Mantenin coffee bean roasting degree recommendation characteristics price flavor description taste introduction

Mantenin coffee bean roasting degree recommendation characteristics price flavor description taste introduction

When roasting with a mixture of different coffee or different coffee beans, and want to use the depth of roasting to control the ideal taste, you need to test frequently. Mixed shallow fried beans show different special tastes than single deep fried beans. Deep-fried beans release more fatty acids and their extracts, which can make coffee have more coffee flavor. When coffee beans are removed from the roaster, cooling with water will increase the moisture of the coffee beans and deepen the color on the surface of the coffee beans, so dry coffee beans can not be compared with each other. The flavor is not prominent or unstable on the second and third day of conventional baking, but it begins to highlight on the fourth day and can be extended for 15 to 20 days.

If the bean is aimed at the shepherd, if it makes a sense of smoke, it is a baking defect. If you want to drink beans with a sense of smoke, you can choose something like Mantenin, which is his own characteristic. If you want to drink something bitter or cocoa, you can choose American, but the Ethiopian shepherd in Africa, as long as the plum fruit aroma and sweet and sour feeling.

(the above is the whole process of our discussion on the problem of smoking.)

Some people have to ask whether all Japanese baking is the pursuit of deep baking to highlight the sense of smoke?

I have seen Taguchi write this in a book (general meaning)

Why moderately baked beans, such as Yejia Shifei, are so popular now, and why they are so popular in the COE or SCAA evaluation? it is because all the beans participating in the evaluation need to use moderate baking as the baking standard, and SCAA does not like bitter taste, so more attention is paid to flower and fruit aroma in the evaluation, so the bitter evaluation content is not even set in the SCAA professional cup meter, then the beans with high moisture content are on the high side. High-density beans will be snubbed in the evaluation, because hard beans such as Guatemala and Kenya are extremely prone to oxalic acid in the process of moderate baking, and their own flavor can not be highlighted, which is extremely exciting. So people like Essel beans are popular because the aromas of flowers and fruits are extremely rich in medium-baked stalls.

Good coffee beans should be sealed and preserved as soon as possible. It is said that beauty is easy to grow old, and so are coffee beans. The peak stage of coffee bean flavor usually lasts only 2-3 weeks, no more than 1 month at most, so we can also think that the shelf life of coffee beans is 1 month. Of course, aging can be properly delayed by some man-made means, such as filling inert gas, but the laws of nature cannot be reversed by manpower after all.

The period of decline-- the late twilight of heroes

Which will be more attractive, a former beauty in her seventies and eighties or a cardamom girl in 2008? The flavor and aroma performance of a top coffee in recession may not be as good as that of ordinary coffee in its prime. Therefore, in the selection and purchase of coffee beans, not only depends on the brand and variety, the production date is a very important parameter.

How to judge the period of coffee may need to write a few more articles to make it clear, but in any case, we should remember that the freshness of coffee beans is very important, when drinking coffee, we can not only recognize the brand. This is exactly what Starbucks in China has been criticized by industry insiders.