试译BLENDING ESPRESSO

趁午饭时间随便翻一下。没有仔细打磨和考虑。错误是难免的。

Blending is necessary for espresso since a single origin will lack the complexity desired. It is important to remember that the advantage of espresso over other brewing methods is a result of the formation of the crema. Without the crema the espresso would be strong, thick coffee. The crema is an emulsified layer of tiny, smooth bubbles that trap aromatic compounds. This layer coats the tongue and these small bubbles break over time allowing espresso to be enjoyed long after it has been consumed. An aromatic coffee, therefore, is essential to a well prepared espresso blend.

拼配咖啡是espresso所必须的，因为单品咖啡豆缺乏espresso所期望的复杂度。别忘了espresso相比其它咖啡冲泡方法的优势在于能形成crema。没有crema的espresso只能是一杯强烈的浓咖啡。crema是由细小光滑的包含香气成分的泡沫构成的乳化物层。这层crema覆盖在舌头上，细小的泡沫随着时间推移逐步破裂，使得espresso在喝完后很久仍然能被人享受。芳香的咖啡因此成为精心准备的espresso拼配的基础。

The majority of the blend is made up of a base of coffees from Brazil, the Dominican Republic, Mexico, Peru, Panama or any other origins that contribute a non-overbearing flavor while still contributing to the body and sweetness of the coffee.

大多数配方是在一种基准豆的基础上做出来的，这些基准豆主要来自来自巴西，多米尼加，墨西哥，秘鲁，巴拿马或者其它一些产地的咖啡，这些咖啡没有强烈的特色，但能提供口感和甜味。

Small ratios of coffees from Colombia, Costa Rica, Guatemala, and Venezuela are used to add body, acidity, and flavor to a blend. Since these coffees are often very acidic, they are used in small amounts.

来自哥伦比亚，哥斯达黎家，危地马拉和委内瑞拉等产地的咖啡会少量用在配方里，以增加口感，酸度和香味。这些产地的咖啡通常酸度比较大，所以用量比较少。

To add complexity and brightness Ethiopian Harrar, Kenyan, Yemen Mocha, Zimbabwe, and Zambian coffees are used. Ethiopian Harrar adds a powerful aroma of blueberries or raspberries while Kenya coffee adds a powerful brightness.

为了增加复杂度和明亮度，会使用埃赛俄比亚哈拉尔，肯尼亚，也门磨卡，津巴布韦和赞比亚咖啡。埃赛俄比亚哈拉尔会增加强烈的蓝莓或树莓香气而肯尼亚咖啡会增加明亮度。

To add richness and body to a blend, Asian Pacific coffees such as Sumatra, Sulawesi, Java, East Timor, New Guinea and Ethiopian Yirgacheffe are used. Yirgacheffe has a potent flowerlike aroma.

要在拼配中增加口感和余味，可使用亚太地区的咖啡例如苏门达腊，苏拉维西，爪哇，东帝汶，新几内亚和埃赛俄比亚的耶加雪啡。耶加雪啡具有明显的花香。

To create an espresso blend:

1. Cup each of the coffees separately. Record aroma, fragrance, flavor, acidity, body, and aftertaste. Cup coffees next to each other to determine which coffees augment the flavor of another. Remember that the goal in blending is that the whole must be greater than the sum of the parts.

2. Start with a base of a sweet and heavy bodied Brazilian coffee(s) and add a small amount of another coffee to it. Understand the flavor profile of your base and understand your goal. Ask yourself what coffees might be added to this base to achieve the blend you want. Note the change incurred by adding this coffee and repeat with other origins.

3. Next try mixing 3-4 other coffees together until you get a blend that displays the characteristics you desire.

4. After determining what type of coffee you would like to use, begin experimenting with different ratios until you have determined the best ratios to bring out the flavor, sweetness, body and aftertaste desired.

5. Experiment with different roasts of each coffee in the blend in the same manner you experimented with adding other coffees to the Brazilian base. Roast one coffee a little lighter or darker than the other coffees in the blend and note any differences. It is usually preferred to roast each coffee separately to its own individual peak and then blend to create the most complexity.

要创造一种拼配：
1.单独杯测每一种咖啡，记录下香味，香气，味道，酸度，口感和余味。一起杯测咖啡可以测定哪一种咖啡能增强其它品种的香味。记住拼配的目的是整体要大于部分。
2.从一种口感浓厚，味甜的巴西咖啡开始做基础豆，增加少量的其它品种。要清楚你的基础豆的香味特性也要明白你的目标。问问自己，要达到你的目的，需要在基底咖啡上增加何种其它的品种。记录下增加这种咖啡带来的变化并用其它咖啡来重复。
3.下面试着增加3到4种其它品种咖啡直到你的配方表现出你需要的特色。
4.在决定你需要的咖啡后，开始试验不同比例的咖啡直到决定要达到你需要的香味，甜度，口感和余味所需要的最佳比例。
5.象试验增加不同的咖啡到巴西的基础豆那样，试验拼配中每种咖啡的烘焙度，把一种咖啡烘焙的比其它都浅一些或深一些并记录下不同。通常首选的方法是单独烘焙每种豆以达到其最佳点然后混合创造复杂度。

Creating a decent blend of espresso is not as difficult as it may initially appear. Within a few hours you should have an acceptable espresso blend that will surpass commercial competitors for the simple reason that it is fresher. To perfect the espresso blend by altering the roast to achieve the perfect crema, flavor, acidity, body and aftertaste takes time and patience, but is a rewarding and educational experience. It is often difficult to balance the intense acidity of a shot of espresso which contains a brighter coffee which is used to contribute complexity and liveliness without roasting through the second pop. A successful blend, therefore, should balance this acidity via creative blending rather than excessive roasting. Do not roast your espresso past or even more than half way through the second pop. By not over roasting you will preserve the delicate aroma and sugars in the coffee.

创造一种优秀的espresso拼配并没有它刚开始看上去那么难。几个小时内，你就能做出一种可接受的配方能超过商业竞争对手，原因很简单，在于它的新鲜。通过改变烘焙程度来达到完美的crema，香味，酸度，口感和余味来完美你的配方需要时间和耐心，但这是一种有成就感和教育意义的体验。困难通常在于平衡一杯为了体现复杂度和活泼而含有一种明亮的没有烘焙到二爆的咖啡豆制作的espresso中的强烈酸度。不要把你的espresso烘焙过二爆或更深过二爆。不过度烘焙，你可以保留咖啡中的精巧的香气和糖份。

译自 http://www.coffeeresearch.org/espresso/blending.htm