The Flavor and Taste characteristics of Tiger Mantenin Story Mantenin Coffee Bean planting Environment

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What are the flavor and taste characteristics of tiger Mantenin? How is the planting environment?

Tiger Mantenin is slightly different from other mantenins. The main varieties are Kaddura, Itsuka and sidikalong. Kaddura has a sour taste of citrus and lemon. To maintain its sweetness, it is necessary to apply regular and quantitative fertilization in order to maintain a stable production capacity. Ironka has a long-lasting sweetness, but it has low resistance to leaf rust and makes Tiger Man taste more uniform and clean. There are also nuts, cream, dark chocolate flavor.

Kaddura tastes sour with lemon or citrus taste and is not as sweet as iron pickup and bourbon in terms of sweetness, because Kaddura's sweetness depends on the number and dose of fertilizer applied by growers, and has high production capacity, but continuous fertilization and pruning are necessary to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because of the two-year harvest period and the high cost of care.

Iron pickup is the closest variety to the original species. The bean shape is slightly longer, like an elongated egg, known as Arabigo or criollo in Central America. There is a clean citric acid taste, sweet aftertaste, low resistance to leaf rust, making it not easy to take care of, low seed setting, coupled with a long harvest period (harvest every two years), the yield is not much.

Compared with Mantenin, which is also produced in other parts of Sumatra, Lake Acitava has more creamy flavor, sweet honey and less herbal flavor. Friends who like the rich coffee taste with thick taste but do not like Mantenin's unique herbal flavor can add this tiger Mantenin to the pocket list.

Manor: Tiger Tiger Mandheling

Producing area: Aceh (Aceh)

Altitude: 1200 m

Variety: native species

Treatment: washing treatment (Wet Process)

Flavor description: almost no sour coffee, taste clean miscellaneous flavor, greasy feeling is very rich, the front has a light almond flavor, the middle is dark chocolate, orange peel, pear, woody characteristics, the aftertaste of caramel sweet, bitter sweetness is obvious, heavy cream taste and aroma will make you love this coffee.

This tiger manning has a well-balanced taste with obvious flavors of cream, dark chocolate and nuts.

Qianjie coffee is suggested to be brewed.

[V60 hand flush]

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.

[KONO hand flush]

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.

[siphon pot]

Appliance: Hario siphon kettle

Water temperature: 89 degrees

Degree of grinding: small Fuji 3.5

Technique: it is recommended that 20 grams of powder for 2 people, the ratio of water to powder at 1:12, add 240g hot water to the pot, use the method of adding powder, after blistering, measure the temperature at 89 degrees Celsius, stir for 4-5 times, steam for 30 seconds, extract for about 30 seconds, then turn off the fire, finally, stir quickly for 2-3 times, waiting for the coffee liquid to fall freely.

Analysis: siphon pot coffee heated by fire will produce differences in high, medium and low temperature with brewing, thus creating rich flavor changes. At high temperature, the aroma of [Tiger Manning] coffee is very strong, with high-quality herbal aromas. when the temperature drops to 70 degrees, it presents a rich and full taste of nuts, and the sweetness of caramel will gradually emerge.

Flavor: round texture, full-bodied taste, herbs and dark chocolate, accompanied by caramel sweetness.

[Philharmonic pressure cooking]

Utensils: love music pressure

Water temperature: 85 degrees

Degree of grinding: small Fuji 3.5

Technique: for the preparation of Philharmonic pressure backpressure, it is recommended to add 20 grams of coffee powder, the ratio of water powder to water is 1: 15 and 85 degrees water, first inject 100g, stir three to five times to make the coffee powder fully wet, rest for 30s, add remaining hot water to 300g, rest for 30s, then stir for 5s, wait until 1 minute 50 seconds when inverted, vertical uniform pressure, the total time is about 2:30 seconds.

Analysis: the production material of Philharmonic pressure has the advantages of slow heat dissipation and less loss of temperature. we use 85 degrees of water and appropriate pressure to brew low acidity and no bitterness, clean and smooth taste; complete immersion can maximize and evenly extract, retain the [Tiger Mantenin] flavor intact; pressure extraction in the pressing process can get a thicker alcohol thickness than other soaked coffee. The density of the filter paper is high, and the coffee filtered out is very clean, which enhances the sweetness and smoother texture.

Flavor: full-bodied, refreshing herbal flavor, medium caramel sweetness and nutty chocolate.

[French pressure kettle]

Utensils: French pressure kettle

Water temperature: 88-89 degrees

Degree of grinding: small Fuji degree of grinding 4

Technique: 20 g coffee beans, water powder ratio 1: 14. Pour 88 degrees water into the kettle to 280g, start the clock, put the lid on the lid, stop the strainer at the top, wait for two and a half minutes, and then press the strainer to the end.

Analysis: using immersion extraction, the front extraction is faster, the rear extraction is slower; the coffee powder is all soaked in water to evenly extract, so that the [tiger manning] taste is balanced, and it is not easy to produce bitter taste; press the filter powder layer with a metal filter to retain the rich oil, increase the smooth taste, improve the alcohol thickness and caramel sweetness.

Flavor: balanced taste, mellow texture, good fat, with a little sweetness

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