The skill of baking Mantenin
I have mentioned before that Mantenin's raw beans are rich in water and dark in color, so it is difficult to bake evenly. (so medium-baked beans don't sell well, which is one of the reasons why Taiwanese bakers bake deep.)
The ways to improve are as follows:
1. Leave the raw beans for another half a year and let them dry naturally.
Brother 2.Leaves said that you can bake for a minute (based on the principle that it hasn't turned yellow yet). Force out some water, pour it out and bake it again the next day, but the flavor may lose a little bit.
3. Accept this fact and pick out the absurdly colored beans after baking.
In the case of my HB/PScornpopper (the baking room is slightly narrower than the PopperyII), a batch of 70g Mantenin first burst in about the third to fifth minute, and the second burst in the eighth minute. My own preference is to bake in about six to seven minutes, when there is no yeast flavor of raw beans, the color is still darker than other kinds of medium-baked beans, and the aroma and sour taste are good.
If you bake for more than nine minutes, the bitterness will outweigh the sour taste, and the throat will feel good.
Do more deep baking than fullcity, don't worry if you don't see the oil, it will pop up in two days.
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Celebes Tongkonan national treasure beans Indonesia's top coffee beans
Celebes Tongkonan national treasure beans are the top coffee beans produced by Toraja on the island of Sulawesi, Indonesia. The reason why they are rare is that the annual output is less than 1000 barrels (1.5kg per barrel of raw beans). Most of the output is monopolized by European traders. It is used by the Indonesian royal family and EU officials as exclusive top beans for gifts. There is little circulation on the market, and a batch of them flowed into Taiwan in 2009.
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