Daily brewing | hand-brewed coffee + deep-roasted golden manning in KONO+

Due to our relatively wide customer base, although there are more shallow roasted beans in the mainstream now, customers in the small branch still appreciate medium and deep baked beans. Many customers in the store have a special preference for medium and deep roasted beans. Through communication, it doesn't matter the degree of baking or acidity. It's mainly because they feel right in their hearts, and usually they are happy to try different coffees.

This type of guests are particularly demanding on the taste of coffee, need to have the ultimate sweet, mellow thickness, silky taste. Generally speaking, for those who require this kind of taste, I will give priority to Golden Manning, because the bean itself does not have the characteristic of sour, and it takes a long time to bake.

Golden Manning

Origin: Sumatra, Indonesia

Treatment method: wet planing method

Variety: iron pickup

Baking degree: medium to deep

We chose to put the beans before the second explosion, leaving a little soft acidity. Taste high sweetness, rich and mellow, flavor: baked toast, pine, caramel, cocoa, slightly herbaceous soil flavor.

If the time for cooking this type of medium and deep baked beans is short, I will first choose the Hario V60 spiral texture, because the Hario V60 rib design can help fresh beans exhaust better than other filter cups.

The dewatering rate of medium and deep baked beans is generally higher, 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 thick water to circle slowly.

For daily cooking, I usually use the KONO90 anniversary 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.