How to drink coffee beans with wet planing _ the relationship between wet planing and three-stage drying _ what is wet planing

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For the coffee industry, Manning is a very special existence. Its name comes neither from the origin nor from the bean seed, but from a misunderstanding caused by a language exchange.

The story goes something like this. During World War II, during the Japanese occupation of Indonesia, a Japanese soldier drank coffee in a cafe in Sumatra and thought it tasted good, so he asked the boss what kind of coffee it was. The boss mistakenly thought that the Japanese soldier asked where he was from, so he replied: "Mandailing". That's how mandheling was born.

●, of course, speculated from various Japanese English-speaking videos circulating on the Internet, it is not surprising that the Indonesian boss has such a big misunderstanding.

Another unique aspect of Manning is that its treatment method is different from the traditional sun washing, using the "wet planing method". It is called Giling Basah in Indonesian and Wet Hulling in English.

This method of treatment has been inherited from the Dutch colonial era, and various improvements have been made since then, except in Sumatra, Sulawesi and Papua New Guinea.

Coffee in Indonesia is usually picked manually by coffee farmers. after picking, it will first be put into the water for rough screening, leaving the sunken coffee cherries, removing the impurities floating on the surface and bad coffee cherries, and then peeling to produce shell beans.

● for the traditional washing method, the wet planing coffee beans will enter the fermentation tank for 24-48 hours and then dry until the gouache content reaches 11% before the parchment layer is peeled off and graded.

The wet planing method is different from the traditional water washing method from the beginning of fermentation. The wet planing method uses less water and the fermentation time is short. After this short fermentation, a small part of pectin will remain on the bean shell. Coffee farmers sell coffee beans to buyers when the raw beans are dried for the first time with a moisture content of 35 prime 40%.

● purchasers will shell the coffee that has not yet been completely dried, remove pectin and shell, and get raw beans, which is the source of "wet planing coffee beans".

Peeled raw beans will be placed directly on the patio, tarp or on the road to dry. Because there is no parchment cover, raw beans will dry very quickly, dried raw beans will show a good green jade color.

The wet planing method in Indonesia can be said to be the product of measures to local conditions. For an area where the humidity is between 70-90% throughout the year and torrential rains occur from time to time during typhoons, 2-3 weeks of sun drying is a luxury, thus giving rise to this treatment that allows coffee beans to dry quickly.

And this way also brings Mantenin's special and distinguishable flavor, the smell of forest and soil, which is loved by many people, which belongs to nature's gift and compensation.

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