Introduction to the flavor characteristics of Indonesian Mantenin coffee what is the special story of the origin of the name of golden mantenin coffee beans?

Speaking of Indonesian coffee, Qianjie coffee will first think of the representative Mantenin coffee, which is its rich herbal aroma and low acidity. Indonesian coffee is very strong, mellow and slightly syrup-flavored, with the disadvantage that it may also be uncomfortable and difficult or slightly moldy, while others are earthy.

Indonesia is made up of more than 17,000 islands scattered over the volcanic belt of the equator. Indonesia straddles both sides of the equator. The hot and humid rainforest climate is rich in rainfall and the fertile volcanic loam brings rich nutrients. The best growing areas in the whole Indian archipelago are in Java, Sumatra and Sulawesi.

Mantenin coffee beans are from the Indonesian island of Sumatra, also known as "Sumatra coffee". Mantenin is a kind of high-quality coffee beans grown in highlands and mountains at an altitude of 750-1500 meters. It is a rare Arabica variety in Indonesia. The first-class mantenin produced by Takengon and Sidikalang is of the best quality. High-quality manning coffee is basically concentrated in the plateau with fertile soil, adjacent lakes and elevations of 1800 to 1900 meters above sea level.

Manning coffee, it has a strong aroma, rich taste, strong taste, and the unique herbal flavor is also the symbol of Mantening coffee. These outstanding representative characteristics, let Qianjie Coffee choose Mantenin as one of the entrance grains and beans, cost-effective, so that entry-level coffee novice can easily identify its unique flavor.

In the bean list of Qianjie coffee, there are several kinds of manning coffee, including Lin Dong manning, gold manning, tiger manning and old manning. Among them, Manning and Golden Manning are the resident signboards of Qianjie. What's the difference between them? Mantenin and Golden Mantenin coffee beans are characterized by hoof shape because of the influence of their treatment. When using wet planing, semi-hard and semi-soft wet raw beans are easy to be crushed when the pectin sheepskin is removed. Beans are crushed and split like sheep's hoof, commonly known as sheep's hoof beans. Qianjie Coffee believes that this is a remarkable feature of Mantenin and is not a defective bean.

And they come from different producing areas, as entry-level Mantenin coffee beans, from the Lindong Mountains of north-central Sumatra, near Lake dopa. Also known as Lin Dong Manning. Golden manning coffee beans are grown in Lake Tawa in the Gaio Mountains in northwest Sumatra. As to how gold manning can be called authentic gold manning, it starts with PWN, an acronym often mixed with the name of manning coffee, which is actually a company's acronym Pwani Coffee Company. This company is a very famous local coffee acquisition company in Indonesia, mainly buying Mantenin Coffee. It has acquired almost all the best producing areas in Indonesia, so most of the beans produced by PWN are unique boutiques. Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft.

PWN registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as the real "golden manning" in the future. Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning. Coffee is a very well-known coffee, is synonymous with Manning, the quantity is actually very small, in front of the street every bag of "man" sacks have pwn logo marks and certificates.

As for how to brew Kono coffee, Qianjie coffee takes Golden Manning as an example. Kono filter cup is used to brew Kono filter cup. The Kono filter cup has short and straight ribs, small holes, slow flow rate and longer contact time with gouache, thus highlighting the alcohol thickness of Manning coffee.

Use 15 grams of coffee powder, the ratio of powder to water is 1:15, and the water temperature is 88 degrees Celsius. The first stage is injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with 95 grams of water, with a total water volume of 125 grams. The remaining water is injected after an interval of 10 seconds, and the injection is completed in about 1 minute and 30 seconds. Wait for the coffee liquid to be filtered slowly, and finally remove the filter cup in 2 minutes to finish the extraction. Adopt the water temperature of 88 degrees Celsius to avoid excessive bitterness caused by the high water temperature, while the 1:15 powder-water ratio is to achieve a balanced taste, and three-stage water injection ensures that there is enough time to extract the coffee.