Is Indonesian Mantanin Coffee Acid?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Is Manning caffeic acid?

The factory can only choose moderate deep roasting, according to brand positioning, there is no way to change according to each individual, our roaster's understanding of coffee beans, and then suit the taste of most people, to maximize to show the flavor of Mantenin, boutique coffee has its own characteristics, certainly will not be the same as other manufacturers' taste, with our unique understanding of coffee, showing the sense of smoothness of Mantenin.

[test]

Test the Mantenin of light baking, medium-deep baking and deep baking. The test method, usually manual extraction, per person, the thickness of the powder and the water temperature are slightly adjusted due to different baking.

1. Light baking: small Fuji ghost teeth grinding 3.5, water temperature 90 degrees, gouache 1:15

two。 Medium and deep baking: small Fuji ghost tooth grinding 4, water temperature 88 degrees, gouache 1:15

3. Deep baking: small Fuji ghost tooth grinding 4.5, water temperature 86 degrees, gouache 1:15

[test results]

1. Light baking: this baking degree of Mantenin, the fruit sour taste is heavy, slightly bitter, the fruit acid is obvious, but the entrance is very comfortable, there is a feeling on both sides of the mouth, smooth feeling in general.

two。 Medium-deep baking: the sense of balance is very good, fragrant and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice aroma is obvious, fruit acidity is weak, smooth feeling is better than light, strong fragrance, fruit acidity is obviously improved.

3. Deep baking: almost no sour taste, bitter taste is very heavy, if baked directly, then slightly improper baking will produce charred smell.

The coffee workshop focuses on roasting coffee beans. I hope to share the baking experience with coffee fans and enjoy the fun of baking together.

Raw beans: Lin Dong Mantening

Lin Dong Mantenin G1, although the grade is Grade-1, it is still difficult to change the characteristics of high defect rate of Indonesian beans, about 8% of defective beans, thick fleshy grains, defective beans, light cyan, green, and high moisture content.

Baking quantity: 550g

[baking Review]:

1. Room temperature: 30 degrees

two。 Initial firepower: 50 degrees, bean temperature: 195 degrees, throttle 4

3. 1: 50 seconds, temperature recovery point: 102.8 degrees, fire control 130 degrees, valve closed to 3.

4. 3: 25 ", the beans are yellowish, with the aroma of baked grain.

5. 4 degrees, baking temperature 126.6 degrees

6.5mm, the bean body is covered with wrinkles, the baking temperature is 138.5 degrees, and the throttle is set to 4.

7. 6 degrees, baking temperature 148.9 degrees

8. 7 degrees, baking temperature 157.9 degrees

9. 8 degrees, baking temperature 166.7 degrees, throttle set to 5

10. 9: 55 ", a burst, baking temperature 187.9 degrees

11. 14: 30 ℃, lower beans, temperature 200.3 degrees, out of the oven, baking stops.

[baking weight loss rate]: 16.36%.

[baking degree]: medium and deep baking

[bean dryer parameters] Taiwan Pegasus coffee bean roaster 801N/1kg semi-hot air / semi-direct coffee fried bean machine

Suitable for manual or volcanic extraction, V60 or flannel

Volcanic flushing extraction:

High temperature extraction, water temperature 90-92 degrees, front small flow water injection, one yuan coin size position, cut off water, stew, cut off water, keep the powder in a steaming state, steaming time 1:30, and finally fast extraction by large water flow, the total extraction time is 2:30.