Gold Mandolin coffee characteristics, Gold Mandolin coffee hand brewed flavor Introduction

Before the emergence of fruit sour coffee such as Yega Xuefei and Rosa, the coffee sold in the market was mainly roasted with a charred taste, among which Mantenin was known as the most mellow single coffee. On the daily bean list in Qianjie, there are two Indonesian mantenin coffees for everyone to choose from. Of course, the most popular one is the multiple hand-selected "PWN Golden Manning Coffee", which not only has Mantenin's classic herbal flavor and mellow taste, but also reduces the miscellaneous smell of conventional Indonesian coffee beans and makes the cleanliness to a higher level.

PWN, a local coffee raw bean company in Indonesia, mainly buys local high-quality batches of Mantenin raw beans, and only produces boutique-grade mantenin. "Golden Manning" is his family's signature product. At that time, the Japanese took a fancy to Sumatran coffee after buying it for a long time, and gradually found that the quality of local beans was often mixed. So he paid more attention to the production of Mantenin and began to formulate strict standards and methods for screening defects, including the density, specification, shape, chromaticity and other values of beans, and the resulting Mantenin needed to be removed by machine and manner. to ensure that the resulting Mantenin particles are complete, uniform, large and bright, but also reduce the soil and fishy smell of Mantenin. It is rumored that it is golden in the sun, so it is named "Golden Manning".

With the growing market for boutique mantenin coffee, PWN realized the importance of the trademark and registered "Golden Manning" as an exclusive trademark in English earlier than the Japanese. Therefore, only the gold manning produced by PWN can be regarded as the real "golden manning", while the Japanese can only change the name to "tripod manning". The gold manning from Qianjie is of course an authentic product from PWN. You can identify the authentic gold manning according to the raw bean sack with the PWN logo and a certificate of origin signed by PWN. Qianjie displays these two logos in the Dongshankou store.

Looking at Gold Mantenin's raw bean sacks, we can see that the words "Triple pick" and "GRADE 1" mean that they belong to the highest grade of Indonesian raw beans. PWN has been hand-selected three times on the basis of the GRADE 1 grade raw beans purchased during production.

The classification of raw coffee beans in Indonesia is based on the number of defective beans, supplemented by specifications. General quality requirements are no live insects, no mildew and rotten beans, with a maximum moisture content of 12.5%. The impurity rate is less than 0.5%. According to the defect rate will be divided into six grades, of which the highest grade G1, the total number of defective beans in 300g samples must be less than 11. The Lindong Manning coffee in the Qianjie food bean series is G1, which is produced in the Lindong producing area of Sumatra Island, using wet planing method, showing the classic Indonesian Mantenin flavor: dark chocolate, nuts, herbal spices, caramel.

PWN, which is excellent in screening, carries out multiple strict selection of the G1 grade Mantenin, minimizing the defect rate of coffee, removing soil and other odors, and improving Mantenin's sweetness and cleanliness at the same time. In addition, PWN will also put the raw beans in the machine for density color separation before packaging to ensure that the gold Manning raw beans are large, uniform and bright in color.

Like Golden Manning Coffee, which has a strong taste and strong regional flavor, Qianjie suggests using hand-made black coffee to extract and taste it to better taste the aroma of the coffee. The coffee beans shipped in Qianjie are freshly roasted within 5 days, so that when we receive them, they are still the freshest stage, which can add more flavor levels to our cups.

Due to the medium-depth roasting of golden Mantenin coffee beans, the internal texture of coffee beans is loose and has strong water absorptivity. if you use the water temperature and grinding degree of shallow roasted coffee beans, the coffee is easy to extract, showing an unpleasant scorched taste and astringent feeling. In order to avoid this, Qianjie baristas will lower the water temperature and thicken the grinding degree to reduce the release of bitter macromolecules in coffee. Hot water of 87 degrees Celsius and medium grinding are used in the front street here (the pass rate of Chinese standard No. 20 screen is 70%).

Qianjie coffee with higher alcohol thickness will be used to use KONO filter cup with slower flow rate. Compared with the large outlet of V60 filter cup, KONO has better soaking function and allows coffee powder to have more good flavor substances in the same extraction time.

Three-stage water injection: first inject 30 grams of water for steaming for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, wait for the water level in the filter cup to drop to 225 grams around the powder bed, and the total extraction time is about 2 minutes.

The entrance of hand-made gold Manning coffee can feel a strong aroma of dark chocolate, with very mixed flavors of baked hazelnut, caramel and melon, with obvious spice aromas in the mouth and a long finish.

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