Traditional mantinin coffee is not sour! How do you make traditional Mantenin coffee?

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I had a cup of sour Manning coffee in Yunnan before, which was probably moderately roasted (guess).

My own baking is close to the second explosion.

Personally, Yega snow coffee and Mantenin coffee are not very comparable, not a series-where are the regional characteristics of Yega itself, where is the baking degree from the beginning of the explosion to the end of the explosion, and the sour taste is very obvious? this is Yega's little-known feature. Probably very few people bake Yega to the second explosion, right?

If we have to compare the acidity of the two, that is to say, if we have to ask whether it is Shanxi old acetic acid or Shaoxing acetic acid, I will describe it this way: in their respective conventional baking degree (about the density of Yejia and the beginning of the second explosion of Mantening coffee) my personal taste thinks that the acidity of Yega is much higher.

As far as our shop is concerned, Manning coffee is the least sour, Yega the most sour, of course, the roasting degree is different, Manning is full city, Yega light. Many of the above answers are very good, this is based on the characteristics of beans, it is more appropriate to bake. Each store has different understanding and treatment of beans, and its positioning is also different, so it is difficult to be specific. What you eat, your honey and your arsenic will not be known until you have tried.

You already have a problem with this problem. Manning coffee is famous for its bitterness and mellowness, so why is it sour? Your question is like asking a woman to run 500 meters with a man to see who can run 500 meters. If you drink sour mantenin coffee, you are advised to buy it from another store next time. Some shops bake it shallowly in order to lose less weight when baking, and some sell dog meat that is not mantenin coffee at all, and some still have a mantenin flavor.

Just bought a single product made by others, hanging ears, wet baking, look at the powder color is estimated to be medium baking at most. It means that the acidity is higher than that of Cochell, which is a little bit uncomfortable. The bitterness is OK, but it's a little too sour, and the so-called earthy or herbal flavor is not acceptable, and it is estimated that we will avoid Manning in the future.

Continue to add: after drinking for about 10 minutes, I felt a strong return to sweet taste, which lasted for a long time. I think someone who likes manning coffee must like the feeling of being sweet back. It's great for me, but the entrance can only come slowly.

Last night I made a large cup of heavy-baked manning coffee for the first time. It is nonsense to say that it is not sour. The entrance is full of sour, then bitter, followed by the smell of dirt. The worse thing is that there was too much grinding yesterday. I drank a cup of coffee for more than an hour. The product was so heavy that I could only drink it slowly and in a small amount.

The traditional manning coffee is not sour, but Yega is sour. Of course, there are some different treatments and baking methods that may cause the flavor of beans to be different.