Indonesian Sumatran coffee roasting notes Sumatran coffee hand net roasting hand brewing records

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Drink too much coffee from Central and South America and Africa, and occasionally miss Indonesian Sumatra coffee.

Those who like the flavor of Mantenin coffee are often coffee lovers who have been drinking coffee for many years. Strictly speaking, I am serious about coffee in the past two years. Although my favorite is Yega Xuefei, Ethiopia, I always miss Mantenin coffee after a few cups.

Probably because a few years ago, after living in the Gayo producing area of Indonesia for a week, even after drinking coffee in the hotel in the morning, I still reported to the mini coffee shop across the street from the hotel every day. There was only an old electric fan dangling from the ceiling and the temperature was hot. I still insisted on a cup of smoking hot coffee, because the Mantenin coffee here completely subverted my bitter impression of black coffee, full of earth fragrance, without a trace of bitterness. The most amazing thing is that. The price of that cup of coffee is the most expensive on the list, but it is equivalent to less than NT $20!

As a side note, at that time, before I had any coffee, it was very difficult to accept the coffee maker's way of making coffee: put the coffee powder directly into the coffee cup, pour hot water into it, add a plate and serve it, although there was no caffeine poisoning at that time. But I drank coffee brewed in a wind pot with my mother (which is my mother's special insistence), watching the clear hot water rise, turn into brown liquid and drop, with a strong coffee aroma. It completely forgets the bitterness. However, the coffee experience of Gayo let me know that coffee can be brewed in a variety of ways, which is a small gain.

Manning coffee is too familiar to me. Since I miss the mellow flavor, let's buy a bag of raw beans to play roasting. I want to say that raw coffee beans are more or less the same, but after I opened the Pandora box of "Mantenin Coffee beans", I was scared by the ugly coffee beans! At one point, I thought I had bought a whole bag of bad beans to go home, how to bake--

I had to turn over the books and do my homework on the Internet. I found that everyone agreed that the appearance of Mantenin coffee beans was really ugly, and it also stinked (fainted) because the ratio of moth-eaten beans to moldy beans was too high. However, when I see many coffee roasting players say, "the uglier the Sumatran coffee beans, the better, mellow and slippery they are!" I had no choice but to put on my scalp and pick beans.

Fortunately, 500 grams of raw beans, pick out less than 40 grams of bad beans. (much better than expected, XD)

[drink coffee with the baker]

The first baking: after heating the hand-shaking pot and putting in the raw beans, you can see the silver skin fall off for about six minutes, but you haven't heard the blasting wave of the first coffee bean for a long time. This pot will fail 100%. Embarrassed

48 hours after raising the beans, the first hand brew (water temperature 92 °C): coffee has a full smell of grass, earth smell, so strange, it is not my memory of Mantenin (fainting).

The second baking: after heating the hand-shaking pot and putting in the raw beans, it took about seven minutes to see the silver skin falling off, and fourteen minutes to hear the explosion wave of the first coffee bean (Oh, my God! I'm so touched! This is the refreshing feeling of snow shame! It was followed by a dense explosion, thinking that Manning could bake deeply, so it took two minutes to drop the beans after the first explosion was complete (there was no second explosion yet).

48 hours after the cultivation of beans, the first hand flush (water temperature 90 °C): the entrance is full of mellow mantenin flavor, so moved-the memory finally came back, this pot of mantenin did not deceive me! I also resurrected XD from the frustration of the first baking failure

[notes] hand punching tools: stainless steel environmental protection filter, thin mouth hand punching pot, the ratio of coffee powder to water is 10g 140ml, and the steaming time is 40sec.

[notes] the first baking was super bad, there was no explosion, it should be that the initial temperature was not high enough, and it was worried that the baking time was too long, resulting in coffee beans still smelling of grass and soil. Fortunately, the second baking corrected such a mistake.