Roast coffee beans, roast Sumatra, 19 mesh Manning.
Indonesian Sumatra 19-mesh Mantenin raw beans look much better than ordinary mantenin, with a slight sweet and sour taste, "herbal" taste, good mellow thickness and purity.
Baking 19-mesh Indonesia Sumatra Mandheling in Sumatra, Indonesia
Indonesia's Sumatra 19-mesh Mantenin raw beans look much better than ordinary mantenin.
You can smell "herbs" in the dehydration stage and stop baking at the beginning of the second explosion.
Note that the actual color is darker than that in the picture, it tastes slightly sweet and sour, "herbal" taste, and has a good mellow thickness and purity.
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The baker must see the roasting stage table of coffee beans.
Light baking is rarely used and is generally used only for testing. Cinnamon roasting is widely used in some canned coffee. Deep roasting is a process in which coffee goes to a dead end and is gradually carbonized. Degree description stage description stage description special point description flavor and appearance description refers to baking until the end of the first burst. Light baking
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