Introduction to the parameters of scaa Standard hand-brewed Mantening Coffee

As the thickest and most bitter coffee bean on the front street menu, Golden Manning has always been the first choice for guests who love strong bitter coffee in the front street. At present, when the hand brews the coffee in the street, some guests will ask the front street all kinds of parameters about brewing. In this article, the front street will tell you how to make the golden manning coffee out of the mantenin flavor.

What is the manning flavor?

Since the Dutch colonists introduced coffee to Indonesia in 1699, coffee has become a major cash crop for local farmers. If the traditional natural treatment method is used, it will take too much time and it will be difficult to sell it to merchants in time for a profit. It will take at least 2-3 weeks to dry in the sun and washing. The most important thing is that the islands of Indonesia are often windy and rainy, and the air is humid, so the raw coffee beans are moldy and spoiled before they are dried.

The steps in front of the wet planing method are the same as the water washing method. Indonesians first remove the pulp of the coffee fruit and ferment it in water for 3 hours. After washing the mucous membrane, the raw coffee beans with parchment are dried for a short time for 2-3 days. Remove the parchment when the water content is 20-24%, and then continue to dry until the water content of the coffee is 13%.

Because the shelling machine uses a large friction force, the parchment paper layer attached to the raw bean is torn open, and after friction stirring, the raw bean is more likely to be crushed or squeezed, especially at both ends, forming a small gap, resulting in sheep's hoof beans. The drying speed of "naked beans" without sheep skin is very fast, and at the same time, it is also directly exposed to the humid environment, which is bred by various bacteria. Let the Indonesian coffee with a unique woody, spicy, herbal flavor, that is, what we call "Mantenin flavor".

I believe that some friends have begun to wonder what this Southeast Asian taste is like. If you haven't tasted Mantenin Coffee, Qianjie suggests that you can start with small packaging of Lin Dong Mantenin rations beans treated with wet planing, showing a classic Mantenin flavor. It is convenient for us to try it at home. If you are an "old coffee man" and want to taste the great aroma of Mantenin, Qianjie thinks golden manning coffee is perfect.

What are the characteristics of golden manning coffee?

Golden manning coffee is the exclusive signature product of PWN company. Since the trademark of "golden manning" has been registered first in the early years, only the manning produced by PWN company can be called "golden manning".

Golden manning coffee is characterized by multiple screening of raw beans, the overall quality is very high, so the extracted coffee taste is quite good cleanliness. PWN buys Mantenin raw beans with more than 18 mesh, and the number of defective beans in 300g samples is less than 3 G1 grades, which is the highest grade of Indonesian raw beans. In the follow-up, 1 machine selection + 3 manual selection of defective beans will be carried out in strict accordance with the standard to ensure that the color, shape and size of Mantenin coffee beans are uniform.

Qianjie will start with PWN's gold Mantenin and use medium-depth baking, hoping to present Mantenin's classic scorched taste. The freshly roasted golden manning coffee was first tested in Qianjie. Golden Manning can smell cedar wood, nuts, spices and herbs in the dry fragrance stage. With the injection of hot water, it tastes like licorice and caramel, and it tastes like dark chocolate, cocoa, nuts and spices. With such a rich taste, Qianjie certainly has to be extracted and tasted in the form of hand punching. The following Qianjie will talk about the details of Huang Man's hand punching for several key parameters.

Hand grinding degree

The degree of grinding is one of the key factors affecting the taste of coffee. After grinding into powder, coffee beans come into contact with hot water and release a large number of flavor substances soluble in water. In the same soaking time, the smaller the particles are, the more substances are extracted, and the larger the particles are, the less substances are extracted. To put it simply, the thicker the grinding is, the lighter the coffee taste is, and the finer the grinding degree is, the stronger the coffee flavor is.

A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%. Compared with light roasted coffee, medium and deep roasted Mantenin beans have a looser internal structure, so they have better water absorption and are easy to release macromolecular bitter substances. In order to avoid excessive extraction, Qianjie chooses a thickness of 75% of the standard screen 20.

When in use, Qianjie first weighs 10 grams of coffee beans, grinds them according to the estimated scale, then puts the ground coffee powder on the upper sieve and shakes hard, so that smaller particles than 0.85mm will fall into the lower layer. Finally, the coffee powder received in the lower layer is weighed and divided by 10 grams is the screening rate. If the screening rate is smaller than the target parameter, it means that the coffee powder is too coarse and needs to be adjusted fine, and if it is too fine, it needs to be thickened.

Hand flushing water temperature

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. There are more caramelization reactions than lightly roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended in the front street of medium and deep roasted coffee beans.

Filter cup

If you usually have friends who watch Qianjie brewing suggestions, you should know that Qianjie will give priority to KONO filter cup when brewing coffee beans that express mellow thickness. We can observe from the shape of the KONO filter cup that only the ribs in the lower part of the filter cup and the upper half of the filter cup are smooth curved surfaces, so that when we wet the filter cup and can closely fit with the filter paper, the exhaust of coffee during extraction is limited, so the retention time of hot water in the filter cup increases, the coffee extraction rate increases, and the concentration increases, and the coffee flavor is more rich and mellow. The KONO filter cup is also suitable for beans with mellow flavors such as Brazilian Queen's Manor Coffee.

Segmented water injection

If you are a beginner, the ability to control water is not very strong, and the water flow is not stable enough. Then segmented water injection is the simplest and most compatible method. For example, our cooking time is 2 minutes, if the previous water injection takes more time than planned, then the subsequent water injection will need to increase the flow water injection. On the other hand, if the flow ahead is too fast, the injection of small water flow can be controlled more slowly.

Qianjie usually uses three-stage water injection, with a powder-water ratio of 1:15 and 15g coffee per person, that is, a total water injection of 225g.

The first stage is gently injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with about 125 grams of water to circle evenly and smoothly outward. Then wait for the coffee liquid to drop, drop to half, inject the last section of water to 225 grams, wait for the coffee to fall behind, the general total extraction time is about 2 minutes.

Hand-made PWN gold manning coffee obviously has a solid taste, with more intense aromas of Chinese fir, spices, dark chocolate and roasted hazelnuts, clean finish, full and solid flavor, and can feel the sweetness and finish of caramel.

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