Which brand of Indonesian coffee beans is good? Indonesian boutique coffee beans recommend golden Mantenin coffee beans.

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Qianjie Coffee, which has always been a fan of Indonesia's PWN gold mantenin coffee beans, was affected by the epidemic this year. The October production season of PWN gold mantenin and the PWN gold mantenin certificate arrived at Qianjie Cafe only in mid-November. What is the impact of the 2020 epidemic on Indonesian coffee production and exports?

Coffee bean production in Indonesia remained stable in 2020.

Although the increase in Arabica coffee offsets the decline in Robusta coffee production, Indonesian coffee production is expected to remain at 10.7 million bags in 2020. Southern Sumatra and Java account for 75 per cent of the country's robusta coffee production, but the delay in the rainy season has reduced robusta coffee production by 50 to 9.4 million bags. In northern Sumatra, the country's main Arabica coffee producing region, suitable planting conditions have helped to increase coffee production by 50, 000 to 1.3 million bags.

The influence of COVID-19 epidemic situation on the Coffee Export quantity of Indonesia

As the recent price downturn is difficult to stimulate further coffee trade, the country's end-of-season inventory is expected to remain at 2.4 million bags. Coffee exports are also expected to decrease by 100000 bags to 6 million bags.

Why does PWN Gold Manning Coffee always attract this Qianjie Coffee?

The first reaction of Qianjie is four words: "mellow, clean". PWN Raw Bean Company has set a strict screening system for the gold Manning sold by the company. after density color separation, the processed raw beans have to be manually picked for four times with specifications of more than 18 mesh and less than 3 defective beans (300g raw bean samples). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean.

Not all gold mantenin comes from PWN gold mantenin coffee beans. This year, in the same producing area of Mount Jiayu, Indonesia, it has also launched a coffee bean that has been screened by hand for three times. Through the cup test on the front street, the clean, sweet and mellow coffee flavor of PWN gold mantenin coffee beans cannot be reproduced by another golden mantenin coffee bean. Gold manning will be more acidic than PWN gold manning, and the taste will be relatively thin, lacking the mellow flavor of Mantenin coffee beans.

PWN Gold Manning Coffee Bean varieties

In front of the street, the new season of PWN Gold Manning's coffee variety is "Ateng". This seems to be a very strange coffee variety. Ateng is very suitable for growing and flavor development in Aceh. Ateng is a hybrid of robusta and Arabica coffee beans while Katim (known locally in Indonesia as TIMTIM), and then TIMTIM crossed with Arabica coffee beans again to produce Ateng. To put it simply, Ateng is the grandson of Robusta coffee beans, because after two generations of excellent genetic improvement, the flavor of coffee will be cleaner and sweeter than TIMTIM.

Golden Mantenin coffee bean wet planing 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. Qianjie believes that the unique flavor of Mantenin coffee beans, although it has a lot to do with its own varieties, wet planing is also an important factor in creating the flavor of coffee in Indonesia.

Analysis of PWN Gold Manning Raw Bean in October 2020

Qianjie Coffee compared the gold manning in the earlier season and the gold manning in October season, and found that the water content of raw beans in the May season was lower than that in October. After shipping, warehousing and trade, the roaster's storage and other links will lead to a great change in the moisture content of raw coffee beans.

Experience of PWN Gold Manning Coffee Bean in the New season of Qianjie Coffee Baking

PWN Gold Mantning belongs to raw beans with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans, immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum). How do Qianjie bakers ensure that they use the same baking line to bake the two beans when the water content is higher in the new production season in October? The answer is that in the case of the same development time and oven temperature, Qianjie coffee roasters will prolong the dehydration time of coffee beans during the baking season in October, increasing the yellowing time to 6: 30.

Yangjia 800N, bean dosage 480g. Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, bake to 5 degrees Celsius 39 degrees 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4 degrees. In the 9th & # 39th "minutes, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, and start to explode at 9 degrees 39: 54". Turn the firepower down to 60 degrees, open the throttle 5, and put the pot at 204.5 degrees.

Experience of brewing PWN Gold Manning Coffee beans in Front Street Coffee

KONO filter cup; parameters: 15g powder, water temperature 88 degrees, grinding degree: BG 6m (Chinese standard 20 sieve, pass rate 60%), ratio of water to powder close to 1:14, extraction time about 1:55. Qianjie coffee extraction technique: 30g water steaming, steaming time is 30s, the first stage water injection to 120g water cut off; vertical flow, small flow slowly circle; the second stage water injection to 210g, the flow and winding speed is slightly faster, reducing powder clogging the filter cup, resulting in over-extraction.

October season gold Mantenin coffee beans brew flavor: the acidity will be more obvious than the May season coffee, there is dark chocolate-like slightly sour, nuts, herbs want to go, the aftertaste is caramel called sweet, generally cleaner than the May season.

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