to combine coffee from different places)
The copyright belongs to the author. Commercial reprint please contact the author for authorization, non-commercial reprint please indicate the source. When mixing coffee, you can first learn about three very preliminary coffee bean mixing methods.
First, first determine the basic coffee beans to be used when mixing, use this coffee bean as the center, and further choose other kinds rich in personality to reconcile the overall flavor.
Second, you can try to combine coffee beans of the opposite nature, which can add a more special aroma of coffee.
Third, combine beans with similar properties and integrate them, and then further select beans rich in various flavors to add special aroma to the whole coffee.
