How to extract Mantenin parameters by hand flushing, siphon, French pressure and Philharmonic pressure

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Manning is a kind of Sumatran coffee from Indonesia in Asia, also known as "Sumatran coffee".

Manning, produced in Sumatra, Indonesia, Asia, is also known as Sumatran Coffee. The main producing areas are Java, Sulawesi and Sumatra, of which "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.

"Mantenin theme" hand flushing, siphon, French pressure, Philharmonic pressure extraction of Manning, which is suitable?

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.

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"Mantenin theme" hand flushing, siphon, French pressure, Philharmonic pressure extraction of Manning, which is suitable?

The palate is rich and solid, with a pleasant sour 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. Manning is very close to life, sweet in bitterness. Only by experiencing its bitterness can we enjoy its unique sweetness.

Our roaster's understanding of coffee beans, and then suitable for most people's taste, to maximize to show the flavor of Mantenin, boutique coffee has its own characteristics, certainly will not be the same as other manufacturers' taste, with our unique understanding of coffee, showing a sense of smoothness.

[test Manning for light baking, medium-deep baking, deep baking]

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Test the Mantenin of light baking, medium-deep baking and deep baking. The test method, usually manual extraction, per person, the thickness of the powder and the water temperature are slightly adjusted due to different baking.

1. Light baking: small Fuji ghost teeth grinding 3.5, water temperature 90 degrees, gouache 1:15

two。 Medium and deep baking: small Fuji ghost tooth grinding 4, water temperature 88 degrees, gouache 1:15

3. Deep baking: small Fuji ghost tooth grinding 4.5, water temperature 86 degrees, gouache 1:15

[test results]

1. Light baking: this baking degree of Mantenin, the fruit sour taste is heavy, slightly bitter, the fruit acid is obvious, but the entrance is very comfortable, there is a feeling on both sides of the mouth, smooth feeling in general.

two。 Medium-deep baking: the sense of balance is very good, fragrant and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice aroma is obvious, fruit acidity is weak, smooth feeling is better than light, strong fragrance, fruit acidity is obviously improved.

3. Deep baking: almost no sour taste, bitter taste is very heavy, if baked directly, then slightly improper baking will produce charred smell.

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In a sense, whether it is espresso or hand-brewed coffee, the water passes through the coffee powder, takes out the soluble matter in the coffee and falls into the cup.

Our so-called technique is not to adjust the flavor, because the flavor is determined by the coffee bean producing area, treatment method and baking method. The technique is to adjust the speed and proportion of water passing through the coffee powder, so as to adjust the amount of flavor release. Then the taste must depend on the following points:

1. The speed at which water passes through coffee powder (selection of utensils)

two。 The temperature of water

3. What is the thickness and state of the powder?

4. Depth of baking degree

5. The length of steaming time

What are the main problems of over-extraction or insufficient extraction?

The phenomenon of over-extraction: coffee is too bitter because the coffee powder has been soaked in water for too long.

The phenomenon of insufficient extraction: the taste is thin, feeling that water and coffee are separate.

[different utensils and different cooking methods], the taste will be different.

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[hand] Flavor: changeable, clean, balanced, lasting caramel sweetness

1. Choice of appliances: Hario V60

two。 The temperature of the water: 88 degrees

3. Thickness of powder: small Fuji grindability 4

4. Depth of baking: medium and deep baking

5. Steaming time: 25 seconds

Specific techniques: [three times cut off water] hand flush Mantenin, 15g powder, 4 grinding of small Fuji ghost tooth cutter, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 25s, water cut off to 104g water, waiting for powder bed water to half water and then water injection, slow water injection until 220g water, no 5 grams at the end, water powder ratio 1:15, extraction time about 2:00

Manning is extracted with volcanic flushing, flannel or kono is also possible.

Specific techniques: high temperature extraction, water temperature 90-92 degrees, small water injection in front, size and position of one-yuan coin, cut off water, stew, cut off water, keep powder in steaming state, steaming time 1:30, and finally fast extraction with large water flow. the total extraction time is 2:30.

[Philharmonic pressure] Flavor: full-bodied, complex, outstanding spice, forest fragrance

1. The choice of instruments: Philharmonic pressure

two。 The temperature of the water: 85 degrees

3. Thickness of powder: small Fuji grinding degree 3.5

4. Depth of baking: medium and deep baking

5. Length of steaming time: 2 times, 20 seconds for the first time, 50 seconds for the first time

Specific techniques: Philharmonic pressure positive pressure preparation, it is recommended to add 20 grams of coffee powder, gouache ratio at 1:17, first into 83 degrees hot water 100g, stir three to five times to make coffee powder fully wetting, static for 20s, add remaining hot water to 240g, rest for 40s, stir for 5s, wait until 1 minute 50 seconds up and down pressure, the total time is 2 minutes 5 seconds.

[siphon] Flavor: round, full-bodied, herbs and bitterness, accompanied by caramel sweetness

1. Selection of utensils: Hario siphon pot

two。 The temperature of the water: 90 degrees

5. Length of steaming time: 30 seconds

Specific techniques: side-fired extraction, it is recommended that 20 grams of powder for 2 parts, gouache ratio at 1:12, water scale 2, add powder after use, drop powder after blistering, stir 4-5 times, extract for about 30 seconds, and finally, stir 2 times, wait for the coffee liquid to fall freely.

[French pressure] Flavor: balanced, mellow, good texture and fat, with a little sweetness

1. Selection of utensils: French pressure kettle

two。 Temperature of water: 92 degrees

3. Thickness of powder: small Fuji grindability 4.5

4. Depth of baking: medium and deep baking

Specific techniques: 20g coffee beans, hot water (about 92-93 ℃) into the kettle, until the kettle body marked capacity 300ml water, start timing, pressure kettle lid on the lid, the filter can stop at the highest place, wait two and a half minutes. Press the filter to the bottom

Summary:

Recommend [hand] and [Philharmonic pressure] methods to show Mantenin's rich and glycolic flavor, siphon and pressure methods, it is easier to cause over-extraction, but once over-exquisite, you can only taste sour and bitter flavor.