How do you bake golden manning coffee beans? What is the hand-to-hand ratio of Golden Manning?

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described

Mandheling is native to Indonesia and belongs to Arabica Typica variety, while Golden Mandheling is a Japanese refined mantelin variety, which is mellow and bright, and the caramel sweet fragrance is more obvious. Dry aroma is light green pepper sweet aroma, brewing process presents a strong caramel sweet and refreshing aroma; taste a mouthful of rich gold mantelin, in the mouth to melt rich oily feeling, overall flavor clean, long aftertaste caramel sweet feeling, continue to dance between taste buds_

Region of cultivation: Asia

Country: Indonesia

Aceh, Sumatra/Aceh

Altitude: 1500 m

Treatment method: Semi-washed (local traditional wet-hull method), multiple hand selection

Variety: Sumatra-Typica Old Tree Species, Arabica

Appearance: 20 SC+

In the Lintong region, north of Sumatra and southwest of Lake Toba, hand-picked and hand-processed beans from restricted farms are called Gold Top Mandheling. After hand-picked and hand-processed, the selected beans are finally processed by semi-washing, sun-drying and shelling, and then dried, cleaned twice and hand-selected for four times.

Gold Mandnin comes from Indonesia's finest P.W. N coffee company, hand-harvested and hand-selected four times for high quality coffee beans. It is a refined Mantelin variety, rich, round and slightly sweet taste, definitely a high CP Asian coffee bean.

acidity

alcoholic degree

Food pairing: stone fruit, dark chocolate, cheese cake

04 |bake analysis

Gold mantinin belongs to the raw beans with more water content, and there is a higher deviation value in the moisture content with the sun beans, so special attention should be paid when dehydrating. The raw beans with high moisture content can be tasted after being put into the raw beans. Close the damper immediately, steam for 30 seconds and then open it to 3 until the color of the raw beans turns light green or white. Open the damper to 4, and open it to 5 (maximum) after explosion.

Front Street Coffee recommends recording data before roasting, moisture content of coffee beans, density, origin, processing method, roasting ambient temperature in the roasting room, humidity, etc., and planning your roasting curve. Recording chemical and physical changes during baking will help you better understand the final baking result and help improve the baking curve.

Bake curve:

heat that oven to 200 DEG C, putting into the pot, open the air door for 3 minutes, adjusting the fire to 160 DEG C, keeping the air door unchanged, baking to 5 '40 ", the temperature is 148 DEG C, the bean surface turns yellow, the grass smell completely disappears, dehydration is completed, the fire is adjusted to 140 DEG C, and the air door is changed to 4;

9 '40 minutes, the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee aroma, can be defined as the prelude to a burst, this time to hear the sound of a burst point, to 9' 54 "to start a burst, turn down the fire to 60 degrees, throttle fully open (adjust the fire to be very careful, not small to no burst sound), in 204.5 degrees pot.

Cup Test Report:

Gold mantelin tastes cleaner than lindon mantelin. The original herbal, earthy and woody flavors of mantelin are almost gone, but the caramel sweetness is stronger and the fruit acid flavor is brighter and more elegant. Generally, lindong mantinin is best baked after the second explosion, which can effectively reduce the impurity taste, but gold mantinin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

04 |brewing analysis

Deep baked beans in general dehydration rate is relatively high, so the weight is relatively light, brewing powder does not completely sink at the bottom, a start into the water will be absorbed immediately, due to the strong exhaust powder around the bubbles so there are channels, and these channels The fresher the beans maintain the longer, so that the water level drops rapidly I generally use coarse water flow, slowly around the circle.

1. Filter cup: KONO

2. Water temperature: 88 degrees

3. Polishing degree: Small Fuji Polishing degree 4

4. Baking Degree: Medium Deep Baking

5. Steaming time: 25 seconds

Flavor: Multi-layered, clean, balanced, lasting caramel sweet finish

Specific methods: 15g powder, small Fuji ghost tooth knife 4 grinding, kono filter cup, 88-89 degrees water temperature, the first time 30g water injection, 25s steam-stewed, injection to 104g water cut off, wait for the powder bed water to drop to half again water injection, slowly water injection until 220g water, tail section 5g do not, water powder ratio 1:15, extraction time about 2:00.