Introduction to the treatment method of grinding degree of manor producing area of Indonesian gold Manning flavor variety with sweet and honey characteristics

Indonesian gold Mantenin coffee beans

Does gold manning have to be sour?

Aiwo fragrant used to do such a test, testing deep-baked gold mantenin, medium-baked gold manning, medium-light baked gold mantenin. The test methods used for Aiwo fragrance are all manual extraction, serving for two, the thickness of the powder and the water temperature are slightly adjusted due to different baking.

After the test, the conclusions of Aiwo incense are as follows:

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 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!

Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans can be said to be the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery the golden mantenin is. The Japanese adopted more stringent quality control more than a decade ago, and after four times of manual picking beans, the defective beans were eliminated to produce gold mantenins with dark green color and uniform appearance, creating another wave of market demand, which even Europe and the United States were crazy about.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and it is difficult to import Mantenin coffee.

Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Since Mantenin coffee beans do not have sour characteristics, they are generally based on Mantenin coffee beans, and there is no unpleasant sour taste when they are kept warm or iced coffee for a long time.