Characteristics of wet planing treatment of Indonesian coffee beans the reason for the clean taste of Golden Manning Coffee

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Wet planing is a unique coffee treatment method in Indonesia, and most Indonesian coffee beans are treated in this way. Qianjie believes that the unique flavor of Indonesian coffee beans is due to the wet planing method. Let's explore the unique way of treatment in Indonesia-wet planing!

What is the wet planing method?

Indonesian wet planing, also known as wet shelling (Wet Hulling), also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment method. The cup test flavor of Indonesian wet planing method is quite different from that of wet treatment (water washing).

Because there is a considerable spatial gap between parchment shells and raw beans, farmers sell them to local recycling bins that buy wet sheepskin raw beans when the water content of raw beans reaches 35pm for the first time. In the process of recycling bin acquisition, some are packed in separate bags and some are mixed, so that the humidity of raw beans may be different. Or due to incomplete fermentation form, or still adhere to the parchment layer of partial mucus, partially dry state. However, when collecting raw beans, the quality will not be assessed, and they will be mixed and bagged together.

When the parchment is sun-dried and the water content is 20-24%, it is processed by a specially made wet grinding machine. This machine uses a lot of friction to tear open the parchment layer clinging to the raw bean. At this stage, white or green mucus usually flows out of it. Due to long-term mucus soaking and humid environment, the raw bean is very soft, white, swollen and gray-green. After friction mixing, it is easy to be crushed or crushed, especially at both ends, forming a small gap. Causes horseshoe or bauhinia (locally known as kuku kambing).

Before export, the peeled raw beans are placed directly on the patio, tarpaulin or road to dry. The raw beans without parchment dry quickly and eventually dry to 12-13%, when the raw beans are dark green or blue-gray. Then bag the raw beans and prepare them for export.

Without the protection of parchment, raw beans are directly exposed to the environment and may be affected by environmental molds, yeasts and bacteria. When directly exposed to the sun, the water evaporates quickly, causing the beans to dry unevenly with spots (which may further lead to inconsistent baking levels of raw beans during baking). Excessive calories during peeling can also lead to the rapid aging of coffee, causing us to often taste woody and earthy taste in Sumatran coffee.

Why does Indonesia use wet planing?

The tradition of using wet planing in Indonesia starts with the local weather. Humidity in Indonesia is between 70 and 90 percent all year round, typhoons continue, and in some areas, annual rainfall can reach as much as 2000mm. How did Indonesia overcome such bad weather conditions to produce rich and mellow Manning coffee? That is to rely on wet planing.

In tropical climates, coffee takes an average of 2-3 weeks to dry. In such a humid climate in Indonesia, dry coffee has become a big problem. Coffee must take longer to dry, during which time the coffee still maintains a high humidity, making it easier for bacteria to soak into raw coffee beans. In the process of ordinary washing, the drying process is carried out with parchment to protect raw beans from external damage to a certain extent. However, we can note that the wet planing removes the parchment for the final step of drying, so that the sun shines directly on the surface of the raw beans, causing the coffee beans to dry quickly, 2-3 times faster than washing.

Why does wet planing cause "sheep's hoof beans"?

When the parchment is removed by wet planing, the water content of coffee is still as high as 20-24%, while in general treatment, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction. But on the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, so beans are more likely to be squeezed and form a small gap. This is what we often call horseshoes or sheep's hoof beans (locally known as kuku kambing).

Qianjie Coffee Indonesia PWN Gold Manning

Producing area: Aceh Jiayu Mountain, North Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Grade: G1 three times hand-selected

Golden Manning is a selection of top coffee from Pawani, an Indonesian raw bean company. The important thing is that Golden Manning is a trademark, which has been built into the top coffee brand in Indonesia. As a result, Pawani is also looking for and buying high-quality coffee beans all over Sumatra. It is worth noting that Pawani is a trademark of gold manning registered in Indonesia, and there is no trademark in China, so there are a large number of non-Pawani export "gold manning" in the market. If the buyer buys, please also recognize the trademark of Pawani (PMW). Generally, the PWN logo will be printed in the sacks of raw beans. If you are not sure, you might as well ask the seller to provide the certificate attached with PWN.

It was mentioned earlier that wet planing treatment will aggravate the influence of environmental molds, yeasts and bacteria, and affect the quality of raw beans. The Golden Manning is famous for its high quality, and its clean and mellow taste is still impressive. The reason lies in the strict screening criteria of Pawani. After the raw beans are processed, they will be selected by machine once, hand selected three times, and marked as "TP" in the grade. The purpose is to remove the defective beans from the coffee beans with small particles, and to pack them with uniform size and low defect rate.

Roasting Analysis of Qianjie Coffee

Gold manning is a raw bean 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). Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4. In the 9th '40th minute, 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 carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

The water content of Golden Manning in October 2020 will be higher than that in May. Under the same development time and oven temperature, Qianjie coffee roasters will prolong the dehydration time of coffee beans in October roasting season and prolong the time of turning yellow to 6: 30.

Analysis of coffee brewing in Qianjie

For daily cooking, I usually use the KONO filter cup because it can bring out a more round and mellow taste and a more direct taste. However, the exhaust effect of the KONO filter cup is relatively poor, because his ribs are straight and the depth is only 1/4 of the depth of the filter cup, except for the position of more than 1/4 to form an airtight state close to the cup wall.

So I choose the KONO filter cup after the bean cultivation time, because the only exhaust part of this filter cup is the 1/4 ribs. When the water level passes over the ribs, the amount of water in the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can extend the contact time between coffee particles and water for a longer time, as the water flow drives it to bring out the soluble matter more effectively. It can generally achieve the effect of high alcohol thickness expected by guests. The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

Qianjie coffee brewing and sharing

Filter cup: KONO

Amount of powder: 15g

Proportion: 1:15

Water temperature: 88 degrees

Degree of grinding: medium and coarse grinding (pass rate of No. 20 standard sieve is 65%)

In terms of brewing techniques, Qianjie coffee uses twice as much steaming water as coffee powder, that is, 30g water for 30 seconds. When the small water flow is injected around the circle to 125g, it is divided into sections, when the water level is about to be exposed to the powder bed, continue to inject water to 225g to stop the water injection, remove the filter cup when the water level is about to be exposed to the powder bed, and (the steaming starts to time) the extraction time is 2 minutes 39min ".

Gold manning flavor description: nuts, chocolate, spices, herbs, caramel, gold mantenin tastes cleaner than Lindong mantenin, Mantenin's original herbal, earthy and woody flavor is almost gone, but caramel is more sweet. the fruit acidity is also bright and elegant.

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