Introduction to the proportion of mixed coffee and various coffee methods

So now let's talk about the classic coffee bean mix:

Medium baking degree (City).

30% of Mocha, 30% of Colombia, 40% of Brazil.

Suitable for matching that likes sour taste:

Normal baking degree (Midium).

30% of Mocha, 40% of Colombia, 30% of Brazil.

Suitable for matching with strong taste:

Medium baking degree (City).

40% of Mocha, 20% of Colombia, 30% of Brazil, 10% of Guatemala.

It is suitable for matching with sweet taste in bitterness:

Degree of intense baking (French).

30% of Mocha, 30% of Colombia, 40% of El Salvador

First of all, before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least know in your heart that the kind of coffee you want to mix can not be achieved by any single coffee. It would be a pity if the blended coffee doesn't taste better than one or more of them. It would be better not to match. If you use some pretty good quality coffee for blending, the result is likely to be so.