Manning can be sour. This topic is very interesting. Manning's acidity needs to be appreciated.
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Manning can be sour.
This is an interesting topic.
In fact, a good manning is produced in high-altitude mountain areas.
When baked below medium depth, the acidity is not low.
However, Mantenin's flavor tonality is relatively low.
In terms of flavor coordination, there is usually a deeper baking degree in the mining area.
Get heavy caramel and attractive herbal wood aromas
And this baking degree itself will reduce the acidity.
What's more, if the baker considers that his customer group is more dislike of acid.
It is also possible to adjust to a more round, unsour taste, but the flavor is also relatively less wonderful.
The subject of the question should be the relatively medium-baked Manning.
The cooking is too strong, so it is easy to feel strong sour.
If you think it's too exciting, you can lower the concentration or grind it a little bit.
If you want to appreciate Manning's acidity, you have to find really good beans.
Mantenin is a coffee bean from the Indonesian island of Sumatra. (there is a group of aborigines called "Mandonglin", hence the name of the coffee.) due to the use of sun drying (the pulp is dried and removed), the original acidity in the coffee has disappeared, and it has a rough, strong and rustic earth flavor, which suits the heavy taste of Chinese people who do not like acid, and is also quite popular.
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