Mantenin wet planing method introduces the flavor characteristics of Indonesia Mantenin wet planing method

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Affected by the deep baking of beans in traditional coffee chains in the past, the flavor of coffee is remembered by most people as bitter, while Manning coffee is characterized by herbal flavor. to put it simply, it is very bitter, smooth and low-sour. Therefore, there is a saying about Manning coffee in the coffee circle, that is, only those who drink coffee for more than two or three years will like to drink it, and it is difficult for novice coffee beginners to accept the taste.

Mantenin coffee beans are generally produced in Indonesia, which is a big coffee country, mainly from Java, Sumatra and Sulawesi. Mantenin Coffee, also known as Sumatran Coffee, belongs to a rare number of Arabica coffee beans in Indonesia. According to Qianjie, the reason why the flavor of Mantenin coffee beans is so special is that Indonesian raw coffee beans use wet planing.

Perhaps everyone is relatively unfamiliar with the wet planing of coffee beans, and they are more familiar with the common methods of washing and tanning. Qianjie will introduce to you the following general treatment process of Indonesian wet planing method. The farmers first pick the ripe coffee fruit and put it in the sink to remove the sundries and immature coffee fruit by flotation. Then use a peeling machine to remove the pulp and peel, retain the endocarp and pectin, and decompose the pectin after brief fermentation. The washed raw coffee beans are dried so that the water content of the raw coffee beans is reduced to 20% Mel 24%. Then the endocarp is removed by the machine, and the coffee beans without endocarp are dried again to reduce their water content to about 12-13%, and the treatment is completed.

There are five types of Mantenin coffee on the shelves in Qianjieguang, because Indonesia Mantenin's unique herbal flavor is very mellow, and more and more coffees like to accept this flavor. so Qianjie carried out a large number of picking, roasting and cup testing of Indonesian Mantenin coffee beans, and finally put on the shelf the cleanest and sweetest golden Mantenin coffee beans with the most mellow taste. There are also fermented wine-scented old mantenin coffee beans, the most fragrant tiger mantenin coffee beans and the most classic mantenin coffee beans from Lindong.

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. Traditionally, coffee beans from the Doba Lake region (located in northwestern Sumatra, Indonesia) are called "Mantenin".

Whether Mantenin's coffee flavor is treated with water or sun can not bring this unique herbal flavor, like the water washing treatment commonly used in Central America, which can bring the acidity in the taste and make the acid more obvious. And the sun treatment, on the basis of washing treatment, increases the aroma and sweetness. Drying is the most common method of sun treatment, such as Sidamo in Ethiopia and Brazil. Among them, the red cherries on the front street and the Queen's Manor in Brazil are treated by the sun, so the sweetness is very obvious.

In the process of processing coffee beans by Indonesian wet planing, the fermentation process is very short and the drying time is relatively long, so its sour taste is very weak. Qianjie is generally called low acidity, but the taste is very mellow. Coffee beans treated with wet planing also bring the smell of soil, tobacco and chocolate.

Some countries deliberately extend the anaerobic fermentation of coffee beans. The two Colombian Flower Moon Night and Rose Valley on the street give coffee beans a special flavor by prolonging the fermentation process. The Huayue Night beans on the front street are produced at the Esteogadin Farm in the Huilan area of Colombia, using a special anaerobic solarization treatment. To put it simply, the coffee fruit is put into a sealed fermentation barrel to prolong the whole fermentation time at a low temperature. The fermentation of up to 15-20 makes the flavor of coffee full of infinite possibilities. This bean has a strong fruit flavor, strawberry jam flavor spread in the mouth, very intoxicating. At this time, you will feel that the original coffee can still have such a strong aroma, and sweet taste.

In addition, Qianjie also shares with you the brewing method of Mantenin Coffee, which is brewed with old Manning Coffee. The treatment method of the old Mantenin is a little different from that of the other three types of Mantenin coffee beans, that is, the aged mantenin is stored for a long time, just like the old wine, extending the storage of raw beans for up to two to three years. At this time, the acidity of the coffee beans will weaken, the color of the raw beans will change, during which the acidity of the coffee beans will slowly weaken to sugar, and the color will become darker, mostly yellowish brown or dark brown. Very recognizable. So this Mantenin has the highest mellow thickness. The biggest difference between old mantenin and other mantenins is that they have low sour taste, high sweetness and high alcohol thickness. So the taste of this Mantenin on the front street is less wild of the traditional Mantenin, more mellow and delicate, with a sense of mature and dignified, low acidity, and a sweet taste of ripe, caramel, herbs and chocolate.

In order to highlight the unique flavor of Mantenin, Qianjie uses medium-to-deep baking. The cooking parameters of this Lin Dong Mantenin are as follows: use KONO filter cup, 88 ℃ water temperature, 15g powder quantity, 1:15 powder-water ratio. Use the three-stage brewing method commonly used in front street coffee, which is a very simple hand brewing method. You can simply learn this hand brewing technique at home to make a simple and delicious cup of coffee. First of all, after you get the coffee utensils you need, you can follow the front street to make coffee. The first step, first with 30 grams of water for steaming, in the water injection do not use too large water flow, otherwise the coffee powder will be washed away, can not play the role of steaming. When pouring 30 grams of water, the time is exactly 10 seconds, then wait 20 seconds, when the total time reaches 30 seconds, you can proceed to the second step of brewing coffee. Then slowly inject 125 grams of water from the center to the outside with a small flow of water, which takes a total of about one minute. Then after waiting for the powder layer to drop, you can inject water again. The third step is to inject water again, when the total water reaches 225 grams, the time is about two minutes, then the action of water injection can be stopped. The next step is to wait for the coffee liquid of the filter cup to flow into the next pot, then you can remove the filter cup. But it's not over yet. The last action is to shake the pot containing the coffee liquid evenly, so that the concentration of the coffee liquid is evenly mixed together, and you can drink a delicious cup of coffee!

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