PWN Golden Mantenin Coffee Bean varieties Wet planing treatment hand-flushed Mantenin recommended flavor and taste characteristics

Generally asked if there is any coffee with high alcohol thickness and strong taste, baristas on the front street will recommend Indonesian Manning coffee. But veteran coffee fans know that most of Mantenin has a special earthy smell, which is one of the main reasons why many people dislike Manning. But why do baristas on the front street recommend Indonesian Mantenin beans to their guests? The reason is that Golden Manning is very different from the general Mantenin flavor, its flavor will be cleaner, without the fishy smell of soil, more is the mellow silky chocolate and emerging sweet, so it is widely loved by coffee fans all over the world. Then Qianjie will talk about Golden Manning in this article.

Front Street Coffee pwn Gold Manning Coffee Bean

Country: Indonesia: Mount Aceh Gayo, Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Flavor: baked toast, nuts, pine, caramel, herbs

The front street gold manning was newly launched by pwn in 2020, unlike the previous pwn gold manning, which is produced in Mount Achigayo, Sumatra, and the previous one was made in Lake Tawa, Sumatra. What are the characteristics of this Manning coffee? According to Qianjie cup test brewing this latest golden manning coffee, it is found that compared with the previous golden mantenin, it is more of a baked toast flavor and a bit more mellow in taste.

Previous articles on Qianjie Coffee have often mentioned that the three necessary conditions for the production of a high-quality coffee bean are the producing area, variety and treatment. Next, in front of the street, let's talk about Indonesian gold Manning coffee around a few points.

Gold Mantenin producing area

Mantenin is mainly produced in Sumatra, Indonesia, which is the largest island in Indonesia, located near the equator, is a typical tropical rain forest climate, high temperature and humidity, abundant rainfall, so it is very suitable for the growth of high-quality Arabica coffee beans.

However, the altitude of Indonesia is limited, and the space for growing high-quality Arabica coffee beans is also limited, so only 25% of the coffee beans produced in Indonesia belong to Arabica. Because Arabica species can only be planted at high and altitude areas to have the best flavor, so the remaining 75% are robusta coffee trees that can be grown at low elevations. The highest elevation in Indonesia is Sumatra.

Mandenin in Sumatra is the most famous boutique coffee in Indonesia. As the former street article said, Indonesia's climate is very humid and water resources are limited, so coffee beans cannot be treated with traditional sun treatment or water washing, but the wisdom of Indonesian coffee farmers should not be underestimated. Because of the limited conditions, they have developed a unique wet planing method to deal with coffee fruits, which will have a mellow herbaceous and earthy taste.

PWN Gold Manning

There is no better way to make Manning coffee than pwn. The pwn gold mantenin of Qianjie coffee is produced by their company, and experienced coffee fans all know that Japanese people especially like mantenin coffee. In fact, the name of Manning coffee also has something to do with the Japanese. Legend has it that during the Japanese colonization of Indonesia in World War II, a Japanese officer drank a very good coffee in Indonesia and asked the shopkeeper what kind of coffee it was, but the shopkeeper thought he was asking about his origin and said "Mandaining". After returning home, the Japanese imported this Indonesian coffee. However, due to mispronunciation, "Mandaining" was called "Manning", which became the name of this kind of coffee and became famous all over the world.

The Japanese paid special attention to Mantenin a long time ago, and there are strict criteria for screening coffee fruits, that is, coffee must be manually selected four times before defective beans can be processed and packaged for sale. Gold manning is called golden manning because accidentally, when choosing flawless raw coffee beans, Manning manufacturers found that the raw coffee beans glowed golden in the sun, so they named them golden manning.

But the most regrettable thing is that even if the Japanese pay so much attention to golden mandheling coffee, the trademark of "golden mandheling" is registered by Indonesia's Pawani Coffee Company, and Gold Manning becomes the exclusive property of Mantning, and PWN is one of the first companies to sell Mantenin coffee beans to Japan. Through the cup test, Qianjie coffee found that Golden Manning had a stronger sense of sugar and sugar than other Mantenin in Qianjie, which made it special and clean in taste. So Qianjie decided to bring this coffee to Qianjie coffee fans anyway.

Pwn gold manning is not easy to buy because it doesn't produce much every year. In fact, there are many unscrupulous coffee shops selling ordinary mantenin under the guise of golden manning, but in fact, professionally trained cup testers or baristas can taste and compare them. For general coffee rookies to identify pwn gold Manning is also very simple, just ask the merchant to provide PWN marked raw bean sacks or the factory certificate attached with the beans to know whether it is PWN gold manning. In the golden manning, only the pwn manning is the real golden manning, and the yellow man of pwn has been screened three times by hand, one by machine, the beans are very beautiful, on the other hand, they are very uniform, so the coffee will look cleaner. The pwn gold manning of Qianjie coffee is absolutely genuine. It was originally expected to be delivered to the Qianjie store in October 2020, but due to the impact of the epidemic, the number of ships that Indonesia can transport is very limited, so the latest pwn gold manning arrived a month later than expected.

Yazijiayu Mountain producing area

Qianjie mentioned earlier that pwn has chosen a new producing area this year, Mount Azigayo, which is located in the northernmost corner of Sumatra. The coffee cultivation of Mount Jiayu is mainly around the hillside of the town of Takegon and Lake Tawa. The average production height is between 1100 and 1600 meters, and the quality of its coffee has always been excellent, but it is difficult to export coffee in this region because of previous political instability. In recent years, the situation is peaceful, the cultivation of coffee in Aceh has also been developed, and the quality is also better than that in Lindong. This is undoubtedly an affirmation of the quality of Jiayushan Coffee, and Golden Manning, as the top coffee brand in Indonesia, will not disappoint coffee fans.

Indonesian Gold Manning Coffee treatment

As the former street article said, the flavor characteristics of Golden Manning not only depends on pwn's pursuit of the quality of high-quality coffee fruit, but also because its unique wet planing treatment makes the coffee flavor even more special, even famous for its herbal flavor, then let's talk about the Indonesian wet planing process in the front street.

Wet planing treatment process:

1. Harvest

The harvest season for Sumatran coffee is from March to May and from September to December every year, and each farmer collects fresh coffee fruit. With the promotion of boutique coffee and the implementation of the all-red cherry program, more and more coffee farmers only harvest all-red coffee cherries.

two。 Peeling and fermentation

After noon every day during the harvest season, coffee farmers send the coffee cherries collected in the morning to the peeling workshop for processing, that is, the peel and pulp of coffee cherries are removed to become wet parchment coffee.

Coffee farmers ferment parchment coffee, usually between 12 and 36 hours, depending on the situation. After fermentation, parchment coffee is dried. During the harvest season, every household has sacks to dry parchment coffee, which is their source of income.

On the other hand, the peeled and pulp are fermented into fertilizer, and plantations that use such ecological fertilizers can receive additional points when applying for organic coffee plantations.

3. Shelling and drying

When the moisture of parchment coffee is dried to 35-40%, coffee farmers collect them in woven bags, or 40 kg or 80 kg each, and send them to the coffee processing plant for shelling, but need to continue to dry to about 15% moisture.

4. Selection and hand selection

When coffee beans are dried to 15% 14% moisture, coffee beans are selected by machine, removed impurities and classified according to particle size. This step is usually sorted by machine, so it is called machine selection.

However, in order to improve the quality, the machine-selected coffee will also be sent to the hand-selected warehouse for sorting, and the workers will pick out the remaining defective beans through sharp vision and dexterous hands.

Indonesian Gold Manning Coffee Variety

This year, pwn's golden manning coffee variety is different from the iron card varieties used in previous years, but uses local Ateng coffee fruits to make golden manning. Ateng this coffee variety sounds strange, but it is actually the local name for Katim in Indonesia, while pwm's coffee bean Qianjie, which uses Ateng varieties, thinks that they may also want to try to develop in a more quantitative direction. Because Katim is a hybrid of robes coffee beans and Arabica coffee beans, it is characterized by high yield and disease resistance, so the benefit will be higher.

Ateng (Katim)

As mentioned in the previous street article, Katim is not a purebred Arabica bean, but a cross between Tim of the Robusta species and Kaddura of the bourbon variety. It was first developed in 1959 and was popularized in Brazil in the 1970s and 1980s. With disease resistance and high yield, it occupies a place in Central and South American coffee varieties. The occasional outbreak of coffee leaf rust crisis in Central and South America has also contributed to Katim's use of coffee beans.

It is characterized by high yield, short plants, dense planting and reddish-brown new leaves. However, due to the rapid maturity and high yield, adequate fertilizer supply and shade must be required, but according to Qianjie, its life is very short, with an average of only ten years.

The above is the relevant information about Golden Manning sorted out in Qianjie. I believe coffee friends who read this article also have a deeper understanding of Golden Manning, and every new bean on Qianjie will be tested by a large number of baking cups. Then share some baking and brewing information with coffee fans in Qianjie.

Analysis of coffee baking in Qianjie

Gold Mantning (characteristic) has a high-quality herbaceous flavor, caramel sweetness is more intense, fruit acidity is also relatively calm and elegant, rich sweetness, mellow, wild spice flavor, generally Lin Dong Mantning had better bake until the second explosion and then come out of the oven, which can effectively reduce miscellaneous smell, but Gold Manning has a good transparency and sweetness before the second explosion, and the baking interpretation space is wider.

The temperature of the stove is 200℃, and the fire power is 160℃ after opening the throttle for 1 minute. The throttle does not change, the temperature is 148℃, the bean table turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140and the throttle is changed to 4.

In the 9th'40 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 clearly to the sound of the explosion point, start to explode at 9: 54, adjust the firepower to 60, the throttle should be 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 ℃.

Suggestion on brewing coffee in Qianjie

This brewing highlights the mellow, clean and fragrant characteristics of Golden Manning, which is brewed with a Kono filter cup (this filter cup is invented to imitate flannel to make thick coffee). For coffee roasted in medium and deep depth, the degree of grinding is medium and coarse. The ratio of powder to water is 1:15, the amount of powder is 15 grams of coffee powder, and the water temperature is 88 ℃. Reducing the powder / water ratio can make the coffee taste more full-bodied.

Brewing process: slowly pour in the coffee powder, as far as possible in the process of leveling, to avoid shaking the filter cup (because shaking will reduce the distance between the coffee powder, not conducive to steaming exhaust). The coffee powder layer will slowly expand into a "hamburger" when 30g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds. The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes.

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