What is the wet planing method what are the characteristics of the wet planing treatment of Indonesian Manning coffee beans in terms of process and flavor performance?

What is the wet planing method?

The treatment of each kind of coffee beans has something to do with the local climate. The coffee beans we drink have to be treated and then baked, including water washing, sun exposure, honey treatment, anaerobic treatment and so on. With the development of fine coffee, there will be more and more coffee beans treated. The method of treatment directly affects the taste of coffee. Coffee beans in Indonesia are treated by a unique method-wet planing, also known as wet shelling (Wet Hulling). It is also known as Giling Basah in the local language and also known as semi-washing treatment.

Indonesia uses this unique method of coffee bean treatment, entirely because the local weather is often dominated by Rain Water, with continuous typhoons, unable to achieve the good weather needed for the sun, and the local economy is not good. It is also impossible to use the more expensive way of washing. Indonesia is hot and humid all the year round, lack of sunlight for a long time, and the humidity is as high as 70-90% of the year. Therefore, it is obviously not realistic to rely on pure sun treatment. For Sumatra, where the weather is changeable, even if coffee beans are washed with water, it is difficult to free up a week of sunny weather for dry treatment, so the wet planing method arises at the historic moment. Accident has become a unique treatment in the world, and it has also contributed to the unique herbal and mellow nut pine flavor of Indonesian Mantenin Coffee.

The difference between the wet bubble method and the water washing method is that the water washing method retains the pectin for fermentation, freshens the residual pectin with clean water and then dries it directly in the sun, and the coffee beans are stored in parchment. The wet planing method uses washing treatment for fermentation, and then semi-drying after removing the parchment through the machine, and then finally drying, coffee beans will "smooth" into the storage link.

Manning Coffee is considered to be the richest coffee in the world. Manning coffee is characterized by strong flavor and mellow taste, which brings people a very rich coffee experience and feeling. In the front street, Manning coffee is a very popular kind of coffee. Before the advent of Blue Mountain Coffee, Manning Coffee was called the most mellow coffee by coffee gluttons, and Qianjie did agree with this. The body of Mantening Coffee is in the forefront of boutique coffee, with its thick taste and low acidity, while the smoothness and sweetness of dark chocolate and caramel provide a very lasting finish and complex taste.

Indonesia is the largest archipelago country in the world, with the title of "Thousand Island country". The islands are scattered, with rugged mountains and hills, only narrow plains along the coast, and surrounded by shallow seas and corals. India's typical tropical rain forest climate, the average annual temperature is 25-27 ℃, there is no difference between the four seasons. The northern part is affected by the northern hemisphere monsoon, the precipitation is abundant from July to September, and the southern part is affected by the southern hemisphere monsoon. The precipitation is abundant in December, January and February, with an annual precipitation of 1600-2200 mm. Because of such geographical conditions and climatic characteristics, Indonesia's higher altitude, volcanic ash soil, and its climatic characteristics are all excellent conditions suitable for the growth of Arabica coffee trees.

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous.

Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning. In front of the street, there are two kinds of manning coffee, which are rations bean series Indonesian mantenin coffee and single gold manning coffee.

Lin Dong Mantening

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. 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. The food rations in front of the street, Indonesia Manning, is from Lin Dong.

Golden Manning

The specification of Gold Manning is more than 18 mesh of iron truck varieties, less than 3 defective beans (300g raw bean samples), belonging to the highest grade G1, dark green color, is a neat shape of flat beans. After strict screening of Golden Manning, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and the fragrance and sweetness is stronger. The gold Manning of the front street coffee is from PWM. Gold manning is actually produced by a company Pwani Coffee Company acquired locally in Indonesia, and then registered the name gold manning, so in fact, this company's manning is the authentic gold manning.

Mantenin coffee bean variety

Manning coffee especially refers to Arabica coffee beans grown on the Indonesian island of Sumatra, mainly timtim or ateng varieties. Timtim is Timor, an Arabica variety with Robusta ancestry, while Ateng is Catimor, a cross between Kaddura and Tim

Specific steps of wet planing of Mantenin coffee beans:

1. Ka Nong picked the ripe coffee fruit and put it in the sink to remove sundries and immature coffee fruit by flotation.

2. Then use a peeling machine to remove the pulp and peel, retain the endocarp and pectin, and decompose the pectin after brief fermentation.

3. The washed raw coffee beans are dried, and the coffee beans with sheepskin are exposed to the sun for 1-2 days, so that the water content of raw coffee beans is reduced to 30% 50%.

4. Then the pectin and sheep skin are removed by the machine, and the coffee beans without endocarp are dried again. The drying process takes 2-4 days to reduce the water content to about 12-13%, and the treatment is completed.

Although the wet bubble method has achieved the unique flavor of Mantening coffee, the situation that occurs when using the wet planing method is that the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheepskin is removed, and the beans are crushed and split like sheep's hoofs, commonly known as sheep's hoof beans. Qianjie Coffee believes that this is a very significant feature of Manning coffee beans and is not a defective bean.

Qianjie coffee brewing suggestion:

If you want to brew a delicious cup of coffee, Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives the coffee. 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.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Parameters for brewing Manning coffee in front of the street:

The KONO filter cup is used to brew the Mantening coffee in the front street, and the ribs of the KONO stop when the height of the filter cup is less than half of the height of the filter cup. This design is actually designed to ensure that the filter cup is wet and close to the wall of the filter cup, so as to limit the airflow, which will increase the water absorption time of coffee powder particles, so that the extracted coffee is more uniform as a whole and improves the mellow taste.

KONO filter cup, 88 degrees Celsius water temperature, 1:15 powder / water ratio, 15g coffee powder, grinding degree (standard sieve 20 pass rate 75%), three-stage extraction.

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

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

[Golden Manning Coffee] Nuts, spices, herbs, licorice, chocolate, caramel.

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