What is the aging treatment of aged coffee beans? the characteristics of Sumatran aged Mantenin coffee beans
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Aged bean treatment
Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull, and even growing worms. Like aged wine, raw beans must be properly treated and stored for a long time before they can be called real [aged coffee].
The most famous coffee producers in Asia are the islands of Malaysia: Sumatra, Java and Kaliman. Among them, Indonesia's Sumatran coffee represents the most famous manning coffee, which has two famous names, Sumatran coffee DP first class and collection Sumatra mantenin. Sumatran coffee Mantenin DP has a long aftertaste, with a hillside aroma, which is unique to the earthy flavor of the primeval forest. In fact, Manning's mellow, is a very masculine feeling. High-quality first-class manning coffee is very sour, just like the slight acidity of flowers and fruits. In addition to the mellow taste of Indonesian coffee, there is also a bittersweet taste, which is popular with people who like to drink concentrated roasted coffee. Sumatran manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate. Before Blue Mountain Coffee was discovered, Manning was regarded as the best coffee. What is very interesting is that although Indonesia produces the most mellow coffee in the world, Indonesians prefer Turkish style coffee.
Indonesia's Sumatra Islands produces coffee, which is rich in coffee because of its unique geographical location, climatic environment, longitude and latitude. Indonesian coffee has a high mellowness, weak sour taste and strong aroma. The more famous area is Lin Dong area. Manning is also the representative of Indonesian coffee. It is worth mentioning that some coffee lovers like the so-called "Mamba Coffee", which is a mixture of Manning and Brazilian coffee.
The main producing areas are Sumatra, Java and Sulawesi. 90% of them are Robbosa species, which can be rated as the first in the world in quality. Sumatra is best known for its rich, palatable and most advanced "Mantenin". In addition, "Jiayu Mountain" is also produced in the north of the island, while Java Arabica has a good sour taste, especially loved by the Dutch. Sulawesi Island is produced by a large grain of "Kalosi", represented by Delaga in the mountains of the southwest (elevation 1200 meters).
Aged Mantenin Aged mandheling
After a long time of ripening, Mantenin's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be stunning in the mouth, which is the charm of aged Mantenin. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin.
Tips for Qianjie Coffee about Old Manning ~
Qianjie Coffee recommends roasting aged Mantenin to medium-deep roasting to grind off the acid of the beans, highlighting the caramel sweetness of aged Mantenin and the flavor of cocoa and nuts. When brewing, Qianjie coffee is recommended to be extracted with KONO filter cup or trapezoidal three-hole filter cup. Soaking and extraction can well show the mellow taste of beans, as well as the sweet and balanced flavor of caramel. as for the choice of brewing water temperature, as aged Mantenin is medium-deep roasted beans, Qianjie coffee is recommended to be brewed at a lower water temperature, that is, 86-88 ℃. The powder can be slightly thicker, that is, moderate grinding, to reduce the occurrence of over-extraction during brewing; the proportion of powder and water brewed in Qianjie Coffee is recommended to choose a smaller ratio of powder to water, that is, 1:13-1:14, this can better highlight the rich and mellow taste of the old Mantenin.
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