Indonesia Mantenin coffee bean story grading characteristics obvious chocolate flavor characteristics how to drink by hand

Qianjie said that Indonesia is not only one of the coffee producing countries in Asia, but also a world-famous producer of boutique coffee, with Manning coffee being the most famous. There are many islands in the country, and the coffee produced in Sumatra, West Java and Sulawesi is the most famous. Many people all over the world like this mellow coffee. In particular, Japan is the most popular, but also extremely loved.

Grading system and treatment method

For the coffee fruit harvested on the same day, the bean farmers immediately remove the pulp and wash the mucus off the endocarp surface. When the endocarp is dry, give it to the coffee merchant.

The coffee beans sent by bean farmers by coffee merchants are shelled and sun-dried. The water content of raw beans is about 12.5-13%.

(3) the aquatic raw beans are graded and dried (about 3 days) after the selection of large beans.

4 Coffee beans are divided into 5 grades from 1 to 5 (G1~G5). Take 300 grams of coffee beans and determine the classification according to the number of defective beans found. The less the number of defective beans is, the higher the grade is, and the maximum number of defective beans in G1 is 0. 3. If the number of defective beans is 460.100, it is G5, which is the worst.

5 after 2 times of screening and 4 times of hand selection, it is the "gourmet Manning Coffee".

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Cherry, cherry (coffee beans)

Dried coffee beans

Raw coffee beans with endocarp

OK, let's stop by today to share what to do with deep-baked beans. Take the golden manning bean, and introduce in detail one of its cooking ideas from its cooking utensils, water temperature, grinding degree, powder-water ratio, and techniques.

When it comes to Golden Manning, PWN is the only company we have to mention. PWN Coffee Company (Pwani Coffee Company) is a very famous coffee acquisition company in Indonesia, mainly buying Mantenin coffee beans. It has acquired almost all the best producing areas in Indonesia, so most of the beans produced by PWN are unique boutiques.

Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft.

PWN registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as the real "golden manning" in the future.

Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning.

A brief introduction to Golden Manning, and then let's take a look at the brewing part.

01

Utensils filter cup: KONO

The deep-baked beans choose the KONO filter cup because the "ribs" of the filter cup are relatively short, and the guide groove extends to the bottom of the hole where the coffee liquid flows out. In the process of brewing, when the water level has flooded the ribs, the filter paper is closely attached to the cup wall because there is no diversion groove above, so that the air can only go down after being blocked, and the coffee powder is soaked.

In this way, the flavor extracted from the taste will be more concentrated, the caffeine thickness is relatively high, and the flavor will be very full, which is very suitable for the mellow taste of deep-baked beans.

02

Water temperature: 88-85 ℃

In general, the hotter the water is, the faster the coffee is extracted. for medium-deep beans, it is too high and easy to over-extract, and the bitterness of coffee will be aggravated; the extraction is also related to time, and the longer the contact time between coffee and water, the longer the extraction time will be, and it will also aggravate the bitterness of coffee.

This gold Mantenin is deeper, and 86-85 ℃ will be selected for extraction at water temperature. considering that the texture of beans is relatively loose and absorbs water better, the powder layer is easy to expand by water, and if the water temperature is higher, the bitter taste of the entrance will be obvious, so reducing the water temperature can slow down the extraction speed and reduce the bitterness of the substance to be extracted.

03

Degree of grinding:: medium grinding (BG 6W: 48% pass rate of Chinese standard No. 20 screen)

The degree of grinding will be a little thicker, reducing the contact time between coffee powder and water, so that the coffee will not be scorched and astringent because of the high temperature water at the very beginning, and then the coffee flavor and taste substances will be extracted by uniform water injection.

04

Powder / water ratio: 1:15

The powder-to-water ratio of medium and deep beans should not be too large. If the powder-to-water ratio is too high, it will feel watery, thin and clean in the taste; on the other hand, if the powder-to-water ratio is too small, it will be very rich and bitter.

For deep-baked beans, some friends like to use 1:10 powder-water ratio to extract a solid taste, but I used to use 1:15 powder-water ratio to extract, mainly because the powder-water ratio is more stable. (you can also adjust it according to your own taste.)

05

Technique: segmented extraction

The first stage is injected with 30 grams of steam for 30 seconds, the second stage is injected to 129 grams, the third stage continues to inject water to 225 grams when the water level is about to expose the powder bed, and the filter cup is removed when the water level is about to expose the powder bed. (starting time of water injection) the extraction time is within 2 minutes.

In the process of extraction, the water injection should be relatively gentle to reduce the excessive stirring or impact of the water flow on the powder bed. After steaming, you can slowly inject water with a low height, so that the coffee powder seems to be soaked, which is easy to produce a soft and solid taste.

The circle of water injection should be slow; slowly from the inside to the outside and then from the outside to the inside, too fast will increase the stirring effect on the powder bed, while too slow will prolong the extraction time, both of which are easy to make the coffee taste bad. Astringent, bitter, miscellaneous.

So hand extraction of coffee, the process of controlling the flow of water, time, the intensity of water injection are very important!