Grinding scale of Indonesian Golden Manning Coffee Bean introduction to the taste of manor

Grinding scale of Indonesian Golden Manning Coffee Bean introduction to the taste of manor

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 cooked beans are very full and look quite pleasing to the eye. It has bought almost all the best producing areas in Indonesia, so most of the beans from PWN are unique boutiques. Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft. However, PWN registered the gold manning as a trademark, that is to say, only the gold manning produced by PWN can be regarded as the real "golden manning". Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning. "Golden Manning", it is not an old bean, but a product named by the company.

Gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more 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, and the baking interpretation space is wider. Mantenin's unique herbal aroma and sunwood flavor. Due to high humidity, the pectin layer is dried in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin. Because the three-stage drying method has many variables and the processing method is rough, Manning can be called the most unstable boutique coffee. Chopped beans, moldy beans, black beans and unripe beans are so full of bakers that it takes a lot of time to pick out defective beans before baking, but this does not detract from the world's preference for mellow Manning. In order to improve the problem of high defective beans in Mantenin, the Japanese adopted stricter quality control more than a decade ago. After the dried raw beans were screened by density and color separation, they were finally manually picked out four times to remove the defective beans to produce golden mantenin with dark green color and uniform bean phase.