Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Mantelin Coffee Flavor: Very intense, aromatic, bitter, mellow, with a hint of sweetness. Because mantning coffee beans themselves do not have acid characteristics, so the general special brewing methods, are based on mantning coffee beans, in the long-term insulation or preparation of iced coffee, are not annoying sour taste appears.
After baking, the beans are very large, brown or dark green, caramel-like special flavor, rich taste.
Vietnamese Coffee Flavor: Aroma: The aroma and aroma of coffee after blending. Words used to describe odors include caramel, charred, chocolate, fruity, grassy, malty, etc.
Bitterness: Bitterness is a basic taste sensation, and the sensory area is distributed in the root of the tongue. The bitter taste of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.
Light: Coffee grown in lowlands and usually quite light and tasteless. Coffee with too little powder and too much water will also have the same light effect.
Salty: Coffee brewed, if overheated, will produce a salty taste.
