Sumatran Coffee Tiger Mantenin brewing Grinding Tiger Mantenin Coffee Bean characteristic Story

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[Tiger Mantenin] grows in Indonesia, mainly in Sumatra, Java and Sulawesi. 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.

And because Indonesia's annual humidity is between 70-90%, annual rainfall can even reach as much as 2000mm, typhoons continue, farmers pursue faster economic returns, so the wet planing method is used. 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.

Tiger Manning's attention varieties are Kaddura, Iron pickup and Sidikalong, with sour taste of lemon or citrus, clean citric acid taste and sweet finish. This tiger manning is well-balanced and clean, with obvious flavors of cream, dark chocolate, caramel and nuts. Its raw bean body is round, green and yellowish, with better uniformity and high moisture content. The goal of baking is medium-deep baking, which removes too much sour taste and increases its mellow thickness and balance.

[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.

Tiger Mantenin flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, will have 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.

Tiger Mantenin flavor: high balance, clean, thick and solid taste, long-lasting 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.