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Blending
At the beginning of XX century in the world market of coffee prevailed
monosorts, which have been grown up on concrete plantations. With
development of the coffee market, mixing of monogrades began to
practice. Today, in spite of the fact that people still continue
using monogrades from the best plantations, the majority of coffee
manufacturers, produce coffee from several monogrades. Actually,
can be doubts what excellent coffee can be received mixing various
coffee sorts according to their best characteristics - strong saturation
of one, acidity of the second, refined aroma of the third? Mixing,
thus, pursues very important purpose, to create desirable and quite
certain taste and aroma of coffee to which the ordinary consumer
has got used. Each sort of grains possesses the advantages, and
mixing allows neutralizing undesirable flavouring characteristics
and, on the contrary, to strengthen needed. Mixing is some kind
of art of drawing up sorts of coffee. Thus flavouring and aromatic
features of one or other sorts of coffee are considered first of
all. For example, strong coffee can have not enough acidity, and
coffee with good acidity can concede to another in fortress. After
mixing beans such characteristics of coffee as aroma, acidity, completeness
can be considerably improved. As a rule, beans from various coffee
plantations of different countries are mixing up.
One of the major aspects of mixing – is "wedding"
between Arabica and Robusta. Arabica – is an excellent sort
with rich taste and fine aroma. It contains less caffeine and fats,
than Robusta. As to beans of Robusta they are less fragrant, but
give full and more extractive drink. Arabica beans have more positive
flavouring shades while Robusta has negative flavouring tone. Not
casually Robusta coffee acts as the additive of coffee mixes. Being
cheaper, it promotes reduction of price on the coffee mix. Expensive
Arabica, thus, is diluted with cheap Robusta with the purpose to
achieve desirable aromatic characteristics of a drink. To the best
Arabica sorts related sorts from Kenya, Colombia, Costa Rica, Brazil,
Mexico, El Salvador, Ethiopia, Yemen, Jordan and from some other
countries. Among sorts are famous Robusta beans from India, Indonesia,
Kenya, Madagascar, and Zaire. As a rule coffee suppliers deliver
espresso mixtures for bars, cafe, restaurants, hotels, coffee houses,
for today consumers of monogrades are coffee houses. There is a
rule: “Espresso mix is a mix of Arabica sorts, or Arabica
and Robusta coffee sorts, the minimum quantity of coffee sorts in
espresso is eight, and maximal is fourteen ".
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