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How is the Mantenin Coffee handled? Indonesian Gold Manning Coffee and Sun Manning Coffee

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Follow the caf é (Wechat official account vdailycom) found that Beautiful Cafe opened its own shop, Manning Mandheling: in the era when Blue Mountain was not yet public, it was considered to be the first good product in the world. After baking, the beans are very large, raw beans are brown or dark green, special aroma like caramel, mellow taste, sweet and bitter without soft sour taste, but bitter.

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The gold manning of Qianjie coffee is made by a company named Pwani Coffee Company (PWN) acquired in Indonesia, and gold manning is a registered trademark of this PWN company! To put it simply, Golden Manning does not necessarily appear to be unique in flavor. Indonesian Manning coffee beans have a mellow flavor and obvious herbal flavor, but the raw beans are larger and neat through four manual selections by the same company. The flavor is also cleaner and the appearance is more neat and uniform.

The origin of Manning coffee

Indonesia first began to grow coffee under Dutch colonial rule, and then gradually developed a unique coffee flavor, the most famous being Mantenin coffee in Sumatra. Mantenin was originally a tribal name, but it was mistakenly spread under that name because the Japanese mistakenly thought it was a coffee name. Up to now, Manning has many categories, such as Golden Manning, Tiger Manning, Old Manning, Lin Dong Manning and so on. Today, we focus on the story of Golden Manning.

Golden Manning "battle for battle"

We all know that Japanese like to refine and specialize in research, especially in the area of food. Mantenin was promoted by the Japanese, and they are bound to be better at seizing high-quality resources, so in order to improve the characteristics of Mantenin defective beans on the high side, they developed a strict screening system. After the processed raw beans are screened by density color separation, they have to manually pick the beans four times in order to show the golden Mantenin with uniform color and uniform shape. After strict screening, Golden Manning not only does not have the unique soil flavor of ordinary Manning, but also tastes cleaner and brighter, and the fragrance and sweetness is stronger.

Gold manning has been registered as a trademark, but the funny thing is that the registrant is not a Japanese company, but an Indonesian company, that is, PWN (Pwani Coffee Company), and then the Japanese company was forced to change to "Gold Top Mandheling", that is, gold manning.

Special treatment

As the local weather is often dominated by Rain Water, with continuous typhoons, it is impossible to achieve the good weather needed for the sun, and the local economy is not good, so it is also impossible to use the more expensive way of washing. For various reasons, the wet planing method with local characteristics is derived. The wet planing method is a method to quickly deal with coffee beans. The peel and pulp of coffee beans are removed, the skin and flesh of coffee beans are briefly fermented, the pectin and sheep skin are removed, and then the latter section is dried until the moisture content is reduced to 12%. The Mantenin coffee beans treated by wet planing can obviously see different degrees of extrusion cracks. This phenomenon Qianjie Coffee believes that he does not belong to defective beans, but belongs to the original characteristics of Mantenin.

This year, Qianjie Coffee got a batch of Mantenin sun-treated beans. Because of the local weather in Mantenin, the sun treatment method is more difficult for local people. The sun treatment method eliminates the fermentation process and is directly dried to 12% moisture content. In the peel and pulp, there will be ripe fruit flavor.

Indonesian Gold Mantenin Coffee and Sun Manning

Golden Manning

Company: PWN

Producing area: Sumatra

Altitude: 1100-1600m

Variety: ateng

Treatment method: wet planing method

Baking suggestion

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so you should pay special attention to dehydration. Qianjie coffee suggests that after putting in raw beans, turn off the throttle immediately, steam for 30 seconds and then open the throttle to 3, until the color of the raw bean turns light green or white, and the throttle opens to 4, then explodes to the maximum.

Machine: Yang family 800N, raw bean 550g

Input bean temperature: 200℃

Turning yellow point: 5 years old 39 percent 40 ", 148 ℃

Flashpoint: 9 percent 39 percent 54 ", 191.2 ℃

After the first explosion, the development was 330 ", and 204.5 ℃ was released.

Cooking suggestion

Filter cup: Kono filter cup

Water temperature: 86 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG#6W)

* the reason for choosing the Kono filter cup: the Kono filter cup has few ribs and is located at the low end, and the filter paper is attached to the filter cup, which can limit the airflow to increase the contact time between water and coffee powder, so that the coffee powder can be fully extracted and enhance the mellow taste.

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Flavor description

The layers are changeable, mellow and clean, with a high sense of balance, with strong nutty and chocolate flavors, strong spice and caramel aromas, with fruity aromas and a long finish.