Taste and Flavor characteristics of Manning Coffee suggestions for brewing Manning Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A Beautiful misunderstanding-- the Origin of Manning's name

The story of the Japanese soldiers stationed there in Sumatra in 1945 was as follows:

Japanese soldier: Umai! Kore doko kara? it's delicious. Where did it come from? (the peddler thought he was asking where he came from. ) Hawker: Sahaja? Dari Mandailing, Tuan... (Sir, I am from Mantenin) Japanese soldier: e? Nani? Mandeeringgu? (huh? What? (Mandarin?) Hawker: Ya tuan. Mandailing tuan. (yes, sir, Manning) Japanese soldier: Ah, sou... (sambil manggut-manggut). (Ah, understand... .. Nod your head)

Because of the language barrier, the Manning peddler mistakenly thought he was asking where he came from, so he answered "Manning".

Mantenin coffee beans are high-quality typica coffee beans produced by linton nihuta restricted local farms in northern Sumatra around the Barisan Mountains. Coffee addicts will be fascinated by its mellow bitterness because of its scarcity, which is called a "famous product" by coffee lovers, especially the Mantenin beans baked with French roasting (french roast) (bitter, slightly dark beans). Of course, you will also want to know how Manning beans are graded.

[handling and grading of Manning Coffee]

At present, there are two main ways to refine coffee.

One is "unwashed".

Directly expose the beans to the sun and remove moisture from the beans until they are completely dry.

The other is the "washing" type of refining method.

First soak the harvested coffee beans in a large water tank. The fruit is rich and heavy and sinks, and the immature fruit floats up and uses water buoyancy to complete the first stage of sorting.

Then, through the pulp removal machine to remove the coffee fruit, and then soak in water for about 1 night. After that, rinse off the mucus that surrounds the endocarp of the coffee beans. Then dry in the sun or on a machine. At the end of the drying, the endocarp is removed by a threshing machine, and the final "coffee bean" is selected.

Mantenin coffee beans are a unique refining method called "Sumatran style", which is characterized by

1) for the coffee fruits harvested on the same day, the bean farmers immediately remove the pulp and wash the mucus off the endocarp surface. When the endocarp is dry, give it to the coffee merchant.

2) the coffee beans sent by soybean farmers are shelled and dried in the sun. The water content of raw beans is about 12.5%.

3) Aqueous raw beans are graded and dried (about 3 days) after selecting large beans.

4) Coffee beans are divided into 5 grades from 1 to 5 (G1--G5). Take 300 grams of coffee beans and determine the classification according to the number of defective beans found. The less the number of defective beans is, the higher the grade is, and the maximum number of defective beans in G1 is up to 0 Murray 3. When the number of defective beans is 46, the number of defective beans is 100, then it is G5, which is the worst grade.

5) after 2 times of screening and 4 times of hand selection, it is "gourmet Manning Coffee".

Why Manning beans are refined in this way is mainly due to the fact that the annual rainfall in Indonesia (about 3400 mm) is almost twice that of Japan, and coffee beans cannot be fully dried. As a result of this refining, Manderin coffee is a turquoise raw bean with unique spicy and tropical fruit aromas and sweetness.

A few years later, Japanese veterans went to Sumatra to ask about the feasibility of exporting local "manning coffee" to Japan, and Pawani was the first company to export 15 tons of Sumatran raw beans to Japan at that time. Because of this beautiful misunderstanding, "Manning Mandheling" has become synonymous with Sumatran coffee. After drinking the locally produced coffee, he thought it was very good, so he asked the vendor about the name of the coffee.

[Golden Manning]

Gold manning is produced by PWN, the best coffee company in Indonesia. PWN is the abbreviation of Indonesia's Pawani company. The gold mantenin produced by PWN takes 30 kilograms as a bag, each with a guarantee.

The English name "Golden Manning" has been registered by Pawani in Indonesia.

Gold mantenin is harvested by hand, with exquisite agricultural processing technology, and hand-selected, through four sieves and four selections to remove defective beans, resulting in high-quality coffee beans. Generally speaking, Mantenin produced from Sumatra will have a bit of earthy flavor, drink with a strong grass flavor, and will have a bitter taste if it is deeply baked. The carefully selected gold mantenin has a full appearance of each bean and has a strong aroma. The taste is more round and mellow than that of ordinary mantenin, and the tail end will be slightly sweet after drinking it. This is the best choice to add milk.

Birthplace of variety

Sumatra is most famous for the Mantenin of the Arabica species, and there seems to be a lot of Robosta species in the north. The best of the traditional Arabica coffee produced in northern Sumatra is sold as Lindong Lintong and Manning Mandheling.

Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau covered with fern covers.

Mantenin on the front street suggests:

KONO filter cup / 88 degree water / 1 14 / time 1 minute 50 seconds

Flavor: chocolate, caramel, herbs, mellow and smooth taste