How does Sumatra manning taste good in Indonesia? manning coffee hand brewing method parameter sharing

Mandenin coffee in Indonesia conquers the world with its rich and mellow taste, caramel and dark chocolate flavor, which is also the characteristic that everyone thinks Mantenin coffee tastes good. This kind of medium-and deep-roasted coffee beans has very low acidity and obvious bitterness, so it is very suitable for those coffee friends who like mellow taste, of course, the Japanese also enjoy it! Speaking of Japan and Indonesia Mantenin coffee has a story, listen to Qianjie to tell you!

Coffee was first grown in Indonesia in 1696, when the governor of Malabar gave Arabica as a gift to the governor of the Netherlands in Batavia (present-day Jakarta, Java). The first planted bean seedlings were washed away by the flood, and the governor of Malabar, India, sent the second batch of bean seedlings in 1699 and harvested coffee for the first time in 1701, ushering in a new era of Indonesian coffee.

Why is it called Manning?

Mantenin is a people in Lindong area of Aceh Province, which is rich in rubber and does not grow coffee trees, so how did the name Manning come from? here's an explanation for you.

A Japanese soldier drank a very delicious coffee during the colonial period, so he commissioned the rubber production department in northern Jiangsu (then pwn Company) to help him find this coffee. The person in charge of pwn went to many producing areas to collect many high-quality coffee beans and sent them to Japan for tasting. One of them attracted the Japanese. They asked what kind of coffee it was. The head of pwn wanted to say that their rubber department was near mandailing. But the name MANDHELING (Manning) was given because it was not convenient to disclose commercial sources. This is the origin of Manning's name.

Indonesia is a traditional coffee producing area with a long history of growing coffee, and the coffee here has formed a unique flavor. And Mantenin coffee beans are the classic representative of Indonesian coffee. In the series of rations beans in Qianjie, Qianjie chose Mantenin from Lindong as the flavor representative of Indonesian coffee.

The Qianjie Grain Series is the production area of the group sex price, maybe some of the food is not as good as the one of the well-known manor, but from this group, you can drink the main flavor of each production area. From "make coffee new" to be able to determine the favorite producing area at a very low price, in the same producing area, washing is the main flavor of "washing", which is added on the basis of washing. Therefore, it is recommended to drink washing and sunbathing, such as Rose Summer, Qianjie Grain Cafe shows the basic flavor of the producing area, so it is all washed except for half-baked sun. Washing is the most basic flavor in each producing area, which is the reason why the series of "grain" are all washed. ]

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. This is where the entry-level rations of Qianjie coffee in Indonesia's Mantenin producing area come from. Lin Dong Mantning also uses a unique wet planing method, which has the characteristics of low sour taste and high mellow degree.

Indonesia is hot and humid all the year round, lack of sunlight for a long time, and the humidity is as high as 70-90% all the year round, so it is obviously unrealistic to rely on pure sun treatment. For the changeable weather in Sumatra, it is difficult to free up a week's sunshine for drying coffee beans, so the wet planing treatment method arises at the historic moment, after the previous washing process. Put the coffee beans with sheepskin in the sun for 1-2 days, make the coffee beans have a moisture content of 30-50%, and then take off the sheepskin for sun drying, which can speed up the drying speed of coffee beans and greatly shorten the drying time.

Mantening coffee is very easy to distinguish between flavor and bean appearance, because wet planing removes the sheepskin of coffee beans that are still in a semi-soft and semi-hard state. Under fierce sun drying, coffee beans are easy to burst and form a "sheep's hoof" shape. Therefore, it is also known as sheep's hoof beans, not defective beans.

Suggestions on Manning's hand flushing method

Mantenin coffee beans are usually roasted deeply, showing a mellow and fragrant taste, so Kono filter cup is recommended in Qianjie. Because this can improve the mellow taste of coffee beans, if not, you can use V60 filter cup instead.

The amount of powder is 15g per person, and the selected coffee beans are recommended to be kept for 4-7 days (with the baking date as the first day), so that the flavor of the coffee will be better.

In terms of coffee grinding, the grinding degree of brewing Mantenin coffee is a little thicker than that of light roasted coffee beans, because the deep roasting used by Golden Manning has a looser structure and is easier to absorb water and release coffee substances. if it is ground to the thickness of shallow roasted beans, it is easy to rinse bitterness; if it is thicker, it will make the coffee as thin and tasteless as water. The thickness is 70% of the pass rate of the No. 20 screen. In terms of water temperature, Qianjie recommends using a water temperature of 87-88 ℃ for cooking. Many of the reasons for the bitter smell come from the high temperature of the water. Of course, too low water temperature will also make coffee tasteless.

In terms of the proportion of flavored water, the Qianjie Association recommends 1:15, although some flushing methods suggest using a proportion of powdered water at 1:13 or less, so that the drink will be more rich. However, this kind of practice of reducing the powder-to-water ratio is also partly due to avoiding the bitterness at the end, and accordingly, it will also have an impact on the aftertaste. Qianjie believes that as long as a good grasp of the relationship between water temperature and grinding degree, the use of 1:15 powder can better reflect the overall flavor senses of Manning.

The brewing method uses the commonly used three-stage water injection method, which is divided into three stages to better show the mellow taste of Mantenin coffee and the sweetness of caramel. The specific distribution of water injection is the first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract coffee flavor substances, the second stage injected 100ml, this section mainly flushed out the golden foam of Mantenin.

In the last section, 95ml is injected into the soft center, which can improve the sweetness of the coffee, showing a thick and mellow taste, the sweetness of caramel and the flavor of chocolate and nuts.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) more boutique coffee beans please add private Wechat Qianjie coffee, WeChat: qjcoffeex