Characteristics of flavor treatment of Indonesian Mantenin coffee beans? What are the treatment methods of Mantenin coffee beans in Indonesia

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For every coffee bean purchased in Qianjie Coffee, there are many links such as roasting, cup testing, hand brewing, and so on. There are so many items to be judged in a cup of coffee alone, so before Qianjie Coffee is finally put on the shelves of a coffee bean in a certain producing area, there are at least three or more coffee beans in this producing area to compare. The reason why our common mantenin is deep baking, first, because of its treatment and varieties of clutter, so that the defect rate of this bean is high, and deep baking can perfectly cover this defect; second, because Mantenin is mainly excavated by the Japanese, and the Japanese are more inclined to taste in the coffee taste. So it's not hard to understand why Manning chose deep baking. The Mantenin coffee mentioned today has been very popular in recent years, and more and more people can accept it because of its unique herbaceous and mellow flavor, but there are many producing areas and the quality of the coffee is not good or bad. Qianjie coffee has been picked and evaluated in large quantities, and finally four types of mantenin coffee beans have been identified, namely Golden Manning, Lindong Manning, Tiger Mantenin and Old Mantenin.

First, the origin of Manning

Mantenin is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. Its name is the transliteration of the Mandainin mandheling people in Indonesia.

During the Japanese occupation of Indonesia during World War II, Japanese soldiers drank delicious coffee there, then returned to Japan, thinking about the delicious local coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this Mantenin. The Japanese are very fond of this coffee bean, so they ask the name, because the commercial source is not convenient to disclose, the local people casually said "Mantenin", so Mantenin was mistakenly hit into a coffee bean.

The local people mentioned earlier are actually the boss of the Indonesian PWN company (Pwani Coffee Company), which buys gold Mantenin coffee beans in Qianjie Coffee.

What is Manning Coffee

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous. Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning. Traditionally, coffee beans from the Doba Lake region (located in northwestern Sumatra, Indonesia) are called "Mantenin".

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Third, what are the common manning

Here show four kinds of Manning of Qianjie Coffee, namely, Lin Dong Manning, Golden Manning, Tiger Manning and Old Manning.

1. Lin Dong Manning

Produced in the Lindong area of the boutique Mantenin, beans are larger particles, beans are harder.

Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Manning Coffee is the best coffee in the world." 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.

Manning coffee is an indispensable variety of mixed coffee. The coffee is rich in flavor, sweet, bitter and mellow, with a little sweetness and slightly sour taste.

Front Street Coffee Indonesia Lin Dong Manning Coffee beans

2. Gold Manning

Gold manning has been registered as a trademark by Indonesia's PWN company, and gold manning has become the exclusive property of PWN. Gold manning is produced in the GAYO Mountains of Aceh in North Sumatra. The variety is Ateng, and Ateng is a hybrid between Arabica and Robusta, widely cultivated in Sumatra and other Indonesian islands. In fact, it is a branch of Catimor. Ateng is a local name. Gold Manning 19 items have been manually selected for four times, and the quality requirements are higher.

Qianjie Coffee Indonesia Gold Manning Coffee beans

3. Tiger Manning

Tiger Manning can only be called tiger Manning if the defect rate is less than 4%. Because the main varieties of tiger Mantenin are Kaddura and tin pickup. Kaddura has sour citrus and lemon flavors, while Ironpika has a long, sweet finish, giving Tiger Man a uniform taste and high cleanliness.

Qianjie Coffee Indonesian Tiger Mantenin Coffee beans

4. Old Manning

Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull, and even growing worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee.

The so-called old coffee beans (Aged bean) mean:

Raw beans are naturally aged by prolonging storage time (usually 2-3 years). These changes include weakening acidity, color change and thickening of beans. The storage environment must be cool and ventilated. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of complex flavors such as musty taste or commonly known as sacks or leather.

Qianjie coffee Indonesia aged Mantenin coffee beans

4. Mantenin coffee treatment method

Mantenen's unique wet planing method, also known as wet hulling, is also known as Giling Basah in the local language, which is the traditional Indonesian coffee processing method. In its name alone, wet planing is similar to wet processing (washing), however, the cup flavor of the two treatments is quite different, and the coffee processed by wet planing is usually rich and strong, and the personality is very distinct.

Coffee was first introduced to Indonesia by Dutch settlers in the 17th century, who sought more and faster economic returns. Wet planing greatly reduced farm time and labor costs. Front Street Coffee believes that the emergence of wet planing coincides with the investor mentality of seeking quick profits and reducing costs. This is one reason to push the wet planing process.

Wet planing process steps

① Remove peel and pulp, keep parchment and mucosa

② Pool fermentation

③ Wash away mucous membrane

④ Sun-drying with parchment paper for 2-3 days until the moisture content is 20-24%

Remove the parchment.

Dry the beans to a moisture content of 12-13%.

Prepare for exit.

The wet planing method creates the special flavor of mantnin. Front Street Coffee thinks that mantnin and wet planing method are a binding relationship, but today's coffee market is no longer satisfied with the same. Even if wet planing method is a special feature of mantnin, there will be other treatments. Front Street Coffee recently introduced a mantning coffee that uses the sun treatment. The sun-baked flavor of this mantadine is very different from the flavor of mantadine we know. This one will tend to be fruity, and the taste will be sweet and soft.

Qianjie Coffee, Wahanna Manor, Sumatra, sunbathing manning.

Coffee producing area: Lake dopa

Altitude: 1000 to 1700 m

Soil: volcanic soil

Coffee varieties: bourbon, tin pickup

Treatment method: sun treatment

Harvest year: 2020

Grade: G1

Coffee producing area

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. The Wahanna Manor is located in an area between 1200 and 1500 meters above sea level, with annual rainfall of 2000 to 3000 millimeters, as well as a cooler climate and a temperature difference of more than 10 ℃ between day and night. Based on the above conditions, the sugar content of red fructose produced by Wahana is more than 13%.

Wahanna Manor is still a relatively young manor that continues to develop year by year. The estate covers an area of about 500 hectares. The owner of the estate plans to expand the coffee planting area of the estate as much as possible in the next few years. A large part of Wahanna Manor is a protected forest cover, which includes many native plants and tree species around valleys and rivers. After that, the coffee seedlings are planted in a divided planting area and carefully marked to identify the varieties later.

At present, the local seedlings planted are Long Berry from Aceh, Toraja Toraja from Sulawesi, Rasuna Rasuna from Sumatra, S795 and dong Sari from Java. International nursery varieties include Villa Sachi of Costa Rica, Kaddura Caturra of Costa Rica, Kaduai Cattuai of Costa Rica, and Typica of Colombia.

In order to produce high-quality coffee from North Sumatra, Wahana Manor has planted shade trees and used organic fertilizer (compost) on the farm for sustainable agriculture. Wahana Manor uses plots to isolate different coffee varieties and harvest them separately to unleash the potential of each variety. In addition, only red fruits can be harvested and processed separately.

Treatment mode

The treatment of this bean is not the unique wet planing method in Indonesia, but the sun treatment which is more difficult to deal with. The sun treatment process begins with manual selection of defective coffee beans, as well as immature or overripe coffee fruits. After that, the coffee fruit will be evenly spread in the exposure field and need to be turned several times a day.

The drying process usually lasts about 2-3 weeks, depending on the local climate, which is made longer by the humid and rainy climate in Indonesia. When the moisture content inside the coffee bean drops to 11-13%, the sun drying step is completed. After drying, the shell of the coffee fruit has been dried and hard, just use the sheller to remove the shell.

Cooking suggestion

Wahanna Manor Sun Manning Coffee is lightly roasted, it is recommended to use a V60 filter cup, the water temperature is about 90 ℃, the ratio of water to powder is 1:15, the amount of powder is 15g, the grinding degree is finer than that of Lin Dong Manning, BG#6S (Chinese standard 20 sieve pass rate of 80%), in order to extract the flavor of multi-coffee beans.

Qianjie coffee is extracted by stages, the amount of steaming water is generally twice that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, a small flow is injected around to 125 grams, and when the water level is about to reveal the powder bed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

Flavor description: the entrance has the sweet and sour feeling of tropical fruit, obvious fermented aroma, smooth taste, tropical fruit, moderate acidity and obvious sweetness.

5. Comparison of raw beans

If we take a closer look at the raw beans, we will find that Manning's beans still have more Bauhinia beans, which is caused by shelling the beans when the moisture content is high and the quality of the beans is soft.

Gold mantenin: the number of eyes is 19+, so the size is obviously larger than other mantenin beans, due to the higher moisture content, so the raw beans will be dark green;

Tiger Mantelin: raw beans round body, slightly yellow with green, uniformity is better;

Lindon Mantning: The raw beans are greyish green, the raw beans are large and small, and relatively not too uniform;

Old mantning: due to the treatment method, the color of raw beans is more special, orange and black, the surface looks wrinkled, and the size of raw beans is relatively uniform.

VI. Baking comparison

The roasting goal of Front Street Coffee is to reflect the flavor of the coffee producing area. In fact, each coffee bean can be roasted into any kind, but Front Street Coffee thinks that the taste baked should reflect the taste of the producing area. For example, Ye Jia Xue Fei should have the taste of Ye Jia Xue Fei, and then develop other possibilities on this basis. This is the only standard for Front Street Coffee to determine coffee roasting.

1. Lin Dong Manning

The roasting goal of this bean Qianjie coffee is medium-deep roasting, in order to erase too much sour taste and improve its mellow thickness and balance. Lin Dong Mantening this bean is only medium altitude, the bean quality is very soft, in order to remove excess water, avoid lack of dehydration and sour, the use of prolonged dehydration time, fire gliding baking method.

The temperature of the soy bean is 200℃, the yellowing point is 5min, the temperature is 186℃, the temperature is 186min, the temperature is 202℃.

2. Gold Manning

Qianjie Coffee thinks that Golden Manning belongs to raw beans with more water, which has a higher difference in moisture 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 opens to 5 (maximum).

The temperature of the bean is 200℃, the yellowing point is 5pm, the temperature is 40 ", the first explosion starts at 9: 54", the temperature is 191.2 ℃, the first explosion development is 3: 30 ", and the temperature is 204.5 ℃.

3. Tiger Manning

Tiger Mantenin has a round bean body, yellowish green, better evenness and high moisture content. The baking goal of this bean Qianjie coffee is medium-deep roasting, in order to erase too much sour taste and improve its mellow thickness and balance.

In the baking process, because the elevation of the bean is only medium and the bean quality is very soft, in order to remove excess moisture and avoid insufficient dehydration and sour, the baking method of prolonging dehydration time and reducing fire is adopted to adjust the firepower before the bean enters the yellowing point, the dehydration is finished and the first explosion is completed to avoid burns on the bean surface, and choose to come out of the oven 4 minutes after the end of the first explosion and 20 seconds before the second explosion to prolong the caramelization reaction time. Reflect its high quality cleanliness and sweetness.

The temperature of the soy bean is 200℃, the yellowing point is 5 minutes, the temperature is 18, the temperature of the explosion is 9 minutes, the temperature is 186.2 ℃, the temperature of the explosion is 4 minutes, the temperature is 203℃.

4. Old Manning

Because Mantening raw beans have high density and low moisture content, special care should be taken in all stages of firepower adjustment. Manning coffee should be careful not to scorch the oil on the surface of the raw beans.

The temperature of the bean is 200℃, the yellow point is 5'35 ", the first explosion starts at 9: 30", the temperature is 186.8 ℃, the first explosion development is 3: 20 ", and the temperature is 197.5 ℃.

7. Cup test comparison

Lin Dong Mantenin: herbs, chocolate, caramel, balanced as a whole

Golden Manning: nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor

Tiger Manning: nuts, cream, dark chocolate, caramel, Chinese traditional medicine, obvious sweetness, clean and clear flavor

Aged Mantenin: cooked, caramel, herbs, chocolate, low acidity.

8. How to use KONO filter cup to make four types of Manning coffee beans by hand

Qianjie coffee is brewed by hand to maintain the unity of brewing parameters and compare the flavor of the four branches of Mantenin.

Daily brewing Mantenin, then Qianjie coffee is recommended to use KONO filter cup, because it can bring out a more round and mellow taste will be more direct. The only exhaust part of the Kono filter cup is in the 1/4 ribs. When the water level passes over the ribs, the water volume of 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, it can bring out the soluble matter more effectively, such as Qianjie coffee. It can generally achieve the effect of high alcohol thickness expected by guests.

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.

Four kinds of Mantenin coffee beans brewing flavor

Lin Dong Manning: herbs, chocolates, nuts, baked toast

Golden Manning: spices, nuts, pine, chocolate, caramel

Aged Mantenin: cooked, chocolate, caramel, herbs

Tiger Manning: nuts, cream, dark chocolate, black sugar, caramel

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