What is manning coffee? Is the manning coffee good? how do you drink the manning coffee?

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

Indonesia is one of the largest producers of coffee beans. It is mainly produced in Java, Sumatra, Kalimantan and Sulawesi near the equator. In fact, the aroma and taste of coffee beans produced on each island are different, and the same variety of coffee beans produce different and rich tastes due to different places of origin.

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 baking (french roast) (bitter, slightly dark beans). Of course, you will also want to know how Manning beans are graded.

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".

Sumatra is best known for its Mantenin coffee grown in Arabica, and there seems to be a lot of Robosta 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.

Qianjie coffee chooses medium-deep roasting to show the flavor of [Manning coffee].

Recommended parameters for brewing Manning coffee in Qianjie:

KONO/88 ℃ / 1 14 / time two minutes

Flavor: herbs, chocolate, nuts, caramel