Gold manning tastes a little sour? The relationship between the baking degree and sour taste of gold mantenin

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Coffee lovers in the North District like the shallow roasting method.

Sour, rather sour, sour to sweet.

After an explosion, the bet is mainly to go to the bean green flavor, can go, extremely charming flavor, can not go.

Just swallow it with tears!

The baker recommends light roasting to make iced coffee, which he says will give taste buds the fu of Update.

That day, take 650 grams of gold Manning's raw beans for an experimental attempt.

Keep an eye on the baking process, a semi-straight hot pot, when the overall temperature reaches the standard

Then add the beans, and the coffee beans are steamed and softened in the pot, and the raw beans are stirred in the pot.

Gradually change color, slowly carry on the dehydration process, about Mo bean color turns pale to yellow

It was only then that the formal baking began. At this time, the color changes, and the yellowish brown turns to brown.

Drip, drip. , drip. Didi Didi, after the sound of an explosion, a fierce technique

Start looking at the thermometer, pull out some beans to check the color and smell the changes in taste

Looking at the second reading of the timer,. "put the pot" to cool the beans in Luli.

Stirred by the blender, the aroma of coffee and peanuts pervades the whole space.

After cooling, take a few spoonfuls of coffee beans to try to boil and record the changes in the taste of the coffee.

At this time, No. 1 and a half is ground into powder without covering you. The flavor of this powder is very rich.

The wild aroma has fruity and deep woody aromas. Siphon cooking

Pour into the cup, Oh, my God. An entrance, a moment of acid, the fragrance of flowers

Fruity, the front segment and the interrupted taste buds rush excitedly for it.

Both sides of the mouth can not help but give birth to fluid, after mixing with saliva, really!

You should try the taste, the texture of sour before sweet! What a different feeling!

The disadvantage is that the body is thin because it has only been boiled for less than a few minutes.

The honey smell at the bottom of the cup after drinking is nostalgic!

One cup a day, recording the surprise of coffee beans releasing energy, the acidity slowly decreases.

The sweetness and honey taste increased gradually, and reached the equilibrium point in the third and fourth day.

The balance of the front, middle and back three paragraphs, hey! An expert will know.

The funny thing is, every time I ask my friend to try it, it's really the best time to drink.

There are only a few cups left for everyone to try. Otherwise, it will be bought by a friend who knows the goods!

When the energy of the beans reaches the balance point, boil it with siphon and pour into a glass pot to cool down.

Keep the refrigerator for two days, and when the time is up, watch her deep dry red liquid flow into the glass.

Take a sip, "cold and light, smooth and quiet". The tongue will tell you her satisfaction!

At this time, one mouthful after another, find a piece of music you like to listen to, and accompany you through this summer night!

Note: the roaster in the picture is semi-direct fire type, which is difficult to control and can not be fried well if you are not careful.

Too light, beans are not cooked, there will be bluish fruits and vegetables and a touch of local flavor, too deep, too low sour taste

Sweetness conversion is weak. That's about it. It's not easy to bake it just right.