Description of taste and flavor of Indonesian gold Mantenin coffee beans A brief introduction to the price characteristics of Mantenin coffee varieties

Qianjie learned that sweet and sour coffee is not liked by all coffee lovers, just like parsley, which some people like and others hate. And this kind of people who don't like coffee with sour taste may prefer mellow and bitter coffee such as Blue Mountain and Manning.

From time to time, some guests come to the store on the front street and ask: is there any coffee that doesn't count? The front street immediately took out the Mantenin coffee beans and asked, "is this okay?" The mellow feeling is good!

When the coffee rookie came to Qianjie and asked which producing areas had to try coffee, Manning was also a coffee bean that could not be ignored in the answer of Qianjie. Manning coffee has a rich and solid taste, low-key, heavy but special aroma, weak sour taste and unexpected sweetness.

Manning became famous at the same time as Blue Mountain Coffee, and the black coffee of the last century was synonymous with mellow. Blue Mountain, like Manning, was written by the Japanese and succeeded in gaining a firm position in the world.

The origin of Manning coffee has an interesting story with the Japanese. During World War II, Japanese soldiers drank a mellow coffee on the Indonesian island of Sumatra. So he asked the coffee shop owner about the name of the coffee, but the coffee shop owner mistakenly thought that the Japanese soldier wanted him to report himself, so he answered "Mandaining", because in Japanese, the pronunciation of "Mandaining" is very similar to that of "Mantenin". So I remember "Manning".

The Japanese soldiers wanted to taste the mellow taste of Mantenin again in Japan after the war, so they entrusted their Japanese businessman friends to find local businessmen to help find Mandenin coffee in Indonesia. Later, Manning coffee sold well in Japan.

The local Indonesian businessman also founded the present-day PWN company, and PWN even registered the gold manning as a trademark, that is to say, only the gold manning of PWN is the gold manning in the real sense. On the other hand, the trademark registered by Japanese businessmen is "Manning on the tripod". As the two Mantenin brands are different and their marketing strategies are also different, it is only subjective which flavor is better between the two.

The gold manning on the coffee bean list on the front street is the gold manning of PWN. Qianjie this Mantenin coffee bean has a raw bean size of more than 18 eyes, with less than 3 defective beans per 300 grams of samples, the highest grade of G1. In addition, PWN has conducted three manual selection processes for the beans to completely remove the defective beans as far as possible, making the taste cleaner, sweeter and more fragrant.

In fact, PWN does not produce much, so a large part of the large selection of gold Mantenin is not from PWN. If you buy PWN gold mantenin coffee beans online or offline, you are not sure that they really come from PWN company in Indonesia from time to time, you can ask the seller to provide the certificate attached to PWN raw bean sacks or coffee raw beans to find out whether it is what we usually call PWN gold mantenin.

Qianjie Coffee Indonesia PWN Gold Manning

Producing area: Aceh GAYO Mountain, Sumatra, Indonesia

Altitude: 1100 m-1600 m

Variety: Ateng

Grade: G1, 3 times hand selection

Treatment method: wet planing method

Friends who have known Mantenin Coffee should be very familiar with the post-processing of raw coffee beans in Sumatra. The wet planing method and the Mantenin coffee complement each other, the wet planing method creates the unique flavor of the Mantenin coffee, and the flavor of the Mantenin coffee also makes the wet planing method known to the world.

Friends who are familiar with geography have until now that Indonesia is located in a typical tropical rain forest climate area, where it often rains and the sun lasts for a short time, which is not in line with the operation of solarization treatment, coupled with the general local economic conditions, there is not enough money to invest in the water washing treatment, so this semi-washing treatment is derived.

The farmers picked the fresh coffee fruit from the tree and made it on the same day. The coffee fruit was peeled off by a wooden peeling machine, fermented for 3 hours and then dried. When the shell beans are half-dry and half-wet, put them away and sell them to the local coffee processing station.

The coffee processing station receives these semi-dry and semi-wet peas with shells, first remove the pectin layer and sheep skin, and then continue the latter stage of sun drying. As a result, the drying time of raw coffee beans is shortened, and can be stored in the warehouse between 2 and 4 days when the water content of raw coffee beans is reduced to 12% to 13%.

Generally speaking, many post-treatment methods of raw coffee beans will not remove the sheep skin outside the raw coffee beans before the water content is 13%, while the wet planing method is an exception. The coffee treated by wet planing will taste thicker and have some dull aromas such as herbs and spices, which is very unique.

After receiving PWN gold mantenin raw beans, Qianjie coffee roasters used medium-to-deep roasting in order to roast the mellow, sweet and clean flavor peculiar to gold manning.

As the roasting degree of coffee beans increases, the dissolution rate of substances in coffee increases, in order to avoid excessive extraction, Qianjie recommends using a water temperature of 88 degrees Celsius and a medium coarse grinding degree. At the same time, in order to better extract the sweetness and mellowness of Golden Manning, slow-flow filter cups, such as KONO filter cups, can be used.

Filter cup: KONO filter cup

Water temperature: 88 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and coarse grinding degree (Chinese standard No. 20 screen pass rate 70%)

When brewing, three-stage water injection can be used for extraction, thus giving the coffee a richer sense of hierarchy. First inject 30 grams of water to wet the coffee powder completely and steam it for 30 seconds, then the small flow slowly circulates into the second section of water to 125 grams for segments, the water level in the filter cup drops to the point where the powder bed is about to be filtered, and then the injection can be stopped when the water in the third stage is injected to 225 grams, and the filter cup can be removed after the water in the filter cup drips completely to the bottom of the sharing pot, and the total extraction time is 2 minutes.

After brewing, the PWN Gold Manning of Qianjie Coffee has a strong nutty flavor, with the drop of temperature, the smell of herbs and spices begins to float out, and the finish is chocolate tone, caramel sweetness, clean and soft taste.

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