蘇門答臘曼特寧
如你喜歡深度烘焙，這咖啡豆將適合您 曼特靈豆為您的感官披上一層厚厚的黑胡椒、濃郁的松樹香氣、甜美的巧克力和悠長的甘草味。 曼特靈的濃厚風味不會隨著牛奶、奶油或燕麥奶而減少，因此可以隨意備多一份並製作出極富魅力的卡布奇諾咖啡。
- 印度尼西亞，蘇門答臘
- Giling Basah / 濕刨
- 900米
烘焙程度
淺度烘焙
土甘蔗味和非常沉鬱的藍莓果味。
烘焙師之選
土味，香料味的配合都很好,酸度很低。 令我們聯想起聖誕節。
深度烘焙
這咖啡有會讓你發熱的口感。 刺激的、火辣的、給您一陣陣的衝擊。
如你喜歡深度烘焙，這咖啡豆將適合您 曼特靈 (一個民族, 而不是一個地方) 生活在潮溼的環境中，幾乎不可能把咖啡果徹底烘乾。 結果，當曼特靈豆脫殼時，其含水量仍高達22-40%，而標準爲11%-13%。 由於水分含量較高，烘焙曼特靈咖啡很有挑戰性而且保質期很短。 但這種叫Gling Basah的獨特處理製造出一種與其它風味不同的咖啡。
曼特靈咖啡豆以濃厚的黑胡椒、深山松樹林的芳香、甜蜜的巧克力和回味悠長的甘草餘味來包裹您的味蕾。 曼特靈的濃厚風味不會隨著牛奶、奶油或燕麥奶而減少，因此可以隨意備多一份並製作出極富魅力的卡布奇諾咖啡。
淺焙烘烤能產生藍莓、甘蔗、草本和泥土的有趣組合。 我們的烘焙師喜歡它,但它是… 獲得的風味？ 爲了勇氣
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
商品評價
目前沒有評價。