The basic knowledge of fine coffee baking mantinin skills
I have mentioned before that Mantenin's raw beans are rich in water and dark in color, so it is difficult to bake evenly. (so medium-baked beans don't sell well, which is one of the reasons why Taiwanese bakers bake deep.)
The ways to improve are as follows:
1. Leave the raw beans for another half a year and let them dry naturally.
Brother 2.Leaves said that you can bake for a minute (based on the principle that it hasn't turned yellow yet). Force out some water, pour it out and bake it again the next day, but the flavor may lose a little bit.
3. Accept this fact and pick out the absurdly colored beans after baking.
In the case of my HB/PScornpopper (the baking room is slightly narrower than the PopperyII), a batch of 70g Mantenin first burst in about the third to fifth minute, and the second burst in the eighth minute. My own preference is to bake in about six to seven minutes, when there is no yeast flavor of raw beans, the color is still darker than other kinds of medium-baked beans, and the aroma and sour taste are good.
If you bake for more than nine minutes, the bitterness will outweigh the sour taste, and the throat will feel good.
Do more deep baking than fullcity, don't worry if you don't see the oil, it will pop up in two days.
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Basic knowledge of boutique coffee Vietnamese coffee
Perhaps under the influence of French colonial rule, coffee grown in Vietnam has a French flavor. Arabica coffee was first brought to Vietnam by French missionaries. Coffee production in Vietnam: 96% of Robbins coffee comes from small farms, but some state-owned farms also grow coffee trees. Near Tokyo (Tonkin) Bay, there are mostly Java or bourbon varieties. The main variety produced is Robbins special coffee.
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Introduction to the basic knowledge of boutique coffee Mantenin coffee beans
Mandheling coffee is produced on the Indonesian island of Sumatra. Due to the natural pollution-free land and special varieties, Manning coffee is full of round and rich texture, paired with milk is more worthy of the best in the world. With a rich texture, thick taste, good consistency, round taste like syrup and low sour taste, it has always been one of the most popular individual coffees in Asia. After deep training
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