Why is Mantelin coffee deeply roasted? What are the characteristics of the world's top ten famous coffees Mantelin?

Manning, as one of the top ten famous coffee in the world (I don't know who sealed it), Qianjie believes that many friends will hear about it because Manning appears too frequently, even if they haven't touched it. I don't know if you have noticed that almost most of the cafes that produce Mantenin, they all use deep-baked manning. And this makes many friends wonder why coffee beans cling to deep roasting when shallow roasting is popular. As a result, Qianjie stores recently received a question with a very high repetition rate: "Why does Mantenin always use deep baking? is it because light-baked manning doesn't taste good?"

This is not Qianjie boasting, ah, recently almost one in 20 guests and friends will ask such a question. Before we answer the question, we first need to know that there are misunderstandings in both questions: one is that not all coffee shops produce deep-baked mantenins, and the other is that light-roasted mantenins are not bad. As there are so many guests and friends asking this question recently, Qianjie specially baked a light-baked manning to share with you in the store.

The traditional Mantenin is usually baked until the second explosion, that is, the "scorched black" version on the right side of the image above, while the light-baked mantrin baked in the front street is developed one minute after the explosion, that is, the version on the left side of the image above. From the comparison of the above picture, we can see that in addition to the color difference, the size of the two is also very different, which is the difference in color and shape caused by different degrees of baking. Needless to say, Qianjie will directly brew a pot of light-baked mantenin to share its flavor with you. The extraction parameters are as follows: 20g powder, powder-water ratio 1:15, water temperature 92 °C, grinding degree Ek43 10-scale, three-stage cooking, V60 filter cup.

Skip the cooking process and take a total of 2 minutes. As a whole, the performance of light-baked mantenin is actually quite good, with the sour and sweet flavor of plums and kumquats, and the tail rhyme of oolong tea, which can hardly drink the stuffy fragrance of traditional manning. Although it is not too ordinary, we can know that at least it will not be classified as bad coffee. Going back to the original question, why do coffee shops still pursue deep-baked manning, since light-baked mantenin is not bad?

Why is Manning mostly deep baked? The reason why Mantenin has a deep binding relationship with deep baking can be understood as the result of historical traditions, characteristics of producing areas, and market demand shaped by decades of "hard work". As we all know, deep roasting has been the mainstream roasting degree of coffee before the millennium. In the extremely deep degree of baking, not only the defective flavor, but also the characteristic flavor of the coffee itself has been eroded. Like the fragrance of flowers and fruits, under the cover of deep scorching fragrance, the flavor characteristics of the producing areas have been weakened. This leads to the lack of a certain degree of identification (yes, but relatively weak) of whether the coffee produced in each producing area tastes bad or not.

On the other hand, Mantenin is different. as the introduction of Mantenin in Qianjie has always stressed, it has a unique "stuffy fragrance" that distinguishes it from conventional deep-roasted coffee beans, which directly made it the most popular coffee in Japan before the Blue Mountain "ascended to the throne" coffee emperor.

Due to the humid environment and short sunshine in Indonesia, where Manning is produced, traditional treatments such as tanning and washing cannot be used to handle coffee, because careless coffee can "trigger" the risk of mildew. For this reason, the local people have come up with a set of "unique secret books"-the wet planing method, based on years of experience. The specific treatment process of wet planing can be explained in detail in the article "Manning's unique" stuffy fragrance ". Here in Qianjie is a brief introduction to the impact of wet planing on beans. Wet planing allows coffee beans to dry in a short period of time, but it also increases the chances of coffee beans being infected.

Because coffee beans are peeled off early from all the shells that wrap them, and are exposed to the sun or moist air to speed up drying, this will give coffee beans more contact with dust fungi. Not only that, because the form of peeling off the shell of beans is too "rough", raw beans are easy to be crushed or crushed out of the wound in the process of treatment, thus increasing the possibility of coffee beans being contaminated. That's why Manning has to go through several rounds of manual screening before exporting, because there are so many defective beans. (this may also be the reason why the wet planing method has not been spread out.)

But it is such a rough operation, the achievement of Manning's unique flavor. Some academic studies believe that it is the wet planing method that makes coffee beans exposed to the air early, so coffee produces a unique stuffy fragrance because it is "polluted". It is a kind of wood and herbs that need deep baking to produce. The "wild" aroma of the soil. That's why it's not obvious in front of the street from the shallow baked manning. Of course, this is also inseparable from the joint action of planting environment and varieties) this unique aroma becomes more and more obvious under the blessing of deep roasting, forming a characteristic performance different from that of conventional coffee. Combined with the mellow taste of deep baking, Manning's performance is very much in line with the preferences of the Japanese. In this way, it became the coffee that was popular in Japan before Blue Mountain Coffee.

Under the packaging of the Japanese market for many years, Deep Baking Manning has successfully sold all over the world with the characteristic image of "heavy mouth". It can be said that it is precisely because of this image that Manning is widely known. It is difficult to form an image without deep baking, so this directly makes Manning deeply bundled with deep baking! Light-baked manning will taste good, but it lacks the characteristics of deep-baked manning and can not be very different from coffee in other producing areas. This is why, even in today's light-roasted coffee, Manning in most coffee shops still maintains the traditional deep baking. Because consumers are used to deep baking the bitterness of Manning, accustomed to the stuffy fragrance brought by deep baking. In other words, if Manning Coffee lacks the "cultural symbol" that makes it famous, can it still be called Manning?

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