Hand extraction Deep roasting Indonesia Sumatra Gold Manning Tiger Coffee _ how to make good Indonesian Coffee

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The Indonesian coffee bean selected this time is "Indonesian Sumatra Golden Manning Tiger". The English name is

Indonisa Sumatra Tiger Mandheling.

Coffee producing country: Indonesia

Coffee producing area: Lake Tawa (tawer lake)

Coffee variety: typica

Coffee grade: Golden Mandheling

Treatment method: traditional wet stripping method

Baking degree: deep baking

Step 1: prepare equipment

Kettle, bean grinder, electronic scale, thermometer, hand brewer, coffee filter cup, filter paper, sharing pot

Step 2: prepare hot water

Recommended water temperature: 85 ℃ (water quality requirements: filtered water of 150ppm)

Step 3: place the filter paper on the filter cup and place it on top of the sharing pot. Pour hot water into the filter cup and wet the filter paper.

Hand punch pot: TAKAHIRO fine mouth drip filter pot

Filter cup: CrystalDripper02 of KEYCoffee

Sharing pot: Hario glass pot

Note: (the function of the soaked filter paper is not only to let the filter paper stick to the cup wall, but also to wash away the "pulp smell" of the filter paper and the warm pot, so the hot water after soaking the filter paper needs to be poured out for the next step)

Step 4: called beans

Weigh 15g of coffee beans (the amount of coffee extracted for a single person) and the ratio of powder to water is 1:18.

Step 5: grinding powder

Moderate fine grinding

Medium fineness grinding

Step 6: pour coffee powder into the filter cup

Tap the side of the filter cup and flatten the powder.

Step 7: start extraction

This Indonesian coffee gold Manning tiger is a deep-roasted coffee, so the temperature of the water used for extraction is recommended to be controlled at 85 ℃.

The first water injection: using fine water to draw a circle from the powder center to inject 30g of water

(a water injection of deep-roasted coffee does not need to be steamed, just stay for a few seconds to let the air out between the powders.)

We use a Japanese Takahiro fine mouth hand drip filter. After the completion of 30g water injection, we use fine water flow to draw a circle and then inject 240g of water into sections for 2 minutes and 10 seconds to complete the extraction.

Step 8: enjoy delicious coffee

Flavor description: lilac and pine wood aromas, spice flavor and mint cool, strong and long-lasting sweet.

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