Lake Toba Mantinen Ruby from Sumatra Crater Lake Toba Mantinen Flavor Description

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The best coffee in Sumatra comes from two places: Lake Tawar in Aceh province, north of Sumatra, and Lake Manning, the mountain range that surrounds Lake Toba in the south. Because many sharecropper producers and use their unique semi-washing treatment and lack of iron in the soil, during the stage of fresh raw beans, the dopa Lake Mantenin coffee beans in this area have a special blue color. Japanese businessmen not only buy coffee produced in Sumatra, but also carry out Japanese-style detailed production management of Sumatra DA Lake Mantenin Coffee. In the spirit of Japanese requirements for quality, the cultivation and production of Sumatra Manning high-quality coffee dopa Lake Manning, taking a new name, Gold Manning is a registered trademark of the Japanese as a coffee commodity. This batch of Sumatran 3A organic gold Mantenin is certified and organically certified with soft acidity, slightly muggy flavor, thick and thick taste, with charming creamy aromas and bitter aromas. Manning's handling is also a very confusing question. Some materials say that Manning belongs to Semi-Washed Method. To tell you the truth, I am confused. Many people ask, I do not know which one should be classified. According to what I have seen and what we have purchased at present, it should be said that it is more like washing.

Cooking method: the ratio of water to powder is 1:15, 15g powder, the first injection of 30g water, steaming for 30s, the second injection to 120g water cut off, waiting for the powder bed water to half, then water injection, slow water injection until 225g water, extraction time about 2:00

The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

Specific techniques: 15g powder, 4 grinding of small Fuji ghost tooth cutter, kono filter cup, 93 degrees water temperature, 30g water injection for the first time, 25 s steaming, one-time injection of high temperature continuous water, ratio of water to powder 1:15, extraction time about 1:50.

Conclusion: three-stage brewing is used to clarify the flavor of the front, middle and back segments of coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.