Is mamba coffee good coffee? Introduction to mamba coffee? What's the flavor and taste of Mamba coffee?

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Is mamba coffee good coffee? Introduction to mamba coffee? What's the flavor and taste of mamba coffee?

Mamba coffee is defined as Indonesian manning coffee + Brazilian coffee. The taste of Mamba coffee: if you are accustomed to drinking deep-roasted coffee from traditional cafes, you will know that the main flavor pursued is: strong aroma, mellow feeling, sweet and bitter, uniform entrance. Old shops with skillful techniques can try to flash off astringency and miscellaneous flavors. in fact, there is also a good taste in the entrance, and many people also think that this is fragrant and delicious coffee.

The body in large quantities of Mantenin is very thick, sweet and bitter in deep baking, almost no sour taste, strong taste but not easy to taste, slightly irritating. As for Brazil is body general, deep baking when a little sour, sweetness is not enough, if the taste is thin, slightly sour is not particularly pleasant, but at least compared to Mantenin bitter taste is less obvious, more comfortable aftertaste.

Santos, Brazil, whose output accounts for about 1 / 3 of the world's total coffee output, occupies a pivotal position in the global overall trading market, so the coffee produced is of uniform quality and is generally considered to be an indispensable coffee bean for mixing and blending, and its taste is round. Neutral with moderate sour taste. The best selection of coffee beans produced by Brazil, a big exporter of coffee beans, is called "Brazilian coffee". The taste of "Brazilian coffee" has a strong sour taste, coupled with the original sweet and bitter taste of coffee, the entrance is very smooth, and with a hint of grass aroma. in the fragrance is slightly bitter, smooth and smooth, is acceptable to most people.

Mantenin grows in the alpine areas of central and western Sumatran birds near Port Padang and is usually treated with semi-washing. After drying naturally for a few days, the flesh is washed off with hot water, so that the sweetness of the flesh can seep into the seeds and develop into a unique mellow taste. In Taiwan, people are usually afraid of sour but not bitter when drinking coffee, so Manning has become the most accepted coffee among Chinese people. Mamba coffee is a mixture of manning coffee and Brazilian coffee. "Mantenin" is a deep-roasted coffee bean with a strong flavor, while "Brazilian coffee" is lightly roasted with a neutral and slightly sour taste, so the mixture of "Mantenin" and "Brazilian coffee" can complement each other. It not only has a strong taste of "Mantenin", but also has the sweet and pure flavor of "Brazilian coffee".

The combination of the two makes Mamba comprehensive bean truncation, which is a reasonable combination under the conditions of baking technology, raw bean quality and the pursuit of coffee flavor at that time. Mamba coffee has more than medium mellow thickness, bitter and sweet taste, with a little sour taste to increase complexity, but also reduce the irritation of the entrance, the sweetness of the tail rhyme is long. It is indeed in line with the pursuit of traditional cafes: strong aroma, mellow, sweet and bitter, uniform entrance. We can see why many people think mamba coffee is the best combination. Of course, under the premise of this flavor pursuit, it is different from the exquisite taste, special flavor, multiple levels and regional characteristics advocated by boutique coffee at present.

Mamba coffee is a popular blend coffee in Taiwan, which is suitable for all kinds of brewing methods. It is made from two kinds of high-grade Arabica beans: Mantning and Brazilian Syrador; reconcile Mantenin's unique strong style with the delicate aroma, moist and soft flavor of Brazilian beans; blend into a gentle and glycolic mamba with a mellow taste, no acidity, no bitterness, and a rich and smooth taste. Emitting a natural and sweet fragrance, it is the best choice for coffee between thick and soft.

Because of the uncontrollable quality of raw beans, the traditional Mamba coffee can not meet the standard of fine coffee, and the cup test score is not high because of the relative flavor performance and rough texture of the unit. Therefore, it is true that traditional mamba coffee cannot be classified as boutique coffee, but this is a question of raw beans themselves, not a question of formula or roasting degree. In other words, even if it is close to the roasting degree + the same Mamba ratio (which is based on the assumption of respecting the traditional Mamba formula), if the flavor is good when combined with higher-quality raw coffee beans, then this mamba coffee is fully in line with the definition of boutique coffee.

In addition, recently, Manning and a bunch of Brazilian estates have their own characteristics, with citrus and herb aromas in the front, caramel and spices in the middle, body thick and smooth, and a Brazilian cocoa and nutty finish.

Qianjie coffee is recommended for brewing:

Manning and Brazil: 1:1

Filter cup: Kono cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.