Sumatra Mantenin Coffee Brewing Taste Flavor Introduction Indonesian Fine Mantenin Coffee Bean Characteristics Introduction

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Manning coffee is recognized as the most mellow coffee. When the tip of the tongue touches Mantenin, a moist and smooth feeling follows, accompanied by a slightly sour taste, like notes jumping on the tip of the tongue, and the strong aroma fills the whole mouth. Therefore, Manning Coffee is also affectionately known as the gentleman in coffee.

In addition, Manning coffee is also mixed with a faint earthy smell, which can be described as herbal fragrance. The taste of Manning coffee is mellow and full-bodied, with a bit of bitterness in the sweetness, with such a unique taste without modification, which is closely related to variety, altitude and treatment.

Manning Coffee refers to Arabica coffee beans grown on the Indonesian island of Sumatra, so it is also known as Sumatran coffee, which is mainly grown in an area of 750 to 1500 meters above the sea. Compared with many other coffee growing areas, Sumatra can be said to be at a low altitude. In addition, the local weather is muggy, which can not form a large temperature difference between day and night, so the coffee fruit here grows and ripens quickly, and there is no more time to form more sour taste, so the flavor will be relatively monotonous and mellow.

The varieties of Manning coffee beans are usually Timtim and Ateng with Robusta gene. Timtim is actually Timor, an Arabica breed of Robusta descent, while Ateng is Catimor, a hybrid of Kaddura and Katim. Due to the genes of Robusta coffee beans in all varieties, and the low altitude of planting, it is unable to form a strong temperature difference between day and night to give coffee beans a more delicate flavor, so both TimTim and Ateng will bring their own unique herbal, woody and spicy flavors.

In addition to planting and varieties, coffee beans are very difficult to extract and dry to the moisture content that can be stored in Sumatra due to perennial high temperature and humidity. As a result, the wet planing method with local characteristics is derived. It is this accidental handling of coffee beans that makes Manning's unique flavor.

The characteristic of the wet bubble treatment method is that after the coffee fruit is picked, the peel and pulp are removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content is reduced to 30-50% of the semi-dry and semi-wet. Then remove the pectin and sheep skin, continue the latter part of the sun drying, the drying process takes 2-4 days, and the moisture content is reduced to 12-13%.

Since each step is done in a humidity of 70-90%, and the sheep skin has been removed before the final drying step, the "naked" raw beans are easy to absorb moisture in the air, so the Mantenin coffee is more woody and herbaceous.

Through the cup test and comparison of Qianjie coffee, all the Mantenin coffee beans from Sumatra have the taste of herbal spices, low acidity and fragrance, so the two mantenin coffee beans on Qianjie coffee shelves are roasted in medium and deep depth to improve the mellow taste of the coffee by prolonging the heating time.

Among the Mantenin coffee beans sold in Qianjie Coffee, a Mantenin coffee bean from Lindong, Sumatra, is also one of the "Qianjie selected food rations beans". It is very unique to Sumatra, Indonesia, and has a high performance-to-price ratio.

A gold mantenin coffee bean from the PWN company in Aceh, Sumatra, is a kind of Mantenin coffee bean that first selects beans with specifications of more than 18 mesh by machine, followed by multiple labor in order to eliminate irregular defective beans, the defect rate is greatly improved, and it is a Mantenin coffee bean with good cleanliness and sweeter taste.

If you want to make a good mantenin coffee, the most important thing is to choose freshly roasted coffee beans. Qianjie hopes that every guest who places an order can enjoy the full aroma of the coffee and only ship the coffee beans freshly roasted within 5 days, so that everyone can enjoy the full taste period of the coffee when they receive it.

In order to highlight the high alcohol thickness of Mantenin coffee and retain more herbal flavor, the front street roaster uses medium-deep roasting, so Manning's coffee beans are loose in density, easy to absorb more water after grinding, and accelerate the release of various substances. In order to avoid over-extraction, Qianjie uses a medium grinding degree and a lower water temperature to reduce the release of bitter macromolecules from the extraction.

Therefore, Qianjie Coffee recommends using a short rib filter cup kono with soaking effect, 15g medium and coarse grinding (the pass rate of Chinese standard No. 20 sieve is 70%) coffee powder is brewed in the proportion of powder and water at 1:15, using a water temperature of 87 °C and 88 °C.

Three-stage water injection technique: the first water injection was 30g and steamed for 30s; in the second stage, the small amount of water was injected round to 125g, waiting for the amount of water in the powder bed to reach half and then injected into 225g, and after all the dripping filtration was completed, the total extraction time was about 2 minutes and 10 seconds.

Qianjie Lindong producing area Mantenin coffee brewing flavor: the entrance has a strong herbal aroma, dark chocolate, caramel, sweet back.

Qianjie-PWN Gold Manning Coffee brewing flavor: the overall level of coffee is changeable, mellow and clean. Intense nutty and caramel aromas with chocolate aromas, long-lasting finish and high balance.