The difference of hand-flavored flavor and taste between PWN gold Mantenin and Lin Dong Manning coffee beans

With the development of the third wave of boutique coffee, people's tolerance of coffee is getting higher and higher. Like Indonesia's Mantenin coffee beans, which are famous for their herbaceous flavor and mellow taste, although the evaluation was controversial at first. But now Qianjie Coffee has found that many people like it. What is boutique coffee, Qianjie coffee should be judged from four dimensions: altitude, variety, treatment, cup test score (more than 80 points). In fact, Manning in the cup test link, is not up to 80 points. Some people will think that Manning Coffee is not boutique coffee, but Qianjie Coffee believes that "boutique Coffee" is only a result that meets the criteria of the public.

Some coffee that highlights the flavor of the producing area, when the market acceptance is relatively high, it is no longer important whether it is a boutique coffee. The reason why Qianjie Coffee carries out tedious cup tests on a type of coffee while constantly collecting coffee beans from different producing areas is to let people know that coffee beans are constantly discovering changes. People's tastes are also constantly changing, so the existing criteria are only used as the basis for understanding coffee, in addition, they also have their own coffee worldview, which has always been the idea conveyed by Qianjie Coffee.

Let's learn about Manning Coffee with Front Street Coffee.

Mantenin Coffee Bean Story Development of Sumatran Coffee

Indonesia is located in southeastern Asia, and its coffee history dates back to 1696. Coffee farmers in the Netherlands tried to find a wider place to grow coffee and finally identified the Indonesian island of Java. After 30 years, Indonesia has laid a sufficient foundation in the coffee market. Today, however, Indonesia's coffee is represented by Mantenin, which is not unexpected, because most of the Javanese coffee sold to Europe came from Sumatra, and Mantenin came from Sumatra. So Sumatra can be said to be an important coffee producer in Indonesia.

Manning's name originally refers to a tribal name in Indonesia. Japanese soldiers returned to Japan after colonization in Indonesia, thinking about the local delicious coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this Mantenin. The Japanese loved this coffee bean so they asked the shopkeeper, who thought he was asking where he was from, so he casually said "Mandaining". However, due to the mispronunciation of the Japanese, "Mandaining" has become the current "Mantenin". As a result, Manning mistakenly hit the coffee bean name in this way. This local is actually the boss of Indonesia's PWN company (Pwani Coffee Company) as we will talk about below. The company is also the first company to export gold manning coffee beans to Japan. Qianjie coffee has been using PWN gold manning for many years. PWN has also changed from one bag of 60kg to one bag of 30kg, and the producing area has also changed from Lindong to GAYO Mountain.

Front Street Coffee PWN Gold Manning

Qianjie Coffee PWN Gold Manning Coffee beans come from Lake Tawa in the Gaio Mountains in northwest Sumatra. Since the discovery of Mantenin, the Japanese have been very attentive to this coffee bean, and in the process of cooperation with local raw bean merchants, they have developed a strict screening system. After the processed raw beans have been screened by density color separation, they have to pick the beans manually four times. Finally, Mantenin, which has the same color and uniform bean shape, is presented. It is said that when dealing with raw beans, the sunlit mantenin gives off a golden luster, so it is named golden manning. Qianjie coffee PWN gold Manning specification is more than 18 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. After strict screening of PWN gold Mantenin coffee beans, Qianjie coffee found that it not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and has a stronger sweetness.

However, the registration of gold manning as a trademark is not a Japanese company, but PWN (Pwani Coffee Company), an Indonesian local company that partnered with Japanese companies to export Mantenin coffee beans, while Japanese companies are registered as "Gold Top Mandheling", that is, Dingshang Gold Mantenin. Qianjie Coffee believes that there is little difference in flavor performance between the two, but due to different brands and different marketing strategies, it is also possible to lead to a change in public opinion, so which of the two gold manning is better or worse.

The common and highly accepted varieties of Sumatran Mantenin coffee beans on the market are Lin Dong Mantenin and Golden Manning. After talking about Golden Manning, let's introduce Lin Dong Manning to you again. Qianjie Lin Dong Manning is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. Lin Dong Manning is the regular version of Manning. Lin Dong Mantenin also uses the conventional wet planing method, which creates the characteristics of low sour taste and high mellow degree. But the situation that will occur when using the wet planing method is that the semi-hard and semi-soft wet raw beans are easy to be crushed when the pectin sheepskin is removed, and the beans are cracked like sheep's hoof, commonly known as sheep's hoof beans. Qianjie Coffee believes that this is a remarkable feature of Mantenin and is not a defective bean.

Lin Dong Mantning will not work hard on screening, but it will not detract from the world's love for its mellow flavor.

In addition, there are three other manning models in Qianjie. They are: Tiger Manning, aged Manning, Sunshine Manor in Wahanna, Sumatra. Here, we will introduce the coffee in front street. Tiger Mantenin Tiger Manning is produced in Sumatra, Indonesia. Tiger Manning is produced in Tiger Manor, so it is also known as "Manning Tiger" and "Sumatran Tiger Manning". The northern part of Sumatra Island is relatively high above sea level. Aceh, where Lake Tawa is located, and North Sumatra, where Lake Toba is located, are the main producing areas of Arabica coffee. The requirement of Manning tiger is that the taste will have the aroma of traditional Chinese medicine, and Manning tiger can only be called Manning tiger if the defect rate of more than 17 eyes is less than 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.

Manor Vahana in Sumatra is sunbathing in the sun.

The treatment of this bean is not the unique wet planing treatment of Indonesian coffee (which will be introduced later), but the sun treatment which is more difficult to deal with. Sun treatment begins with manual selection of defective coffee beans, as well as immature or overripe coffee fruits. After that, the coffee fruit will be evenly spread on the exposure field and need to be turned several times a day. The drying process usually lasts about 2-3 weeks, depending on the local climate, and the rainy weather in Indonesia lengthens the drying time when the moisture content inside the coffee beans drops to 11-13%. After drying, the shell of the coffee has become dry and hard, so you only need to remove the shell with a sheller.

Special treatment wet planing method

Mentioned above, Mantenin mostly uses Sumatra's unique coffee bean treatment-the wet planing method. This is due to the fact that the local weather is often dominated by Rain Water, with continuous typhoons, unable to achieve the good weather required by the sun. Moreover, the local economy is not good, and it is also impossible to use the more expensive way of washing, which gives rise to the wet planing method with local characteristics. Now the development of coffee in Indonesia is no longer as poor as it used to be, and there are many manors and companies that have certain conditions to use the washing method, but why have they not abandoned the wet planing method? Qianjie Coffee feels that the wet planing method is the factor that has brought Mantenin Coffee to the world. When it comes to Manteni Coffee, I think of the wet planing method, so they already complement each other.

The specific steps of the wet planing method can be divided into the following two stages:

In the first stage, the peel and pulp were removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content was reduced to 30-50% of semi-dry and semi-wet.

In the second stage, the pectin and sheep skin were removed and the latter part of the drying process took 2-4 days, and the moisture content was reduced to 12-13%.

In addition to the conventional wet planing, there is also an old wet planing method. Coffee beans are first treated by ordinary wet planing, and then sealed in the warehouse for 2 to 3 years. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and corruption. During this period, the acidity of coffee beans will slowly weaken to sugar, and the color will become darker, mostly yellowish brown or dark brown. The Mantenin coffee beans that use this treatment on the Qianjie coffee bean list are called old mantenin coffee beans.

Wet planing has created a special flavor of Manning, it can be said that Manning and wet ploughing is a binding relationship, but today's coffee market is no longer static, even if wet ploughing is a feature of Manning, there will also be other treatments. Wahanna Manor coffee beans mentioned in front of the street coffee are treated by the sun.

[characteristics of five Mantenin coffee beans]

Coffee Bean Gold Manning Lin Dong Manning Tiger Manning Old Manning Manor Manor Sumatra Wahana Manor Manning GAYO Mountain Sumatra East Forest Aceh Lake Sumatra dopa Lake Sumatra elevation 1100-1600m1100-1600 m 1500 m 1500m1000-1700 m varieties Ateng iron pickup, Kaddura iron pickup, Kaddura, Sidikalong iron pickup, Kaddura bourbon, iron pickup treatment wet planing sun treatment

[baking suggestions for five Mantenin Coffee beans]

Qianjie Coffee is roasting these five types of Mantenin coffee beans in medium and deep roasting, in order to remove too much sour taste of Mantenin and improve its mellow thickness and balance. Qianjie has designed five baking schemes for each Manning according to its characteristics, as follows:

Machine: Yang family 800N, raw bean 550g

Coffee beans

Golden Manning

Lin Dong Mantening

Tiger Manning

Old Manning

Sun Manning

Soy bean temperature

200 ℃

200 ℃

200 ℃

200 ℃

175 °C

Turning yellow point

5 years, 39 ℃ 40 ", 148

5 million 39 investors 18 ", 147.7 ℃

5 °C, 147.7 °C

535 °C, 146.1 °C

5 °50154 °C

One burst point

9 million 39 investors 54 ", 191.2 ℃

9 years, 39 ℃.

9 °00 ", 186 °C

9: 30 ", 186.8 ℃

9 °39183.6 °C

Post-explosion development

3: 30 ", 204.5 ℃ out

400,202 ℃ out of the oven

4: 00 ", 203 ℃

3: 20 ", 197.5 ℃ out

2 °30195 °C

Qianjie Coffee Gold Manning Baking record sheet

Qianjie Coffee Lin Dong Manning Baking record sheet

Qianjie Coffee Tiger Mantenin Baking Curve

Qianjie Coffee aged Mantenin Baking Curve

Qianjie Coffee Sun Manning Baking Curve

Cooking suggestion

The recommended brewing parameters of Qianjie coffee are: Kono filter cup, 88 ℃ water temperature, 15g powder quantity, 1:15 powder / water ratio, grindability: Chinese standard 20 sieve pass rate 70-75%.

Readers who often read articles about Qianjie Coffee should know that light-roasted coffee beans and deep-roasted coffee beans will be different in using water temperature and filter cup. The water temperature is low because they do not want to extract too much miscellaneous flavor. Qianjie coffee has been released when choosing deep roasting. If you continue to use shallow roasting water temperature extraction, it will lead to over-extraction. The reason why Qianjie coffee chooses the Kono filter cup is that the flow rate of the V60 filter cup is too fast, and under the condition of low water temperature, it is easy to lack of extraction, while the Kono filter cup has few ribs and is located at the low end, and the filter paper clings to the filter cup, which can limit the airflow, increase the contact time between water and coffee powder, and make the coffee powder fully extracted to enhance the mellow taste.

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Washing and cooking technique

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, segmented when the small water is injected around the circle to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, and (the steaming starts to time) the extraction time is 2 minutes 39 percent 00 ". Flavor description

[Lin Dong Mantning] herbs, chocolate and caramel are well balanced as a whole

[Golden Manning] Nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor

[Tiger Manning] Nuts, cream, dark chocolate, caramel and Chinese traditional medicine have obvious sweetness and clean and clear flavor

[aged Mantenin] cooked, caramel, herbs, chocolate, low acidity

[sun manning] Tropical fruit, fermented feeling, moderate acidity, smooth taste, obvious sweetness

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