Introduction to the varieties of Sumatra Mantenin beans the characteristics of temperature proportion parameters and flavor of Mantenin coffee hand-brewing step

Friends who are familiar with coffee beans may know that Mantenin coffee beans have larger granules and Bauhinia beans, which can be said to be a prominent feature of Mantenin. This is because after using the wet planing method, because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheep skin is removed, the beans are crushed and split like a sheep's hoof, commonly known as sheep's hoof beans, which are not defective beans. It is full-bodied and smooth on the palate, with aromas of forage and soil, with a long aftertaste and almost no sour taste.

The coffee name Mantenin is neither the coffee variety nor the name of the producing area, but an ethnic minority living in the northern plateau of Sumatra [SUMATERA ISLAND]. During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the owner the name of the coffee. The boss mistakenly thought he was asking where you were from, so he replied: Manning. When the Japanese soldiers returned home after the war, they recalled the "Manning" they had drunk in Indonesia. So the consignee shipped 15 tons from Indonesia to Japan, which was very popular. Manning's name spread like this.

Mandenin Coffee, a coffee producing area in Sumatra, Indonesia, is also called Sumatran Coffee, which is also named because it grows on the island of Sumatra in Indonesia. Sumatra is not only the largest island in Indonesia, but also the sixth largest in the world. It is located in the northwest of Indonesia. It extends from northwest to southeast and the equator passes through the middle of it. The terrain is high in the northwest, and the Bali Mountains (Barisan Mountains) run through it, mainly Arabica species, which is the main producing area of Manning. The southeast is low, mostly flat or swampy, dominated by Robusta varieties. The island has more than 90 volcanoes and a large number of volcanic lakes, providing fertile soil for coffee growth. Because of its location, Sumatra has the earliest harvest season in the country-from November to March.

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. Lin Dong Manning is the regular version of Sumatra Manning.

Lake Lake Toba, located in the central part of North Sumatra province, was moved northward to Lake dopa by Dutch colonists in 1888, thus creating a modern Mantenin legend.

Lake Tawa (Lake Tawar) is located in the middle of Aceh Special Administrative region. Located at the northern tip of Sumatra, the area is less than 1/10 of Lake dopa.

At present, the best quality beans in the whole Sumatra region come from the GAYO mountains, and most of them are planted with old trees. The Gayo Mountains are located in the Aceh producing area of the northern province of Sumatra, at an altitude of between 1500 and 2500 meters. Coffee farmers are mostly local farmers-the GAYO people. This area has ideal conditions for growing coffee-high altitude, fertile soil, abundant precipitation, Lake Lake Tawar provides rich water resources, and the region widely uses organic methods to grow coffee without the use of chemical fertilizers, so it is considered to be the world's green coffee production region. Therefore, Gayo coffee is often called green coffee and Gayo organic coffee.

Qianjie Coffee's new season Golden Mantning Coffee, which is produced in GAYO Mountain in Aceh, North Sumatra, is a golden manning coffee bean from PWN. Golden Manning has more stringent requirements for quality, first of all, to ensure that the size of coffee beans is 19 mesh, and the particles are full and uniform, belonging to the highest grade G1. PWN is dark green in color and is a neatly shaped flat bean. Then it is necessary to go through one machine selection and three manual selection to ensure that there are less than 3 defective beans (300g raw bean samples).

Mantenin coffee variety

Growing coffee beans in Indonesia has a very long history. Arabica used to be grown, because of leaf embroidery disease, 90% of coffee beans exported from Indonesia are Robusta coffee beans, and only 10% are Arabica coffee beans. Lin Dong Manning Coffee on Qianjie Street is TimTim Ateng, while Golden Manning Coffee says: Ateng. Timtim is actually Timor, an Arabica breed of Robusta descent, while Ateng is Catimor, a hybrid of Kaddura and Katim. That variety is just a local name.

Mantenin coffee bean treatment

Mantenin coffee beans are treated by wet bubble treatment. Some guests will feel a little ugly when they see the appearance of Mantenin coffee beans, because there will be a gap at both ends, which is what we often call sheep's hoof beans, which are not defective beans. Because Indonesia is located near the equator and belongs to the tropical rain forest climate, most of the coffee beans produced in large quantities are treated with rough wet planing. Wet planing treatment greatly speeds up the whole treatment process, but it takes a lot of friction to remove the semi-dry sheep skin, so raw beans are easy to be crushed and crushed, especially at both ends, forming small gaps.

Parameter sharing of brewing Manning Coffee in Qianjie

Qianjie Coffee thinks that in order to make a good pot of coffee, it mainly starts from these four aspects: water temperature, grinding thickness, powder-to-water ratio, brewing method. 1. Water temperature

When making coffee by hand, Qianjie coffee will choose different water temperature according to the degree of roasting. When roasting, the substances in the coffee beans are lost with the deepening of the roasting degree, so the deep-roasted coffee beans will lower the temperature in order to avoid extracting too much odor. The water temperature of 90-91 ℃ is recommended for medium-light baked beans Qianjie coffee, and 88-89 ℃ for medium-deep baking.

For example, the flavor of this Mantenin coffee bean is mainly famous for its mellow taste, while Qianjie Coffee will use medium-deep roasting to deal with it in order to highlight the richness of Mantenin coffee. 2. The degree of grinding of coffee is also related to the degree of roasting. The degree of grinding refers to the size of coffee particles, because the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction.

In addition, because the grinder in everyone's hand is different, the parameters are also different. Here, Qianjie suggests that we buy a No. 20 cup test and correction screen, screen aperture 0.85mm, we take 10g coffee beans, adjust a general grinding degree to grind coffee powder, and then pour it into the sieve to weigh the coffee powder (be sure to sift until no coffee powder can be sifted out to complete the screening).

The screening pass rate is 70% 75% (10g sieve 7-7.5g) is the most suitable degree of grinding. The grinding degree of hand-baking is 80% for shallow baking and 75% for medium-deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly. 3. Powder-water ratio

This is the difference between the extraction parameters and taste of Qianjie coffee according to the scaa gold cup extraction theory.

[heavy taste] 1-14-5-1-1-11-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-13 (1-14-14-1-15-15-1-15-1-15-1-1-15-1-1-15-1-1-15-1-1-1-15-1-1-1-1-15-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1- It is easiest to reach the golden range of 18%-22% gold cup extraction rate and 1.15%-1.35% concentration. Therefore, Qianjie Coffee suggests that you might as well use the error-prone 1:15 powder-to-water ratio when brewing this Manning coffee. 4. Washing and cooking technique

Finally, the hand punching technique is also very important, which can be seen frequently, such as three-stage style, one-step flow, drip-by-drop style and so on. Here in Qianjie Coffee, beginners are advised to use three-stage water injection to brew, because this method is suitable for light-roasted, medium-shallow and medium-deep roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee. Next, Qianjie Coffee will teach you how to pour water into the three stages of hand-brewed coffee.

Three-stage brewing technique: (three-stage brewing method of brewing Manning coffee in Qianjie)

Qianjie believes that the high-quality flavor of Mantening coffee lies in the balance of sweet and sour and high alcohol thickness. For baking, Qianjie chose medium-depth roasting, which can highlight the nutty, pine and herbal flavors of coffee beans. Better alcohol thickness can be obtained by using KONO filter cup. The water temperature is 88 ℃, the ratio of water to powder is 1:15, the amount of powder is 15g, and the degree of grinding (the pass rate of China No. 20 standard screen is 75%).

First water injection: steaming (to help exhaust)

Now wet the KONO filter cup to make the filter paper fit better with the coffee filter cup. Put 15g coffee powder into the water in the sharing pot at the same time and steam with 30g water for 30s. Many coffee lovers don't know why hand-brewed coffee is steamed. In fact, steaming is because coffee beans in the roasting process from raw beans to cooked beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided. After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of steaming hand-made coffee. Second water injection

After steaming for 30 seconds, the second water injection was carried out, and the small water injection around the center was started until 125g stopped. In order for the penetrating force of the water column to be concentrated, the range of movement around the water column should be small, about the size of an one-dollar coin, and then go out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third water injection

When the coffee powder layer drops to half the position of the filter cup, the same method is injected into the second stage until 225g, and the filter cup can be removed after all the dripping is completed.

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter. The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

From the beginning of water injection, the extraction time is 2: 39. Next, pick up the whole cup of coffee and shake it well, then pour it into the cup and taste it.

[PWN Gold Manning Coffee Flavor]: the overall level of coffee is varied, mellow and clean, with rich nutty and caramel aromas, chocolate aromas, a long finish and a high sense of balance.

[Lin Dong Manning Coffee flavor]: the entrance has a strong herbal aroma, dark chocolate, caramel, sweet back.

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