Indonesia Mantenin Coffee Bean Flavor characteristics treatment Historical Story Indonesian boutique single bean tastes good

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In the store or at Tmall's flagship store, guests often ask how Qianjie Coffee should choose coffee beans. Because Qianjie coffee shop currently displays more than 30 varieties of coffee beans, all of which are collected from various producing areas of the world, each of which has its own advantages and will update other coffee producing areas from time to time. Mantening coffee is one of the most familiar coffee beans in the Chinese people, so I wonder if everyone knows about the history, culture and stories of Mantening coffee. Guests who come to Qianjie Coffee are not just for a cup of coffee, and Qianjie Coffee is not just for a cup of coffee.

The Origin of Manning's Story

In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor. Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product.

The name mandheling is very different from other coffee beans. He is not the name of the producing area, place, port, or even the name of the coffee variety (such as Yegashifi or Sidamo is an African name). His name is just a mispronunciation of the Indonesian mandheling people.

Why does this nation have anything to do with coffee? As a matter of fact, there is a legend. During World War II, Japan occupied Indonesia, and one of the Japanese soldiers drank extremely good coffee in a coffee shop. He immediately asked the shopkeeper the name of this cup of coffee, but because of the language gap, the shopkeeper thought he was asking, "where are you from?" So I answered: "mandheling".

After the end of World War II, the Japanese soldier recalled that the "manning" he had drunk in Indonesia had asked an Indonesian broker to ship 15 metric tons of mantenin to Japan. As a result, it was very popular in the Japanese coffee market, so the name Mantenin has spread to this day. (the broker created Pwani Coffee Company, or PWN, a famous coffee company in Indonesia today, which is also the trademark owner of Gold Manning.)

Manning Coffee processing

Sellers often mark Lintong Lindong and Mandheling Manning coffee as dry. In fact, the pulp and coffee seeds are often separated by a variety of mixing modes, and the more common is a backyard wet treatment. The smart farmer put the freshly picked coffee cherries into a simple peeling machine made of scrap metal, wood and bicycle parts. Then put the peeled sticky beans in a plastic woven bag to ferment overnight. The next morning the soft pulp and slime that had been fermented were manually washed away. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to the middleman's warehouse to remove the silver skin and further dry. Finally, the coffee was trucked to Port Medan in Medan, the capital of Sumatra, for the third and final drying.

It is also reported that in other Mandheling Mantenin producing areas, after peeling, the sticky material is allowed to dry and adhere to the beans, just like the semi-washing treatment in Brazil. Then use a machine to remove the sun-dried sticky and silver skin. Finally, it goes through the same two-stage drying, first in the middleman's warehouse and then in the exporter's warehouse in Medan's port of Medan.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Mantenin coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only through the merciless selection in the Medan port exporter's warehouse can the deep texture and unique and low-key rich taste of Lintong Lindong and Mandheling Mantenin emerge from the interference of other smells.

Sumatra Mantenin DP first Class and Collection of Sumatra Mantenin

The most famous producers of coffee in Asia are the islands of Malaysia: Sumatra, Java and Gary Mann. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. Sumatra manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate.

Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin.

Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. Sumatra manning coffee is called a "classic" because it is stored in a cellar for three years before it is exported. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate.

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

At a time when Blue Mountain had not yet been made public, Manning coffee was considered to be the best product in the world. after baking, the beans were very large, raw beans were brown or dark green, caramel-like special flavor, mellow taste, sweet and bitter without soft acidity, but bitter taste. The production volume is relatively small, so the price is slightly higher than the general coffee beans.

Manning Coffee producing area

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra of Sumatra is sold as Lindong Lintong and Manning Mandheling. To be exact, Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lintong Lindong Coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Mandheling Manning is a broader term that includes Lintong Lindong Coffee and similar conditions of Diari (the capital Sidikalang) and the northern growing area of Lake Toba.

Manning brown

Mantenin flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

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 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 at the same time, but this acidity can also be obviously 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.

As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste.

What are the common manning?

Here show four kinds of Manning of Qianjie Coffee, namely, Lin Dong Manning, Golden Manning, Tiger Manning and Old Manning.

1. Lin Dong Manning

Produced in the Lindong area of the boutique Mantenin, beans are larger particles, beans are harder.

Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Manning Coffee is the best coffee in the world." Mantenin coffee beans have larger particles and harder beans, because there are many defects, so they need to be strictly selected in the process of coffee processing.

Manning coffee is an indispensable variety of mixed coffee. The coffee is rich in flavor, sweet, bitter and mellow, with a little sweetness and slightly sour taste.

Qianjie Coffee Lin Dong Manning

Producing area: Lindong producing area

Altitude: 1100-1600m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

2. Gold Manning

Gold manning has been registered as a trademark by Indonesia's PWN company, and gold manning has become the exclusive property of PWN. Gold manning is produced in the GAYO Mountains of Aceh in North Sumatra. The variety is Ateng, and Ateng is a hybrid between Arabica and Robusta, widely cultivated in Sumatra and other Indonesian islands. In fact, it is a branch of Catimor. Ateng is a local name. Gold Manning 19 items have been manually selected for four times, and the quality requirements are higher.

Front Street Coffee Gold Manning

Producing area: GAYO Mountain in Aceh

Altitude: 1100-1600m

Variety: iron pickup

Treatment method: wet planing method

The coffee in front of the street is roasted and brewed with golden manning.

Baking curve

Qianjie Coffee thinks that Golden Manning belongs to raw beans with more water, which has a higher difference in moisture with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and opens to 5 (maximum).

Cooking parameters

Daily brewing Mantenin, then Qianjie coffee is recommended to use KONO filter cup, because it can bring out a more round and mellow taste will be more direct. The only exhaust part of the Kono filter cup is in the 1/4 ribs. When the water level passes over the ribs, the water volume of the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can extend the contact time between coffee particles and water for a longer time. As the water flow drives it, it can bring out the soluble matter more effectively, such as Qianjie coffee. It can generally achieve the effect of high alcohol thickness expected by guests.

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)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts timing) the extraction time is 2: 00 ".

Flavor description

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

3. Tiger Manning

Tiger Manning can only be called tiger Manning if the defect rate is less than 4%. Because the main varieties of tiger Mantenin are Kaddura and tin pickup. Kaddura has sour citrus and lemon flavors, while Ironpika has a long, sweet finish, giving Tiger Man a uniform taste and high cleanliness.

Front Street Coffee Tiger Manning

Producing area: Aceh

Altitude: 1500m

Variety: iron pickup, Kaddura, Sidikalong

Treatment method: wet planing method

4. Old Manning

Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull, and even growing worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee.

The so-called old coffee beans (Aged bean) mean:

Raw beans are naturally aged by prolonging storage time (usually 2-3 years). These changes include weakening acidity, color change and thickening of beans. The storage environment must be cool and ventilated. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of complex flavors such as musty taste or commonly known as sacks or leather.

Qianjie Cafe Coffee Old Manning

Producing area: Sumatra

Variety: iron pickup

Treatment method: wet planing method

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