[Manning topic] which is more suitable for Manning, hand punch, siphon or Philharmonic pressure?

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Mandheling, produced in Sumatra, Indonesia, Asia, can also be called "Sumatran Coffee".

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Manning coffee is also considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be clearly tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

Our bakers will bake coffee beans that suit most people's taste and maximize Mantenin's unique flavor based on their own understanding of coffee beans.

test

This test will test Mantenin in three baking levels: light baking, medium-deep baking and deep baking.

Testing method

Manual extraction, per person, the thickness of the powder and the water temperature are slightly adjusted due to different baking.

Choice of appliances: Hario V60

Steaming time: 25 seconds

1. Light baking: small Fuji ghost teeth grinding 3.5, water temperature 90 degrees, gouache ratio 1:15

2. Medium and deep baking: small Fuji ghost tooth grinding 4, water temperature 88 degrees, gouache ratio 1:15

3. Deep baking: small Fuji ghost teeth grinding 4.5, water temperature 86 degrees, gouache ratio 1:15

Test result

1. Light baking: the fruit acid is obvious, but the entrance is very comfortable, slightly bitter, there is a feeling of health on both sides of the mouth, smooth feeling in general.

2. Medium-deep baking: the sense of balance is very good, rich and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice fragrance is obvious, smooth feeling is better than light, and the aroma is strong.

3. Deep baking: almost no sour taste, very bitter taste, slightly improper baking will produce the smell of burning.

Our so-called technique is not to adjust the flavor, because the flavor is determined by the coffee bean producing area, treatment method and baking method. The technique is to adjust the speed and proportion of water passing through the coffee powder, so as to adjust the amount of flavor release. Then the taste must depend on the following points:

1. The speed at which water passes through coffee powder (selection of utensils)

two。 The temperature of water

3. What is the thickness and state of the powder?

4. Depth of baking degree

5. The length of steaming time

What are the main problems of over-extraction or insufficient extraction?

The phenomenon of over-extraction: coffee is too bitter because the coffee powder has been soaked in water for too long.

The phenomenon of insufficient extraction: the taste is thin, feeling that water and coffee are separate.

Different utensils and different cooking methods

The taste will be different.

Hand punch

1. Filter cup: Hario V60

two。 Water temperature: 88 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, small Fuji ghost tooth cutter 4 grinding, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, 25 s steaming, water injection to 104g water cut off, waiting for the powder bed water to go down to half and then water injection, slow water injection until 220g water, 5 grams at the end, no water powder ratio at 1:15, extraction time about 2:00

Philharmonic pressure (Aeropress)

1. Water temperature: 85 degrees

two。 Degree of grinding: small Fuji 3.5

3. Baking degree: medium and deep baking

4. Steaming time: 2 times, the first time 20 seconds, the first time 50 seconds

Specific techniques: Philharmonic pressure positive pressure preparation, it is recommended to add 20 grams of coffee powder, gouache ratio at 1:17, first into 83 degrees hot water 100g, stir three to five times to make coffee powder fully wetting, static for 20s, add remaining hot water to 240g, rest for 40s, stir for 5s, wait until 1 minute 50 seconds up and down pressure, the total time is 2 minutes 5 seconds.

Flavor: full-bodied, complex, outstanding spice, forest fragrance

Siphon

1. Water temperature: 90 degrees

two。 Degree of grinding: small Fuji 3.5

3. Baking degree: medium and deep baking

4. Steaming time: 30 seconds

Specific techniques: side-fired extraction, it is recommended that 20 grams of powder for 2 parts, gouache ratio at 1:12, water scale 2, add powder after use, drop powder after blistering, stir 4-5 times, extract for about 30 seconds, and finally, stir 2 times, wait for the coffee liquid to fall freely.

Flavor: round, full-bodied, herbs and bitterness, accompanied by caramel sweetness

Summary

In order to show the sweet flavor of Mantenin coffee beans, we recommend hand flushing and Philharmonic pressure, siphon is easier to cause extraction, once extracted, can only taste the sour and bitter flavor, can not taste the beauty.