Why is it called Golden Manning the name comes from the description of the characteristics and Flavor of Ateng Coffee Bean

Mandenin is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. The origin of its name is actually a phonetic error of the Mandaining mandheling people in Indonesia. Mantening Coffee during the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the owner mistakenly thought he was asking where you were from, so he replied: Manning. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name got out.

Often seen as "Golden Manning", what is "Golden Manning"?

Manning Coffee became famous when Pwani Coffee Company (PWN) successfully launched it in Japan, and the owner of pwn is the cafe owner mentioned at the beginning of Qianjie. Unlike many local raw bean merchants in Indonesia, PWN is the exclusive supplier of high-grade gold manning coffee, contracted to Indonesia's best mantenin coffee producing area, and produces high-quality mantenin beans. The gold mantenin coffee in the top right corner of Qianjie bean list is made by PWN, and the Dongshankou store also displays sacks and certification certificates for raw bean packaging.

The wet planing method saves a lot of time cost and labor cost for raw bean processing, but the rapid process also brings a high defect rate, so the defects that can not be screened by the machine can be eliminated only through strict manual selection. PWN will buy Mantenin raw beans for one machine selection + three manual selection, the quality is much higher than the highest local G1 grade in Indonesia, in line with the PWN gold mantenin production standards, need to meet the following points:

1. The number of raw beans is: more than 18-19 mesh by hand at a time

2. there are less than 3 defective beans in 300 grams of raw bean samples.

3. The grade of raw coffee beans is G1

4. Dark green in color, uniform in size and neat in shape

Qianjie will taste the coffee in the form of a cup test before launching a coffee bean. The cup test is the evaluation of the quality and flavor of coffee beans. A unified standard can more objectively find out the advantages and disadvantages of the flavor presented by beans, as well as their characteristics. After cup test in the front street, Lin Dong Mantenin rations beans showed a strong nutty tone, with a hint of melon aroma in the back section. After the temperature dropped, the herbaceous flavor appeared, the taste was mellow and the aroma was saturated. PWN Gold Manning has not only aromas of dark chocolate, nuts and caramel, but also herbal spices and pine flavors, with a black, full finish, high cleanliness and soft acidity as the temperature drops.

What kind of golden manning is it?

There is a wide variety of coffee grown in Indonesia. The coffee variety originally grown in Indonesia is recognized as a tin pickup with good flavor, which was introduced by the Dutch at the end of the 17th century. In 1877, almost all coffee trees in Indonesia were seriously affected by leaf rust, and large tracts of tin-pickup trees withered. In order to solve this dilemma, the Indonesian government has introduced Robusta varieties with stronger disease resistance from Africa and other places. Up to now, Robusta is still the main variety in Indonesia.

In order to increase coffee production, Indonesia continues to introduce a variety of disease-resistant varieties from other countries, among which Tim varieties Tim Tim, Bor Bor and Katim series Ateng, which are a mixture of Robsta and Arabica, have good disease resistance and adapt to the native land of Sumatra, showing a unique flavor of cedar. Ateng and Tim Tim now account for 70 per cent of Sumatran coffee. In front of the street, Indonesia's Lindong Mantenin rations beans are a mixture of Tim Tim and Ateng, while Golden Manning is selected from Ateng, which is what we call Katim.

Sumatran semi-washing method-wet planing method

The humidity in Indonesia is 70%-90% all year round. If the coffee is washed with water, the raw beans will become moldy and deteriorate in the moist air before they are completely dry, so they have developed a semi-washing method that greatly shortens the treatment time. The wet planing method will first peel the coffee fruit with a planer and pour it directly into the pool to ferment for a few hours. At this time, a small amount of pectin will remain on the bean shell, which will be removed by brushing. Then the shell beans are dried, and when the raw beans reach 30% water content for the first time, the coffee farmers will sell the raw beans to the purchaser. The purchaser will shell the semi-dried shell beans directly, speed up the drying, and remove pectin and shell to get raw beans.

Obviously, wet planing shortens the fermentation period of coffee beans, decreases acidity, increases alcohol thickness, and increases the smell of vegetation and herbs. "naked beans" still absorb moisture from hot and humid air, forming the "smelly" smell of soil, herbs and cedar wood unique to Sumatra. After baking, it has a strong aroma of dark chocolate, caramel and nuts. Qianjie baristas will taste its aroma by hand.

The front street hand rushed the suggestion.

Temperature of cooking water: 87-88 degrees

Coffee powder: 15g

The ratio of powder to water is 1:15

Filter cup: KONO filter cup

Degree of grinding: medium and coarse grinding (Chinese standard No. 20 screen pass rate 70%)

The brewing method uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel.

The first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract the flavor substances of coffee.

The second section is injected with 100ml, which mainly flushes out Mantenin's golden foam and raises the powder layer.

The last paragraph is gently watered with 95ml, which can improve the sweetness of the coffee.

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