Indonesian Sumatra Golden Man Star Mantenin brewing advice_Golden Man Star Mantenin good to drink

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Indonesia Golden Man Star Manning-Wet planing method

Manning is actually a special being, whose name is not named after origin or variety, but from a story. It is said that during the Japanese occupation of Indonesia during World War II, 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 Mandeling was born.

Another special feature of Indonesian coffee Mantenin is its handling method, which is wet planing.

Compared with the water washing method, the wet plane method is different from the water washing method from the beginning of fermentation. The fermentation water consumption of the wet plane method is less 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% mi 40%. The purchaser will shell the coffee that has not yet been completely dried, remove pectin and bean shell, and get raw beans, which is the source of the "wet plane". Peeled raw beans will be placed directly on the patio, tarp or on the road to dry. 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 distinctive smell of wood and earth.

[Indonesian Coffee Mantenin brewing suggestion]

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 88 °C

V60 filter cup, 17 grams of powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 230ml

That is, 30-120-230, the total extraction time is 1: 39: 50.

Flavor:

Dry fragrance has some spices, herbal aroma, wet fragrance has chocolate aroma.

The first part is a soft fruit acid, the middle part of the black chocolate is very obvious, the tail rhyme is a typical Mantenin herbal flavor, caramel sweet and long-lasting.

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