Introduction to the flavor and taste characteristics of the grade varieties of golden Manning coffee

If you come to Qianjie for a cup of bitter coffee, Qianjie will bring you Manning coffee. The name Manning has long been famous in the coffee circle. Behind these three words, there is such an interesting story.

So what is the relationship between these two things?

This starts from the period when Japan occupied Indonesia in World War II. At that time, a Japanese soldier went to a local cafe to drink a cup of delicious coffee, so he asked the shopkeeper the name of the coffee, but the shopkeeper mistakenly thought the Japanese soldier asked him where he was from, so the shopkeeper replied: Mandaining Mandailing. After the war, the Japanese soldier recalled the cup of Mantenin coffee he had in Indonesia and asked a local Indonesian coffee maker to help him transport 15 tons to Japan. When asked for his name, the Japanese soldier mistakenly referred to Mandailing as Mandehling.

It was because of this double misunderstanding that the word Mandehling came into being, and because Manning coffee was so popular in Japan, Manning's name came out. And that coffee merchant is now the famous PWN Coffee Company. As for PWN, Qianjie will be introduced in detail in the following article.

Now let's take a look at what manning coffee is.

Manning Coffee is an Arabica coffee native to the Mandelin region near the Bukit Barisan Mountains in North Sumatra. This coffee alcohol has a high thickness, low acidity and slightly herbaceous flavor.

It is said that historically, the Mentlin coffee plantation originated from the compulsory planting system introduced by the government of the Dutch East Indies. In 1835, the Dutch brought coffee seeds from Java and tried to plant them on the land of Sumatra. With the help of the Dutch East Indies (Dutch East Indies) government, coffee was then spread to several areas of North Sumatra.

The so-called Mantenin refers to the iron pickup or other variants of coffee beans grown in the mountains around Tobahu. According to different regions, raw bean merchants are different, use these names to distinguish different regions of Mantenin. There are five kinds of manning coffee in Qianjie, namely: sun Manor Manor in Sumatra, Lin Dong Manning, Old Manning, Aceh Sumatran Tiger Manning, Golden Manning. So what's the difference between them?

[Manning in the sun at Vahana Manor in Sumatra]

This is an iron pickup coffee bean from Wahana Manor in Sumatra, Indonesia. Wahana Manor, built in 2005, is located near the village of LeaMungkur in the Sidikalang district of northern Sumatra, Indonesia. Sidikalang has been one of the famous coffee producing areas in Indonesia since ancient times.

Wahanna Manor has about 30 hectares of coffee nursery. Mantenin coffee gives people the impression that it is bitter, but the sun-dried mantenin has its own unique style, bringing more sweet and sour taste of preserved fruit.

[Lin Dong Manning]

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near the southwest of Lake dopa. The high-quality Lin Dong is distinguished from other Sumatran coffees for its fresh taste and bright acidity. Mantenin coffee beans have larger particles and harder beans, because there are many defects, so they need to be strictly selected in the process of coffee processing.

Mantenin in the Lindong region has also begun to be subdivided, and in recent years, some Mantenin named after the region have begun to appear on the market. The significance of Lindong area has also been narrowed down to the producing area near Lintonghuta.

[old Manning]

Indonesia's aged beans are most famous for Mantenin and Java Old Brown. The so-called aged Mantenin means that after a certain degree of treatment and long-term storage, the sour ingredients of coffee beans are precipitated and converted into sugar. its flavor will become more round.

The old Mantenin in the front street tastes so sweet that it is suitable for individual or espresso.

[Aceh Sumatran Tiger Manning]

The main breeds of Indonesian tiger Mantenin are Kaddura, iron pickup and Sidikalong. Mantenin can only be called tiger manning if the defect rate of tiger mantenin is less than 4%.

The Qianjie tiger Manning is produced in Indonesia's Sumatran Tiger Farm, which is located in the gayo Mountains in the north of Aceh province in Sumatra, across Indonesia on both sides of the equator.

Tiger Manning is well-balanced and clean, with distinct flavors of cream, dark chocolate and nuts.

[Golden Manning]

Gold manning is produced in the Lindong area of northern Sumatra, Indonesia. It is a relatively high-grade mantenin, that is, a more delicate way to handle the mantenin coffee, and the beans are picked by hand.

Qianjie coffee PWN gold Manning specification is more than 18 mesh, defective beans less than 3 (300g raw bean samples), belongs to the highest grade G1, the color is dark green, is a neat shape of flat beans. After strict screening of PWN Gold Mantenin, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and has a stronger sweetness.

Front Street Gold Manning is produced by PWN from Lake Tawa in the Gaio Mountains in northwestern Sumatra. Since the discovery of Mantenin, the Japanese have been very attentive to this coffee bean, and in the process of cooperation with local raw bean merchants, they have developed a strict screening system. After the processed raw beans have been screened by density color separation, they have to pick the beans manually four times. Finally, Mantenin, which has the same color and uniform bean shape, is presented. PWN set such a high standard for gold manning that it is destined that the price of PWN gold manning is higher than that of ordinary gold manning.

But what if there are some gold manning beans on the market, but they are not marked as PWN? In fact, in order to raise the price, some raw bean merchants selling gold manning on the market selected more than 18 mesh grains from the same G1 grade gold mantenin coffee beans for sale. Some even use three selections to make the appearance as close as possible to PWN Gold Manning. Even if the appearance is similar, it is empty after all, and the taste does not deceive people. In front of the street, several coffee beans also called "golden manning" were tested blindly, and the baristas on the front street could recognize PWN gold manning, because the cleanliness of PWN gold manning was unmatched by other "golden manning".

Why is it called Golden Manning? it is said that when dealing with raw beans, Mantenin in the sun emits a golden luster, so it is named Golden Manning.

But it was not the Japanese company that registered the gold PWN as a trademark, but the local Indonesian company Pwani Coffee Company, which partnered with Japanese companies to export Mantenin coffee beans in the early days. It is precisely because the "Golden Manning" has long been registered by PWN, which means that only the golden manning coffee beans from PWN can be regarded as the real golden manning. In order to show you the real flavor of gold manning coffee, Qianjie insists on selling only PWN gold manning.

The unique processing method of Manning Coffee-- Wet planing

Anyone who often works with Mandenin coffee beans should know that Manning's iconic flavor characteristics (low acid, mellow and strong) are inseparable from his treatment. The emergence of the wet planing method is due to the fact that the annual humidity in Indonesia is between 70% and 90%, and the annual rainfall is heavy. In order to pursue greater economic returns, Indonesian farmers produce giling Basah (Wet).

Hulled) treatment. The processing process is faster than other treatments, but this method of processing will make beans more vulnerable to squeeze and form a small gap, which is what we call horseshoe beans or sheep's hoof beans.

With the development of Indonesian economy, more and more processing stations or estates have enough money to invest in the development of treatment technology. however, most of the manning coffee is treated by wet planing, which is traditionally referred to as [Giling Basah] in Sumatra.

After picking and picking, the coffee fruit will be peeled, and then put into the pool and fermented with water for 24 to 36 hours to remove part of the pectin. After the wet coffee beans are evenly spread and dried to a semi-dry and semi-wet state, the sheepskin will be removed and the raw coffee beans will be completely exposed and then dried in the sun. When the moisture content of raw coffee beans drops to 10% to 12%, it will be properly bagged and stored.

Beans of Golden Manning Coffee

The golden manning coffee bean in the new season in Qianjie is Ateng, which is the common name for Katim coffee by the locals in Sumen, Indonesia. The name Ateng comes from the Aceh Tenggah region.

In fact, as early as 1658, the Netherlands transplanted the offspring of the European Ironka mother plant to Sri Lanka, but the planting failed. Then, in 1699, the Netherlands was transplanted to Java from the Malaba coffee tree in eastern India. This trial was successful, and the iron pickup grew steadily in Java. In 1718, the Netherlands transplanted the successful iron pickup from Java to Sumatra and Sulawesi. After more than a century of breeding, when Indonesia's iron pickup was in its heyday, a leaf rust at the end of the 19th century swept most of Indonesia's iron truck, and later had to introduce a more disease-resistant variety, Robusta.

Cooking suggestion

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

Readers who often read articles about Qianjie Coffee should know that light-roasted coffee beans and deep-roasted coffee beans will be different in using water temperature and filter cup. The water temperature is low because they do not want to extract too much miscellaneous flavor. Qianjie coffee has been released when choosing deep roasting. If you continue to use shallow roasting water temperature extraction, it will lead to over-extraction. The reason why Qianjie coffee chooses the Kono filter cup is that the flow rate of the V60 filter cup is too fast, and under the condition of low water temperature, it is easy to lack of extraction, while the Kono filter cup has few ribs and is located at the low end, and the filter paper clings to the filter cup, which can limit the airflow, increase the contact time between water and coffee powder, and make the coffee powder fully extracted to enhance the mellow taste.

Washing and cooking technique

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

Flavor description

[Manor Vahana, Sumatra] ginseng, ripe plums, chocolate, thick and solid taste.

[Lin Dong Mantning] herbs, chocolate and caramel are well balanced as a whole

[aged Mantenin] cooked, caramel, herbs, chocolate, low acidity.

[Golden Manning] Nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor

[Tiger Manning] Nuts, cream, dark chocolate, caramel and Chinese traditional medicine have obvious sweetness and clean and clear flavor

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