How to drink Golden Mantenin Coffee beans share the Flavor characteristics of the tutorial on brewing method of Indonesian Mantenin hand Coffee

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Mantening is the world's famous boutique coffee, this kind of coffee with low acidity and mellow flavor has conquered the taste buds of many people, and it is the coffee producing country that Qianjie has been exploring for so many years. Manning is a beautiful misunderstanding. The background story about Manning has been shared on Qianjie many times, and I believe many people have understood it. Mantenin's flavor can be said to be very classic but has a wonderful taste, mostly with a strong tone, the entrance can feel a rich mellow thickness but with a rich and lively dynamic feeling, low acidity and not astringent. Mellow and bitter can be said to be a perfect blend. No wonder before Blue Mountain Coffee was discovered, Mantenin was considered to be the most mellow coffee in the world. When tasting Mantenin, the lubrication on the tip of the tongue can be obviously felt, but there is a faint aroma of herbs, and the sweetness of the latter part is even more intoxicating, which makes the front street have an obsession with Manning.

Sumatra producing area of Indonesia

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.

Mantenin, also known as "Sumatran Coffee", the hometown of high-quality Mantenin, the Doba Lake District, is located at the northern tip of the Indonesian island of Sumatra. Lake Toba is located in the central part of North Sumatra Province. Dutch colonists moved "Java Coffee" north to Lake Toba lake in 1888. Lindong Lintong and Lake Toba lake in South Sumatra can be called Mantenin, which is produced in the mountains around Lake dopa (Lake Toba). The lake is located in the north of Medan, the capital of Sumatra, and belongs to alpine freshwater lakes. The average height is about 900 meters above sea level. Mantenin usually refers to Tibica or its variants of coffee beans grown in the mountains around Lake Toba.

[Lake Tawa]

Lake Tawa is located in the Gayo mountains north of Aceh province in Sumatra. Located in the northern tip of Sumatra, North Sumatra produces mostly Gayo. Lake Tawa, which is dominated by ateng, can be called Aceh Coffee or Lake Tawa (Tawar lake) coffee. The area is less than 1/10 of Lake dopa. However, the quality and output of coffee have surpassed that of Lake dopa in recent years.

The name of Manning

Manning originally referred 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 are very fond of this coffee bean, because the commercial source is not convenient to disclose, the local people casually said "Mantenin", so Mantenin was mistakenly bumped into the name of the coffee bean. This local is the boss of Indonesia's PWN Company (Pwani Coffee Company). PWN is the first company to export gold mantenin coffee beans to Japan, and only this company's Mantenin is Zhenggang's golden mantenin. Qianjie coffee has been using PWN gold Manning for many years. PWN also started with a bag of 60kg and then replaced it with a bag of 30kg. The producing area has also been changed from Lindong to GAYO Mountain.

Treatment method

-Special treatment wet planing-Mantenin mostly uses Sumatra's unique coffee bean treatment-wet planing. As the local weather is often dominated by Rain Water, with continuous typhoons, it is unable 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, thus giving 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 are removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content is reduced to 30-50% of the 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%.

Gold Manning is produced in the Lintong (Lindong) region of northern Sumatra, Sumatra, Indonesia. The harvest operation is limited to picking ripe fruit from a single fruit by hand to ensure the quality of its preliminary selection of beans. Coffee cherries are processed by SEMI-WASHED semi-washing, dried in the natural sun, shelled and then processed through another drying and refining process, two times of raw bean cleaning and four times of Hand-Pick manual selection. Therefore, it can be said that it is a strict selection of top Manning coffee.

Roasting Analysis of Gold Manning in Qianjie Coffee

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum).

Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4. In the 9th '40th minute, 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, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

Test report of Qianjie Coffee Gold Manning Cup

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.

How to brew Indonesian Manning coffee?

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.

The daily brewing of Qianjie coffee Manning usually uses a KONO filter cup, because it can bring out a more round and mellow taste will be more direct. However, the exhaust effect of the KONO filter cup is relatively poor, because his ribs are straight and the depth is only 1/4 of the depth of the filter cup, except for the position of more than 1/4 to form an airtight state close to the cup wall.

So I choose the KONO filter cup after the bean cultivation time, because the only exhaust part of this filter cup is the 1/4 ribs. When the water level passes over the ribs, the amount of water in the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can extend the contact time between coffee particles and water for a longer time, as the water flow drives it to bring out the soluble matter more effectively. It can generally achieve the effect of high alcohol thickness expected by guests.

In order to better show the flavor of Mantenin spices, herbs and mellow taste, Qianjie Coffee roasted Mantenin beans are roasted in medium depth. The dewatering rate of medium and deep baked beans is generally relatively high, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use coarse water flow and circle slowly, using one-knife flow.

Former Street Coffee Sumatra Gold Manning as an example

Origin: Mount Zijiayu, Indonesia

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Grade: G1BI 3 hand selections

Front Street Coffee brewed Manning Coffee

1. Filter cup: KONO

two。 Water temperature: 88 degrees

3. Degree of grinding: medium and coarse grinding, pass rate of No. 20 screen 70%

5. Steaming time: 30 seconds

6. The ratio of powder to water is 1:15

30 g water was injected for the first time, then steamed for 30 seconds, and then directly injected around the circle. After 125 g water injection, the water injection was stopped. When the liquid level dropped to 1 stroke 2, the central water injection was up to 225 g. The extraction time is about 2:00.

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

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