Sharing of baking experience | how to highlight the characteristics of Manning coffee by super thick Manning roasting

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The flavor of manning coffee describes how to drink manning coffee

The first three-bean cup coffee roasting competition has come to a successful end. However, communication and sharing is the most important purpose of holding the competition, so this is the most important part.

So, what kind of posture does a moist and thick Manning need to bake to be worshipped? the three contestants shared some experiences for us.

First place in the final: Liu Wu (Shanwei City, Guangdong Province)

Summary of the game. I can get the first place this time. I'm glad the contestants adopted Mantenin. Wet-polished manning is my most baked bean. It can be said to be very familiar with beans treated in this way. The pot in the preliminary round. I used the usual way of baking manning. Pay attention to the development of alcohol thickness and sweetness. The result of the game comes out. Read the professional objective evaluation of the judges. The flavor is mediocre. The problem of astringency is very prominent. So in the final pot of beans. It speeds up the pace of dehydration. Shorten the soft period of beans. Reduce the range of astringency produced by heating chlorogenic acid with water. In addition, to highlight the flavor. The baking degree is reduced on the basis of the original.

Experience sharing: keep complexity to simplicity. No matter what machine means. Ensure that the heat continues to reach the core of the coffee bean. Ensure that the moisture can evaporate continuously from the inside to the outside without hindrance. Then the sooner the better.

Second place: Wang Zhanying (Dongguan City, Guangdong Province)

The working fan was changed on the day of baking match beans. I remember repeatedly explaining to the master of keeping the wind stable. When I changed the flue before, the master also said that it was a big taboo. Therefore, only after trying 6 Yunnan beans did I get the feeling that the door was close before I began to bake black King Kong.

According to the chef's analysis of the characteristics of the beans and the competition, we made a targeted baking plan. This is the success of teamwork. Thanks to Master Lu Guoqiang for his guidance.

Third place: Zhou Wei (radish cake with coffee)

Hello, everyone. I am a baking enthusiast in Guangzhou. I would like to thank the organizers for providing this platform for mutual communication and learning and a challenging raw bean as a topic. I also had some failed baking experiences with Gold Manning before the preliminary competition. so for this kind of raw beans with large particles and rich in water, be sure to bake carefully.

First of all, we need to ensure thorough dehydration, after an explosion, we need sufficient energy storage to ensure that the taste and acidity are removed, and the sweet and balanced baking degree of the sour fruit is preserved. The scheme of the preliminary round is the way that I have been accustomed to high temperature, low speed, slow drop of firepower from high to low, and keep the throttle in the top 4 and 5. However, the evaluation of the judges' teachers showed that there was nothing they could do about the bitterness when the temperature dropped. During this period, after the selfless sharing and patient advice of JasonMa students, they began to try to use a larger and fixed throttle, steady medium heat dehydration, yellow dot explosion program, mainly in order to improve cleanliness and further remove bitterness, bring out flavor, and improve the round taste.

After a period of groping before the final, the two baking curves were tested at the same time, and the following baking curves were selected to participate in the competition. In the exchange and sharing of the competition, gained valuable experience, but also met a lot of seniors and friends, thank you all for the efforts made for the competition, thank you!

Flavor characteristics of Indonesian Manning Coffee _ Golden Manning Coffee