Flavor characteristics of shallow roasting of Yemeni coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

There are many empty shell beans in the Yemeni mocha raw beans with different sizes and colors, which is the characteristic of the Yemeni mocha and the reason for its uncertain fragrance.

Shallow baking City (fragrance): Yemeni coffee beans have a peanut aroma after grinding, there is a hint of Hawthorn plum fruit wine after grinding, there is a hint of fermentation during the cooking process, the taste is changeable and complex, a little grape acid appears at the end of the mouth, the finish is long, Shengjin is sweet and round with the feeling of Middle East milk tea for a long time, and there is sweet malt at the bottom of the cup. The light-baked Yemeni mocha is still constantly changing. It is suggested that after baking for 14 days, the fermented flavor of complex game is the best.

Re-baking (general C): it is very obvious that the Yemeni sun beans are like a soft wine, the beans contain the sweetness of cocoa chocolate, the whole style changes to gentle and introverted, but there will be an unexpected aroma at any time. The mellow aftertaste of mocha (fermentation) is symmetrically and continuously produced in the mouth.

Yemeni mocha is a good coffee full of changes. after brewing, the aroma of fermented wine can be heard at high temperature. when the temperature drops, it begins to taste the changeable and complex taste. At low temperature, it can completely release the acid and sugar from the coffee. After buying, it is recommended that half drink and taste the fresh fragrance of Yemeni Matali flowers, and half let time show all the wildness of Yemeni Matali without regret.