Do you know the blending methods suitable for these types of coffee?

Previously, I introduced to you the method of blending coffee, so today I will continue to share with you the specific blending method. Before blending, you should first think about what kind of coffee you want to make after blending, and then blend according to the characteristics of various coffee beans.

Blending Methods for Iced Coffee

Kenyan coffee beans are characterized by multi-layered taste and juice acidity, perfect grapefruit and wine flavors, and moderate alcohol content. Brazilian coffee beans are characterized by lower acidity in the taste, which, combined with the sweet and bitter taste of coffee, is extremely smooth. When the ratio of Kenya: Brazil is 4:6, the overall balance is better, the bitterness is heavier and lasts longer, so it is suitable for iced coffee.

Blending methods for coffee drinks with milk

Guatemalan coffee beans are characterized by a strong, rich taste, tobacco flavor, and a smooth taste, just like the sweetness of chocolate mixed with smoke. Colombian coffee beans are characterized by a silky smooth taste, sweetness with sourness, and low bitterness. When the ratio of Guatemala: Colombia is 4:6, the overall coffee aroma is relatively strong, giving people a feeling of good coffee, but the sourness is relatively strong, so it is more suitable for coffee drinks with milk.

Blending Methods for Espresso

Honduran coffee beans are characterized by dark chocolate, cream, and caramel with a lasting sweetness. Brazilian coffee beans are characterized by a low sour taste, which is very smooth when combined with the bitterness of coffee. When the ratio of Honduras to Brazil is 4:6, the coffee is less bitter, has a fragrant aroma, and is relatively smooth, so it is more suitable for espresso. The editor recommends that you choose Goritz Italian espresso blended coffee beans, which have a mellow taste and are very suitable for everyone to taste.