Introduction to the characteristics of roasting curve of Mantenin coffee beans, brand price and flavor description
Introduction to the characteristics of roasting curve of Mantenin coffee beans, brand price and flavor description
One: coffee bean roasting purpose:
1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.
Introduction to the roasting methods of coffee beans
Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)
Slow baking (12-40 minutes)
Third, the roasting of coffee has the following degrees:
1: light baking, light fragrance and high acidity are one of its major characteristics.
2: medium baking with high acidity and light mellow aroma.
3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
Light: the lightest baking, no fragrance.
Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.
Medium: medium baking; mellow, moderate sour taste.
High: bitterness in acid.
City: bitterness is better than acid.
Full city: bitter without sour taste, Central and South American style.
French: bitter, black, French baking.
Italian: oily, black, Italian baking. Generally used for espresso
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Flavor description of Yejia Ficher Coffee G2 Coffee beans introduction to the production area of grinding scale taste treatment method
The Flavor description of Yega Ficher Coffee G2 Coffee beans; Grinding scale; the production area introduces Yejaschuffe itself, a town of about 20, 000 people, with three neighboring small producing areas of Wenago, Kochere and Gelena Abaya. Because the flavor of the coffee produced is almost the same as that of Yejasuffe, it is also classified into the Yega Coffee area. Yega snow caffeine
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Introduction to the Flavor description and Grinding degree of Wahana Mantenin Coffee Bean in Indonesia
The taste of Indonesian Wahana Mantenin coffee beans is described in the regional flavor description. The degree of grinding introduces that Mantenin coffee beans have large particles and hard beans, and 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 the quality of the good and the bad to be intermingled. In addition, the different degree of baking will also directly affect the taste, so it becomes a dispute.
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