Mantenin coffee bean flavor taste characteristics Mantenin does Italian coffee bitter? how should I drink it

When it comes to coffee, Front Street believes that coffee fans will definitely leave a place for Mantenin. Mantenin coffee is produced in Sumatra, Indonesia, otherwise known as "Sumatra coffee." Its flavor is very rich, fragrant, bitter, mellow, with a low acid.

Front Street believes that Mantning coffee is not bitter in the traditional sense, but has a dark chocolate-like aroma. The second half is rich in sweetness and intriguing, suitable for medium and deep baking. Some coffee lovers drink it as a single-serve coffee, and mantnings are often found in espresso blends.

The origin of Mantenin's name is also very interesting. Front Street will tell you coffee fans.

In fact, mandenin is not the name of the producing area, place name, port name, nor the name of the coffee variety, but the transliteration of the Indonesian mandenin mandheling people. It got its name because during World War II, during the Japanese occupation of Indonesia, a Japanese soldier drank excellent coffee in a cafe and asked the owner the name of the coffee. The owner mistook him for asking where you were from and answered: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. The name of Mantenin spread like this. The coffee merchant was the famous PWN Coffee Company.

The reason why Mantenin is widely liked by coffee fans is also because with the development of the third wave of fine coffee craze, people are more and more tolerant of coffee, such as Indonesian Mantenin coffee beans known for herbal flavor and mellow feeling. At first, the evaluation was quite controversial, but now Qianjie Coffee found that many people like it.

For this level of fine coffee, Front Street Coffee believes that it should be judged from four dimensions: altitude, variety, treatment method and cup test score (above 80 points). But in fact, Mantenen in the cup test link, is not up to 80 points.

Some people will argue that Mantning coffee is not fine coffee, but Front Street Coffee thinks that "fine coffee" is only a result of meeting the public judgment standard, and some coffee with outstanding regional flavor, when the market acceptance is relatively high, whether it is fine coffee is no longer important.

The reason why Front Street Coffee will carry out complicated cup testing on a coffee and constantly collect coffee beans from different producing areas is to let everyone know that coffee beans are constantly discovering changes and people's tastes will also change constantly. Therefore, the existing evaluation standards are only used as the basis for understanding coffee. In addition, they must have their own cognition of coffee, which has always been the idea transmitted by Front Street Coffee.

Mantenin's rich flavor is also believed to be due to its special treatment, which is widely used in Indonesia's wet planing process. Mantenin mostly uses the Sumatra method of processing coffee beans-wet planing.

Because the local weather is often rainy days, typhoons are constant, it is impossible to achieve the good weather required for sunshine, and the local economy is not good, and it is also impossible to use the washing method, which is more expensive, so it is derived from the wet planing method with local characteristics. Now Indonesia coffee development is no longer as poor as the original scene, there are certain conditions can use washing treatment method of the manor and company is also many, but why not abandon the wet planing method, Front Street Coffee think wet planing method is to make Mantenin coffee to the world factor, When it comes to Mantenin coffee, Will think of wet planing method, So they are already complementary relationship.

The specific steps of wet planing method can be divided into the following two stages:

In the first stage, peel and pulp are removed by a wooden peeling machine, and after fermentation for 3 hours, drying is carried out to reduce the moisture content to 30-50% which is semi-dry and semi-wet.

In the second stage, the pectin and sheepskin layers are removed, and the drying process in the latter stage is continued. The drying process takes 2-4 days, and the moisture content is reduced to 12-13%.

In addition to the conventional wet planing, there is also an aging wet planing method. Coffee beans are first treated by ordinary wet planing and then stored in warehouses for 2 to 3 years. The warehouse environment must have cool, ventilated conditions, and beans should be turned regularly to prevent mildew and corruption. During this period, the acidity of the coffee beans will slowly weaken to sugar, and the color will become darker, mostly tan or dark brown. That's the old mantinin that's always on the coffee list.

Front Street believes that wet planing creates the special flavor of mantenin. It can be said that mantenin and wet planing are bound to each other. However, today's coffee market is no longer satisfied with the same. Even if wet planing is a feature of mantenin, the estate will try other treatments for coffee. For example, the Wahana Manor Mantenin coffee picked by Front Street Coffee uses the sun treatment method.

Qianjie believes that the coffee beans treated by the sun method will amplify their own flavor, alcohol degree is thick, flavor is strong, and sweet taste will be emitted; the coffee treated by washing is more acidic, clean, moderate to the touch, and the quality of raw beans is the most consistent; the coffee beans treated by honey method have better flavor, sour and sweet balance, and because of the sun, the aroma of the coffee beans themselves will be amplified, alcohol flavor is strong.

Solarization process steps

Collection/screening-drying-peeling-screening sorting-storage

Collection & screening: After picking, the coffee fruit will be manually selected for screening, and the defective coffee fruit in the coffee fruit, including over-ripe, under-ripe, moth-eaten, etc., of course, there are foreign matters other than fruit.

Drying: After screening, the coffee fruit will be sent to the drying place for drying. Different drying racks may be used in different areas, some will be waterproof cloth, some will be high bed, some will be cement ground, etc., and the drying time will be 3 to 4 weeks on average.

Peeling: After drying, the coffee fruit is sent to the processing plant for peeling and shelling, and even polishing. The skin and pulp will be removed in this step.

Screening & Storage: The peeled green coffee beans are screened again to remove the bad coffee beans. This reflects the quality of the coffee drying process, excessive drying of coffee beans will be more fragile, peeling process will be broken into debris; and insufficient drying of coffee beans too much water, excessive water activity, easy to breed bacteria, mildew and so on.

Front Street believes that whether it is sun or wet planing, they have their own characteristics, coffee fans friends through their own taste choice can be.

Next, Qianjie will introduce you to the relevant information and flavor characteristics of the five mantenin.

Qianjie Lindong Mantenin

Country: Indonesia

Production area: Sumatra (Lindong)

Altitude: 1100-1600m

Breed: Iron Pickup, Cadura

Treatment: wet planing

Flavor: Toast, Nuts, Caramel, Pine, Herbal

Lindong mantenin is produced in the Dongshan District of north-central Sumatra, near Lake Toba. Linton Mantning also uses the conventional wet planing method, which creates its characteristics of low acidity and high alcohol. However, using wet planing method will occur is that semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheepskin layer is removed, and the beans will form sheep's hoof-like, commonly known as sheep's hoof beans. Front Street Coffee thinks this is a very prominent feature of Mantenin and cannot be regarded as defective beans. However, according to Qianjie, Lindong Mantenin does not work hard on screening. If the processing is not fine, it will easily lead to instability of coffee beans, but it will not detract from the world's love for Lindong Mantenin's mellow flavor.

Front Street Sumatra Wahana Manor Sunlight Mantinen

Country: Indonesia

Production area: Sumatra (Toba Lake)

Altitude: 1000-1700m Variety: Bourbon, Iron Pickup

Treatment method: sun treatment

Flavor: Melon, fermented, mango, tropical fruit, peach

Sun-baked coffee usually has alcohol flavor, so Front Street often describes African sun-baked flavor like "red wine", Latin American sun-baked flavor like "whiskey", and Sumatra sun-baked flavor like "aged sorghum", very thick, but full of tropical fruit warm flavor, rare is clean and delicate, Front Street Coffee believes that tasting sun-baked mantinin is a very memorable taste experience! Front Street Gold Mandning

Country: Indonesia

Production area: Sumatra Altitude: 1100-1600m

Type: Iron Pickup 19

Treatment: wet planing

Flavor: Nuts, spices, herbs, licorice, chocolate, caramel, clean, soft flavor

Golden mantnin coffee beans come from lake tava in the gaio mountains of northwest sumatra. The Japanese have been very concerned about this coffee bean since the discovery of Mantenin. In the process of cooperation with local raw bean merchants, they have formulated a strict screening system. After the processed raw beans are screened by density separation, they have to be manually selected four times. Finally, Mantenin with the same color and uniform bean type is presented. It is said that when processing raw beans, mantelin emits a golden luster under sunlight, hence the name golden mantelin.

However, it is not the Japanese company that registered Gold Mandheling as a trademark, but the Indonesian local company PWN Company (Pwani Coffee Company), which cooperated with Japanese companies to export Mandheling coffee beans in the early days. The Japanese company registered "Gold Top Mandheling", that is, Dingshang Gold Mandheling. Front Street Coffee thinks PWN Gold Mandheling and Japan's Gold Top Mandheling have little difference in flavor performance, but due to different brands and different marketing strategies of merchants, it is also possible to finally lead to changes in public opinion, so it is different between the two gold Mandheling.

The specification of golden mantning coffee beans is more than eighteen meshes, and there are less than three defective beans (300g raw bean sample), belonging to the highest grade G1 grade, dark green color, and flat beans with neat shape. After a rigorous screening of gold mantelin, Front Street Coffee found that not only did it not have the earthy taste unique to ordinary mantelin, it tasted cleaner and brighter, and its sweetness was stronger.

Front Street Tiger Mantning

Country: Indonesia

Origin: Sumatra

Altitude: 1500m

Breeds: Kadura, Iron Pickup, Sidikalong

Treatment: wet planing

Flavor: Cream, dark chocolate, nutty, balanced flavors

Tiger Mantelin beans are extremely rare AA coffee beans, that is, beans above 19 orders, according to the former street known tiger Mantelin is called tiger Mantelin because there are different varieties of tigers, including Siberian tiger, Bengal tiger, Sumatra tiger, Indian tiger, it is mainly distributed in Indonesia's Sumatra Islands, is the only existing tiger only distributed on the island. Therefore, some people use "Sumatra Tiger" to describe the rarity and preciousness of this Mantelin, and call it "Sumatra Tiger Mantelin", Chinese also known as "Tiger Mantelin","Tiger Mantelin". Finally, of course, there is a saying that Sumatra has a "tiger farm" that specializes in Sumatra mantenin, of which a batch specially selected by their family is named "tiger mantenin", also known as "tiger mantenin".

Front Street, aged mantning.

Country: Indonesia

Origin: Sumatra

Altitude: 1500m

Breed: Kadura, Kaduai Treatment: Wet planing

Flavor: Cooked puree, caramel, herbal, chocolate, low acidity.

Front Street believes that when you hear old coffee beans, you will literally understand that after coffee beans have been put for a long time, they are old coffee beans. This is of course wrong, because coffee beans will rot after being put for a long time, and they will change from fresh cyan to white, then turn yellow, become tasteless, and even grow insects. Therefore, in fact, this aged mantelin coffee beans, like aged wine, must be properly processed and stored for a long time before it can be called a real aged mantelin.

There is actually a reason for the origin of old mantenin. According to Qianjie, this is because Indonesia was once a Dutch colony. During the colonial period, Indonesia had to transport coffee beans to Europe. In order to ensure continuous supply, coffee beans would be properly stored. However, due to external factors such as long transportation distance, coffee beans would be transported for too long and would be eroded by the sea breeze. When coffee beans were transported to Europe, they had already formed another flavor. This was the originator of old flavor. Fortunately, at the time, European colonists were amazed by this smell and quickly accepted and promoted this treatment.

Of course, with the development of science and technology, the aging process of aged mantelin is quite mature now. Coffee beans are first subjected to wet planing (wet planing method is in the process of ordinary washing treatment, with parchment for sun drying for 2-3 days to water content of 20-24%, finally planing parchment to dry raw beans to water content of 12-13%), and then stored in the warehouse. The environment of the warehouse must have cool and ventilated conditions, and the beans should be turned regularly to prevent mildew and corruption. After storage for 2-3 years, the acidity of the coffee beans will gradually weaken into sugar, and the color will become darker, mostly yellow or dark brown.

The special processing method of aged mantelin makes it have a more round and deep flavor, just like Pu 'er.

With respect to these five mantnings, Front Street Coffee produced the following flavors after brewing with the same parameters. Coffee lovers can learn from the reference.

[Golden Mandrine]: Various layers, mellow and clean, high balance, rich nutty and caramel aroma, with chocolate flavor, lasting finish.

[Linton Mantenin]: Herbal herbal flavor, dark chocolate, caramel, sweet. Tiger Mantelin: Pine, spice aromas, balanced taste, with distinct creamy, dark chocolate and nutty flavors.

[Aged Mantelin]: The aroma of wood, malt and caramel comes to the nose. The taste is less wild than the traditional Mantelin, more mellow and delicate. It has a mature and heavy feeling. The acidity is low. The taste is ripe, caramel, herbal and chocolate. It is sweet.

[Sunlight Mantenin]: The taste has the sour and sweet taste of tropical fruits, the fermentation aroma is obvious, and the taste is smooth.

[Tiger Mantelin]: The taste is more balanced, with obvious cream, dark chocolate and nutty flavors.

As mentioned earlier, mantadine coffee is sometimes mixed into espresso coffee. Is it bitter to make espresso with mantadine coffee?

To find out the answer to this question, we need to start with what is Italian coffee. As we all know, the basis of Italian coffee is Espresso. Espresso is the product extracted by espresso machines at high temperatures (typically 92 degrees) and high pressures (typically 9bar). Espresso can be combined with milk, water, syrup, etc. as other coffee drinks.

Due to the different extraction methods, there will be crema on the surface, which will have a thicker texture than hand-brewed drip coffee. At the same time, each unit volume contains more dissolved substances called drip coffee, so the flavor is more concentrated and bitter!

In addition to coffee beans, the ratio of powder to liquid in espresso coffee also affects the overall flavor of coffee. The general ratio of coffee powder to liquid is between 1: 1.5 and 1: 2.5, and the more common ratio is 1:2. Too low a ratio will make coffee drink very thick, easy to have excessive extraction brought bitter taste. Too high a proportion can make the whole dull or sharp acid.

Extraction time is also a part of the flavor of espresso coffee, generally speaking, coffee extraction time is about 20-30 seconds. Too much time will over-extract, too short will under-extract. The length of extraction time is closely related to the grinding degree of coffee. The coarser the coffee powder, the looser the powder cake, the better the water flow can pass through, and the shorter the time will lead to insufficient extraction.

Brewing advice:

The brewing parameters recommended for Qianjie Coffee are: Kono filter cup, 86℃ water temperature, 15 g powder, 1:15 powder/water ratio, grinding degree BG #6K (Chinese standard No.20 sieve pass rate 70-75%)

The reason why Qianjie Coffee chooses Kono filter cup is because the flow rate of V60 filter cup is too fast, and it is easy to extract insufficient under low water temperature conditions, while Kono filter cup has few ribs and is located at the low end. The filter paper is closely attached to the filter cup, which can limit the airflow, so that the contact time between water and coffee powder can be increased, so that coffee powder can be fully extracted and mellow taste can be enhanced.

Brewing method:

Qianjie coffee is extracted by stages, stewing with 30g water for 30s, injecting water in a circle to 125g, stopping injecting water until 225g when the water level drops, removing the filter cup when the water level drops to expose the powder bed, and extracting for 200 ".

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