Coffee review

Introduction to the taste and quality of Indonesia gold Mantenin flavor coffee, grinding degree, extraction time

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans. I look back in the defective beans and feel that they are not defective beans. This is what it looks like.

Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans, look back in the defective beans, and feel that it is not defective beans, it looks like this. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full, and the golden mantenin tastes cleaner than Lindong Manning. Mantenin's original herbal flavor, earthy and woody flavor is almost gone, but the sweet aroma of caramel is stronger, and the fruity taste is more bright and elegant. Generally, Lin Dong Mantenin bakes until the second explosion and then comes out of the oven, which can reduce the miscellaneous smell, but the gold Mantenin has a good transparency and sweetness before or after the second explosion. The baking interpretation space is wider and the Robusta coffee tree with strong disease resistance is introduced from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. These trees are planted on hillsides between 750m and 1500 meters above sea level, mysterious and unique Sumatra, giving Mantenin coffee, rich aroma, rich taste, strong flavor. Make it unique, with a hint of chocolate and syrup-flavored golden manning, is your first feeling rich and mellow, bitter, but extremely weak in acidity? It is believed that this is the first feeling of most people for gold manning, in fact, it is related to the medium-deep baking that is used by most gold manning in the market at present, including the gold manning in our store. The default is medium-deep baking. 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 you ask a friend who has been drinking deep-baked gold mantenin to taste a cup of light-baked mantenin

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