Mamba mixed coffee is black coffee? How is the proportion of mamba coffee mixed? The flavor of mamba coffee and

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Mamba mixed coffee is black coffee? How is the proportion of mamba coffee mixed? What's the flavor and taste of mamba coffee? How to cook it?

Mamba Coffee is a mixture of Manning Coffee and Brazilian Coffee (Man2ba 1 or Man3ba 1). "Mantenin" is a deep-roasted coffee bean with a strong flavor. "Brazilian Coffee" is a light roasted coffee. Mamba Coffee is a combination of Sumatran Mantenin and Brazilian Hirado Coffee, two kinds of high-grade Arabica beans. The general ratio is about Man2ba 1 or Man3ba 1, hence the name. Mantenin is a deep-baked bean with a strong taste and a shallow baked bean in Brazil, which is neutral with slightly sour taste, so the mixture of the two kinds of beans complement each other. Both the strong taste of Mantenin and the Brazilian glycol flavor are very suitable for beginners.

Brazil accounts for about 1x3 of the total coffee output in the world, and occupies a pivotal position in the global trading market, so the coffee produced is of uniform quality and is generally considered to be an indispensable coffee bean for mixing and blending. It tastes round and neutral with moderate sour taste. The full-bodied palate has taffy sweetness, delicate nutty aromas and a balanced and mild palate, with a hint of chocolate in the finish.

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.

Coffee in Sumatra is very complex and elusive. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are grown in only the two northernmost provinces of the island's eight provinces, Aceh and Jiangsu: Aceh coffee is mainly produced in the Gayo Mountain mountains around Lake Lake Tawar, and most of the farmers in this area are local Gayo People aborigines. On the other hand, coffee in Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba Lake (Tuba Lake) and the southern Lindong (Lintong) producing area, and the local farmers are mostly composed of Batak People aborigines. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special turquoise color at the stage of fresh beans.

The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. The average planting height in the production area is between 1110 and 1300 meters. Coffee is planted by shade farmers under shade trees, showing a peculiar flavor, low depth and lively and full-bodied flavor. Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. Gayo people have a firm personality, hard-working, and nearly 20% of coffee processors are women. Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee. The flavor is pure and unique, full of round and rich texture, rich fat and mellow (body) excellent, charming herbal aroma, like tropical fruit aroma, special aroma, deep finish, strong and wild.

Mantenin selected Mantenin for "three hand selections", using the baking degree of CITY to reduce the acidity, paired with the famous elegance and glycol of Brazilian Syrador, baked with MEDIUM, the two become one, with mellow aroma and unique elegance of coffee. Strong and thick Mantenin, when encountered with mild Brazilian coffee, blend into the most classic Mamba coffee.

Base: medium and deep-baked Mantenin and Brazilian coffee beans

Method: siphon cooking or grind coffee beans into medium-coarse coffee powder and brew them with filter paper.

It: medium and deep-baked Mamba coffee beans are highly fragrant and mellow, which is a famous recipe in Taiwan.

Flavor: full-bodied and mellow on the palate, caramel cream is accompanied by nutty, smooth and sweet. The taste is neutral and slightly sour, so the mixture of "Mantenin" and "Brazilian coffee" can complement each other. This coffee shop goes to the strong Mantenin and the sour taste of Brazil, and combines the mellow bitterness of Mantenin with the slightly sweet taste of Brazil into a gentle mamba, emitting a natural and sweet fragrance, collecting elegant freshness and strong mellow in one cup.

Qianjie recommended cooking:

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.