Manning coffee beans do soe or espresso how to drink hand brew parameters suggest flavor description

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The source of Manning

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 came out.

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

Some friends who opened a coffee shop a few years ago said that "golden manning" is an old manning. When it comes to Golden PWN, the acronym is often mixed with the name of Manning Coffee, which is actually a company's acronym Pwani Coffee Company. This company is a very famous local coffee acquisition company in Indonesia, mainly buying Mantenin Coffee. It has acquired almost all the best producing areas in Indonesia, so most of the beans produced by PWN are unique boutiques. Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft.

However, PWN registered the gold manning as a trademark, that is to say, only the gold manning produced by PWN can be regarded as the real "golden manning". Many beans on the market that are not made by PWN and with the brand name of Mantenin should actually be called boutique Mantenin. "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.

Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans, look back in the defective beans, and feel that it is not defective beans, it looks like this. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full and look quite pleasing to the eye.

And gold Mantenin defect rate of 2%, very beautiful.

So what kind of beans is the old gold manning?

As a matter of fact, old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries.

The slow drying of coffee beans coupled with the blowing of the sea breeze adds a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean. The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and coffee raw beans should be flipped irregularly, so as to avoid the drop or mildew between the upper and lower dry humidity. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.

Four kinds of mantenins were collected, namely: gold mantenin Gold Mandheling, horse noodle manning (timtim mantenin slender fruit) SumatraIsland, Mandehling Longberry, Timtim Belangele, Lin Dong manning G1 Lintong Mandheling Grade-1, emerald manning (Aceh, Aceh province, Sumatra)

Photos of raw beans

Image above: gold Manning Gold Mandheling semi-washed raw beans

Image above: horse Manning full-sun raw beans, which are crossed between Arabica and Robusta, called Timor and timtim in Indonesia.

Image above: Lin Dong Manning G1, although the grade is Grade-1, it is still difficult to change the characteristics of high defect rate of Indonesian beans, about 8% of defective beans.

Image above: Emerald Manning (Aceh, Aceh, Sumatra), 19 mesh +, raw beans are green and full, glittering and translucent, like an emerald

And look at the photos of cooked beans.

From left to right are Lin Dong Manning G1, horse noodle Manning, Golden Manning respectively.

[hand impact parameters]

Drip filtration method: V60, medium and deep baking, 15g powder, small Fuji ghost tooth grinding 4, water temperature 86-88 degrees, gouache 1:15, steaming 25s, extraction time 2:10

Volcanic flush: V60, medium and deep baking, 18g powder, small Fuji ghost tooth grinding 4, water temperature 92 degrees, gouache 1:15, no steaming, reclaimed water circle, extraction time 2 minutes

Manning flavor description

1. Palate: full-bodied, sweet and bitter, strong and irritating on the palate, lilac, woody aroma, medium and deep baked mantenin with low acidity, spice and mint taste, and strong and persistent thick sweetness.

2. Aroma: dry aroma has the flavor of glutinous rice, malt, spice, caramel and wood. the wet aroma after adding hot water is dark aroma of baked caramel and pine, plus a hint of soil.

3. Vision: the grains are full and symmetrical. After baking, the beans are very large, and the raw beans are brown or dark green.