Introduction of Origin Information of Golden Manning in Indonesia Flavor characteristics of Golden Manning Coffee

As the most mellow coffee in the front street, Mantenin Coffee not only has rich dark chocolate, roasted hazelnut and caramel flavor, but also has a hint of herbal spice. Located in the upper right corner of Qianjie Bean sheet, PWN Gold Manning, due to many manual screening, the overall cleanliness is extremely high, highlighting the rare clarity and sweetness.

Where is the origin of Manning coffee?

Usually, the mantenin coffee we drink is deeply roasted in order to weaken the acidity of the coffee and highlight its mellow bitterness. There are two kinds of manning coffee on the front street bean list: Lin Dong manning rations beans and pwn gold manning, respectively from Lindong and Aceh producing areas on Sumatra, both use medium-to-deep roasting, Qianjie wants to show a black and caramel flavor, while retaining the wild herbal flavor of Mantenin. This unique fragrance stems from Manning's growing environment and treatment.

Mantenin comes from Indonesia's mysterious island of Sumatra. Sumatra is divided into eight provinces, of which only the high-altitude provinces of Aceh and Jiangsu grow Arabica coffee on a large scale. Sumatra belongs to the tropical rain forest region, the mountains and forests are often filled with clouds and rain, giving Sumatra a layer of mystery. Every year from September to April is the coffee fruit ripening season, you can see many farmers busy picking in the mountains. The traditional Lin Dong Mantenin is planted by the Mandailing and Batak, while the "rising star", Lake Tawa, is planted by the Gaiyou.

Locals plant coffee trees around two major volcanic lakes, Lake Tawa Lake Tawar and Lake Toba Lake Toba. The Gayo Mountains around Lake Lake Tawar have ideal coffee growing conditions, and the extensive use of organic models, coupled with a long history of cultivation, make the coffee produced here of higher quality and yield. Many coffee and raw bean manufacturers also attach more importance to it, including the very famous local coffee company Pwani Coffee Company (PWN for short).

PWN mainly buys high-quality Mantenin coffee raw beans, after one machine selection + three manual selection, pick out full and flawless beans, the coffee beans are of high quality, and "Golden Manning Coffee" is their top product. In the early days, in order to become the exclusive supply of golden manning coffee, PWN registered the English trademark of "golden manning", that is to say, only the gold manning coffee produced by his family is the real Huang man. The gold mantenin coffee beans on Qianjie Street are also "authentic products" purchased by PWN, using Indonesia's unique wet planing method.

The flavor of Mantenin in Indonesia comes from wet planing.

The biggest difference between Indonesia and many coffee producing areas is that the local humid weather, Indonesia's annual humidity of 7090%, typhoon coming, the annual rainfall even reached more than 2000mm. Such bad weather simply cannot be dried in the sun for as long as 2 to 3 weeks as in Africa, and water washing is not only time-consuming, labor costs and water resources are also more expensive, and Indonesia, which aims at mass production, simply cannot afford it. So summed up a unique semi-washing method-wet planing method.

The coffee fruit without peel and pulp is poured directly into the pool to ferment for a few hours, at which time a small amount of pectin remains on the bean shell and the mucous membrane is removed by brushing. Then dry the shell beans, the first drying only needs to reach 30% water content, about 2-3 days, coffee farmers will sell raw beans to the purchaser. The purchaser will shell the semi-dried shell beans directly with the machine to get the innermost raw beans.

Because the shelling machine uses greater friction, the parchment layer clinging to the raw beans is torn open. At this stage, white or green mucus usually flows out of it. Due to long-term mucus soaking and humid conditions, the raw beans finally become soft, whitish and swollen, and form grayish green. After friction stirring, raw beans are also more likely to be crushed or crushed, especially at both ends, forming a small gap, resulting in sheep's hoof beans. The drying speed of "naked beans" without sheep skin is very fast, and at the same time, it is also directly exposed to the humid environment, which is bred by various bacteria. Let the Indonesian coffee with a unique flavor of wood, spices and herbs. That is what we call "the flavor of the region".

I believe some friends have begun to wonder what the taste of Southeast Asia is like. If you haven't tasted Mantenin Coffee, Qianjie suggests that you can start with small packaged Lindong Mantenin rations beans, using wet planing treatment, showing a classic Mantenin flavor. It is convenient for us to try it at home.

The best way to brew golden manning coffee by hand

In order to brew out the best aroma of pwn coffee, the front street here takes Mantenin coffee beans in gold as an example, to tell you the idea of hand flushing in Qianjie.

For full-bodied coffee such as Indonesia Manning Coffee, Brazilian Queen Manor Coffee and Jamaican Blue Mountain Coffee, Qianjie baristas will prefer KONO filter cup to brew. KONO filter cup has a smooth surface compared with v60, this design is actually to ensure that the filter cup is wet and close to the wall of the filter cup, while there are only 1/4 high diversion ribs of the filter cup, which limits the air flow up, and the water can only be left to the lower pot through the bottom. This increases the water absorption time of coffee powder particles, so that the coffee powder layer and hot water form immersion extraction, the taste of coffee is more round, mellow and concentrated.

The medium-deep roasted coffee beans change the internal structure of the beans to a great extent, become loose, and the coffee powder is more absorbent. If the brewing parameters are not adjusted properly, the coffee will be more bitter than the extract. If you want coffee to have enough aroma but not extract, it is necessary to reduce the extraction rate. Qianjie will use low water temperature and coarse sugar grinding degree to reduce the release of bitter macromolecules in coffee. Qianjie store uses ek43s bean grinder for 10 degrees, and the water temperature is 87-88 degrees Celsius.

Filter cup: KONO

Water temperature: 87 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 70%.

Water injection mode: three-stage water injection

The first stage is injected with 30g water for steaming for 30 seconds, and the timing starts at the same time when the water is injected, and the injection at the center of the small flow begins to circle outward, paying attention to the need to moisten the whole powder layer.

After 30 seconds, the second section of 95g water is steadily injected with a larger flow, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly. At this time, the chronograph shows 125g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject the third section of 100g, try to control the flow is too large, easy to break up the coffee powder layer and cause insufficient extraction. The final amount of water injection is 225 grams, and the completion time of drip filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

Hand-made PWN Gold Manning Coffee: strong dark chocolate aroma, very mixed flavor of roasted hazelnut, caramel and melon, obvious spice flavor in the mouth, mellow, clean taste and lingering finish.

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