Introduction to the characteristics of Flavor Grinding of Indonesian Gold Mantenin Flavor Coffee with Taste treatment method

Indonesian gold Mantenin coffee beans

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

two。 Medium baking: 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 the medium-deep baking, but the mellow feeling is still good, the smooth feeling is obviously better than the medium-deep baking, the bitterness still belongs to the more prominent range, but it is obviously weaker than the medium-deep baking, and the fruit acidity is obviously improved.

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

Mantenin raw bean

So the question is, what kind of roasted coffee beans should our factory produce to meet the different needs of coffee lovers?

The answer is that the factory can only choose moderate deep baking, according to brand positioning, there is no way to change according to each individual, only our understanding of coffee, and then suit the taste of most people, to maximize to show the flavor of Mantenin, we certainly will not have the same taste as other manufacturers, this is absolutely impossible, we have our own characteristics, have our unique understanding of coffee.