[問題] 曼特寧的淺焙一問
請問版上前輩們
似乎很少看到曼特寧烘偏向淺焙
大多會烘到接近2爆或是到達2爆
是曼特寧以淺焙表現上會不好嗎？
剛接觸烘豆都不會超過一爆完
發現曼特寧好像不是很好烘焙
有高手們能分享一下怎麼運用烘焙手法表現想要曼特寧的風味嗎？
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