Coffee beans roasted Sumatra 19-mesh Mantenin coffee beans
Baking Indonesia Sumatra Mandheling
Indonesian sumatra 19 mu mantenin raw beans look much better than regular mantenin.
A whiff of "herbal" smell can be detected during the dehydration phase, and baking stops at the beginning of the second explosion.
Note that the actual color is darker than the picture, tastes slightly sweet and sour,"herbal" taste, has a good body and purity.
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Coffee roasting table of roasting stages of coffee beans
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 is rarely used and is generally used only for testing. Cinnamon roasting is widely used in some canned coffee. The firepower is difficult to reach the bean core, and it is easy to cause half-cooked condition, so
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Roast coffee beans roast PB in Lake Guibu, Congo
Roast PB (Congo KIVU LAKE PEABERRY) coffee cooked beans in Lake Guibu region of the Republic of Congo roasted raw beans PB (Congo KIVU LAKE PEABERRY) coffee raw beans PB raw beans in Lake Gebu region of the Republic of Congo look good, but can not stand careful selection, out of 100g raw beans, 48 defective beans are selected. It stopped at the beginning of the second explosion.
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