Two methods of coffee blending that are well known in business introduce commercial coffee blending

Taste Classification Table of Coffee beans

Sour taste: mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Bitter: all kinds of old beans from Java, Mantenin, Bogota, Angola, Congo, Uganda.

Sweetness: Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti.

Neutral: Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba.

Mellow: Colombia's Maitenin, Mocha, Blue Mountain, Guatemala, Costa Rica are commercially familiar with two kinds of coffee beans: Arabica and Roberts.

Arabica beans grow best at 3000 feet above sea level, and the coffee is of high quality and strong aroma. But the caffeine content is only half that of Robertson beans. Arabica beans account for 80% of the global coffee trade, but only 10% can meet the standard of special coffee.

Robester beans grow at lower elevations, are easy to grow, have high yields and are resistant to diseases and insect pests, but with a pungent woody smell. If you need cheap coffee, or if you need high caffeine, you can choose Roberts beans. Espresso is usually mixed with a small amount of Roberts beans to take advantage of its extra aroma and complexity.