Thinking about mamba coffee from the perspective of boutique coffee.-is mamba coffee a good coffee?

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Recently, I have seen a long discussion string in fan groups. There is a lot of controversy about whether Mamba is good coffee. Some people think Mamba is simply a terrible combination and an outdated product. Others think Mamba is delicious and want to defend Mamba's historical position in Taiwan (laughter)

However, the senior will not discuss the story of Mamba in Taiwan's traditional coffee circle here. This is really not the scope of the senior's expertise, and it does not make much sense. He will directly think about Mamba coffee from the perspective of fine coffee.

Definition of Mamba Coffee

As the name suggests, it's Indonesian mantning coffee + Brazilian coffee.

As for which production area of Mantenin? What level? Which estate in Brazil? What kind of treatment? There is no regulation, and it can even be said that the era of popular drinking mamba was a large batch of non-boutique era.

Old Tree Coffee Mamba Coffee

However, the depth of baking and the ratio of formula are roughly baked to deep baking, the ratio is about 1:1, of course, each store recipe is different, in short, we can roughly understand its outline.

If you want to find a traditional mamba…you should be able to find traditional cafes such as Fengda, South America and Old Tree.

Taste of Mamba Coffee (Traditional)

If you are used to drinking deep-roasted coffee from traditional cafes, you will know that the flavor pursued mainly lies in: strong aroma, mellow feeling, bitter sweet and sweet, uniform entrance.

Skilled old shop can try to flash off astringent taste, miscellaneous taste, in fact, the entrance also quite taste, many people also think this is fragrant delicious good coffee.

The body of large quantities of mantelin is very thick, sweet and bitter juxtaposition when baked deeply, almost no sour taste, strong taste but not easy to drink alone, slightly irritating.

As for Brazil, the body is average, a little sour when baked deeply, and the sweetness is not enough. If you drink it alone, the taste is thin and sour, but it is not particularly pleasing, but at least it is less bitter than mantelin, and the ending is more comfortable.

Old Coffee Shop Mamba

Therefore, the combination of the two to make Mamba integrated beans cut, in the roasting technology at that time, green bean quality, the pursuit of coffee flavor.. Under such conditions, it had to be said that it was a reasonable combination.

Mamba coffee has a medium or higher body, bitter and sweet taste, with a little sour to increase complexity, but also reduce the taste of the stimulus, the sweetness of the end is long.

It really meets the requirements of traditional cafes: strong aroma, mellow feeling, bitter sweet and sweet, even entrance. That's why many people think mamba coffee is the best combination.

(Of course, under the premise of pursuing this flavor, it is still different from the exquisite taste, special flavor, multi-level and regional characteristics advocated by the current fine coffee.)

Boutique coffee angle thinking mamba coffee

Traditional mamba coffee cannot meet the standard of fine coffee because of the uncontrollable quality of green beans; and the score of cup test is not high compared to the flavor performance and rough texture of the unit.

Therefore, traditional mamba coffee cannot be classified as fine coffee, but this is a question of the requirements of the green beans themselves, not the formulation or roasting degree.

That is, even with a similar roast + same mamba ratio (assuming respect for traditional mamba recipes), a mamba coffee is perfectly defined as fine coffee if it performs well when combined with higher quality green coffee beans.

Mamba Coffee

Add to that the recent mantinen and brazil estates all have their own characteristics, suppose: if you use vvcafe blue lake mantinen + brazil benedick to make fine mamba formula beans, what wonderful flavor will it present?

It may be citrus and herbal aromas of blue lake in the front, thick caramel sweet + spice in the middle, thick and smooth body, Brazilian cocoa and nut aromas at the end (unbaked, assuming)

Do you still think Mamba is useless?

If you want to avenge the traditional mamba, it is better to come to see the new boutique mamba, maybe it can make the nostalgic drink to a new level, and the people who hate mamba may fall in love with mamba again.