What is the difference between Indonesia gold Mantenin and Lin Dong Mantenin coffee brewing taste and flavor

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Many friends asked the front street barista, what's the difference between Manning and Golden Manning? Did you add gold? Haha, of course this is a joke. In front of this article, I will talk to you about the differences between Mantenin and Golden Manning, who are also from Sumatra, Indonesia.

Mandheling:

Refers to Lake Lake Toba in north-central Sumatra, the most famous half-sun beans or sun beans in the Lindong Mountains (Lintong) at an altitude of 900-1200 meters above sea level in north-central Sumatra. Batak is the backbone of coffee farmers in this area, once known as the most full-grained coffee beans in the world. Mantenin is a trademark used to produce coffee from Arabica Coffee in North Sumatra and Mandailing coffee from the Tapanuli area of Northwest Sumatra. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Gold Golden Mandheling:

If Mantenin is the boutique of Indonesian coffee, and gold manning is the best boutique of Mantenin. Gold manning is a full-grained, clear and moist coffee carefully selected by hand, which is absolutely the most beautiful woman in the coffee. In fact, in order to improve the problem of Manning defective beans on the high side, the Japanese began to use carefully selected quality control a long time ago, after four manual selection to remove defective beans. Unfortunately, "golden mandheling", or gold manning, was registered as a trademark by the Indonesian coffee company Pawani, and gold manning became the exclusive property of PWN, and pwn was one of the first companies to sell Mantenin coffee beans to Japan. Qianjie new production season Golden Man compared to other Manning, Golden Manning will have a stronger sweet and sugar aroma. Although we all know that only PWN Manning will be called Golden Manning, but in fact the annual production of PWN is not much, so a large part of the selected gold Manning is not from PWN, if you are not sure, you might as well ask the seller to provide raw bean sacks marked with PWN or the certificate attached with beans to know whether it is PWN Gold Manning.

PWN is the real gold manning, the gold manning marked with PWN, the yellow man of pwn three times manual screening, one machine selection, the beans are very beautiful, on the other hand, very uniform, so that the roasted coffee will look cleaner. PWN has registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as a real "golden manning". Qianjie Coffee Gold Manning Coffee is from PWN, Golden Manning is from Manning, Golden Mantning can be understood as selected Manning, which is also the reason why Qianjie Coffee chooses to put it on the shelves. Qianjie Coffee will test 300,500 groups of beans every year, from which 1/5 beans with the most representative regional flavor will be selected, and Golden Manning is the masterpiece of this choice. It is a good representation of the Sumatran style.

The difference between Manning and Golden Manning

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.

Comparison of cooking taste between Manning and Gold: the taste of Golden Manning is cleaner than that of Lindong Manning. The original herbal, earthy and woody flavors of Golden Mantenin are almost gone, but the sweetness of caramel is stronger and the fruit acidity is brighter and more elegant. In general, Lin Dong Mantenin had better bake until the second explosion before coming out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

Due to the impact of the epidemic of golden mantenin coffee beans in October 2020, the shipping schedule was very tight and finally arrived in China in late November! Qianjie Coffee was also the first time to get the golden mantenin beans from the October season, and then the Qianjie coffee was roasted and compared with the golden mantenin in the May 2020 season and the October season to see how the golden mantenin beans performed in the two seasons.

Front Street Coffee-PWM Gold Manning Coffee Bean

Producing area: Aceh Jiayu Mountain in Sumatra

Altitude: 1100-1600 m

Variety: Ateng

Grade: G1, 3 times hand selection

Treatment method: wet planing method

Production season: May 2020 on the left and October 2020 on the right

Treatment method-wet planing method

As the local weather is often dominated by Rain Water, with continuous typhoons, it is impossible to achieve the good weather needed for the sun, and the local economy is not good, so it is also impossible to use the more expensive way of washing. For various reasons, the wet planing method with local characteristics is derived (the wet planing method is to dry the parchment in the sun for 2-3 days with a water content of 20-24% to remove the parchment during the ordinary washing process. The ultra-fast speed of wet planing also causes Manning to have a higher defect rate, and Golden Manning can avoid this shortcoming very well. The specification of Gold Manning is more than 19 mesh, and there are less than 3 defective beans (300g raw bean samples). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean.

Roasting Analysis of Qianjie Coffee

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum). Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Coffee roasting record in front street:

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4. In the 9th '40th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

The water content of Golden Manning in October 2020 will be higher than that in May. Under the same development time and oven temperature, Qianjie coffee roasters will prolong the dehydration time of coffee beans in October roasting season and prolong the time of turning yellow to 6: 30.

Analysis of coffee brewing in Qianjie

For daily cooking, I usually use the KONO filter cup because it can bring out a more round and mellow taste and a more direct taste. 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. 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.

1. Filter cup: KONO

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

In terms of brewing techniques, Qianjie coffee uses twice as much steaming water as coffee powder, that is, 30g water for 30 seconds. When the small water flow is injected around the circle to 125g, it is divided into sections, when the water level is about to be exposed to the powder bed, continue to inject water to 225g to stop the water injection, remove the filter cup when the water level is about to be exposed to the powder bed, and (the steaming starts to time) the extraction time is 2 minutes 39min ".

May season gold Mantenin coffee beans brew flavor: nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor.

October season gold Mantenin coffee beans brew flavor: the acidity will be more obvious than the May season coffee, there is dark chocolate-like slightly sour, nuts, herbs want to go, the aftertaste is caramel called sweet, generally cleaner than the May season.

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