Mantnin

A HAND-PICKED SUMATRA G1 WATER WASHES MANTENING BEANS。

The oven warms up to 100 degrees Celsius。

Plate Mantnin beans on the grill (first floor)。

The temperature of the oven was increased to 160 degrees, and the oven with the mantnin beans was placed in the middle of the oven and baked for 12 minutes to dehydrate。

The oven temperature was increased to 200°C, and a third of the coffee beans were removed 50 seconds after the blast to preserve the original forest scent of Mantnin. The rest continues to bake。

In 130 seconds, when the coffee beans are near the second blast, they are taken out to activate the strong smell of mantnin. The oven is out of power。

House temperature cools the two batches of ripe beans and they are evenly mixed。

(b) The grinding of ripe beans to small particles. Don't go to silver skin to keep the original flavor。

Prepare the rainbow pot. Fill the pot with 200 g hot water (the bottom remains dry). The top canteen filters the core, tilts it into the bottom and soaks the chain into the bottom water. Light alcohol lamps, heat the pot. When large bubbles come out of the pot, the upper pitcher is pressed into the pot and the lower pot of water into the pot. When the bubbles are reduced, 30 grams of coffee powder are added, and the key is used to make light coffee powder, crushing the powder to the surface for 30 seconds. Pour coffee powder again and continue cooking for 30 seconds。

Turn off the engine, and the cooked coffee is sucked into the pot。

I'll pour the original Mantnin coffee into the cup. The coffee has a dim herbal aroma, it's clean in its thickness and it smells of mint。