Description of flavor and taste characteristics of Mantenin coffee bean varieties of tiger and Manning respectively

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The most special thing about Manning coffee is its mellow herbal flavor, which some people like and others hate. Qianjie treats coffee more from an objective point of view. Whether the flavor of coffee beans accurately reflects the flavor of the producing area is the most important point in Qianjie.

For every coffee bean on the front street coffee shelf, a large number of coffee producing areas have to be compared and analyzed in order to find out the coffee bean that is most in line with the flavor of the producing area. Some people may ask, isn't the coffee bean that loses the election an escort? Qianjie does not think so, a large number of coffee producing areas contrast, not necessarily all coffee beans on the shelves, but help us to form an impressive understanding of the producing areas, which is the concept that Qianjie has been conveying to everyone.

When it comes to Mantenin coffee beans, at present, there are five kinds of mantenin coffee in Qianjie. They are Lin Dong Mantenin (representing the most classic flavor of Mantenin), Golden Mantenin (which has been manually screened for many times to achieve a clean taste), Tiger Mantenin (with pine aroma), aged mantenin (the most mellow), and sun manning (different from traditional mantenin, with acidity). Each type of Mantenin coffee beans has its own characteristics. Qianjie, whether in Guangzhou stores or online Taobao, displays more than 50 kinds of coffee beans with independent flavor personality. Today, in front of the street, we will mainly talk about tiger manning coffee beans.

Qianjie Indonesian tiger Mantenin

Country: Indonesia

Producing area: Sumatra

Altitude: 1500 m

Variety: Kaddura, Iron pickup, Sidikalong

Treatment method: wet planing method

Tiger Mantenin grows in Indonesia and is mainly produced in Sumatra, Java and Sulawesi. Tiger Manning is produced in Tiger Manor, so it is also known as "Manning Tiger" and "Sumatran Tiger Manning". The northern part of Sumatra is relatively high above sea level. Aceh, where Lake Tawa is located, and North Sumatra, where Lake Toba is located, are the main Arabica coffee producing areas.

Lake Tawa is located in the Gayo Mountains in the northern Aceh province of Sumatra, straddling Indonesia on both sides of the equator. The humid tropical rain forest climate is rich in rainfall and fertile volcanic soil brings rich nutrients to coffee. However, due to the remote location and inconvenient transportation, coffee was not grown until 1924, mostly with traditional shading and organic planting without pesticides.

Because the humidity in Indonesia is between 70-90% throughout the year, the annual rainfall can even reach 2000mm, typhoons continue, and farmers pursue faster economic returns, so wet planing is adopted. In the process of ordinary washing, parchment is dried in the sun for 2-3 days with parchment, and the parchment is shaved to 20-24% of the water content, so beans are more likely to be squeezed and form a small gap. This is what we often call horseshoes or sheep's hoof beans, which have higher defects, but create a mellow and strong flavor with a very distinct personality.

Treatment method

Wet planing, also known as wet shelling Wet Hulling, also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment. Judging from the name alone, the wet planing method is very similar to the wet treatment (water washing treatment). However, the cup flavor of the two treatments is very different. The coffee treated by the wet planing method is usually mellow and strong, and the personality is very distinct.

Steps of wet planing treatment

① removes peel and pulp and retains parchment and mucous membrane.

② tank fermentation

③ washing off mucous membrane

④ with parchment is sun-dried for 2-3 days to 20-24% moisture content.

⑤ scraped off the parchment

⑥ dries raw beans to 12-13% moisture content.

⑦, prepare for exit.

The super speed of wet planing also causes Manning to have higher defects. Employees will be arranged to carry out manual selection of defects in the processing plant, usually with DP (second hand selection) and TP (third hand selection). After three times of hand selection, Mantenin will be better than the second hand selection in the defect rate.

Coffee variety

The breeds of Indonesian tiger Mantenin are Kaddura, iron pickup and Sidikalong.

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.

Baking analysis

Qianjie this coffee raw bean body is round, green with yellow, better evenness, high moisture content. The goal of Qianjie baking is medium-deep baking, in order to erase too much sour taste and improve its mellow thickness and balance.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the baking process, because the elevation of the bean is only medium and the bean quality is very soft, in order to remove the excess gouache and avoid being sour due to lack of dehydration, the baking method of prolonging dehydration time and reducing fire is adopted to adjust the firepower before the bean enters the yellowing point, the dehydration is finished and the first explosion is completed to avoid burns on the bean surface, and choose to come out of the oven 4 minutes after the end of the first explosion and 20 seconds before the second explosion to prolong the caramelization reaction time. Reflect its high quality cleanliness and sweetness.

Roaster Yangjia 600g semi-direct fire

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30s, keep the throttle unchanged, the temperature return point is 1 "45, keep the firepower, the bean watch turns yellow in 5: 18" seconds, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

7'30 "dehydration completed, firepower reduced to 140 degrees, 8km2 39. 55 "when the bean table appears ugly Hu wrinkles and black markings, the smell of toast obviously changed to the smell of coffee, can be defined as a prelude to an explosion, at this time to listen clearly to the sound of an explosion point, to 9: 00" to start an explosion, adjust the firepower to 110 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not to be so small as to be free of bursting sound), the development of 400s "after an explosion, 203 degrees pot.

How to brew tiger manning coffee in front of the street

The cooking parameters used in the front street are: Kono filter cup, 88 °C water temperature, 1:15 powder / water ratio, 15g powder weight, grinding degree (70-75% pass rate of No. 20 standard sieve).

Qianjie takes into account that this bean uses a deeper baking degree, the deeper the roasting degree, the faster the dissolution rate of coffee substances, in order to avoid over-extraction, Qianjie uses a lower water temperature for extraction, but also uses a lower flow rate Kono filter cup, in order to ensure that coffee substances are extracted as far as possible under low water temperature conditions.

Qianjie adopts segmented extraction, that is, three-stage water injection method, using 30g water for steaming, and the steaming time is 30s. The first small flow is injected around the circle to 125g to cut off water, and when the liquid level is about to expose the powder layer, continue the second stage of water injection, and the total extraction time (including steaming) is 225g.

Flavor description

The palate is well balanced, with obvious flavors of cream, dark chocolate and nuts.

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