The difference between medium roasting and Deep roasting of Manning Coffee Teaching of Manning Coffee roasting

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Qianjie Indonesia Gold Mantenin Coffee Baking sharing

1. Deep baking in conventional baking degree: rich and mellow, bitterness is obvious, chocolate and slightly sweet are more prominent, licorice is obvious, fruit acidity is weak, smooth feeling is general, strong aroma but poor richness.

two。 Medium baking: the sense of balance is very good, the yellow man under this baking degree can be said to be a little less MAN, but a little more soft, the taste is purer than the medium-deep baking, but the mellow feeling is still good, the smooth feeling is obviously better than the medium-deep baking, the bitterness still belongs to the more prominent range, but it is obviously weaker than the medium-deep baking, and the fruit acidity is obviously improved.

3. Medium and shallow baking: the yellow man under this baking degree is the most entangled by the editor, and love is neither hate nor hate. If the yellow man under the medium depth is bitter, the yellow man under the shallow baking is the peak of the acidity that the editor can bear, smooth, the acidity is obvious but the entrance is very comfortable, there is a feeling of health and fluid on both sides of the mouth, and the MAN feeling of the yellow man has disappeared, and the yellow man is also small and fresh.

Most of the lightly baked beans showed the sour fruit flavor of the [plum group], such as lemon, coffee blossoms, apricots, etc.; most of the medium-baked beans showed the caramel aroma of the [caramelized group], such as roasted almonds, hazelnuts, roasted peanuts, etc.; deeply baked beans showed the aroma of [dry distillation group], such as Chinese fir, pepper, cloves, etc.

On the other hand, the caramelization reaction of medium-deep baked beans is coming to an end, dominated by Mena reaction, resulting in resin rhyme, spicy rhyme, carbonized rhyme and other odors. Our golden manning performs better in medium-deep baking flavor, with light and elegant wood, cedar, Chinese fir, turpentine flavor, smooth taste and thick texture.

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4.

In the 9th '40th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

Flavor characteristics:

Huang Jinman has a high-quality herbaceous flavor, caramel sweetness is more intense, fruit acidity is also relatively calm and elegant, rich sweetness, mellow, wild spice flavor, in general, Lin Dong Mantning had better bake until the second explosion and then come out of the oven, which can effectively reduce the miscellaneous smell, but the gold Manning has a good transparency and sweetness before the second explosion, and the baking interpretation space is wider.

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