Who drinks mantenin? How about the hand-brewed flavor characteristics of Indonesian mantenin coffee beans?

Traditionally, "coffee flavor" refers to the rich taste of existing caramel and chocolate after deep roasting. In that "coffee flavor" popular era, Jamaica Blue Mountain Coffee and Indonesia's Mantenin Coffee are the most famous classic representatives. Today, let's come to the front street to talk about one of the representatives of mellow coffee-Indonesian Manning coffee.

High-quality manning coffee comes from Sumatra

Indonesia, as the largest coffee producing region in Asia, mainly produces commercial grade robusta varieties, and higher quality Arabica coffee beans account for less than 1/10 of the total output. Manning coffee refers to the Arabica species, which is of the highest quality in Sumatra, so it is also called Sumatran coffee.

The common Manning coffee is mainly grown in Lake Tawar in Lake Tawa in Aceh in Aceh and Lake Toba in Lake Toba in Lintong in Lindong, also known as Shuanghu Shuangman. Located in the Lindong producing area of central Sumatra province, Lake Toba, less than two hours' drive from the provincial capital Medan, is the largest volcanic lake in the world, with an average elevation of about 900 meters, providing suitable conditions for coffee trees to grow.

The unique flavor of Manning coffee comes from the wet planing method.

Qianjie mentioned in many articles that the flavor of coffee is related to many factors. The uniqueness of Mantenin coffee comes from the traditional Indonesian raw bean treatment-wet slicing, also known as wet shelling Wet Hulling. Sumatra has a tropical rain forest climate, with high humidity and high temperature in the air, and there are often typhoons, so it is impossible to meet the conditions of sun treatment. In addition, the local fresh water resources are scarce, and the process is complex, so it is very difficult to wash. So an original way of "semi-washing" was created.

The wet planing method uses water washing for short fermentation, and then semi-drying after removing the parchment through a special machine, and then finally drying, the coffee beans will enter the storage process. Due to the large friction in the shelling stage, raw beans are easy to be squeezed and deformed, and raw beans without sheep skin are easy to crack when dried in the sun, so beans in the shape of sheep's hoof will appear. Although they are not good-looking, they do not affect the flavor performance.

Mantenin coffee treated by traditional wet planing has a unique herbal dull flavor, which is different from other coffees. Qianjie thought that this unique flavor was worth a try, so the wet planed Lindong Manning coffee was also included in the rations bean series launched by Qianjie as the store of Indonesian coffee.

Qianjie's rations and beans series contains seven classic coffee producing areas, which aims to enable friends who want to learn coffee knowledge systematically to try different flavor types with high performance-to-price ratio, so as to choose their own preferences. In addition, each packet of rations beans is 100 grams of small packaging, in order to avoid too much waste.

Qianjie Coffee: Indonesian Lindong Manning Coffee beans

Producing area: Lindong producing area of Sumatra, Indonesia

Altitude: 1100m--1500m

Variety: Ateng TimTim

Treatment method: wet planing method

Flavor: nuts, spices, chocolate, caramel

Varieties of Lin Dong Manning Coffee

The earliest coffee grown in Indonesia was the ancient variety Ironka. The Dutch introduced Indian coffee plants to Java in Indonesia at the end of the 17th century and soon spread to Sumatra. After a period of time, the iron pickup has been integrated into the local local environment, forming a unique herbal flavor. In 1877, the Indonesian coffee industry was seriously affected by leaf rust, and the vast majority of iron pickup coffee trees withered, so the government needed to introduce varieties with strong disease resistance. Coffee varieties introduced by the Indonesian government include high-yield coffee varieties such as Robusta, Tim and Katim, as well as the Indian variety Jember.

Tim Timor is a natural hybrid between Tieka and Robusta on the island of Timor. It inherits the high yield and disease resistance of Robusta. When it is introduced into Indonesia, Canon will call it Tim Tim. There is also a common local variety Ateng, which comes from the pronunciation of Aceh Tengah in central Aceh, which is actually a Katim variety widely planted in Yunnan. Katim is a hybrid descendant of Kaddura, a bourbon variety, and Tim of East Timor, and also has high disease resistance. Katim, grown at high elevations in Sumatra, adapts to the local planting environment and has a strong herbaceous flavor and mellow taste. The Golden Manning Coffee on the front street is the Ateng variety, and the Lindong Manning grain bean is a mixture of Ateng and Tim Tim.

How would you like your coffee?

In order to show the mellow aroma of Mantenin coffee and retain its unique herbal flavor, Qianjie roasters choose medium and deep roasting degree. Qianjie's baking tenet is "freshly baked coffee". We hope everyone can drink fresh coffee, so we will ensure that only those baked within 5 days will be delivered, and when received, we can wait for the best taste period and start brewing. If you want to drink the rich level of Mantenin coffee, Qianjie suggests to taste it with hot hands, and the flavor will change differently as the temperature drops.

Here in the front street, a cup of Lindong Manning coffee is made in the form of store products.

Some friends give feedback to Qianjie, the grinding degree of hand flushing is more difficult to adjust, or there is no grinding equipment at home. It doesn't matter, Qianjie can provide substitute grinding, just tell the way of cooking. However, I would like to remind you that as the whole bean is ground into powder, it increases the contact area with the air, so the aroma will accelerate the loss, so you need to enjoy it as soon as possible, otherwise it will affect the flavor of the coffee. If you want to taste the complete aroma of coffee beans, Qianjie suggests that you should wash and grind at home, and the experience will be better.

Cooking parameters: water temperature: 8788 ℃, powder quantity: 15g, ratio of powder to water: 1:15, grinding degree: medium grinding (pass rate of No. 20 sieve 70%) Kono filter cup

Three-stage water injection: moisten the coffee powder layer evenly with 30g water and steam for 30 seconds, the second stage is injected at a uniform speed from the inside to the outside with 95g water, and the third stage 100g can be injected until the water level drops to the position of 2x3 of the filter cup powder layer. pay attention to the whole process of small water flow, and then remove the filter cup after about 2 minutes of trickling. Finally, gently shake the coffee liquid and start tasting.

Flavor description: strong aromas of dark chocolate, nuts and caramel, with aromas of spicy herbs. The taste is solid, with a little soft acid after the temperature drops, and the whole is mellow and full. it is very suitable for friends who like rich types of coffee.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex