Why is gold manning sour? Manning is suitable for whom to drink and how to drink it.

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Why is gold manning sour? Manning is suitable for whom to drink and how to drink it.

Manning: the palate is rich and solid, herbal medicines, with a pleasant sour taste, strong taste, solid and mellow taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma. The gentleman of coffee, Sumatran manning, is a first-class coffee bean grown in Michael's original mountain at an altitude of 750-1500, with the first-class mantenin produced by Takengon and Sidikalang being of the highest quality. Because of Mantenin's irreplaceable mellow taste, UCC Ujima Coffee, Japan's largest coffee company, partnered with PT Gunung Lintong, a famous coffee maker in Sumatra, to operate their first coffee plantation in Asia in 1995, which shows how important Mantenin is in the coffee field.

Some people say that Manning is thick and strong, others say that Manning is gentle and easygoing. Manning has always expressed its most unique sweetness with the most unique bitterness, just like the joys and sorrows of life. No matter how much sugar you put in, you can't hide the bitterness. When you first tasted her, it was amazing. But the charming aroma makes us unable to control our crazy infatuation with her. Her bitterness is like thorns on the edge of flowers, self-conscious, but her fragrance is refreshing. Instead of upsetting you, Manning's suffering will make you feel more awake. Before you encounter real pain, Manning is just an ordinary bitter drink, a refreshing liquid, a tool to slow you down, and when you really encounter pain, she will smile and tell you, "because love is bitter." Let you calm down and taste it carefully.

Why is it called "Golden Manning"?

Mantenin is the boutique of Indonesian coffee, while gold manning is the best boutique of Mantenin. Gold manning is a full-grained, clear and moist coffee carefully selected by hand, which is absolutely the most beautiful woman in the coffee. In fact, in order to improve the problem of Manning defective beans on the high side, the Japanese began to use carefully selected quality control a long time ago, after four manual selection to remove defective beans. Unfortunately, "golden mandheling", that is, gold manning, was registered as a trademark by the Indonesian coffee company Pawani, and gold manning became the exclusive property of PWN. PWN is the real sense of gold Manning, branded with PWN gold Manning, but also the guarantee of quality, pwn Huangman three manual screening, a machine selection, beans are very beautiful. PWN has registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as a real "golden manning". Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning. "Golden Manning", it is not an old bean, but a product named by the company.

[the difference between Manning and Golden Manning]:

A brown friend asked, "I'm a beginner in coffee. What's the difference between this golden manning and Manning G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Palate: gold mantenin tastes cleaner than Lindong mantenin. Its original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. In general, Lin Dong Mantenin had better bake until the second explosion before coming out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

Sumatra is the main producing area of Indonesian boutique beans, the coffee system is very complex, simplified into four types: Mantenin, Golden Mantenin, Lake Tawa Coffee, Old Manning and Java Old Brown. Mantenin has a unique aroma of herbs and trees, gold manning is bright and sweet, and aged mantenin is as sweet as honey. (Tawa Lake Coffee and Java Old Brown editor will not repeat them here. )

Under the strict management of the Japanese, Golden Manning went through layers of screening to remove defective beans, and finally showed a high quality of dark green color and uniform bean phase. Mantenin's original herbal flavor, earthy flavor and wood flavor were almost gone, but the caramel flavor was stronger and the fruit sour taste tended to be bright. Many people mention gold manning, the first feeling is rich and mellow, bitter, but the fruit acid is very weak. But in fact, this is caused by the medium-to-deep baking that is used by most gold manning on the market at present.

But in fact, in terms of the golden manning coffee bean itself, it is a coffee bean with high acidity, and its sour taste is characterized by the fact that when roasted in medium light, medium and medium depth, the acidity will undergo a change from strong acid to acid and then to weak acid. If a friend who has been drinking deep-baked gold mantenin is asked to taste a cup of light-baked mantenin, he will wonder whether he is drinking mantenin or not.

1. Deep baking in conventional baking degree: rich and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice aroma is obvious, fruit acidity is weak, smooth feeling is general, strong aroma but poor richness.

two。 Moderate baking: the sense of balance is very good, the yellow man under this baking degree can be said to be less masculine, but it is a little more soft, and the taste is a little purer than that of medium-deep baking, but the mellow feeling is still fine. the smooth feeling is obviously better than the smooth feeling under the medium-deep baking, and the bitterness still belongs to the more prominent range, but it is obviously weaker than the medium-deep baking, and the fruit acidity is obviously improved.

3. Medium and shallow baking: the yellow man under this baking degree is the most puzzling. If the yellow man under the medium depth is bitter, the yellow man under the medium and shallow baking is the peak of the acidity that the editor can bear. Under the medium and shallow baking, the taste of the yellow man is really smooth, the fruit acid is obvious but the entrance is very comfortable, there is a feeling of health on both sides of the mouth, and the masculine breath of the yellow man has disappeared, and the yellow man has become small and fresh in seconds!

Therefore, the conclusion of the editor is that if you are a friend who likes fragrant, mellow and weak sour coffee, you should not hesitate to choose deep baking. But if you are a friend who can accept different degrees of acidity, try medium and light baked golden manning.

Hand punching parameters are recommended:

Hand to gold, Manning. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), kono filter cup, 88-85 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, waiting for powder bed water to drop to half before water injection, slow water injection until 225g water, no water powder ratio at 1:15, extraction time at 2:00