Introduction of the best roasting curve treatment method for Mantenin coffee in Indonesia
Test the Mantenin of light baking, medium-deep baking and deep baking. The test method, usually manual extraction, per person, the thickness of the powder and the water temperature are slightly adjusted due to different baking.
1. Light baking: small Fuji ghost teeth grinding 3.5, water temperature 90 degrees, gouache 1:15
two。 Medium and deep baking: small Fuji ghost tooth grinding 4, water temperature 88 degrees, gouache 1:15
3. Deep baking: small Fuji ghost tooth grinding 4.5, water temperature 86 degrees, gouache 1:15
[test results]
1. Light baking: this baking degree of Mantenin, the fruit sour taste is heavy, slightly bitter, the fruit acid is obvious, but the entrance is very comfortable, there is a feeling on both sides of the mouth, smooth feeling in general.
two。 Medium-deep baking: the sense of balance is very good, fragrant and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice aroma is obvious, fruit acidity is weak, smooth feeling is better than light, strong fragrance, fruit acidity is obviously improved.
3. Deep baking: almost no sour taste, bitter taste is very heavy, if baked directly, then slightly improper baking will produce charred smell.
The first curve is an attempt in the direction of flavor, and needless to say, experienced bakers may also see that this curve has little chance of success in China and the United States. But through the cup test of this curve, we can roughly grasp the basic characteristics of beans, what type of acid is, what direction of flavor is, what type of sweetness is, and to what extent the thickness of alcohol may be.
(of course, this is based on long-term cup testing and baking experience. Bakers often test cups and often brew their own coffee, which is the basic work. We have seen many examples of baristas turning to bakers, at least breaking down the barriers in the production process. However, will not drink, will not adjust, but also need to be accompanied by long-term continuous learning and experience accumulation. Our core baking team, from Q preview class to baking professional course, has a training plan every year. )
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