Flavor characteristics of Golden Manning how to classify the varieties of Indonesian Manning coffee beans?

If you like the classic sweet and bitter coffee, Qianjie suggests that you can try Mantenin coffee from Sumatra, Indonesia. The excellent boutique of Manning-Golden Manning Coffee is rich and mellow, clean and transparent, with dark chocolate and herbal spice flavor, it is hard to forget after drinking.

Mandarin coffee from Sumatra?

Friends who know the origin of the name of Mandenin Coffee must know that Mantenin comes from the mispronunciation of a local minority, the Mandaining nationality. In Indonesia, Mantenin generally refers to Arabica coffee produced in northern Sumatra. As the largest coffee producer in Asia, Indonesia mainly produces commercial-grade robusta coffee, while Mantenin produced in northern Sumatra is of the best quality, accounting for less than 1/10 of the total.

The coffee-growing areas in Sumatra are mainly divided into Aceh and Lindong producing areas with Lake Tawa Lake Tawa and Lake dopa Lake Toba as the center, and also divided into Tawa Lake Mantenin and Lindong Mantenin.

Lin Dong Mantenin is harvested from the scenic Lindong producing area of Lake dopa in north-central Sumatra, which is currently the largest and deepest volcanic lake in the world. The mineral-rich soil left by the volcanic eruption makes the area of Lake dopa perfect for growing coffee. The cloudy and rainy weather makes the coffee trees in the east of the forest do not need too much shade and sunscreen, and the significant temperature difference at high altitude slows the ripening of the coffee fruit, leaving enough time to convert nutrients into aromatic substances.

Lake Lake Tawar in Aceh is close to the Gayo Mountains, and a long period of civil strife has left it with a more primitive landscape. Based on the ideal coffee growth conditions, growers widely use the organic model to grow coffee, so that the coffee produced here is of higher quality and yield. Many coffee and raw bean manufacturers also attach more importance to it, including the very famous local coffee company Pwani Coffee Company (PWN for short).

Common types of Manning coffee

Manning coffee can be divided into different categories according to different characteristics, such as Lindong Mantenin from Lindong producing area, using the local unique wet planing method, with the unique herbal flavor of Manning coffee. Qianjie believes that this is the unique flavor and tonality of Indonesian coffee, so Lin Dong Manning Coffee is launched in the form of small packages of rations beans, hoping that everyone can taste the "regional flavor" of Indonesia.

Tiger Mantenin coffee, which highlights the aroma of Chinese traditional medicine, is strictly filtered with a 19-purpose sieve, and the mature coffee fruit is selected by hand three times for raw bean treatment. The raw tiger Mantenin beans are much larger and more viscous than ordinary Mantenin coffee beans.

With the passage of time, the sour taste of the aged Mantenin coffee becomes weaker, the mellow thickness and texture of the roasted coffee increase, and the thick and steady taste is highlighted.

Golden Manning Coffee is the exclusive boutique launched by PWN. When producing coffee, PWN will buy Mantenin raw beans for one machine selection + three manual selection, to ensure that each raw bean is complete, uniform, full, and the specification must reach more than 18 mesh, that is, Indonesia's local G1 grade. Through cup test and comparison in Qianjie, it is found that the strictly selected golden mantenin coffee eliminates the soil and wood flavor of general mantenin, and the overall flavor is cleaner and brighter.

Manning flavor treated by wet planing method

Indonesia's climate is a typical island-type tropical rain forest climate, which is hot and humid all the year round, and typhoons are also a common occurrence. In such an unstable environment, coffee farmers can not use the traditional sun and water washing methods, but can only develop a "semi-washing" method that can shorten the production time.

The wet planing method is to remove the peel and pulp of the coffee fruit, briefly ferment and air, remove the sheep skin when the beans are semi-dry, and continue to dry the latter section until the moisture content is reduced to 12%. Since each step is done in a humidity of 70-90%, and the sheep skin has been removed before the final drying step, the "naked" raw beans are easy to absorb moisture in the air. as a result, the Mantenin coffee has more dull aromas of wood, herbs and spices.

How to flush out the mellow aroma of Manning coffee?

If you want to know how to flush out the aroma of Mantenin, you must learn to adjust the brewing parameters. In the front street, take Golden Manning Coffee as an example, friends can refer to the hand-flushing ideas of Qianjie.

Qianjie believes that Mantening coffee should have deep-roasted charred flavor, but also have its own herbal aroma and clear sweetness, so the baking degree should not be too deep. Qianjie chose a medium-deep roasting degree after many experiments and comparison. After moderate roasting, the internal structure of beans is changed to a great extent, and the coffee powder is more absorbent. If the brewing parameters are not adjusted properly, the coffee will be more bitter than the extract. If you want coffee to have enough aroma but not extract, it is necessary to reduce the extraction rate. Qianjie will use low water temperature and coarse grinding degree to reduce the release of bitter macromolecules from coffee.

Qianjie baristas have always used KONO filter cups to extract coffee beans that express alcohol thickness. The only exhaust part of the KONO filter cup is in the 1/4 ribs. When the water level passes over the ribs, the water volume of the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can prolong the contact time between the coffee particles and water, and bring out the soluble matter more effectively as the water is injected, thus improving the mellow and full-bodied taste of the coffee.

Golden mantenin coffee hand brewing parameters: 87 °88 °C medium grinding (Chinese standard No. 20 sieve pass rate 70%) Coffee powder: 15 g powder water ratio 1:15 three-stage water injection

Moisten the powder bed with twice as much water as coffee powder to form a drum and steam for 30 seconds, then fill the small water circle from inside to outside to 125 g, wait for the powder bed to drop to half of the filter cup, and continue to pour the same fine water into the third section to 225 g, until all the coffee liquid has been filtered and the filter cup has been removed for about 2 minutes. Finally, the coffee liquid in the shaker can be enjoyed.

Hand-made PWN Gold Manning Coffee is mellow and full-bodied, with a clean taste, and its flavor varies with temperature. Nutty and caramel aromas with spice aromas of chocolate and cinnamon, with a long finish and a high sense of balance.

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