Adjustment of specific pulping parameters of Mantenin Water Powder Flavor characteristics of hand-made Mantenin Coffee in Teaching

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Qianjie Sumatran tiger Mantenin cooking method sharing

Between "single coffee" and "espresso", Mantenin has an excellent mellow thickness (close to the touch of Espresso) and intense aromas of nuts and chocolate, wood or cinnamon hidden under the high mellow thickness and bitterness.

Siphon brewing method can 'extract' the original taste and flavor of coffee from beans, which can best show "masculinity"! Take 22g of beans and grind the coarse powder. (at this time, you can smell dried incense, wood and cinnamon. 350 g boiled water is injected into the lower pot; the halogen lamp stove is heated by high fire; the upper pot is installed with a filter element and inserted obliquely into the lower pot; when the water in the lower pot continuously bubbles, insert the upper pot into the lower pot; the water rises completely to the upper pot, pour powder for 45 seconds, stir the coffee powder into the water; stir again, turn off the halogen lamp power, and remove the pot from the stove; the coffee is gradually filtered from the upper pot to the lower pot.

Flavor: full-bodied, fragrant, bitter, mellow, almost no acid, with a little sweetness, overall balance.

[Philharmonic pressure cooking]

Utensils: love music pressure

Water temperature: 85 degrees

Degree of grinding: BG-6S

Technique: for the preparation of Philharmonic pressure backpressure, it is recommended to add 20 grams of coffee powder, coffee water powder ratio 1 15 ~ 85 degrees water, first inject 100g, stir three to five times to make coffee powder fully wet, rest for 30s, add remaining hot water to 300g, rest for 30s, then stir for 5s, wait until 1 minute 50 seconds when inverted, vertical uniform pressure, the total time is about 2:30 seconds.

Analysis: the production material of Philharmonic pressure has the advantages of slow heat dissipation and less loss of temperature. we use 85 degrees of water and appropriate pressure to brew low acidity and no bitterness, clean and smooth taste; complete immersion can maximize and evenly extract, retain the [Tiger Mantenin] flavor intact; pressure extraction in the pressing process can get a thicker alcohol thickness than other soaked coffee. The density of the filter paper is high, and the coffee filtered out is very clean, which enhances the sweetness and smoother texture.

Flavor: full-bodied, refreshing herbal flavor, medium caramel sweetness and nutty chocolate. Italian espresso powder is made more than 1:2 espresso.

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