Are golden manning coffee beans necessarily not very sour?

When it comes to gold manning, is your first feeling fragrant and mellow, bitter, but the fruit acid is very weak?

It is believed that this is the first feeling of most people for gold Manning, in fact, it is related to the medium and deep baking used by most gold manning on the market at present.

But in fact, in terms of the golden manning coffee bean itself, it is a coffee bean with high acidity, and its sour taste transformation is characterized by the fact that the acidity of the fruit has been quite obvious at medium light, medium and medium depths. To weak acid. If a friend who has been drinking deep-baked gold mantenin is asked to taste a cup of light-baked mantenin, he will certainly say that this is definitely 100% absolutely not gold manning:)) (laugh).

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This is what I have been trying to do in the past two days. The day before yesterday, I tested the medium-deep baked gold mantenin, yesterday it was moderately baked, and today I just tested the medium-light baked gold mantenin.

The test methods I use are all hand-brewing, serving for two, the thickness of the powder and the water temperature are slightly adjusted due to different baking. Generally speaking, the deeper the baking degree, the thicker the powder particles and lower the water temperature, and vice versa.

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After the test, the conclusion of the editor is as follows:

1. Deep baking (Fullcity) in conventional baking degree: rich and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice is obvious, fruit acidity is weak, smooth feeling is general, strong aroma but poor richness.

two。 Moderate baking (City+): the sense of balance is very good, the yellow man under this baking degree can be said to be a little less MAN, but a little more soft, the taste is purer than medium-deep baking, but the mellow feeling is still good, the smooth feeling is obviously better than medium-deep baking, the bitterness still belongs to a more prominent range, but it is obviously weaker than medium-deep baking, and the sense of fruit acidity is obviously improved. If you are a friend who cannot accept the obvious acidity in coffee, the yellow man of this baking degree should no longer belong to your dish.

3. Medium and shallow baking (City): the yellow man under this baking degree is the most entangled by the editor, and it is really neither love nor hate. If the yellow man in the medium depth is bitter, the yellow man in the shallow baking is the peak of the acidity that the editor can bear. However, it is really smooth, the acidity is obvious, but the entrance is very comfortable, there is a feeling of health and fluid on both sides of the mouth, and Huang Man's sense of MAN has disappeared, Huang Man is also a little fresh!

Therefore, the conclusion of the editor is that if you are a friend who likes fragrant, mellow and weak sour coffee, you should not hesitate to choose deep baking. But if you are a friend who can accept different degrees of fruit acidity, why don't you try medium and shallow baking yellow mandarin?

At present, many own roasting coffee shops on the market will provide customized baking degree service, if you are interested, you can give it a try.