Indonesia PWN Gold Manning Coffee hand data Indonesia PWN Gold Manning how to drink

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PWN Gold Manning

PWN Golden Mandheling

Country: Indonesia

Grade: G1 3 times by hand

Company: PWN

Producing area: Sumatra

Treatment method: washing method

Altitude: 1100mi / m 1600m

Flavor: baked toast, nuts, pine, caramel, herbs

Manning

There are really many names on the market, Lin Dong Manning, Golden Manning, Golden Manning on the Tripod, Tiger Manning, Horse Manning, Emerald Manning, in fact, Mantenin is not the name of the producing area, place name, port name, nor coffee breed name, its name is actually the phonetic error of the Mandaining mandheling people in Indonesia.

Manning is divided into all kinds of place names, such as Lin Dong Manning and Golden Manning and so on. What is the difference between them? Locals, coffee beans widely grown in Sumatra and other Indonesian islands are almost all called Mantenin, which are used to distinguish between different regions according to different regions and raw bean merchants.

Tibika was transplanted from India to Indonesia at the end of the 17th century. After hundreds of years of cultivation, a variant of Tibika has been developed in Sumatra. It is smaller than the native species, but it retains the delicacy of Tiebika. Mantenin coffee beans have large granules and hard beans, and they 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 a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product.

Mantenin, also known as Sumatran Coffee, is produced in Lake dopa in Sumatra Province and Lake Tawa in Aceh. This is the famous "Shuangman of the two lakes".

Lake dopa, located in the central part of North Sumatra Province, was moved northward by Dutch colonists to Lake dopa in 1888. Lintong and Lake Toba lake in Lindong of South Sumatra can be called Mantenin, which is produced in the mountains around Lake Lake Toba. This lake is located in the north of Medan, the capital of Sumatra, and belongs to alpine freshwater lakes. The average height is about 900 meters above sea level. Mantenin usually refers to Tibica or its variants of coffee beans grown in the mountains around Lake Toba.

Lake Toba (Indonesian: Danau Toba, English: Lake Toba) is a volcanic lake located in northern Sumatra, Indonesia. The lake is diamond-shaped, 100km long and 30km wide, covering an area of 1130 square kilometers, with an average elevation of about 900m. It is also the largest volcanic lake in the world.

Manning in Lindong has also begun to be subdivided, and in recent years, some regional names have begun to appear in the market (for example: Sidikalang referred to as SDK Manning). The significance of Lintong has gradually narrowed to become a producing area near Lintongnihuta.

[about Lake Tawa]

Lake Tawa is located in the Gayo mountains north of Aceh province in Sumatra.

Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. The average planting height in the production area is between 1110 and 1300 meters.

Lake Tawa is located in the middle of the Aceh Special Administrative region. Located in the northern tip of Sumatra, North Sumatra produces mostly Gayo. Lake Tawa, which is dominated by ateng, can be called Aceh Coffee or Lake Tawa (Tawar lake) coffee. The area is less than 1/10 of Lake dopa. However, the quality and output of coffee have surpassed that of Lake dopa in recent years.

[PWN Gold Manning]

Gold manning is actually produced by a company Pwani Coffee Company acquired locally in Indonesia, and then registered the name of gold manning, so in fact, the company's manning is the gold manning of Zhenggang.

Gold Manning is produced in the Lintong (Lindong) region of northern Sumatra, Sumatra, Indonesia. The harvest operation is limited to picking ripe fruit from a single fruit by hand to ensure the quality of its preliminary selection of beans. Coffee cherries are processed by SEMI-WASHED semi-washing, dried in the natural sun, shelled and then processed through another drying and refining process, two times of raw bean cleaning and four times of Hand-Pick manual selection. Therefore, it can be said that it is a strict selection of top Manning coffee.

Huang Jinman marked "PWN" is the abbreviation of Indonesia's Pawani company, whose gold Manning coffee has been registered in Indonesia.

There is an obvious difference between golden manning and ordinary manning. Gold manning raw beans are selected by hand four times. The raw beans are larger, dark green and neat flat beans, with rich and rich aroma of honey cream in flavor. It is irreplaceable in the coffee market.

What is the G1, G2, G3, G4 grading method?

Indonesian coffee beans are classified according to the proportion of defective beans. Indonesian beans are mainly divided into six grades, namely G1~G6.

Baking analysis

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum).

Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Bake the curve:

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4.

In the 9th '40th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

Cup test report:

Gold mantenin tastes cleaner than Lindong mantenin. Its original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. In general, Lin Dong Mantenin had better bake until the second explosion before coming out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

We can tell the difference by cup test: Manning and Golden Manning.

A brown friend asked, "I'm a beginner in coffee. What's the difference between this golden manning and Manning G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than Manning.

Cup testing process:

1. Grind the beans to be tested in the cup into powder (degree of grinding: BG: 3B)

two。 Smell dry aroma

3. Pour hot water (94 degrees) into the cup until it is full and time for 4 minutes.

4. At the end of 2 minutes, smell the wet aroma

5. At the end of 4 minutes, the slag can be broken.

"broken residue": use a cup spoon to push away the coffee powder floating on the surface, make the aroma at the bottom burst out, confirm the aroma performance of the coffee, gently stir 3 times with the cup spoon and let stand for 2 minutes.

6. At the end of 2 minutes, you can pick up the slag.

"dregs": use a cup spoon to pick up the foam on the surface, and clean the cup spoon each time to avoid leaving a bad taste to affect the coffee.

7. Scoop up the coffee liquid with a cup spoon and test it by sipping. Sipping will make the coffee liquid fog in the mouth, the flavor molecules can be more clearly displayed.

8. Spit the coffee liquid from your mouth into the spitting cup.

Palate:

Compared with ordinary manning, golden manning is naturally much cleaner, but tiger manning is cleaner and sweeter than golden manning, because it is much easier to taste without the wild, herbal spice flavor peculiar to manning.

Golden manning: nuts, chocolate, spices, herbs, caramel, golden manning tastes cleaner than Lindong mantenin. Mantning's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet. the acidity is also bright and elegant.

Gold Manning:

Sweetness: ☆☆

Acidity: ☆

Bitterness: ☆☆

Degree of balance: ☆☆

Tiger Manning:

Sweetness: ☆☆☆

Acidity: ☆

Bitterness: ☆☆

Degree of balance: ☆☆

The cup tests the flavor:

04 | Cooking analysis

The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

1. Filter cup: KONO

two。 Water temperature: 93 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: 25 seconds

Flavor: changeable levels, clean, balanced, long-lasting caramel sweetness

Specific techniques: 15g powder, 4 grinding of small Fuji ghost tooth cutter, kono filter cup, 93 degrees water temperature, 30g water injection for the first time, 25 s steaming, one-time injection of high temperature continuous water, ratio of water to powder 1:15, extraction time about 1:50.

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to powder is 1:15, 15g powder, the first injection of 30g water, steaming for 30s, the second injection to 120g water cut off, waiting for the powder bed water to half, then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.

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