The difference between Blue Mountain Coffee and Golden Manning Coffee the flavor characteristics of Mantenin coffee beans story brewing

In the front street coffee will hear: have a cup of coffee that is not sour, what do you recommend? Qianjie Coffee will recommend a manning coffee, of course, some friends will directly say a cup of Blue Mountain. Because neither of these two kinds of coffee tastes sour.

We know that basically good coffee beans are Arabica varieties, because this kind of coffee beans have poor resistance to diseases, insect pests or climate, and the required growth environment is more stringent, but it smells better and contains less caffeine. so it has more economic value, good coffee should be like this, and the other variety is Robusta, which is mostly used to make instant coffee.

The Blue Mountain Coffee introduced by Qianjie Coffee is the coffee bean of the iron pickup card variety, which is the oldest Arabica variety. The leaf tip is bronzed, the bean body is oval or thin, the tree is tall and the branches are slightly tilted, with an angle of 50 MUE and 70 degrees, which is called Red Top Coffee. Coffee tree opposite leaves are long oval, smooth leaves, the end of the branch is very long, few branches, and the flowers are white, open at the base of the petiole connecting the branch. The flavor is elegant, but the physique is weak, the disease resistance is poor, the coffee yield of each tree is very low and the fruit yield is low. The ripe coffee fruit looks like a cherry and is bright red.

However, because Jamaica Blue Mountain coffee is weak in disease resistance, low yield and vulnerable to insects, this is also one of the reasons why Blue Mountain coffee is expensive. And the Blue Mountain Coffee in front of us is 158 yuan / 100g, of course, some friends will say that this is really Blue Mountain? Why is it so cheap? The Blue Mountain Coffee of Front Street Coffee is an authentic Blue Mountain Coffee of Jamaica, with a certificate issued by the Jamaican Coffee Bureau. In addition, the wooden bucket of Jamaican Blue Mountain Coffee beans will have the logo of a green frog. This is the front street coffee specially selected to produce Jamaica Blue Mountain No. 1 Coffee Farm with rainforest certification, that is, Clifton Farm, and Jamaica is the only producing area that uses wooden buckets to hold raw beans. There is also the most iconic Blue Mountain flavor, the real Blue Mountain is very rich in aroma, balanced taste, there will not be any kind of taste prominent or lack of feeling. The price of authentic Blue Mountain No. 1 coffee in Jamaica will be higher than that of other coffee. Qianjie Coffee believes that there are three main reasons: small quantity, good flavor and strict quality control, so it has created the highest price coffee in the world.

Qianjie Coffee Lanshan No.1 Coffee Bean treatment before this year, Lanshan No.1 coffee can only be washed. The peel, pulp and mucous membrane were removed by washing and fermentation. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, first remove the peel and pulp and let it ferment for 12-18 hours, then put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten. After that, the coffee beans are screened and stored in a special warehouse. These procedures must be strictly mastered, otherwise, the quality of the coffee will be affected. In 2020, the Blue Mountain producing area also exported a batch of sun-treated Blue Mountain No.1 coffee. Qianjie was also introduced and baked at the first time.

In fact, the production of this sun blue mountain coffee is also very difficult, why there was only water washing before, that is because water washing is the most essential embodiment of the blue mountain flavor, and changing the treatment method will certainly change its flavor structure. This is why Qianjie Coffee recommends washed coffee beans every time it introduces coffee beans in a certain producing area, because washing best represents the flavor of the producing area. Of course, Blue Mountain Coffee uses sun treatment, more to follow the development of the market, just like Qianjie Coffee some time ago also added a sun-dried Mantenin coffee beans, which is also different from the traditional wet planing method.

The Story of Manning Coffee

The story of Mantenin coffee comes from the fact that Japanese soldiers returned to Japan after colonization in Indonesia and kept thinking about the delicious coffee there, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this Mantenin. The Japanese were very fond of this coffee bean, so they asked the name. Because the commercial source was not convenient to disclose, the locals casually said "Mantenin", so the Japanese sent 15 tons of Indonesian coffee to Japan, but it was very popular in Japan. That's how Manning's name came out.

Manning Coffee

The non-sour manning coffee is also an Arabica variety, and the iron pickup has an excellent taste and is a recognized boutique coffee breed, originating in the Manning Forest area near the Bukit Barisan Mountains in North Sumatra. The flavor of this coffee is: high alcohol thickness, low acidity, slightly herbaceous flavor. Manning coffee cultivation originated from the compulsory planting system introduced by the government of the Dutch East Indies. In 1835, the Dutch brought coffee seeds from Java and tried to plant them on the land of Sumatra. With the help of the Dutch Government of the East Indies (Dutch East Indies), coffee was then spread to several areas of North Sumatra. Qianjie coffee has Lin Dong Mantenin, Sumatran tiger Mantenin, Golden Manning.

Coffee producing areas in Indonesia

90 per cent of coffee beans grown in Indonesia are Robusta varieties, while 10 per cent of Arabica coffee beans are mainly grown in Sumatra's Lintong, Gayo, Jawa and Sulawesi of Sulawesi. There are usually two harvest seasons in Indonesia, the main harvest season (main crop) occurs from September to October, and the second harvest season (fly crop) occurs from May to June.

Lindong producing area of Lake dopa: Lake dopa is located in the north of Medan, the capital of Sumatra, and is an alpine freshwater lake. The average height is about 900 m above sea level. The lake is diamond-shaped, 100km long and 30km wide, covering an area of 1130 square kilometers, with an average elevation of 1100-1600 meters above sea level. at the same time, it is also the largest volcanic lake in the world. The so-called mantenin refers to the iron pickup or its variants of coffee beans grown in the mountains around Lake Toba, of which Lindong is the most famous Mantenin coffee producing area in the Lake dopa region. Lin Dong Manning is the regular version of Manning. Lin Dong Mantenin also uses the conventional wet planing method, which creates the characteristics of low sour taste and high mellow degree. However, the situation that will occur when using the wet planing method is that because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheep skin is removed, the beans are crushed and split like sheep's hoof-shaped beans, commonly known as sheep's hoof beans, which are not defective beans. It can be said that Mantenin is a very prominent feature.

Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. The average planting height in the production area is between 1110 and 1300 meters. The gold manning of Qianjie Coffee season is produced in the GAYO Mountains in Aceh, North Sumatra.

[Qianjie Golden Manning]

Why is it called Golden Manning? is there gold? Or is it the same color as gold? Qianjie told everyone the reason for this. It is said that when dealing with raw beans, the sunlit Mantenin emits a golden luster, so it is named Golden Manning. But it was not the Japanese company that registered the gold PWN as a trademark, but the local Indonesian company Pwani Coffee Company, which partnered with Japanese companies to export Mantenin coffee beans in the early days. It is precisely because the "Golden Manning" has long been registered by PWN, which means that only the golden manning coffee beans from PWN can be regarded as the real golden manning. In order to show you the real flavor of gold manning coffee, Qianjie insists on selling only PWN gold manning.

PWN is actually an acronym for Pwani Coffee Company Coffee Company. This company is a very famous coffee acquisition company in Indonesia, mainly buying Mantenin Coffee, and almost all the best producing areas in Indonesia have been acquired by it, so most of the beans produced by PWN are unique boutique coffee. Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft. However, PWN registered the gold manning as a trademark, that is to say, only the gold manning produced by PWN can be regarded as the real "golden manning". Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning. So "Golden Manning" is just a product named by the company. Gold manning is produced in the Lindong area of northern Sumatra, Indonesia. It is a relatively high-grade mantenin, that is, a more delicate way to handle the mantenin coffee, and the beans are picked by hand.

Qianjie coffee PWN gold Manning specification is more than 18 mesh, defective beans less than 3 (300g raw bean samples), belongs to the highest grade G1, the color is dark green, is a neat shape of flat beans. After strict screening of PWN Gold Mantenin, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and has a stronger sweetness.

PWN set such a high standard for gold manning that it is destined that the price of PWN gold manning is higher than that of ordinary gold manning. But what if there are some gold manning beans on the market, but they are not marked as PWN? In fact, in order to raise the price, some raw bean merchants selling gold manning on the market selected more than 18 mesh grains from the same G1 grade gold mantenin coffee beans for sale. Some even use three selections to make the appearance as close as possible to PWN Gold Manning. Even if the appearance is similar, it is empty after all, and the taste does not deceive people. In front of the street, several coffee beans also called "golden manning" were tested blindly, and the baristas on the front street could recognize PWN gold manning, because the cleanliness of PWN gold manning was unmatched by other "golden manning".

Beans of Golden Manning Coffee

The golden manning coffee bean in the new season in Qianjie is Ateng, which is the common name for Katim coffee by the locals in Sumen, Indonesia. The name Ateng comes from the Aceh Tenggah region.

What is the Indonesian wet planing method?

The flavor of Indonesia's Mantenin is related to its unique coffee treatment. Indonesian wet planing, also known as wet shelling (Wet Hulling), also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment method. The cup test flavor of Indonesian wet planing method is quite different from that of wet treatment (water washing). According to Qianjie Coffee, the tradition of using wet planing in Indonesia starts with the local weather. Humidity in Indonesia is between 70 and 90 percent all year round, typhoons continue, and in some areas, annual rainfall can reach as much as 2000mm.

And geographically, in tropical climates, coffee takes an average of 2-3 weeks to dry. In such a humid climate in Indonesia, dry coffee has become a big problem. Coffee must take longer to dry, during which time the coffee still maintains a high humidity, making it easier for bacteria to soak into raw coffee beans. In the process of ordinary washing, the drying process is carried out with parchment to protect raw beans from external damage to a certain extent. However, if the wet planing method removes the parchment for the final step of drying, the sun shines directly on the surface of the raw beans, drying the coffee beans quickly, 2-3 times faster than the washing treatment.

From this we can also see the wisdom of the local people. However, the wet planing method also has a disadvantage that the coffee beans will become very ugly, that is, the so-called "sheep's foot beans". This kind of coffee beans are formed because when the parchment is removed by the wet planing method, the water content of the coffee is still as high as 20-24%. In general, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction. But on the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, 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 (locally known as kuku kambing). According to Qianjie Coffee, teacher Han Huaizong once described the flavor characteristics of wet-planed coffee beans as follows: "this is also a rare treatment in the world, accidentally creating Mantenin's special low-acid, thick and smelly flavor." On the other hand, through the cup test of different wet planing Indonesian coffee beans in Qianjie for many years, it is considered that Mantenin coffee has low acidity, thick taste and unique flavor such as herbal spices, but the disadvantage is that the quality is relatively unstable. Of course, the quality instability can not be completely caused by wet planing, in most cases, it may be caused by the relatively poor quality of some raw coffee beans.

In addition, because the Mantenin coffee beans do not have many sour properties, they will not have an unpleasant sour taste after being kept warm or made into iced coffee for a long time. After baking, the coffee beans are large, brown or dark green, with a special caramel-like aroma and a mellow taste. Most coffee lovers like to drink individual products, and it is also an indispensable variety of mixed coffee.

The Mantenin coffee beans introduced into Qianjie Coffee are all made by wet planing.

[suggestion on brewing coffee beans in front street coffee]

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Deep-roasted coffee beans to highlight the mellow feeling of coffee, Qianjie will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. Because of its few ribs and located at the low end, the filter paper can be attached to the filter cup to achieve the effect of limiting air flow, so as to slow down the flow speed and increase the contact time of gouache.

Filter cup: Kono filter cup

Water temperature: 88 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium grinding (Chinese standard No. 20 screen pass rate 70%)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small flow around the circle to 125g water injection stages, water level drop is about to expose the powder bed, continue to water injection to 225g stop water injection, and so all coffee drip filtration is finished, remove the filter cup, timing from the start of water injection, V60 filter cup extraction time is 2 grams 39 percent 00 ", Kono filter cup extraction time is slightly longer, 2 grams 39 percent 10".

[washed Blue Mountain Coffee]: dark chocolate, rich nutty flavor, creamy smooth taste, sweet and sour balance

[Golden Manning]: nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor

[Lin Dong Mantning]: herbs, chocolate and caramel are well balanced as a whole.

As to which coffee tastes better, Qianjie believes that, in fact, all coffee tastes good, and if the treatment is different, the flavor will be different. Tasting different flavors of coffee can better appreciate the local coffee style and better understand the local coffee flavor. So, if you can, Qianjie suggests that everyone try different flavors of coffee, maybe you will fall in love with it! Qianjie Coffee has more than 50 kinds of individual coffee with many flavors. Welcome friends to taste and discuss the coffee.

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