Old Sumatra Mantenin Coffee Bean introduction can I drink old coffee

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Mandheling, produced in the mountains of Sumatra, is world-famous and rich in texture. Sumatran coffee beans are in contrast to the wine-like taste of East Africa, while Indonesian and New Guinea beans show a different flavor, with a sticky texture, sour taste buried in a complex taste, dark and strong smell of herbs or wild mushrooms, and a sweet aftertaste deep in the throat for three days. There are four kinds of Mantenin coffee on Qianjie Coffee. If you want to taste the characteristic flavor of Indonesia, you can choose the Mantenin rations beans from Lindong; if you want to drink clean and mellow, you can choose Golden Mantenin Coffee; if you want to drink the obvious aroma, you can choose Tiger Mantenin Coffee; if you want to drink something more mellow, you can try the aged Mantenin coffee beans. In front of this article, let's talk in detail about what old manning coffee beans are.

Sumatra coffee beans

90 per cent of coffee beans grown in Indonesia are Robusta varieties, while 10 per cent of Arabica coffee beans are mainly grown in Lintong and Gayo, the eastern producing area of Lake dopa in Sumatra. There are usually two harvest seasons in Indonesia, the main harvest season (main crop) occurs from September to October, and the second harvest season (fly crop) occurs from May to June.

Lindong producing area of Lake dopa: Lake dopa is located in the north of Medan, the capital of Sumatra, and is an alpine freshwater lake. The average height is about 900 m above sea level. The lake is diamond-shaped, 100km long and 30km wide, covering an area of 1130 square kilometers, with an average elevation of 1100-1600 meters above sea level. at the same time, it is also the largest volcanic lake in the world. The so-called mantenin refers to the Tibica or its variants of coffee beans grown in the mountains around Lake Toba, of which Lindong is the most famous Mantenin coffee producing area in the Lake dopa region. Lin Dong Manning is the regular version of Manning.

The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. The average planting height in the production area is between 1110 and 1600 meters. Coffee is planted by shade farmers under shade trees, showing a peculiar flavor, low depth and lively and full-bodied flavor. Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability.

Wet planing method

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 to dry the parchment in the sun for 2-3 days with a water content of 20-24% to remove the parchment during the ordinary washing process. The ultra-fast speed of wet planing also causes Manning to have a higher defect rate, and Golden Manning can avoid this shortcoming very well.

Because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheepskin is removed, the beans are crushed and split like sheep's hoof, commonly known as sheep's hoof beans, which is not a defective bean, but can be said to be a remarkable feature of Manning. Qianjie coffee gold Manning specification is more than 19 mesh, defective beans less than 3 (300g raw bean samples), belongs to the highest grade G1, the color is dark green, is a neat shape of flat beans. Qianjie coffee through the cup test of a variety of wet planing coffee beans, found that it has the characteristics of sour taste and high alcohol thickness.

What are old Sumatran coffee beans?

Aged Sumatra (Aged Sumatra) is a specially treated bean. Old Manning actually has a long history in Indonesia, because the early shipping was not so developed, and it took quite a long time to transport coffee from Indonesia to other countries. over time, the water-rich fresh coffee beans slowly dried, coupled with the sea breeze blowing to add a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean. Old Sumatran coffee beans do not mean that raw coffee beans are aged for a long time, this is not allowed! Because coffee beans will rot after they have been kept for a long time, they will change from fresh cyan to white, and then to yellow, becoming dull and even worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee.

Qianjie Coffee-- Old Manning

Producing area: Sumatra

Altitude: 1500 m

Variety: Kaddura, tin pickup

Treatment method: wet planing method

How to deal with coffee beans if they are old?

In recent years, the aging treatment is quite mature, and the coffee beans are first treated by wet planing (the wet planing method means that in the process of ordinary water washing, the parchment is dried in the sun for 2-3 days to 20-24% of the water content, and finally the parchment is removed to dry the raw beans to 12-13%. Then store it in the warehouse. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and decay, and the coffee beans should be stored for 2-3 years, during which the acidity of the coffee beans will gradually decrease to sugar, and the color will become darker, mostly yellowish brown or dark brown. Very recognizable. Qianjie coffee passed the cup test, thinking that the old Mantenin taste is less wild than the traditional Mantenin, more mellow and delicate, with a sense of maturity and low acidity.

Qianjie Coffee roasted aged Mantenin Coffee Bean suggestion

Qianjie Coffee is recommended to pay attention to when baking coffee, because Mantenin raw beans have high density and low moisture in aging, and special care should be taken in all stages of firepower adjustment so as not to scorch the oil on the surface of raw beans. Due to the low acidity of the aged Mantenin, Qianjie Coffee is recommended to be roasted to medium depth to increase its purity and roundness.

Qianjie baker uses Yang family 800N and the amount of beans is 480g. Temperature to 200 degrees Celsius into the pot, throttle opened for 1 minute, adjust firepower 160 degrees, throttle unchanged, bake to 5 degrees Celsius 39 degrees 35 ", temperature 146 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 140 degrees, throttle changes 4". At the 8th & # 39th 10 "time, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, and the explosion begins at 9 degrees 39: 30". Adjust the firepower to 80 degrees, open the throttle to 5, and put the pot at 197.5 degrees.

Report on the determination of aged Mantenin coffee beans in Qianjie coffee cup

Qianjie Coffee will be tested within 8-24 hours after the sample beans are roasted. Baristas in front of the street generally use ceramic bowls with a capacity of 200ml, which will be marked with 150ml and 200ml marks. According to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause excessive extraction, too high will affect the taste and easy to lack of extraction, the water temperature used in the cup test is 94 °. The pass rate of 20 # standard screen (0.85 mm) controlled by grinding degree is 70% Mel 75%. Ratio: 11 grams of coffee powder and 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of the extract is exactly within the range of 1.15% Murray 1.35% gold cup, and the soaking time is 4 minutes.

Dried incense: herbs

Wet fragrance: chocolate

Flavor: cooked Pu'er, herbs, caramel, chocolate, low acidity

Suggestion on brewing old coffee in Qianjie

Filter cup: Kono

Recommended water temperature: 87-88 degrees

Degree of grinding: small Fuji ghost teeth 4.5 (coarse sugar size)

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee brewing technique: steaming with 30 grams of water for 30 seconds, injecting water around the circle to 125 grams for segments, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (the time of steaming starts) the extraction time is 39 percent, 39 grams, 39 grams.

Cooking flavor: pine, malt, caramel aroma from the nostrils, taste less traditional Mantenin wild, more mellow and delicate, there is a kind of mature feeling, low acidity, taste of ripe, caramel, herbs, chocolate, full of sweetness.

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